![\"how](\"http:\/\/onecleverchef-wp.s3.amazonaws.com\/wp-content\/uploads\/2016\/07\/13155611\/bigstock-Various-herbs-and-spices-on-wo-97673756.jpg\" "\\"how")
<\/h2>\n<\/h2>\nAmericans are peculiar. As a country, we are known to love our food- big food, pretty food, processed food- and lots of it. At the same time, we do the strangest thing. We prepare all that glorious food in ways that minimize its natural flavors, loading it with salt, sugar, and chemicals.<\/p>\n
Many common cooking practices here turn foods with incredible flavor profiles into bland, monotonous lumps through overcooking and chemical processing. Even worse, these preparation methods rob food of its natural goodness and often require artificial \u2018fortifying\u2019 in order to have any nutritional value.<\/p>\n
It\u2019s rather disturbing to look at popular foods here and realize how many of them are the same color- a sort of beige-brown. Store bought chicken nuggets, fish sticks, breakfast cereals, cookies- all beige. Researching the most popular foods in this country has revealed a rather alarming revelation: size of the pieces aside, they all look like pet food.<\/p>\n
Kibble.<\/p>\n
Identically shaped processed food chunks designed to be prepared with minimal effort and swilled quickly and thoughtlessly.<\/p>\n
Yuck. There has got to be a better way.<\/p>\n
Here is how to make healthy food taste better!<\/p>\n
<\/p>\n
The problem here stems from our childhoods- when we learned what we liked, what was traditional and accepted- and we ate what our parents ate. With every meal, every snack and treat provided (healthy or not), we developed a baseline of taste perception.<\/p>\n
For example, when eating French fries we have a preconceived notion of what constitutes not salty enough\/ just right\/ too salty. An American\u2019s perception of acceptable saltiness (or sweetness, for that matter) is ratcheted up very high.<\/p>\n
Subtle salty and sweet flavors are not perceived at all…as a country, we are rather \u2018mouth-blind\u2019 to the rich variety of flavors out there.<\/p>\n
We haven\u2019t always been like this. If you look up recipes from a couple of hundred years ago, you are as likely to see desserts sweetened with raisins or dates as with white sugar. We\u2019ve always been driven to love sweet things- but we haven\u2019t always had the ability or desire to over sweeten food to the degree it is today.<\/p>\n
This tells us something important: we can change. Just because you currently love two spoons of sugar in your coffee now doesn\u2019t mean that you can\u2019t retrain your palate to enjoy less sweetness.<\/p>\n
Food can still taste marvelous without so much sugar and salt- you just have to learn how to taste again. Much like learning a foreign language it requires practice, and is an equally worthwhile pursuit.<\/p>\n
Re-learning how to taste and season your food is an enormous step in transforming your daily portion into something truly worth eating. It comes with a bunch of side effects I\u2019ll warn you about right now, though: lower cholesterol, more energy, less inflammation, weight loss, and a sense of wellbeing.<\/p>\n
You can possibly also save money by not buying overprocessed store bought crap. Win- win situation.<\/p>\n
There\u2019s some great news here. Creatively speaking, there are dozens of ways to prepare food that enhance its natural flavor. Many are ridiculously simple. Most are relatively easy. Some changes can fit seamlessly into your current preferences, and others might require a little bit of adjusting.<\/p>\n
It\u2019s not like there\u2019s a lack of variety to experiment with, and with a little tweaking you can discover delicious new flavor combinations you never knew existed.<\/p>\n
There are three aspects to experiencing food on a whole new level. Your body (and your taste buds) will thank you!<\/p>\n
It\u2019s a common adage in computer programming that \u2018garbage in, is garbage out\u2019. It applies to our daily diets just as well. How many \u2018convenience foods\u2019 do you have on hand? How many do you eat every day? How many of them have lots of salt, sugar, and\/or chemical preservatives?<\/p>\n
Oh dear.<\/p>\n
Well, this is a very simple fix. Where and when you can, invest in the best quality food possible. This can mean organic, this can mean free range, this can mean your local farmer\u2019s market. Food with this kind of quality is more expensive for the same reason that gold is more expensive than plastic: it\u2019s more valuable.<\/p>\n
This is food that you\u2019re going to build your body with, that your family will fuel themselves with, too. Are you all not worth an investment?<\/p>\n
Try for simple changes for starters. No need to go overboard!<\/p>\n
Brown rice for white, or organic carrots instead of conventional. Both, I know, are much tastier options that fit nicely without making a huge dent in your wallet.
