Archive for July, 2009
If you like your foods to be flavorful but have been advised by your doctor to avoid salt, you may feel like you’ve given up flavor for good. After all, what will you put on your eggs or use to season your meat with if you can’t reach for the salt shaker anymore? For some people, it’s just not worth it to use salt or salty seasonings – too much sodium can raise blood pressure in some people, and those who already have high blood pressure can increase their chances of heart attack, stroke and kidney damage. But you can still enjoy flavorful food without salt if you use no salt seasoning.
Look for an organic, all-purpose no salt seasoning to add flavor to fish or zest to pork. If you find a high-quality seasoning that utilizes fresh, natural ingredients with no preservatives or chemicals, you won’t miss the salt at all. You can train yourself to enjoy the natural flavors in foods like red peppers and lemons by passing on the salt; after all, if you’ve been using to automatically adding salt to your food, you haven’t even given natural flavors a chance! If you simply need to lower your salt intake, use natural sea salt – a smaller amount will deliver a better flavor than over-processed salt, which can be filled with chemicals and preservatives.
I was sitting at a waterfall the other day, watching some children slide down the natural slide in the falls. I started to think about why I enjoyed selling the organic seasonings and rubs so much. I had just read an interesting article from EzineArticles.com written by Anne Harvester. In it she said, “ Organic herbs are preferable to non-organics because they are not grown using chemical fertilizers or chemical pesticides. Chemicals can leave residues on plant matter, and work their way into the plant’s roots, leaves, stems, flowers or bark, and this means that they can reach your body if you were to ingest them”. My thinking moved on to, if the residue can go into the plants, what about the ground water, streams and waterfalls? If pesticides and herbicides get into the water than those children would have been, in effect, bathing in chemicals!
I know that many people say that it’s too expensive to buy organic. I used to think that too, but now I think it’s too expensive NOT to buy organic when I think about the cost in our health and the health of the environment. Do I really want my children and grandchildren swimming in chemicals?
3 pound boneless pork loin roast
Garlic salt
1 1/2 teaspoons chicken bouillon granules
2 cups hot water
3/4 cup barbecue sauce
1/4 cup packed brown sugar
1/4 cup honey
2 tablespoons dried minced onion
1 tablespoon Worcestershire sauce
Organic BBQ dry rub
12 to 16 hamburger buns, split and toasted
• Heat oven to 350 degrees F.
• Sprinkle pork roast generously with garlic salt and BBQ dry rub. Place roast in roasting pan with cover.
• Dissolve bouillon granules in hot water; pour over roast. Cover.
• Roast for 2 to 2 1/2 hours or until you can break the meat apart with fork.
• Remove pork from roasting pan. Carefully pour enough of the pan juices through strainer into measuring cup to measure 1 cup; discard remaining pan juices.
• For sauce, combine reserved 1 cup pan juices, barbecue sauce, brown sugar, honey, dried minced onion and Worcestershire sauce in small saucepan. Heat and stir until bubbly.
• Use 2 forks to shred pork. Return shredded pork to roasting pan. Pour sauce over pork in roasting pan; stir to coat pork.
• Bake in 350 degree F. oven for 1 hour more, stirring once halfway through baking.
• Serve in hamburger buns.
• Makes 12 to 16 servings.