Eating Healthy Q&A: What Are 10 Essential Herbs And Spices?

    Eating-Healthy-QA-What-Are-10-Essential-Herbs-And-Spices
    Use Herbs & Spices To Flavor Meals: Skip the cheese, butter and meaty sauces. Use some natural flavoring like fresh herbs and aromotic spices, which also have a lower calorie count.

    Q: What Are 10 Essential Herbs And Spices?

    A: Herbs and spices can bring a greater depth of flavor and vibrancy to any dish you are cooking. Give them a try!

    • Fresh Thyme: a wonderful lemony flavored herb that can be added to vegetable and meat dishes.
    • Fresh Rosemary: earthy with a strong flavor – a little bit goes a long way.
    • Fresh Sage: great to add when cooking poultry such as chicken or turkey.
    • Fresh Flat-Leaf Italian Parsley: a delicious addition or garnish for just about any savory dish.
    • Fresh Cilantro: great for fish or chicken as well as guacamoles or even on fresh grilled corn.
    • Whole Cumin Seed: tastes wonderful when toasted and then ground and used in spice rubs for meats, roasted vegetables and even guacamole.
    • Whole Fennel Seed: tastes wonderful when toasted and then ground and used in spice rubs for meats or to season sautéed vegetables.
    • Ground Cinnamon: a sweet addition to any baked goods. Make sure you use fresh cinnamon for maximum flavor, as opposed to old stuff that sometimes lingers around your pantry.
    • Red Pepper Flakes: add a little heat to any dish with a few red pepper flakes. A little bit packs quite a punch, so use sparingly.
    • Dried Bay Leaf: the “end all be all” to making stocks and soups.
    Chef Nathan Lyon is known for his simple, innovative cuisine featuring fresh, seasonal, local ingredients. In addition to his schooling at Le Cordon Bleu and cooking in restaurants, Nathan attributes his culinary education to the 10 years that he worked with California farmers at farmers markets. Nathan was the host of the first season of Good Food America. He is also the chef and co-host of Growing A Greener World (PBS), creator and host of A Lyon in the Kitchen (Discovery Health and Fit TV), among the final four on the second season of The Next Food Network Star, and is a Sustainable Seafood Ambassador with the Monterey Bay Aquarium. He recently came out with his very first cookbook, Great Food Starts Fresh, which has been quoted by Alice Waters and Graham Kerr, in addition to other esteemed chefs. Great Food Starts Fresh is a seasonal cookbook featuring 135 recipes broken down into the 5 seasons: spring, summer, autumn, winter, and… chocolate!