The Practical Nutritionist, LLC

Audrey J Pellegrino, M. Ed, M. HN

Holistic Nutritionist/Educator

603-768-3214

practicalnutrition@gmail.com

www.pnutritionist.com

SUGAR AND SPICE

Sugar and spice and everything nice…I am sure you have heard that nursery rhyme before, but think about it in terms of foods. Since the industrial revolution began in Europe and then the United States, people have always been trying to improve on the flavors of their foods. We, as a society put sugar in everything from ketchup to cookies, and we limit our herbs to a handful of parsley and our spices to salt, pepper and cinnamon. There are so many herbs and spices that could compliment not only the flavor of your food but also provide important enzymes and minerals to your health.

There is a difference between herbs and spices. An herb is a plant (often aromatic). Herbs are used for medicinal purposes and as a seasoning. Herbs are best used freshly picked, when the essential oils are highest, but some may also be used dried.

Many herbs have qualities which gave them influence in the mysterious realm of the supernatural because of their legendary claims for healing and power. (Whether or not I agree with all of them is my personal belief, but most of them I agree with). Pilgrims who came to the United States, by ship brought very little with them, but they often brought a book on herbs and herbal uses, along with seeds and plants to begin their new life with. Herbal use only slowed down when science began to isolate the medicinal properties and recreate them in a laboratory. We have recently seen an increase in the home herbal garden and in restaurants using fresh herbals.

Years ago I went to a workshop put on by a lady named Elaine(sorry, I forgot her last name) from Hill’s former Scents and Non-Scents. She inspired me to begin an herb garden. If any of you are gardeners of herbs then you know that once you plant them, they multiply! I equate herbs to rabbits, constantly multiplying. This past summer my refrigerator was boring and my daughter and I wanted a salad, so we went out the back door and picked our salad. There is something very rewarding about being able to go outside and pick your ingredients. The salad was infinitely better because we also picked fresh chives, parsley and dill to add to it.

To buy fresh herbs in the grocery store can become very costly. I suggest investing the three to five dollars and buying an herb plant. They can grow on any windowsill or if you have room in your flower bed, plant it outside. The herb will add interesting color contrast, always be green and will also provide you with flavoring and enzymes when you eat it. Begin growing the herbs that you know how to use and enjoy and then add new, different ones and learn how to use them in your food.

A spice is a pungent, aromatic plant substance that adds zest and flavor. They are generally composed of seeds, buds, fruit, bark or roots and are dried and ground. Just remember the story of Christopher Columbus in 1492. He was sent around the world to try to find a short cut to the east to bring back spices, such as nutmeg, cinnamon and coriander. (But, alas, remember he sailed twice past the Caribbean islands which grow allspice and did not recognize its value.)

Spices also add tremendous flavor to your food and a little goes a long way. Salt is a flavor enhancer, but once you eat that top layer of salt off your food, the flavor below is dull or absent.

When you cook with spices the flavors permeate your food and you get flavor and enjoyment out of every bite. Again, spices can be very costly, especially if you only want a teaspoon or so to try it in a recipe. I suggest going to a health food store and only buying how much you need and then when you have enjoyed that recipe or have become familiar with using that spice, go to the grocery store and buy a larger quantity.

Sugar and spice and everything nice…this season let’s try to add more spice (and herbs) and less sugar and then our bodies will think everything is nice. Happy, Healthy Eating!