\nIt\u2019s also worthwhile to check out what produce in your area is the most pesticide- laden. Everybody knows to wash their fruits and veggies first…but we all unthinkingly grab an apple out of the fruit bowl, or greedily gobble fresh strawberries. If you make wise choices, you can avoid ingesting more carcinogenic chemicals than you absolutely have to.<\/p>\n
Put like that, it seems like a bit of a no-brainer.<\/p>\n
The same goes for meat and dairy products. Organic always tastes better but can be pricey.<\/p>\n
Look into local farms and cooperatives for better- sourced products this way. It may not be fully organic, but often there are very good, ethical sources for your animal proteins to be found locally.<\/p>\n
You can often arrange to buy in bulk, or have a weekly portion set aside. As an initial investment, buying a whole side of quality beef or several free range chickens to freeze can be a shock. Go in with another like-minded family or two, and your budget takes less of a hit in the end. Everyone ends up healthier in the long run- and you potentially start a support system to network the best sources of local food possible.<\/p>\n
Want to take a walk on the wild side?<\/p>\n
Depending on where you live, you can potentially raise your own chickens for eggs and meat. Many towns don\u2019t zone against them, and they make wonderful pets that will rid your lawn of grubs (hey, saving money not needing the lawn guy!).<\/p>\n
They also produce high quality manure that subsides into the soil quickly. Poof, a healthy bright lawn! And you thought that this was just about your sweet tooth. If you make careful choices, a few dietary changes can have an enormous impact on all aspects of your life.<\/p>\n
So you have switched to at least some organics, upped the quality of your protein sources, and possibly taken a cautious step into homesteading. Good for you!<\/p>\n
This all involves monetary investment which can be worrisome, especially when you figure that you are not bringing as much food home with the same amount of money.<\/p>\n
Here\u2019s the trick: everything you\u2019ve changed, even though lesser in quantity, is much more nutritious than its predecessor. A smaller serving of meat or helping of produce will be more satisfying because it has a higher load of usable vitamins and nutrients with a lower dose of artificial chemicals.<\/p>\n
It\u2019ll also taste infinitely better- making it worthwhile to slow down and savor what you\u2019re eating.<\/p>\n
It sounds easy in theory, but in practice the adaptation can be challenging. Don’t give up, because there are more changes you can make that\u2019ll improve your food\u2019s flavor and have a huge impact on your overall health.<\/p>\n
Once you\u2019ve committed to reducing the processed foods in your life and increasing the whole foods in your diet, you might feel a little stuck. Fresh things taste good raw, but what about those intense flavors we Americans love so much? How can you build those without too much added salt or sugar?<\/p>\n
Oh, there are so many ways!<\/p>\n
So many fascinating, delicious, satisfying ways to take your awesome base ingredients and create a meal to rave over. With a little practice you can become a truly astonishing chef, even if you\u2019re not much of a cook to start with. You\u2019ll be able to blend flavors together as easily as a child stacks blocks.<\/p>\n
We\u2019re talking true flavor enhancers here, ones that turn the mundane into the astonishing. Yep, this isn\u2019t me getting overheated about food (though that is pretty easy). It boils down to simple if\/ then statements on what seasonings to add to your dish.<\/p>\n
In short, you\u2019re going to be experimenting with herbs (fresh and dried), spices (ground and whole), acids, and citrus zests. Sounds pretty amazing, right? All these components have collateral health benefits, too- some are anti- inflammatory, other improve digestion or help with memory.<\/p>\n
Hippocrates, in Ancient Greece said, \u2018Let your food be your medicine, and your medicine be your food.\u2019. Oh, how tasty a pill this will be to swallow!<\/p>\n
