DETOX FOODS YOU DIDN’T KNOW YOU COULD HAVE...
Hey Guys!
This post was inspired by questions of patients. I have noticed that most people that say there's not enough flavor in my food don't really know what they can have and what they are missing. Here is a cheat sheet of some of the items that you can have while on detox and what to use them for.
Vinegar's and Sauces:
Organic Balsamic Vinegar- is a very dark, concentrated, and intensely flavored vinegar made wholly or partially from grape must, originating in Italy. During detox it can be used raw for dressings and to flavor vegetables before roasting.The reason this needs to be organic is because it will only have natural recurring sulfites and nothing added.
Apple Cider Vinegar- It’s mostly apple juice, but adding yeast turns the fruit sugar into alcohol -- this is fermentation. Bacteria turn the alcohol into acetic acid. That’s what gives vinegar its sour taste and strong smell. During detox we can use this vinegar for dressings, to make relishes and to add more flavor to your veggies.
Coconut Aminos- is a delicious sauce made from coconut sap. It is dark, rich, salty and slightly sweet in flavor. It resembles a light soy sauce or tamari (wheat free soy sauce), but it is soy free and gluten free – making it the perfect replacement for those avoiding soy and gluten. During detox add it to the salad dressings, marinades, stir-fries, soups and stews or as a dipping sauce – the possibilities are endless.
Sweeteners:
Honey (Non-vegan)- is a sweet, viscous food substance produced by bees and some related insects. Bees produce honey from the sugary secretions of plants (floral nectar) or other insects (aphid honeydew) through regurgitation, enzymatic activity, and water evaporation. During detox use to sweeten tea, mixed in dressings and to sweeten desserts.
Maple syrup (Vegan)- is a syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees, although it can also be made from other maple species. In cold climates, these trees store starch in their trunks and roots before the winter; the starch is then converted to sugar that rises in the sap in late winter and early spring. Maple trees are tapped by drilling holes into their trunks and collecting the exuded sap, which is processed by heating to evaporate much of the water, leaving the concentrated syrup. Use same as honey.
Dried fruits:
These are fruit from which the majority of the original water content has been removed either naturally, through sun drying, or through the use of specialized dryers or dehydrators. Dried fruit has a long tradition of use dating back to the fourth millennium BC in Mesopotamia, and is prized because of its sweet taste, nutritive value, and long shelf life. During detox we encourage the use of dried fruits without preservatives (like sulfites) and unsweetened. Here is a list of dried fruits you can easily find with the detox specifications:
Seasonings:
This is the difference between herbs and spices. To get blends follow this link: Spice it up just remember to leave the salt and pepper out of your blends.
Herbs- are usually the fresh or dried leaves of succulent plants that tend to grow in particularly temperate climates.
Spices- generally refer to any seasoning made from the other parts of the plant besides the leaves, including the roots, stems, bark, seeds, fruit or buds.
Herbs tend to have a milder flavor, while spices tend to be more pronounced. Common cooking herbs include basil, oregano, marjoram, parsley, rosemary, thyme and dill. Common culinary spices include cinnamon, paprika (another pepper), turmeric, ginger, saffron and cumin. Ginger and garlic are both considered spices as well.
Hopefully this post help you make better dishes. Enjoy!!
This post was inspired by questions of patients. I have noticed that most people that say there's not enough flavor in my food don't really know what they can have and what they are missing. Here is a cheat sheet of some of the items that you can have while on detox and what to use them for.
Vinegar's and Sauces:
Organic Balsamic Vinegar- is a very dark, concentrated, and intensely flavored vinegar made wholly or partially from grape must, originating in Italy. During detox it can be used raw for dressings and to flavor vegetables before roasting.The reason this needs to be organic is because it will only have natural recurring sulfites and nothing added.
Apple Cider Vinegar- It’s mostly apple juice, but adding yeast turns the fruit sugar into alcohol -- this is fermentation. Bacteria turn the alcohol into acetic acid. That’s what gives vinegar its sour taste and strong smell. During detox we can use this vinegar for dressings, to make relishes and to add more flavor to your veggies.
Coconut Aminos- is a delicious sauce made from coconut sap. It is dark, rich, salty and slightly sweet in flavor. It resembles a light soy sauce or tamari (wheat free soy sauce), but it is soy free and gluten free – making it the perfect replacement for those avoiding soy and gluten. During detox add it to the salad dressings, marinades, stir-fries, soups and stews or as a dipping sauce – the possibilities are endless.
Sweeteners:
Honey (Non-vegan)- is a sweet, viscous food substance produced by bees and some related insects. Bees produce honey from the sugary secretions of plants (floral nectar) or other insects (aphid honeydew) through regurgitation, enzymatic activity, and water evaporation. During detox use to sweeten tea, mixed in dressings and to sweeten desserts.
Maple syrup (Vegan)- is a syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees, although it can also be made from other maple species. In cold climates, these trees store starch in their trunks and roots before the winter; the starch is then converted to sugar that rises in the sap in late winter and early spring. Maple trees are tapped by drilling holes into their trunks and collecting the exuded sap, which is processed by heating to evaporate much of the water, leaving the concentrated syrup. Use same as honey.
Dried fruits:
These are fruit from which the majority of the original water content has been removed either naturally, through sun drying, or through the use of specialized dryers or dehydrators. Dried fruit has a long tradition of use dating back to the fourth millennium BC in Mesopotamia, and is prized because of its sweet taste, nutritive value, and long shelf life. During detox we encourage the use of dried fruits without preservatives (like sulfites) and unsweetened. Here is a list of dried fruits you can easily find with the detox specifications:
Seasonings:
This is the difference between herbs and spices. To get blends follow this link: Spice it up just remember to leave the salt and pepper out of your blends.
Herbs- are usually the fresh or dried leaves of succulent plants that tend to grow in particularly temperate climates.
Spices- generally refer to any seasoning made from the other parts of the plant besides the leaves, including the roots, stems, bark, seeds, fruit or buds.
Herbs tend to have a milder flavor, while spices tend to be more pronounced. Common cooking herbs include basil, oregano, marjoram, parsley, rosemary, thyme and dill. Common culinary spices include cinnamon, paprika (another pepper), turmeric, ginger, saffron and cumin. Ginger and garlic are both considered spices as well.
Hopefully this post help you make better dishes. Enjoy!!
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