March 2015 16 Pncib5-7Pm Climb Open 5:15Pm Class Fit Kid 6Pm Diets Free Gluten 23 9 2

Total Page:16

File Type:pdf, Size:1020Kb

March 2015 16 Pncib5-7Pm Climb Open 5:15Pm Class Fit Kid 6Pm Diets Free Gluten 23 9 2 www.liftjackson.com —Nicole Hancock, LIFT Dietitian onion, basil, mint, sage, pepper, honey, lemon juice, nutmeg, dill seed, thyme, onion, basil, parsley, paprika, bay leaf, green lemon juice, pepper, vinegar, basil, caraway lemon juice, vinegar, onion, allspice, basil, parsley, honey, cinnamon, mint, lemon juice, basil, curry, dry mustard, green pepper, onion, basil, caraway, cloves, nutmeg, garlic, onion, bay leaf, basil, dry mustard, nutmeg, green pepper, green pepper, onion, paprika, pepper, curry bay leaf, basil, curry, cumin, dry mustard, green turmeric, cumin, curry, allspice, honey, onion, Use empty salt shakers to mix spices for veggies, For best seasoning, add them theIn last baking hour of goods, don’t cooking. worry about adding the salt. Ask friends and family what spices they have, and ask Don’t be afraid to experiment! Try a new spice when they are on sale to save money. It will not change the overall flavor of the baked good. to try it before spending the money. thyme, pepper meats, etc. Carrots: allspice, nutmeg, caraway seed, dill seed, ginger, Potatoes: pepper, chives, celery seed, oregano, poppy seed, Eggs: paprika, parsley, nutmeg, pepper Fish: pepper, lemon juice, paprika, marjoram, onion, parsley caraway, curry, garlic, parsley, rosemary pineapple, allspice, oregano Pork: parsley, rosemary, sage, pepper, apples, applesauce, rosemary, thyme, pepper, garlic, nutmeg Rice: green pepper, pepper Beef: sage, onion, marjoram, pepper, thyme, oregano, poppy seed rosemary, parsley, green pepper, oregano, garlic, Broccoli: seed, dry mustard, nutmeg, curry, oregano,Peas garlic (Green): String Beans: vinegar, dry mustard, oregano, caraway, seed, sage, Spinach: oregano, pepper Corn: garlic, pepper 1. 2. 3. 4. 5. 6. Tips to Remember: The big question is: How do IBelow season are without some salt? suggestions for the best seasoning options: we will “Enjoy the Salt is the number one February is known as National March 2015 Enjoy the Taste of Eating Right Heart Month, and while we spent the past month focusing on heart healthy living, one question still arises: How do we incorporate nutrition into all of this and still enjoy eating? This year’s theme for National Nutrition Month is Taste of Eating Right” focus on eating the right food with the right flavor. It issurprise no that research shows taste will top nutrition on whether a consumer picks one food over another. With having 2,000-8,000 taste buds why would we not listen to them? The problem is that while we are allowing our taste buds to drive our nutrition, the rest of our body is suffering. Whether you are dealing with diabetes, CHF, IBS, Crohns, high blood pressure, or severe food allergies, youwant still to enjoy your food andare we going to show you howit. to do seasoning option in most households due to taste/ convenience. Think of it this way, it costs less than $2 tocertain purchase herbs that taste good on many foods, and it takes yearspay to off the $10,000 doctor bill that required an ER visit duemedical to condition a that could have been prevented by eating right. Upcoming Events 1 2 3 4 5 6 7 Gluten Free Diets Open Climb Diabetes Class Open Climb 5-7pm Kids Klimb 4-6pm Open Climb Family Swim 6pm 9-11am 1-3pm, Diabetes Family Swim 4:30- 9-11am 1-4pm Kid Fit Class 5:15pm Mini-Camp 5-9pm 7:30pm Open Climb 5-7pm Open Climb 5-7pm 8 9 10 11 12 13 14 Kid Fit Class @ Open Climb Open Climb 5-7pm Open Climb 5-7pm Open Climb SPRING FORWARD Family Swim 4:30- 5:15pm 9-11am 