Cutting back on salt is a helpful way to control high blood pressure and improve overall health. So, you may be asking yourself “if I should cut back on salt, then what do I use in its place?” Great question! – Here are some suggestions:
For meat, poultry and fish, try one or more of these combinations of spices and herbs:
- Beef: Bay leaf, marjoram, nutmeg, onion, pepper, sage, thyme
- Lamb: Curry powder, garlic, rosemary, mint
- Pork: Garlic, onion, sage, pepper, oregano
- Veal: Bay leaf, curry powder, ginger, marjoram, oregano
- Chicken: Ginger, marjoram, oregano, paprika, rosemary, sage, tarragon, thyme
- Fish: Curry powder, dill, dry mustard, marjoram, paprika, pepper
- Carrots: Cinnamon, cloves, dill, ginger, marjoram, nutmeg, rosemary, sage
- Corn: Cumin, curry powder, onion, paprika, parsley
- Green Beans: Dill, curry powder, marjoram, oregano, tarragon, thyme
- Greens: Onions, pepper
- Potato: Dill, garlic, onion, paprika, parsley, sage
- Summer Squash: Cloves, curry powder, marjoram, nutmeg, rosemary, sage
- Winter Squash: Cinnamon, ginger, nutmeg, onion
- Tomatoes: Basil, bay leaf, dill, marjoram, onion, oregano, parsley, pepper
Roasted Cauliflower & Turmeric
Turmeric works really well with cauliflower. I enjoy how this white veggie caramelizes and becomes sweeter when roasting it.
- 1 large head of cauliflower
- Salt & pepper to taste
- 2 tbsp olive oil, divided
- 1 teaspoon freshly grated ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 cup fresh chopped cilantro
- Preheat oven to 400 degrees.
- Remove the leaves and trim the stem end of the cauliflower, cut into 1/2 inch slices.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sauté the cauliflower until golden brown, about 4 minutes. Gently transfer to a baking sheet.
- Whisk together the remaining 1 tbsp of olive oil, ginger, cumin, and turmeric. Brush or spoon the mixture onto the cauliflower.
- Roast in the oven until tender, about 15-20 minutes. Garnish with cilantro and serve warm.