Tuesday 6 December 2016

Add 'zing' without salt

Published 08/09/2015 | 02:30

Salt
Salt

It is well known that too much salt is linked to high blood pressure, one of the risk factors for heart disease.

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"Between 65-70pc the salt we eat comes from processed foods," said Sinead Shanley, a dietitian with the Iris Heart Foundation. She advises to try to these alternatives to add "zing, without salt, to your meals".

• Basil - classic with tomato

• Chives - salmon and chive on rye crackers

• Coriander - the leaves, seeds, and roots are used in cooking salsas and curries

• Dill - a Mediterranean-grown herb, it can flavour fish, lamb, pork, poultry, cheese, cream, eggs, vegetables, avocados, salads, soups, sauces and spreads

• Fennel - liquorice-flavoured herb used in sauces, soups, stews and salads. Try the seeds in tea and breads

• Mint - simply try it in ice water with lemon

• Parsley - a universal all-rounder herb for meats, poultry, potatoes

• Sage - try in omelettes, soups and stuffing

• Thyme - known to have antiseptic properties, use to flavour lamb stews, casseroles and soups

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