9-11am Family Swim 7:30pm 1-4pm Open Climb 5-7pm 15 16 17(St. Patrick’s 18 19 20 21 Kid Fit Class @ Day): Fake Sweet Open Climb 5-7pm Bring a Buddy Kids Klimb 4-6pm Open Climb Family Swim 5:15pm @ 6pm Open Climb 5-7pm Family Swim 4:30- 9-11am 1-4pm Open Climb 5-7pm Open Climb 7:30pm 9-11am 22 23 24 25 26 27 28 Kid Fit Class @ Open Climb Open Climb 5-7pm Cooking Demo @ Healthy Heights Family Swim 5:15pm 9-11am 5:30pm Family Swim 4:30- Basketball 1-4pm Open Climb 5-7pm Open Climb 5-7pm 7:30pm Tournament 9:30am-6pm 29 30 31 Kid Fit Class @ Open Climb Family Swim 5:15pm 9-11am 1-4pm Open Climb 5-7pm For more information about our classes and events, visit us at liftjackson.com and click our Community Calendar for details. Nutrition: Herbed Vegetable Medley What the Fit?!? LIFT March Challenge: Recipes of the Month Ingredients: Cooking Sweet Dreams Nuts for Nutrition Trivia Frequent exercise and Dijon Glazed Chicken spray, 2 teaspoons olive oil, 1 cup thinly sliced a healthy diet are key Serves 4 onion, 1 cup red bell elements in most weight Ingredients: 4 (4ounce) pepper-cut into thin loss programs. However, boneless, skinless chicken strips, 4 garlic making sure that you get breast halves, 2 tablespoons cloves-minced, 1 ½ cups enough sleep is often Dijon mustard, 1 tablespoon chopped zucchini, overlooked. Recent brown sugar, 1 tablespoon 1 ½ cups chopped yellow squash, 1 cup fresh mushrooms- research has shown that sleep plays an important role in honey, 1 tablespoon minced quartered, 1 tablespoon fresh rosemary-crushed, ½ teaspoon weight management. People who sleep enough have gingerroot dried basil or thyme, ¼ teaspoon black pepper, lower BMI indexes than people who don't. The data also Directions: Combine the Dijon mustard, brown sugar, honey Juice of ½ lemon suggests that sleep deprivation can cause weight gain. and gingerroot in a bowl and mix well. Arrange the chicken on How important is it to those who exercise often? The Directions: Spray a large non-stick skillet with cooking spray a grill rack; brush with ½ of the Dijon mustard glaze. Grill over best training plans will not work if sleep and nutrition and add 2 teaspoons olive oil. Heart over high heat; add onion hot coals for 5 minutes; turn the chicken. Brush with the are neglected. Without adequate sleep (eight hours a and next 5 ingredients. Cook 2 minutes or until vegetables remaining glaze. Grill for 5 minutes longer or until the chicken night), there is not enough rest for muscle cell growth begin to sizzle; reduce heat to medium-low. Cook until is cooked through. (Option 2: arrange the chicken in a baking pan and repair. For adolescents especially, sleep is critical— vegetables are crisp-tender, stirring occasionally. Stir in herbs, and brush with ½ of the glaze. Bake, covered, at 375 degrees for growth can be impaired when quality and quantity of black pepper and squeeze lemon juice over top. The challenges are back!! This month will be trivia. We 15-20 minutes or until cooked through, turning once and basting sleep is lacking. Lack of sleep can also affect your mood, which will will have a question a week displayed on the whiteboard. with the remaining glaze. Remove the cover and broil until Please put your name in the correct bucket for a chance to golden brown.) —Nicole Hancock, LIFT Dietitian have a negative impact on performance. Now, one night of missed sleep is not going to have major negative win 30 minute nutrition consultation with Nicole Hancock, Daily Sodium Intake: 2300 mg = effects on your performance, but several days in a row or LIFT RD. We will choose a winner every Monday. One entry a few weeks of interrupted sleep can lead to symptoms per question. Good luck! 2.5 Wyler similar to over-training syndrome, which is loss of Bouillon Cubes 1 tsp strength and failure to make progress in your Salt fitness goals. 