No Salt Cooking – by Sue Mah, Registered Dietitian

No Salt Cooking – by Sue Mah, Registered Dietitian


>>Jennifer: OK. SOMETHING SMELLS GOOD. MM. IT SMELLS GREAT. IT LOOKS GREAT. SUE MA IS HERE, REGISTERED DIETITIAN. WE’RE MAKING A SALAD, USING MRS. DASH. WHAT SHOULD WE PUT IN OUR SALAD IN>>IS START WITH VEGETABLES. OF COURSE, WE HAVE YELLOW AND GREEN PEPPER AND RED PEPPERS THAT CAN REALLY SPICE UP THE SPINACH SALAD AND WE’RE TALKING ABOUT COOKING LOW SODIUM AND WITHOUT SALT BECAUSE TODAY IS WORLD HYPERTENSION DAY.>>Jennifer: IT IS?>>T IT IS. AROUND THE WORLD , 1.5 BILLION PEOPLE HAVE HIGH BLOOD PRESSURE AND RIGHT HERE IN CANADA, OVER FIVE MILLION CANADIANS HAVE HIGH BLOOD PRESSURE.>>Jennifer: IT IS A GOOD THING TO CUT OUT SALT.>>YEAH. HIGHWAY BLOOD PRESSURE IS THE BIGGEST RISK FACTOR FOR HEART DISEASE, DIABETES AND KIDNEY DISEASE. CUTTING OUT SALT FROM YOUR DIET IS A GREAT WAY TO CUT BACK ON SODIUM AND DECREASE YOUR RISK FOR HYPERTENSION.>>Jennifer: OK. I’M PUTTING THEM ALL IN.>>PUT THEM ALL IN AND SOME RED ONIONS. AND SEASONAL VEGETABLES THE. YOU CAN ADD FRUIT IF YOU WANT. I’M GOING TO MAKE THE SALAD DRESSING, WHICH IS SO SIMPLE. IT TAKES 10 SECONDS. SOME BALSAMIC VINEGAR, OLIVE OIL.>>Jennifer: THIS LOOKS LIKE A GREAT SALAD.>>AND I HAVE SOME ZEST AND IMUSING MRS. DASH SEASONING WHICH IS NO SAL, NO SALT AND NO M.S.G.>>Jennifer: OK.>>AND UPS THE FLAVOUR OF THE SALAD DRESSING WITHOUT ADDING ANY SAL AT ALL. SO, YOU JUST WHISK IT. CAN YOU SMELL IT?>>Jennifer: MM-HMM.>>GIVE IT A TOSS AND VOILA, YOU’RE DONE. THAT’S PERFECTS FOR ENTERTAINING, A NICE SUMMER SECOND AND ADD SOME CHICKEN AND IT IS YOUR MEAL FOR THE EVENING. NOW WE’LL MAKE AN APPETIZER OR MANAGERING THAT CAN SERVE AS A SNACK FOR YOUR KID CANS. AND SOME AVACADOS –>>Jennifer: I COULD EAT EIGHT OF THEM. IT IS A GOOD FAT, BUT –>>I HAS THE GOOD MONO UNSATURATEDED FATS, BUT IT STILL CONTAINS QUITE A BIT OF FAT SO YOU WANT TO WATCH HOW MUCH YOU EAT.>>Jennifer: MAYBE HALF AN AVACADO A DAY.>>AND THIS IS LIME JUICE AND PREVENTS THE AVACADO FROM TURNING BROWN. PUT IN TABASCO SAUCE, KICK UP THE FLAVOUR.>>Jennifer: OOOH, I LIKE THIS.>>AND THIS IS THE HERB AND GARLIC SEASONING BLEND. IF YOU LIKE IT MORE GARLICY, ADD THE SEASONING.>>Jennifer: I DO, BUT I DON’T KNOW IF OTHER PEOPLE WILL LIKE ME.>>AND THEN WE TAKE SOME IS TORTILLA CHIPS.>>Jennifer: AND THIS IS GREAT FOR THE KIDS, RIGHT?>>AND TAKE A LITTLE SCOOP AND SCOOP IT ON. ADD A LITTLE TOMATO. AND IT IS A GREAT APPETIZER OR AFTER-SCHOOL SNACK FOR THE KIDS.>>Jennifer: FANTASTIC. WE HAVE THEM ON DISPLAY RIGHT THERE. IT LOOKS BEAUTIFUL. THE KIDS WILL GOBBLE THAT UP.>>OH. IF YOU HAVE A PLATE MADE UP, THEY WILL GOBBLE IT UP.>>Jennifer: WE WANT OUR CHILDREN TO GROW UP WITHOUT SALT, REALLY.>>93% OF OUR KIDS ARE EATING TOO MUCH SODIUM. THE AVERAGE CANADIAN ADULT EAT 3S 100 GRAMS OF SODIUM, TWICE THE AMOUNT WE ACTUALLY KNEE. WE HAVE TO LEARN TO CUT BACK AND BY USING SAL-FREE M.S.G. INGREDIENTS, WE CAN CUT BACK ON THE AMOUNT.>>Jennifer: THERE’S ALREADY SALT IN SO MANY THINGS WE CONSUME.>>IS PACKAGED, PROCESSED, FAST FOODS ARE THE BIGGEST SOURCE OF SODIUM IN OUR DIETS.>>Jennifer: RIGHT HERE.>>I LOVE FISH. THEY HAVE GREAT OMEGA 3 FATTY ACIDS. AND WE ADDED A SALSA. PASTA, I’M A BIG FAN AND WE USED THE GARLIC AND HERB SEASONING THERE AND GRATED CHEESE ON TOP SO THAT IS A NICE MEAL IN ITSELF, TOO. AND MY HUSBAND IS THE SPICY GUY, OK? I LOVE GARLIC AND HERB AND HE LIKES THE EXTRA SPICY. , WE MAKE THIS CAJUN CHICKEN AND THEN HAVE A RUB WITH THE EXTRA SPICY SEASONING AND A LITTLE BIT OF PAPRIKA AND THERE YOU GO.>>Jennifer: THERE YOU GO. OK . YOU KNOW WHAT? IF ANYBODY WANTS TO DIG IN THERE, MARK, TAKE SOME OF THOSE ON DISPLAY. FOR MORE INFORMATION, YOU CAN GO TO MRS.DASH.COM. OF COURSE, WE’RE GOING TO HAVE ALL THAT INFORMATION ON BreakfastTelevision.ca. THANK YOU SO MUCH.

Leave a Reply

Your email address will not be published. Required fields are marked *