Salty, Savory, Sweet, What do I recommend?

This is simply a look into the things I use the most to achieve the flavors of my life.
Here are two examples of how I use them to create!

Dairy Free Cream of Asparagus and Roasted Pepper Soup

Make Your Own Flavored Syrup!

Salty,
I love salt. There are always two or three types in my spice rack.
The standard all purpose choice for me is Kosher Salt, I like the course grind.Photo of pink salt crystals
My second choice is Himalayan Pink Salt, one of the purest salts available. This amazing salt has crystals colored from off-white to a deep pink, which is due to it containing 84 trace elements & iron. The benefits are endless.
There are many kinds, you can find them easily on the web or even in some local grocery stores.

Savory,
This is easy, I’ve never met a dish that couldn’t use some more garlic.
I’ve found uses for every herb or spice you can think of, but my epiphany
was to flavor with a minimum of them. It’s that simple.

Sweet,
In a word, Yummy! That about sums it up- just kidding.
For me, using processed white conglomo sugar is not an option. I prefer more
natural alternatives. photo of african muscovado sugarWe use Evaporated Cane Juice in place of the white stuff. and a wonderful
African variety called Muscovado Sugar
instead of brown sugar. It is much better tasting.

Thanks for tuning in! Don’t forget to check out my other articles in this short series!

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2 thoughts on “Salty, Savory, Sweet, What do I recommend?

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