7oz of The following list can assist in getting a good night sleep Corned 2.5 tbsp of and help you achieve some of the many benefits Beef La Choy’s Soy Sauce sleep produce: 2.5 cups 1. Never Oversleep Stove Top You cannot catch up on lost sleep. Over sleeping Cornbread 160 Wheat Stung Thin Crackers (10+ hours) can change the body’s patterns and make it more difficult to fall asleep the 4 spears Clausen following night. Kosher Dill 160 oz Cool pickles Blue 2. Exercise Gatorade Those who work hard during the day or exercise will have an easier time falling asleep compared to 4 cups those who do not. homemade 10 slices popcorn of Kraft 3. Calm and Relaxing Environment with cheese salt/butter Calming music, cool climate with a humming fan to drown out exterior noises will make the place you Fitness Facts www.health.harvard.edu/newsletters/Harvard_Womens_Health_Watch/2009/November/sodium-salt-and-you sleep more conducive to quality sleep. 4. Avoid Active Evenings • The strongest muscle in your body is the heart; If possible do not exercise 2-3 hours prior to sleep or Member of the Month it beats 100,000 times per day be highly active prior to sleeping. Relaxing a few Congrats to Jackson Madison County General Hospital’s Chef Keith Yonker! He joined LIFT back in hours prior to sleep works well for naturally • Your tongue is the only muscle that is attached August to continue his health journey with the transfer from Cape Girardeau. When Keith came here, he preparing the body for quality sleep. Avoid was already well on his way. He had lost 117lbs through diet and exercise. On his tour through LIFT, he at only one end. watching television in bed. kept asking for reassurance of guidance and knowledge of our fitness staff. He wanted to make sure that he would continue to move forward. Keith has continued to move forward, since joining.
Recommended publications
  • Tips for Cooking with Coriander / Cilantro Russian Green Bean Salad
    Recipes Tips for Cooking with Coriander / Cilantro • Gently heat seeds in a dry pan until fragrant before crushing or grinding to enhance the flavor. • Crush seeds using a mortar and pestle or grind seeds in a spice mill or coffee grinder. • Seeds are used whole in pickling recipes. • Cilantro is best used fresh as it loses flavor when dried. • Clean cilantro bunches by swishing the leaves in water and patting dry. • For the best color, flavor and texture, add cilantro leaves towards the end of the cooking time. • The stems have flavor too, so tender stems may be chopped and added along with the leaves. • Store cilantro stem in a glass of water in the refrigerator, with a loose plastic bag over the top. Russian Green Bean Salad with Garlic, Walnuts, Basil, Cilantro and Coriander Seed ½ cup broken walnuts ¼ cup firmly packed basil leaves 2 large cloves garlic, peeled and each cut into ¼ cup firmly packed cilantro leaves and several pieces tender stems 4 Tbsp extra-virgin olive oil 1 pound fresh green beans, stems removed 2 Tbsp white wine vinegar and steamed until crisp – tender and cooled 1 Tbsp lemon juice in ice water 1 Tbsp water ½ cup thinly sliced green onions 1 tsp ground coriander seed ½ cup thinly sliced radishes ⅛ to ¼ tsp hot pepper sauce such as Tabasco Salt and freshly ground pepper to taste 2 Tbsp firmly packed parsley leaves and tender stems To prepare dressing, place walnuts and garlic in food processor fitted with knife blade; chop, using pulse control, until evenly fine. Add olive oil, vinegar, lemon juice, water, coriander seed and hot pepper sauce; process until smooth.
