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From:	Jo Stepaniak (pool-71-240-71-191.pitt.east.verizon.net)
Subject:	Re: What do you use to flavor soups/stews w/o salt?
Date:	March 26, 2008 at 6:06 am PST

In Reply to: Re: What do you use to flavor soups/stews w/o salt? posted by Claudia on March 18, 2008 at 10:11 am:

Hi, Claudia. Sorry to take so long to get back to you (I don't check this board very often). None of my books use these techniques in particular -- my recipes do call for salt. However, any of these tips can be used with any of my recipes. For example, replace tamari with sodium-reduced tamari, add extra lemon juice (fresh only) and cut the salt in half or omit it altogether, or use fresh herbs instead of dried (with a ratio of 3:1 fresh to dried). When using fresh herbs, add them at the END of the cooking time, just before serving, so their flavor is robust and color remains intact. Just print out the tips in my other post and give them a whirl with any recipe of your choosing! It might take a small adjustment period if you are used to using a lot of salt. Otherwise, I think you'll find them to be great flavor enhancers, and you'll never miss the sodium.

~Jo

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