Cut the Salt, Add the Flavor!
If you have high blood pressure, you’ve probably been advised to reduce your salt intake. This doesn’t mean cutting flavor altogether. There are many delicious ways to season your food. Try including some of these spices and herbs the next time you prepare a meal:
Basil: Use in soups, salads, vegetables, fish, and meats.
Cinnamon: Use in salads, vegetables, and breads.
Cilantro: Use with meats, or in sauces, stews, and rice.
Chili Powder/Chile Pequeño: Use in soups, salads, vegetables, and fish.
Cloves: Use in soups, salads, and vegetables.
Dill Weed and Dill Seed: Use in fish, soups, salads, and vegetables.
Garlic Powder: Use in pasta sauces, stews, soups, marinades, and meats.
Ginger: Use in soups, salads, vegetables, and meats.
Marjoram: Use in soups, salads, vegetables, beef, fish, and chicken.
Nutmeg: Use in vegetables and meats.
Oregano: Use in soups, salads, vegetables, meats, and chicken.
Onion Powder: Meats, poultry, soups, and salads.
Parsley: Use in salads, vegetables, fish, and meats.
Rosemary: Use in salads, vegetables, fish, and meats.
Sage: Use in soups, salads, vegetables, meats, and chicken.
Thyme: Use in salads, vegetables, fish, and chicken.
When experimenting with new seasonings, start by adding a small amount to the dish you’re preparing, and keep adding more until the flavors please you. With this expanded repertoire of herbs and spices, salt will be the last thing on your mind
B-man 