    [Show full text]
  • Apiaceae) - Beds, Old Cambs, Hunts, Northants and Peterborough
    CHECKLIST OF UMBELLIFERS (APIACEAE) - BEDS, OLD CAMBS, HUNTS, NORTHANTS AND PETERBOROUGH Scientific name Common Name Beds old Cambs Hunts Northants and P'boro Aegopodium podagraria Ground-elder common common common common Aethusa cynapium Fool's Parsley common common common common Ammi majus Bullwort very rare rare very rare very rare Ammi visnaga Toothpick-plant very rare very rare Anethum graveolens Dill very rare rare very rare Angelica archangelica Garden Angelica very rare very rare Angelica sylvestris Wild Angelica common frequent frequent common Anthriscus caucalis Bur Chervil occasional frequent occasional occasional Anthriscus cerefolium Garden Chervil extinct extinct extinct very rare Anthriscus sylvestris Cow Parsley common common common common Apium graveolens Wild Celery rare occasional very rare native ssp. Apium inundatum Lesser Marshwort very rare or extinct very rare extinct very rare Apium nodiflorum Fool's Water-cress common common common common Astrantia major Astrantia extinct very rare Berula erecta Lesser Water-parsnip occasional frequent occasional occasional x Beruladium procurrens Fool's Water-cress x Lesser very rare Water-parsnip Bunium bulbocastanum Great Pignut occasional very rare Bupleurum rotundifolium Thorow-wax extinct extinct extinct extinct Bupleurum subovatum False Thorow-wax very rare very rare very rare Bupleurum tenuissimum Slender Hare's-ear very rare extinct very rare or extinct Carum carvi Caraway very rare very rare very rare extinct Chaerophyllum temulum Rough Chervil common common common common Cicuta virosa Cowbane extinct extinct Conium maculatum Hemlock common common common common Conopodium majus Pignut frequent occasional occasional frequent Coriandrum sativum Coriander rare occasional very rare very rare Daucus carota Wild Carrot common common common common Eryngium campestre Field Eryngo very rare, prob.
    [Show full text]
  • Fragrant Herbs for Your Garden
    6137 Pleasants Valley Road Vacaville, CA 95688 Phone (707) 451-9406 HYPERLINK "http://www.morningsunherbfarm.com" www.morningsunherbfarm.com HYPERLINK "mailto:[email protected]" [email protected] Fragrant Herbs For Your Garden Ocimum basilicum – Sweet, or Genovese basil; classic summer growing annual Ocimum ‘Pesto Perpetuo’ – variegated non-blooming basil! Ocimum ‘African Blue’ - sterile Rosmarinus officinalis ‘Blue Spires’ – upright grower, with large leaves, beautiful for standards Salvia officinalis ‘Berggarten’ – sun; classic culinary, with large gray leaves, very decorative Thymus vulgaris ‘English Wedgewood’ – sturdy culinary, easy to grow in ground or containers Artemesia dracunculus var sativa – French tarragon; herbaceous perennial. Absolutely needs great drainage! Origanum vulgare – Italian oregano, popular oregano flavor, evergreen; Greek oregano - strong flavor Mentha spicata ‘Kentucky Colonel’ – one of many, including ginger mint and orange mint Cymbopogon citratus – Lemon grass, great for cooking, and for dogs Aloysia triphylla – Lemon verbena ; Aloysia virgata – Sweet Almond Verbena – almond scented! Polygonum odoratum – Vietnamese coriander, a great perennial substitute for cilantro Agastache foeniculum ‘Blue Fortune’ – Anise hyssop, great for teas, honebee plant Agastache ‘Coronado’; A. Grape Nectar’ – both are 18 inches, delicious for tea, edible flr Agastache ‘Summer Breeze’ – large growing, full sun, bicolored pink and coral flowers Prostanthera rotundifolium – Australian Mint Bush.
