Exploring the Use of Salt with our In-Store Nutritionists!


Whole Health Nutrition, LLC bases their practice philosophies around a term that we have coined ‘PharmaFoodie’.  Food, the nutrients in food specifically, is information – information that talks to every cell in the body.  A question our nutritionists often ask their clients is, “When you look down at your plate, what story do you hear?”  This is a figurative question, but an important one to ask.  Our bodies respond to the foods we eat as biochemical messengers of information that supports health when we choose well.  Our PharmaFoodie cooking class series makes use of this science.  Each month we explore a health condition and learn which foods are the best choices for managing that condition or minimizing the risk of developing that condition.  The recipes are delicious, fun, and easy to make at home!  We call the PharmaFoodie series the power of nutrition meeting the pleasure of eating.

Our June PharmaFoodie class will explore the use of Salt.  Healthy foods and tasty food can and should sit on the same plate.  Moderation and balance are important keys to successfully navigating delicious foods in a healthy way.  It is no secret that the key to unlocking good flavor in both the sweet and the savory is a pinch of salt.  This class will explore different types of salt and when and how to use them to bring out the perfect flavor and bring on health.  The right salt, in the right amount can make a very sexy meal.  We will explore some of the health values and culinary uses of alder smoked sea salt, Himalayan pink sea salt, and togarashi salt! (I would use a version of this second paragraph, pared down, for the actual newsletter).

Togarashi Salt

(from Angelo Sosa’s Flavor Exposed )

– 2 tablespoons black sesame seeds
– 1⁄4 cup red pepper flakes
– 1 tablespoon dried orange peel
– 3 sheets nori seaweed
– 1⁄2 teaspoon ground ginger
– 1 tablespoon sansho or Szechuan peppercorns
– 3⁄4 cup kosher salt

In a small dry sauté pan over medium heat, lightly toast the sesame seeds, 2 to 3 minutes. Remove from the heat and let cool.

Put the sesame seeds, red pepper flakes, orange peel, seaweed, ginger, and peppercorns in a spice grinder and blend until fine. Mix the spices with the kosher salt in a small bowl and set aside.