Spices for Flavor, Zest and Healthy Meals
Spices for Flavor, Zest and Healthy Meals
by Sandi Morais S
pice up your kitchen, and add some sizzle to your holiday meals! Spices are part of the roots, bark, seeds and fruit of
plants. Add spices for both health and culinary enjoyment. Even the smallest amount can transform the taste from bland to delicious— with no extra calories. Here are some of my autumn favorites:
Cinnamon, one of the world’s oldest spices, has a sweet fl avor and can be added to smoothies, desserts, quinoa or rice. Cinnamon and honey combined makes a wonderful tea. Only a small amount is needed for fl avor.
Turmeric has a slightly bitter taste but a fragrant aroma. Traditionally used in Indian recipes and Jamaican curry dishes, Turmeric can be combined with ginger and honey to make tea. Or make juice with ginger, apple, carrot and lemon.
Cayenne Pepper is fi ercely hot and will add a kick to your meal. Only a little dash is needed to fl avor food. Add it to vegetables, rice, beans or even juice. Cayenne pepper, lemon juice and maple syrup makes a spicy drink.
Ginger has a mellow sweetness and can work in conjunction with other fl avors or it can be the dominant fl avor in any meal. Fresh ginger can be added to your stir-fry vegetables or tofu to give it a little sizzle. Try fresh ginger in your smoothies, juice or tea.
Jamaican-born Sandi Morais is the author of Recipe for Life, a vegetarian/ vegan cookbook, and she is also a Fitness Lifestyle Coach. Sandi has a Bachelor’s degree from Florida International University. To learn more about her or to order her cookbook, visit:
www.sandimorais.net
November 2014 27
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