Recipe Tuesday: Can condiments be nutrient dense foods?
With cookout season in full swing, we are reminded of many old-time favorite traditions that summer brings. Fireworks over water at dusk, colorful parades marching down hometown streets, large slices of juicy pink watermelon and a spread of barbecued goodies on a checkered tablecloth. This season, revel in the dynamic tastes of your favorite traditional foods with a fresh flair by decorating them in delicious and wholesome homemade condiments.Condemned Condiments?When you say the phrase “healthy foods” many people think that this means bland, boring and dry. It’s sadly true: many nutritionally-aware folks mistakenly shy away from all condiments, thinking that the addition of anything to their meals will compromise raw integrity. This conventional rhetoric is partially justified in that commercial prepared condiments are mass-heated, ultra pasteurized and altered in harsh methods that denature any possible beneficial nutrient content. What’s more, in place of the delicate natural flavor...