    [Show full text]
  • CELERY Celery Is a Relative of Parsley and Carrots (Its Leaves Have a Similar Shape)
    CELERY Celery is a relative of parsley and carrots (its leaves have a similar shape). It is often used in soups and salads, but it has a mild fl avor that can be incorporated into many diff erent kinds of dishes. BEST COOKING RECIPE IDEAS STORAGE METHODS • RAW IN TUNA • Store wrapped in paper towel and • RAW OR CHICKEN in a sealed bag to keep crisp. • STIR-FRY SALAD • If it has begun to wilt slightly, • SOUP STOCK • RAW WITH DIP sprinkle with water and place in • RAW IN SALAD the fridge - the stalks will regain some of their crispness. NUTRITION TIPS • Good source of Vitamin K • You can replant the bottom of celery to • Low in calories grow more, indoors or outdoors. First, stand the base of the celery in a small dish of water. When small yellow-green leaves form, you can plant it in the ground or in a pot with soil. SPICY CELERY STIR-FRY • 2 tbsp oil (olive or vegetable) • 1/8 tsp chili fl akes • 4 c celery cut into thin pieces (like french fries), save celery leaves • 2 tbsp low-sodium soy sauce • 1/8 tsp sesame oil (optional) HEAT THE OIL AND CHILI FLAKES IN A WOK OR FRYING PAN OVER HIGH HEAT FOR 90 SECONDS, OR UNTIL THE CHILI BECOMES FRAGRANT AND THE SEEDS SIZZLE. ADD THE CELERY AND COOK, STIRRING OFTEN, FOR 3 MINUTES. ADD THE SOY SAUCE AND STIR- FRY ONE MORE MINUTE. DRIZZLE WITH DARK SESAME OIL IF USING. SERVE HOT OVER RICE OR NOODLES. GARNISH WITH CELERY LEAVES.
    [Show full text]
  • Tolerance of Vegetable Crops to Salinity M.C
    Scientia Horticulturae 78 (1999) 5±38 Tolerance of vegetable crops to salinity M.C. Shannon*, C.M. Grieve U.S. Salinity Laboratory, Department of Agriculture, Agricultural Research Service, 450 W. Big Springs Road, Riverside, CA 92507, USA Abstract Global constraints on fresh water supplies and the need to dispose of agricultural, municipal, and industrial waste waters have intensified interest in water reuse options. In many instances, the value of the water is decreased solely because of its higher salt concentration. Although quantitative information on crop salt tolerance exists for over 130 crop species, there are many vegetables which lack definitive data. Vegetable crops are defined as herbaceous species grown for human consumption in which the edible portions consist of leaves, roots, hypocotyls, stems, petioles, and flower buds. The salt tolerance of vegetable species is important because the cash value of vegetables is usually high compared to field crops. In this review some general information is presented on how salinity affects plant growth and development and how different measurements of salinity in solution cultures, sand cultures, and field studies can be reconciled to a common basis. The salt tolerance of vegetables has been condensed and reported in a uniform format based on the best available data. Discrepancies and inconsistencies exist in some of the information due to differences in cultivars, environments, and experimental conditions. For a great number of species little or no useful information exists and there is an obvious need for research. Published by Elsevier Science B.V. Keywords: Salt tolerance; Ion composition Contents 1. Introduction ............................................................ 7 1.1.
    [Show full text]
  • Pastured Pork Heritage Breeds: Berkshire, Hampshire, Yorkshire, Duroc, & Old Gloucestershire Spots Vacuum Sealed Packaging All of These Cuts Are in Limited Supply
    Pastured Pork Heritage Breeds: Berkshire, Hampshire, Yorkshire, Duroc, & Old Gloucestershire Spots Vacuum Sealed Packaging All of these cuts are in Limited Supply Our pigs are raised in our woods and pastures. They eat acorns, walnuts, hickory nuts, wild berries, and a natural combination diet including pasture grazing and rooting. We include organically sourced kale, alfalfa, corn, oats, wheat grass, and barley in their diet for additional nutrition. We give our animals No Antibiotics, No GMO, and no artificial growth hormones /or chemicals. We have been Sustainably Farming Since 1969. Pork Chops (bone-in) $9.99/# Pork Sirloin Chop (bone-in) $9.69/# Pork Center Cut Chops (bone-out) $10.69/# Pork Tenderloin $19.99/# Pork Steaks $7.79/# Pork Loin Roast $10.99/#--Sold out Pork Sirloin