Check out suggestions on how to avoid salt and with which dishes you combine herbs and spices, fresh or dehydrated, that add flavor to dishes.
Suggestion: prepare a salad with onion, 1/3 squeezed lemon, parsley to taste, pinch of oregano, pinch of coriander and a tablespoon of celery. You don’t need to add salt.
Onion inhibits the action of some bacteria and fungi and reduces the risk of thrombosis. Onions are great for all foods.
Parsley is a powerful antioxidant. Traditionally used in salads.
Oregano is antifungal and antioxidant. It’s also good for sauces and cheeses.
Coriander is anti-allergic, anti-tumor and antibacterial. It’s also good for fish and beans.
Celery, also known as fresh celery, has digestive, antihypertensive and gas preventive effects. Widely used in meat, fish and poultry stews. Use its leaves for salads and broths.
Suggestion: Make a tomato sauce with 3 ripe tomatoes, 1 crushed garlic clove, 1 tablespoon of onion and basil to taste.
Basil is good for beef, veal, poultry, fish, soups and sauces.
Basil helps digestion and the cardiovascular system
Suggestion: Prepare a cup of rice with a crushed clove of garlic, a tablespoon of finely chopped onion, a pinch of saffron and a bay leaf. Avoid adding salt!
Garlic lowers blood pressure and cholesterol. Garlic is widely used in all foods.
Saffron (turmeric); prevents cancer and helps lower cholesterol levels. Saffron is also good for fish, chicken and shellfish.
Blonde; relieves gas. Laurel is widely used in soups, broths, marinades, sauces, meats in general, preserves, lentils and beans.
Suggestion: To prepare a cup of beans, use two crushed garlic cloves, two tablespoons of chopped onion, a pinch of coriander or cumin and two bay leaves. Resist; do not add salt!
Cumin aids digestion, reduces insomnia and stress. Cumin is also used in mince.
See also spices in the kitchen
Suggestion: For 200 grams of meat; Prepare it with a tablespoon of grated onion, a crushed garlic clove, a pinch of red pepper, a pinch of curry, a pinch of thyme and a bay leaf. No need for salt!
Red pepper has digestive action, is analgesic, anticoagulant and anti-cancer. Red pepper is used in savory and sweet dishes.
Sage combats stomatitis, bronchitis and gingivitis. It is also used in fish, poultry and cheese.
Thyme relieves intestinal disorders. Also used in fish, vegetables, legumes and cheeses.
Curry typically Indian seasoning; increases the body’s immunity and facilitates digestion.
Suggestion: For every 100 grams of fish, use the juice of half a lemon, a pinch of saffron, a pinch of rosemary, a pinch of black pepper, a tablespoon of celery and one star anise as seasoning. Don’t add salt!
Rosemary is antioxidant and anti-inflammatory. Also widely used are potatoes, pumpkin, tomatoes, lamb, pork, chicken and fish.
Suggestion: For 200 grams of chicken, season it with a tablespoon of grated onion, a clove of crushed garlic, a pinch of rosemary and a tablespoon of celery.
Cloves can also be used in meat.
Clove is an aphrodisiac, anti-inflammatory and anesthetic.