I don\u2019t judge here- sometimes you just don\u2019t have the convenience of fresh- plucked mint or whatever. Dried herbs work- they\u2019re just a little more concentrated in flavor so you have to keep that in mind when adding them to a dish. I will admit the sad crime of optimistically buying fresh basil one week…only to find the sad zombie remains in my crisper the next.<\/p>\n
Nobody\u2019s perfect. Mistakes are okay. And fresh herbs aren\u2019t that pricey, so the times I do use them, I love the effect and impact they make on my food.<\/p>\n
I also try to grow some of my own in pots on my kitchen windowsill. I am nothing if not an optimist. I currently have a gigantic afro of thyme that makes washing dishes and tidying said windowsill…challenging. But it smells like heaven, and my chicken soup is to die for!<\/p>\n
To top it off, a lot of these herbs have medicinal properties, so they don\u2019t just make your food taste better, they also help you feel better in general.<\/p>\n
Green leafy herbs are forgiving and adaptable in most dishes. Try oregano, sage, thyme, dill, or rosemary in a savory dish of meat or vegetables. With a little trial and error you can compound your own rubs for meats (also try using dried tea leaves here for a pungent Asian- inspired flavor).<\/p>\n
Looking for a little guilt-free sweetness? Try crushing mint leaves in ice water for a bright change of pace. No matter which herbs you choose, there are many ways to incorporate them to improve your meals.<\/p>\n
There\u2019s some hard- hitting flavors here, covering both savory and sweet profiles. Think about chili powder, curry, ginger, turmeric, cinnamon, and saffron.<\/p>\n
Many of these can be heated in oil or butter and saut\u00e9ed before the main ingredient is added to a cooking pan. Hot fat of some variety helps to release more volatile components from intense spices. Cooking meat or vegetables in a prepared man like this makes for a satisfying, flavor- infused end product.<\/p>\n
Looking to enhance the natural sweetness of fruit, or kick up plain yogurt? Sweet spices like cinnamon, cloves, ginger, and nutmeg enhance the natural taste without detracting from the original food.<\/p>\n
In both cases, a small amount of salt or sugar can really transform a particular recipe- but use both of these to enhance the original flavors. \u2018Sugar-sweet\u2019 and \u2018salty\u2019 should never be flavors on their own. Think about how wine tasters describe what they drink- always in terms that reference specific flavors, ones that impact the nose as well as the taste buds. You don\u2019t smell \u2018sweet\u2019 or \u2018salty\u2019, but you do taste \u2018peachy\u2019, \u2018woody\u2019 or \u2018nutty\u2019 flavors.<\/p>\n
Fat has gotten a bad rap, and sometimes it deserved it (I\u2019m looking at you, trans fats).<\/p>\n
Going hog- wild on butter isn\u2019t healthy for anyone; that doesn\u2019t mean that this glorious staple of French food needs to be avoided. Far from it! Butter only intensifies in rich flavor as you cook with it- and brings about the best in many herbs and spices.<\/p>\n
Olive oil is a culinary go-to in any kitchen, but don\u2019t let that distract you from yummy options like nut oils or those infused with flavors (like truffle oil).<\/p>\n
Fats that help flavor come in all forms, too, not just pourable ones. Invest in a microplane and try adding a soft dusting of hard cheese to salads for a punch of salty- not salty flavor.<\/p>\n
Avocados are more than guacamole here- added to a salad, spread on whole wheat toast with tomato slices, or blended into sauces it lends buttery, earthy notes. Nuts can be huge flavor accent here because of their fat content, especially when they are toasted before being added to a dish. Yum.<\/p>\n
The two most common acids used in cooking are citrus juices and vinegar.<\/p>\n
Acids tame bitterness and bring a bright tang to mildly flavored foods. They form a useful base when concocting marinades, helping to infuse flavor while simultaneously tenderizing meats.<\/p>\n
