Tuesday, July 28, 2015

Flavored Sea Salts :: Add Taste // Reduce Sodium ::


The concept is simple.  To a wee bit of sea and mountain salt, add other flavors in the form of spices, herbs, seeds & zests, then when you need that zing on your taste buds, only a fraction of it will come from salt itself.  Let's not be alarmists.  Most of the sodium we consume comes from processed and fast food.  Very little comes from foods we cook at home.  But low sodium restaurant food can be bland.  Sometimes they don't know how to create flavor w/out sugar, salt and fat.  So pack some punch in your pocket or purse and be ready to take seize the day in a low sodium way.  All of these are designed to be more of a meal topper, for that extra jolt you get from a float of salt, pepper or hot sauce on the surface of your dishes.  But, once you fall in love w/ one or all of them, you'll get ideas.  Pancakes flavored w/ these blends, vegetables saluted w/ nothing more than a bit of evoo or sesame oil and an Avanti Low Sodium Spice Blend will have that crave-ability we desire.  
Golden Sesame Chia Blend

Amount
Measure
Ingredient
Prep Method
½
Cup
Sesame

¼
Cup
Chia

2
Tablespoons
Avanti Pink Salt Blend

1
Tablespoon
Golden spice


Vitamix, gently, don’t over grind (applies to all below)
Herby Flax Blend

Amount
Measure
Ingredient
Prep Method
1
Cup
Salad herbs
Or herbs de Provence
½
Cup
Flax seeds
Whole, golden
2
Tablespoons
Citrus zest
Dried for a few days
1
Tablespoon
Avanti Pink Salt Blend

1
Teaspoon
Black pepper

Asafetida Blend

Amount
Measure
Ingredient
Prep Method
2
Tablespoon
Sesame

2
Tablespoons
Flax seeds
Whole, golden
1
Tablespoon
Asafetida
Ground
1
Tablespoon
Galangal
dried
1
Tablespoon
Reishi mushroom
Ground
1
Tablespoon
Green tea
Ground
1
Tablespoon
Aleppo chili
Ground
1
Tablespoon
Fine sea salt

 Asafetida is an Indian spice with a bitter bite and so is an acquired taste.  Make the effort, get used to it.  It's worth it.  This one is GREAT in bean and lentil dishes.  As well as with all green veggies.  It makes asparagus sing!  Galangal is a cousin of ginger and turmeric, with a decidedly mustard fragrance.  All are rhizomes.  They add great exotic flavor and are coming into their own as extremely healthful micro nutrients.  Google them!
Barberry Sumac Blend

Amount
Measure
Ingredient
Prep Method
¼
Cup
Sumac

¼
Cup
Yellow mustard seeds

1
Tablespoon
Barberries

1
Tablespoon
Avanti Pink Salt Blend

Smoky Chili Hemp Blend

Amount
Measure
Ingredient
Prep Method
½
Cup
Hemp seed

2
Tablespoons
TTB spice
Or Italian seasoning herb blend, salt free
1
Tablespoon
Cumin
Ground
1
Tablespoon
Coriander
Ground
2
Whole
Japanese chilies
Dried
1
Tablespoon
Avanti Pink Salt Blend

1
Tablespoon
Smoked paprika

1
Teaspoon
Black pepper


Toast the hemp seed for 40 mins at 325, stirring once or twice.  Toast the cumin, coriander & Japanese chili for 10 mins at 325. 

Post photos and thoughts of your Avanti inspired creations on all our social media pages.  We're excited to see what y'all stir up.



Eating Healthy & Delicious is a Win Win Win Situation!
Eat, Live & Party Well
Blog post by Chef Mark Cleveland

Avanti is the longstanding leader in organic, sustainable, local, flavorful cuisine in Orange County, CA.

Meaning 'forward' in Italian, Avanti Natural is a culinary philosophy that integrates the best of traditional European and Asian healthful eating with the latest nutritional information for optimum health.

At Avanti Natural, we believe that you don't have to sacrifice taste to eat healthy.  You can Eat Well & Live Well.  Follow us on social media to see what Avanti is up to now.  We are Whole Foods Experts.  Post photos of your versions of Avanti Natural recipes on our Facebook, Pinterest, Twitter, YouTube and Instagram pages.  Check our blog on the website for how to recipe blogs.  We’re excited to see and share your culinary creativity!

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