Roast $10.69/#--Sold out Pork Butt (Boston Butt—above the shoulder blade) $9.19/# Pork Picnic Roast—longer cooking times than butt $8.99/#--Sold out Ground Pork $7.69/# Ground Bulk Sausage $7.99/#--Sold out Pork Link Sausages (Sausage with Casing) $8.69/# (Sausage Options with Ingredients and Availability Below) Smoked Bacon (Nitrate Free) $10.19/# Smoked Cottage Bacon (Nitrate Free) $10.39/#--sold out Smoked Canadian Bacon (Nitrate Free) $10.59/#--Sold out Smoked Bacon Jowl (Nitrate Free) $10.29/# Smoked Bacon Ends (Nitrate Free) $8.99/# Smoked Ham Roast (Natural Smoke--Nitrate Free) $8.49/# Smoked Ham Steaks—Sliced (Natural Smoke--Nitrate Free) $8.99/#-- Sold out Fresh Hocks $4.49/#--Sold out Fresh Bacon (Pork Belly or Pork Panceta) $9.59/# Smoked Ham Hocks
    [Show full text]
  • Season with Herbs and Spices
    Season with Herbs and Spices Meat, Fish, Poultry, and Eggs ______________________________________________________________________________________________ Beef-Allspice,basil, bay leaf, cardamon, chives, curry, Chicken or Turkey-Allspice, basil, bay leaf, cardamon, garlic, mace, marjoram, dry mustard, nutmeg, onion, cumin, curry, garlic, mace, marjoram, mushrooms, dry oregano, paprika, parsley, pepper, green peppers, sage, mustard, paprika, parsley, pepper, pineapple sauce, savory, tarragon, thyme, turmeric. rosemary, sage, savory, tarragon, thyme, turmeric. Pork-Basil, cardamom, cloves, curry, dill, garlic, mace, Fish-Bay leaf, chives, coriander, curry, dill, garlic, lemon marjoram, dry mustard, oregano, onion, parsley, pepper, juice, mace, marjoram, mushrooms, dry mustard, onion, rosemary, sage, thyme, turmeric. oregano, paprika, parsley, pepper, green peppers, sage, savory, tarragon, thyme, turmeric. Lamb-Basil, curry, dill, garlic, mace, marjoram, mint, Eggs-Basil, chili powder, chives, cumin, curry, mace, onion, oregano, parsley, pepper, rosemary, thyme, marjoram, dry mustard, onion, paprika, parsley, pepper, turmeric. green peppers, rosemary, savory, tarragon, thyme. Veal-Basil, bay leaf, curry, dill, garlic, ginger, mace, marjoram, oregano, paprika, parsley, peaches, pepper, rosemary, sage, savory, tarragon, thyme, turmeric. Vegetables Asparagus-Caraway seed, dry mustard, nutmeg, sesame Broccoli-Oregano, tarragon. seed. Cabbage-Basil, caraway seed, cinnamon,dill, mace, dry Carrots-Chili powder, cinnamon, ginger, mace, marjoram, mustard,
    [Show full text]
  • Beans: Avocado Leaves, Cumin, Cayenne, Chili, Epazote, Mexican
    Spicing Up Your Life What Spices To Use With Different Foods Beans: avocado leaves, cumin, cayenne, chili, mexican oregano, oregano, parsley, pepper, sage, savory, thyme Breads: Anise, basil, cardamom, cinnamon, coriander, cumin, dill, garlic, lemon peel, orange peel, poppy seeds, saffron, thyme Cheese: Basil, celery seed, chili, coriander, cumin, dill, garlic, lemon peel, mint, mustard, nutmeg, paprika, parsley, pepper, thyme Fruits: Anise, black pepper, cardamom, cinnamon, coriander, cumin, ginger, mint Potatoes: Basil, coriander, dill, oregano, paprika, parsley, poppy seed, rosemary, thyme Salads and Salad Dressings: Basil, caraway, celery seed, fennel, garlic, ginger, lemon peel, mint, mustard, oregano, parsley, paprika, rosemary, thyme Soups: Blackpepper, basil, bay, chili, chives, cilantro, cumin, dill, fennel, garlic, parsley, paprika, rosemary, thyme Sweets: Anise, cardamom, cinnamon, cloves, fennel, ginger, lemon peel, nutmeg, orange peel, rosemary, saffron Vegetables: Chili, cumin, mustard, curry powder, ginger, dill, cilantro seeds & powder, black pepper, garlic, ginger, mint, paprika,thyme, turmeric. When Do Herbs & Spices Give Up the Ghost? The good news is, spices do not spoil. The bad news is, they lose their strength. What is interesting is that a lot of cookbook writers tell you to purge your pantry once an herb or spice is about 6 months old. But the spice companies — among them behemoth McCormick and specialty spicer Penzeys — are not so reckless. They tell you to keep and use the spices as long as they appear to have flavor — and they trust you to be able to tell! Stored in an airtight container, in a cool, dry place, spices retain their potency longer than you'd think — as long as 4 years for whole spices, 2 to 3 years for ground spices, and 1 to 3 years for leafy herbs, depending on the herb.
