Instead of using salt to make up for missing flavor at the table, why not flavor your meats and vegetables beforehand by treating them to a nice bath of herbs, spices, vinegar and other yummy ingredients. A well-marinated piece of meat cooked on a grill speaks for itself without any assistance from salt.
When preparing your marinade, keep strong ingredients in mind. Think vinegar, mustard, horseradish, lemon, red wine and, believe it or not, coffee. They'll all stand up to the flames and infuse the meat (or vegetables) with lasting flavor. Sweet ingredients like orange juice, honey or crushed pineapple will cause your meat to form a nice caramelized crust when grilling.
Keep reading for lots more about low-sodium cooking.
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- The Capital Times. "Try Liquid Smoke For Barbecue." July 16, 1999. (Dec. 12, 2010)http://www.highbeam.com/doc/1G1-69338001.html
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- Elliott, Sara. "5 Essential Chinese Spices and Sauces." HowStuffWorks.com. Jan. 25, 2010. (Dec. 15, 2010)https://recipes.howstuffworks.com/food-facts/5-essential-chinese-spices-and-sauces.htm
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- Mayo Foundation for Medical Education and Research. "Sodium: How to tame your salt habit now." May 22, 2010. (Dec. 9, 2010)http://www.mayoclinic.com/health/sodium/NU00284
- National Heart Lung and Blood Institute (National Institutes Of Health). "Flavor That Food." (Dec. 10, 2010)http://www.nhlbi.nih.gov/hbp/prevent/sodium/flavor.htm
- Petusevsky, Steve. "Vegetarian Today: Herbs and spices add sodium-free flavor." South Florida Sun-Sentinel. March 22, 2004. (Dec. 10, 2010)http://www.highbeam.com/doc/1G1-118623646.html
- Plant Cultures. "Chilli pepper - history" (Dec. 15, 2010)http://www.plantcultures.org/plants/chilli_pepper_history.html
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