Life Health & Wellbeing

Sunday 21 January 2018

Add 'zing' without salt


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

"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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