Best of all, there are a lot of them to choose from! Lemon, limes, and oranges all work well with poultry and fish dishes, as well as salads.<\/p>\n
And as for vinegar, most people are familiar with white distilled vinegar and balsamic. Step a little further down the aisle and you\u2019ll see champagne vinegar, apple cider vinegar, even port vinegar. All of these are delightful and easy to use, with their own particular notes and values.<\/p>\n
If you\u2019re truly adventurous, you can even make your own from leftover wine. It\u2019s ridiculously easy, though it requires a little patience. In the end, any homemade vinegar will be infinitely better than anything store bought (and will make a welcome gift for foodie friends in the know).<\/p>\n
Everything today moves so quickly. That doesn\u2019t have to intrude in your kitchen!<\/p>\n
It doesn’t mean that you have to spend all day cooking, either. With a small amount of patience, your cooking skills will soar. How you cook something will heavily impact the way it tastes in the end, while simultaneously changing the textures and colors it presents.<\/p>\n
Browning is the most versatile form of cooking, ever. It covers baking, roasting, and toasting. The whole idea is to form a tasty crust on the outside of whatever you\u2019re preparing, whether it be meat, veggies, or baked goods.<\/p>\n
It\u2019s extremely satisfying to bite through and chew, and forms a barrier to keep moisture or juiciness inside. When toasting nuts or grains in particular it releases oils and adds an aromatic intensity to your dish whether it is savory or sweet. Plus, it makes your house smell terrific!<\/p>\n
Caramelizing is a technique where heat is used to convert starch and volatile compounds (usually acids) into sugars.<\/p>\n
Onions and garlic are glorious prepared like this, both sweet and savory at once, and a perfect compliment to meats, fish, and vegetables. The beautiful deep-brown color compliments just about every meal, and the flavors infuse whatever you\u2019re cooking with outstanding richness.<\/p>\n
All veggies in the allium family (onions, garlic, leeks, shallots) caramelize beautifully, all they all lend their own unique and delicious notes.<\/p>\n
Two kinds of slow cooking add healthy flavor to any dish, with two entirely different approaches.<\/p>\n
Poaching (usually in white wine or broth) has you slowly simmering vegetables, chicken, or fish over low heat. This is particularly rewarding because once your main dish is cooked, you can toss a handful of herbs into the pot and reduce the liquid to form a delicious, no- fuss sauce. I like efficiency; when it comes with a built in tasty drizzle, I like it even better. Mmm, efficiency.<\/p>\n
The second kind of slow cooking is more familiar, where you use a slow cooker or and let a meal slowly develop over the course of several hours. Slow heat introduces flavors throughout the whole item you\u2019re cooking, and in the case of meats results in a melt-in-your-mouth tenderness.<\/p>\n
It\u2019s hard to not enjoy a slow cooked meal because on top of the deliberate accumulation of flavors, the aromas that fill your home in the process are mouthwatering.<\/p>\n
Making your food healthier isn\u2019t that difficult. It involves many steps, some which may work for you, others may not.<\/p>\n
That\u2019s okay, because you\u2019re making improvements. Rome wasn\u2019t built in a day, and you\u2019re not going to overhaul your whole way of life overnight. Slow down.<\/p>\n
Enjoy your transformation, and having fun exploring your food. It\u2019ll make it all the more worthwhile when you sit down to a carefully composed meal that becomes family legend.<\/p>\n","protected":false},"excerpt":{"rendered":"
Seasoning and the Jaded Palate Americans are peculiar. As a country, we are known to love our food- big food, pretty food, processed food- and lots of it. At the same time, we do the strangest thing. We prepare all that glorious food in ways that minimize its natural flavors, loading it with salt, sugar,…<\/p>\n