FOOD for THOUGHT: Spice Up Your Life -- Literally

(Dietary changes should be discussed with a health care provider.)

We are taking a little break from sugar this week, figuratively I mean -- though I hope you are still doing so literally as well.  Now let’s move from sweet to savory.  I’m talking about expanding your spice rack!

You probably have on hand some or all of salt, pepper, basil, parsley, cinnamon & garlic.  How about oregano & thyme?  Curry?  Ginger?  Turmeric?  How about coriander & cayenne?  These herbs and spices pack a punch that can knock the blandness out of any dish.  Except for salt, you can pretty much eat as much of them as your taste buds can handle because not only are they NOT bad for you, many of them have active health benefits – and that is not even taking into account the fact that they may help you give up added sugar & reduce sodium in your meals.

That’s meals plural; start with breakfast.  Be creative.  Think about old-fashioned oats that are unflavored.  I’m not a big fan of eating them plain, but just as often as I reach for nuts and berries to make them exciting, you’ll see me sprinkle my bowl with black pepper or curry.  Try herbs on eggs and spices on scrambled tofu.

CHALLENGE #8 of 50:

Buy one new spice per month and find some new, healthy recipes that will make good use of it.  Don’t be scared to try your new spice in some old family favorites.

If you are not sure in which dishes to try the flavor, smell what you are cooking, then open the spice container and smell the seasoning (go back and forth a few times if you are new at this); if your meal and the spice both still smell good, they will taste good together.  Sounds strange, but it works.  Don’t be afraid to layer several herbs & spices together.

QUOTE of the WEEK:

What flowers are to gardens, spices to food, gems to a garment, and stars to heaven; such are proverbs interwoven in speech.

Hebrew Proverb