Too much sugar and salt harm our health and our line. But it is not always easy to reduce your consumption and get rid of the sweet or salty taste. Fortunately, it is possible to flavor your dishes more healthily.
Taste like sugar without the calories
It is an aromatic plant from Latin America from which we now extract a sweetener with a strong sweetening power (200 times greater than that of white sugar).
Integrated in sugar-free sodas, sold in supermarkets, stevia is also available in organic and health food stores. In the form of powder or dried leaves, it is of interest to the amateur cook.
Recipe : a few chopped leaves in a bottle of olive oil makes it possible to obtain a sweet “pesto” of which a drizzle is enough to enhance the taste of a compote or a jam. This will keep very well (the oil is also a preservative) while being rich in fruit and low in white sugar.
Likewise, a pinch of stevia powder can sweeten a slice of melon or a grapefruit.
They are resourceful. The berse, an umbelliferous plant on the slopes with a citrus scent (clementine and orange), can be offered to you in organic and health food stores.
Recipe : an infusion of base with honey offers an original marinade with foie gras. A touch of magic, the nutmeg shell, gently boiled in water, allows a sauce to be lengthened without salting it, giving it a fruity and saffron taste.
Salt your dishes without salt
Lemon or vinegar
The sour and bitter flavors can advantageously replace salt. One lemon zest in a sauce or a touch of White vinegar in a watercress soup, added with a light hand, allow less agitation of the salt shaker.
Recipe : make a lemon paste with organic lemons blanched seven times, cut in half, and candied in a low oven, before being mixed with olive oil and a little water.
Easy to keep, this paste is used to bind sauces. Sauces can also be thickened with cassava to make up for excess salt that is too pronounced.
Made on Sundays, this broth can serve as a cooking aid most of the week and be used to lightly salt simmered sauces, pasta, or rice.
Recipe : sweat the shallots in white wine until reduced, then add the vegetables covered with water, with pepper, thyme, rosemary, celeriac … but no salt, the one naturally present in vegetables is sufficient.
In the pressure cooker, the broth can be ready in minutes. Let cool before putting it in the fridge. If the vegetable broth included a piece of meat, degrease it with a skimmer the next day.
Make homemade salted or sweet ice cubes
Ice cubes, a good idea to have homemade seasonings on hand all the time!
- The salty recipe: a reduced fish stock, a juice of clams or mussels, well filtered, can quite end up in ice cubes which will be used to naturally salt future dishes.
- The sweet recipe: en mixing very ripe or even slightly damaged fruit, make ice cubes which will be used to sweeten a fruit salad or fresh cheese …