As someone that spends too much time in the kitchen, I love salt just as much as the next person. The only problem with living in America is that we tend to exceed our sodium needs with nearly every meal. So how can we cut back and still make our meals taste every bit as delicious? With a few easy pointers, I’m about to throw your way!
First of all, take a look in your pantry and see what you have stocked in there. Half of the food we buy already has a high-sodium content in it so make sure you avoid any premade soups or canned vegetables. Try to buy fresh or frozen as much as possible. That’ll cut back on a good bit of the unnecessary sodium additions, and now we just need to learn how to cook without too much salt. I know we’re dreaming big folks, but trust me!
To start off, you need to know what spices are low in sodium. Some of the basics are garlic, ginger, nutmeg, cinnamon, pepper, chili powder, rosemary, thyme, cumin, cilantro, and basil. Some alternative seasoning options that are void of salt, but add punches of flavor are: lemons, onions, fresh garlic, vinegar, and even coconut oil leaves a nice subtle accent of seasoning on food.
Herb blends can do amazing things to food. Try this little herb blend you can make yourself (and it wouldn’t hurt to add a little lemon juice to this concoction):
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon rosemary
1/2 teaspoon sage
1/2 teaspoon pepper
And a small dash of nutmeg
Remember, a dash of sea salt is okay, going overboard is reckless and unnecessary, especially if you’re using your fabulous herbs and spices!