Herbs and Spices - They're not just k0's!!
Herbs and spices not only add depth of flavor and color to the K-Balanced dishes you prepare, but they come with a variety of antioxidant and medicinal properties. Plus, changing the herbs and spices in many of our K0 vegetable recipes can give your dish a dramatically different taste!
There are so many health benefits gained from different K0 seasonings, so I have compiled some questions and answers:
Q: What is the difference between herbs and spices?
A: Herbs and spices each possess different qualities beyond taste. Herbs are the green leafy parts of plants. Herbs, because of their tender green leaves, contain more micronutrients such as folate, magnesium, potassium, and vitamin A. Spices come from the bark, root, bud, fruit or berry of a plant. They offer potent antiviral, antibacterial, and anti-fungal medicinal action.
Q: What health benefits come from spices and herbs?
A: To keep your blood sugar balanced: add some cumin, coriander, and garlic to your dish.
To boost to your metabolism: think thermogenic red pepper and garlic.
To squelch some free radicals: paprika, red pepper flakes, and garlic have super-hero antioxidant power.
To alleviate the bloated or gaseous: oregano, cumin, coriander can alleviate the pressure- no wonder they go so well with beans.
To alleviate cold or flus with a natural remedy: Cloves, thyme and garlic are just what the doctor ordered.
Q: What do these herbs and spices have in common?
A: Not only are they included in our featured recipes this month, but they are all K0’s. You can enjoy them as often as you desire.
Q: How can I start using these in my meals and recipes?
A: Try a dry rub K-Balanced recipe tonight! Or, pull out your Meal Builder Guide open up your spice rack and get creative! The basic combination is the same; your favorite protein, carb, and fat – it’s the herbs spices that make the meal your own.
Tips to remember:
When substituting dried herbs for fresh use 1 ½ teaspoons dried for 1 tablespoon of fresh.
Store dried herbs and spices in airtight containers away from heat. This will help their essential oils and nutrients from drying out. They’re best kept no longer that 6 months.
Fresh herbs are best appreciated when finishing a dish. Dried herbs are best used in the cooking process; heat releases their active flavor compounds.
There are so many health benefits gained from different K0 seasonings, so I have compiled some questions and answers:
Q: What is the difference between herbs and spices?
A: Herbs and spices each possess different qualities beyond taste. Herbs are the green leafy parts of plants. Herbs, because of their tender green leaves, contain more micronutrients such as folate, magnesium, potassium, and vitamin A. Spices come from the bark, root, bud, fruit or berry of a plant. They offer potent antiviral, antibacterial, and anti-fungal medicinal action.
Q: What health benefits come from spices and herbs?
A: To keep your blood sugar balanced: add some cumin, coriander, and garlic to your dish.
To boost to your metabolism: think thermogenic red pepper and garlic.
To squelch some free radicals: paprika, red pepper flakes, and garlic have super-hero antioxidant power.
To alleviate the bloated or gaseous: oregano, cumin, coriander can alleviate the pressure- no wonder they go so well with beans.
To alleviate cold or flus with a natural remedy: Cloves, thyme and garlic are just what the doctor ordered.
Q: What do these herbs and spices have in common?
A: Not only are they included in our featured recipes this month, but they are all K0’s. You can enjoy them as often as you desire.
Q: How can I start using these in my meals and recipes?
A: Try a dry rub K-Balanced recipe tonight! Or, pull out your Meal Builder Guide open up your spice rack and get creative! The basic combination is the same; your favorite protein, carb, and fat – it’s the herbs spices that make the meal your own.
Tips to remember:
When substituting dried herbs for fresh use 1 ½ teaspoons dried for 1 tablespoon of fresh.
Store dried herbs and spices in airtight containers away from heat. This will help their essential oils and nutrients from drying out. They’re best kept no longer that 6 months.
Fresh herbs are best appreciated when finishing a dish. Dried herbs are best used in the cooking process; heat releases their active flavor compounds.
Comment
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Comment by Meagan on May 3, 2008 at 4:00pm
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Fun! Ya, I learned that dried and fresh herbs don't have a 1:1 ratio to hard way - LOL!!
Thanks Amanda!
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Comment by Coach Terry on May 2, 2008 at 2:31pm - Great tips, Amanda!! Thanks!!!
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Comment by Katie English on May 2, 2008 at 1:41pm - Herbs are also easy to grow - I pot them in the spring and enjoy them throughout the summer. Some (including thyme) grow all winter long!!!
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