    [Show full text]
  • Five Flavor Profiles Fennel Salad with Feta, Pomegranate Seeds, and Sumac *
    John Shaver JCC Winter Camp 2015 Cooking Together Today we learned how to balance flavors. We identified five distinct flavor profiles and discussed how they work together to create a delicious dish. Five Flavor Profiles FAT - Creamy, rich and luscious. Soft and silky on the tongue. Mellow and satisfying. - Ex. butter, olive oil, veg. oil, lard, cheese, nuts and seeds, avocados ACID - Sour, tart, and zesty. Sharp on the tongue. Perky and refreshing. - Ex. citrus fruits: lemon, lime, grapefruit; vinegars; cranberries; tomatoes SWEET - Sugary. Very pleasant on the tongue. Soothing and indulgent. - Ex. sugar; honey; fruits: pomegranates, strawberries, figs, bananas, apples AROMATICS - Impart character and quality of flavor. Provides the spirit and style of the dish. - Ex. herbs: parsley, cilantro, tarragon, basil, dill, thyme, bay leaf, rosemary, mint spices: pepper, cumin, coriander, cardamom, chilies, paprika, sumac vegetables: garlic, onions, carrots, celery, fennel, parsnips, asparagus SALT - Briny, earthy, pungent. Stinging on the tongue. Alluring and provocative. - Accentuates and focuses flavor. - Ex. sea salt, Kosher salt, Fleur de Sel, rock salt, Celtic sea salt, table salt Fennel salad with feta, pomegranate seeds, and sumac * We tasted each ingredient individually and discovered how they fit into the five flavor profiles. Fat: Lebanese extra virgin olive oil, Greek sheep’s milk feta cheese Acid: lemon juice Sweet: pomegranate seeds Aromatics: tarragon leaves, flat-leaf parsley, sumac, freshly ground black pepper Salt: Kosher salt Serves 4-6 For the dressing: 2-4 tbsp olive oil 1-2 tbsp lemon juice 1 tbsp sumac, start with half and add more to taste 4-6 tbsp tarragon leaves, whole 2-3 tbsp coarsely chopped flat-leaf parsley Salt, start with 1-2 teaspoons salt and add more to taste Freshly ground pepper, a twist or two 1.
    [Show full text]
  • Spice Basics
    SSpicepice BasicsBasics AAllspicellspice Allspice has a pleasantly warm, fragrant aroma. The name refl ects the pungent taste, which resembles a peppery compound of cloves, cinnamon and nutmeg or mace. Good with eggplant, most fruit, pumpkins and other squashes, sweet potatoes and other root vegetables. Combines well with chili, cloves, coriander, garlic, ginger, mace, mustard, pepper, rosemary and thyme. AAnisenise The aroma and taste of the seeds are sweet, licorice like, warm, and fruity, but Indian anise can have the same fragrant, sweet, licorice notes, with mild peppery undertones. The seeds are more subtly fl avored than fennel or star anise. Good with apples, chestnuts, fi gs, fi sh and seafood, nuts, pumpkin and root vegetables. Combines well with allspice, cardamom, cinnamon, cloves, cumin, fennel, garlic, nutmeg, pepper and star anise. BBasilasil Sweet basil has a complex sweet, spicy aroma with notes of clove and anise. The fl avor is warming, peppery and clove-like with underlying mint and anise tones. Essential to pesto and pistou. Good with corn, cream cheese, eggplant, eggs, lemon, mozzarella, cheese, olives, pasta, peas, pizza, potatoes, rice, tomatoes, white beans and zucchini. Combines well with capers, chives, cilantro, garlic, marjoram, oregano, mint, parsley, rosemary and thyme. BBayay LLeafeaf Bay has a sweet, balsamic aroma with notes of nutmeg and camphor and a cooling astringency. Fresh leaves are slightly bitter, but the bitterness fades if you keep them for a day or two. Fully dried leaves have a potent fl avor and are best when dried only recently. Good with beef, chestnuts, chicken, citrus fruits, fi sh, game, lamb, lentils, rice, tomatoes, white beans.
