Shake It Up
Whether you’re dining out or eating in, the salt shaker is a common table guest—and a little salt in moderation is OK. Salt contains the nutrient sodium which our bodies need to maintain a proper balance of water and minerals. However, having too much sodium can lead to health complications and most Americans are still getting too much in our diets from too many of the foods we eat
That’s why we’ve taken steps to reduce the amount of sodium in the recipes we serve as part of our work with the American Heart Association. Aramark Chef and Dietitian Laura Quinn shares some of our lessons learned on how to reduce the salt/sodium while maintaining bold and delicious flavors. Give some of her ideas a try in your own kitchen.
Stock the Pantry
Looking to reduce your sodium intake over time? Look no further than your cabinets. A well-stocked pantry is the first step to marinades and dry rubs that yield deep, satisfying flavor. “With the right jars at your fingertips, you can add flavor to anything,” says Laura (left).
Take a Trip to Flavor
Go global (and get creative) with your spice blends. Test out unexpected spice pairings and customized creations based on your favorite dishes. Laura explains, “The notes from spices and herbs are what distinguish one culture’s cuisine from another.”
Coriander, cumin, paprika, cinnamon and more bring a spice market full of flavor to this Chicken and Chickpea Shawarma. It’s a recipe from our Twisted Beet menu that you’re sure to dip into again and again and again.
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.