Condiments 101

Change the nutritional value of your condiments and you can completely change your health.

If you take a different approach to dressing your food, you will be making the biggest and easiest change to your health. For instance, most people know how to cook the basics: a baked potato, pasta, steamed rice and raw salads. But what starts out as a healthy choice becomes a conduit for sugar, fat and salt once you dress it. A baked potato becomes a butter boat with a flotilla of salt. Pasta turns into a white flour glob of preservatives with red dyed ancient tomato dressing. Steamed rice is served with chicken fried chicken. All are instantly acidic to your system.

Stop devaluing your food. Dress it with whole foods.

Throw every single thing in your cupboard and spice drawer into a box. Take the box to the North Texas Food Bank.

Go to Whole Foods or Central Market. Buy:
extra-virgin olive oil (only extra-virgin is raw, the other kinds are cooked)
apple cider vinegar
balsamic vinegar
Bragg's Liquid Aminos
sea salt
white pepper
raw whole black peppercorns in a grinder
paprika, cayenne etc (organic)
fresh dill and fresh basil (from the produce section, keep refrigerated)
Vegennaise or any soy based mayonnaise product
ground mustard
garlic (whole or minced in water)
Mirin (ume plum vinegar)
miso (sweet yellow or red)
tofu (silken, regular or packed)

Now go to the kitchen and bake a potato.
Serve it with olive oil and sea salt. Trust me, it salts and oils the potato better than any bacon/butter combination and will not stick in your gut for days like the other. The first time you forgo the typical condiments will be the hardest. After you taste your first olive oil potato you won't go back, specially after you see how your body reacts!

Cook rice fettuccine in salted water. Rinse in cold water.
Serve with fresh raw pesto: in a blender combine raw garlic, olive oil, pine nuts and raw basil. Serve immediately. Now you have eaten vitamin-laden gluten-free vegan pasta. How do you feel?

Grill a piece of fish in sea salt, white pepper, fresh organic lemon zest and raw minced garlic. Serve over steamed long grain brown rice. Add a shot of Bragg's Liquid Aminos to the rice for an oriental feel. Yum!

Saute onions and kale in olive oil.
Sprinkle with balsamic vinegar and cover to steam/wilt. In a blender place 1/2 cup walnuts, 1/3 cup water, 1 tsp Mirin, 1 tsp miso. Serve walnuts sauce over hot kale and onions. Divine!!!!!!!