Cut the Salt, Not the Flavor!

Jessica's Top 5 Tips for Cutting the Salt, Not the Flavor
Cooking LIght® October Issue

TIP #1: SURPRISE YOUR PALATE. "Tasting something new will automatically excite you: I recently tried bison in Cooking Light's Bison Chili with Chickpeas and Acorn Squash (find the recipe at I think that's the sort of recipe people relate to-classic dishes that are somehow elevated with interesting ingredients, like the bison. Of find a spice you've never used before and then experiment."

TIP #2: RETHINK CONDIMENTS. "I love rice wine, apple cider, and balsamic vinegars. I have an avocado oil that I dress dishes with. Throwing some sesame oil on steamed vegetables is s a showstopper. Tamarind paste is a great replacement for miso, which is incredibly high in sodium."

TIP #3: TRY A NEW APPROACH. "Create flavor with your oven, slow cooker, or grill. Cooking enhances flavor-that's why roasted tomatoes are so delicious. With the slow cooker, the more time ingredients have to marry, the stronger the flavor. Grilling imparts a nice, smoky taste."

TIP #4: SHAKE ON CELERY SEED. "Sodium occurs naturally in some foods-celery seed is a great example. It has no added salt, but it tastes very salty because celery is relatively high in natural sodium (80mg in 1 diced cup)." Yet celery seed has only 3mg sodium per teaspoon. Compare that to table salt, which has 2,325 per teaspoon.

TIP #5: STOCK YOUR PURSE. "I always carry spice blends like Mrs. Dash® with me, especially when I'm traveling, because if the only thing I can get is some vegetables, a plain steak, a plain piece of fish, or scrambled eggs, then I have something I can use to doctor up my meals, and I know I'm never going to be dissatisfied."