Planet Green
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You know, in this world of fast food and convenience products, we consume more salt than we realize. We go looking for the salt shaker every time we need that pop of flavor. But what happens when salt becomes a health issue?
Marsha Pearson is adventurous in the kitchen and loves to cook big Sunday dinners for her family. But because of blood pressure issues, Marsha has to watch her sodium intake. We’ll show her how to get the flavor she craves with dishes like Lemony Yogurt Marinated Leg Of Lamb, Riganato Potatoes and Tomato Salad with Citrus Dressing...all without reaching for the salt shaker.
TIPS
- Use citrus juice instead of salt to flavor chicken, fish and vegetables.
- If you have milk allergies, goat and sheep’s milk is a great alternative, since it is lower in lactose than cow’s milk.
- Herbed Pita chips will keep in an airtight container for about a week. Serve with hummus, bean dip, or even goat cheese.
Recipes featured on this episode:
Herbed Pita With Hummus
Lemony Yogurt Marinated Leg Of Lamb
Riganato Potatoes
Roasted Baby Beets
Tomato Salad with Citrus Dressing
Checkout the Planet Green Schedule to catch this episode of Emeril Green.
Read more about green food:
Find Your Dinner at the Farmers' Market: Gruyere Stuffed Roasted Red Peppers
One Pot Meals: Tomato Lentil Curry
Get to Know Organic Spanish Wines
Replace Risky Hot Dogs with Grass-Fed Franks
5 Stress-Reducing Foods You Should Be Eating
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