    [Show full text]
  • 21 CFR Ch. I (4–1–16 Edition)
    § 182.10 21 CFR Ch. I (4–1–16 Edition) grade or lot of the substance is of suit- ‘‘affirmed as GRAS’’ under part 184 or able purity for use in food and would 186 of this chapter; ‘‘food additive regu- generally be regarded as safe for the lation’’ under parts 170 through 180 of purpose intended, by experts qualified this chapter; ‘‘interim food additive to evaluate its safety. regulation’’ under part 180 of this chap- (c) The inclusion of substances in the ter; or ‘‘prohibited from use in food’’ list of nutrients does not constitute a under part 189 of this chapter. finding on the part of the Department that the substance is useful as a sup- [42 FR 14640, Mar. 15, 1977, as amended at 53 plement to the diet for humans. FR 44875, Nov. 7, 1988] (d) Substances that are generally rec- ognized as safe for their intended use § 182.10 Spices and other natural within the meaning of section 409 of seasonings and flavorings. the act are listed in this part. When Spices and other natural seasonings the status of a substance has been re- and flavorings that are generally rec- evaluated, it will be deleted from this ognized as safe for their intended use, part, and will be issued as a new regu- within the meaning of section 409 of lation under the appropriate part, e.g., the Act, are as follows: Common name Botanical name of plant source Alfalfa herb and seed .............................................. Medicago sativa L. Allspice .................................................................... Pimenta officinalis Lindl. Ambrette seed ......................................................... Hibiscus abelmoschus L.
    [Show full text]
  • Don't Pass the Salt! Low Sodium Seasoning Guide
    Don’t Pass the Salt! Low Sodium Seasoning Guide 1. Resist the urge to use salt in cooking or using the salt shaker. One teaspoon of salt is equal to 2,300 mg of sodium. 2. Use spices and herbs to flavor your foods to add interest and variety. 3. Herb Blends These herb blends can be found in your local store to add flavor to the foods you enjoy. Be sure to check the label to be sure they do not contain salt or sodium on the list of ingredients. How to cook with herbs and spices: Finding “Hidden” salt on a label To release more flavor and Sodium benzoate (a aroma, finely chop fresh herbs preservative) before using in the recipe. Try using kitchen shears. Sodium nitrate (a preservative used in processed meats) Add herbs and spices at the end of the cooking time in soups and Bicarbonate of soda or baking stews. That way the flavors soda won’t cook out. Sodium pyrophosphage Add herbs and spices several hours before serving a cold dish, Monosodium glutamate such as salads and dips. A general rule of thumb with herbs and spices: one tablespoon of fresh herbs equals one teaspoon of dried herbs. Seasoning Guide Meats and Protein Suggested Seasoning Beef Allspice, basil, bay leaf, caraway seed, celery seed, chili powder, cumin, ginger, onion or garlic powder, rosemary, savory, tarragon or thyme Eggs Basil, celery seed, chili powder, curry, cumin, marjoram, rosemary and savory Fish Curry powder, dill, lemon or marjoram Lamb Curry powder, mint, onion or garlic powder or rosemary Pork Bay leaf, caraway seed, chili powder, cloves, curry powder,
    [Show full text]