Sea salt has become a cooking darling in recent years, but unfortunately that has come with the myth that it is somehow less salty than salt mined from the ground. Salt is salt folks and if you have high blood pressure, or if you don’t want to get high blood pressure, cut the salt today, period.
“Contrary to some popular belief, sea salt and table salt contain the same amount of sodium chloride. Switching won’t help you with your high blood pressure,” wrote Fred R Cicetti in his column, The Healthy Geezer.
The year is still young enough to look at food trend predictions for 2016. Euromonitor, an international research firm, came out with its top trends for this year and included a food section. It’s expecting to see what it terms “Greener Food,” by which it means,
“More of us will be eating greener. More people will care about cutting down on food waste in and beyond the home, try harder to avoid unhealthy food and overeating and be keener on more natural, local and seasonal food. More of us will consider cheaper food past its best before date and shop in retail chains selling it. And even fast food is getting greener,” writes Euromonitor analyst Daphne Kasriel-Alexander.
Reading food nutritional labeling is something I advocate religiously on this blog. Few people realize just how much salt, fat and sugar is in most items they pick up in a typical supermarket. Those who are aware are increasingly shopping at non-traditional supermarkets and food vendors, but I fear they’re not reading labels either, simply assuming what they buy at such stores in healthier. Big mistake.
Supermarket ad flyers feature what the industry calls loss-leaders, items a supermarket is marking down to draw you into the store so you’ll buy processed foods with higher mark-ups. Vegetables used to be among these loss-leaders but I’ve been noticing lately than they’re not popping up on sales as much as they once did.
A second so-called fitness/diet expert got booted by the person she was trying to train. The cLean Momma Diet is history for this season, it seems, and the advocate of it got a bit testy when she got the boot, blaming her contestant for not following the plan. Really, sour grapes? Bad form, I’d say.
We had a fun cooking challenge at our house this Christmas that we dubbed Battle Eggplant in honor of the original Japanese version of Iron Chef. I gave each of my adult children and their partners an eggplant and challenged them to come up with original dishes in one hour, using any ingredients they could find in our kitchen. I wrote recently about the recipe my son and his wife created, Jerusalem Eggplant Surprise.
This spot gives you the recipe for my daughter and her friend Daniel’s winning recipe, an eggplant dip.
I recently wrote about an eggplant recipe my son and his wife created for our Christmas dinner. What I didn’t mention in that post was that my son is passionate about in the local food movement and has his own blog, called From the Ground Up North, to spotlight local food undertakings in the upper Midwest.
Christmas 2015 brought a rare and special gift for me, both my adult children and their partners were able to be back in our home for Christmas dinner. My son lives in St. Paul, Minn. these days and my daughter is even farther away in Portland, Ore., so this was truly a very special holiday for me, and one that ended up producing some new holiday dishes I recommend to you, especially if you’re a fan of eggplant as I am.
I was creating an extensive low-salt, low-fat, low-sugar Christmas menu but also was thinking about my daughter’s vegetarian diet when I decided to give my children a menu challenge of their own — we would stage Battle Eggplant ala the old Iron Chef show, a program we enjoyed watching together when they were younger.