How to make your broth and creams have more minerals
Spices are an ideal way to add minerals to our plates while we provide them with flavor. We can go to get different shades varying them in recipes. Broths and creams are very healthy and nutritious recipes, give us many nutritional while values are quite satisfying, so are the ideal choice as a starter or for dinner.
In this article, we share some tricks so that when you prepare these recipes, add some foods that will enrich even more these dishes with a good amount of minerals.
Why do we need minerals?
Minerals are essential to human function. Along with vitamins, are some micronutrients we need in small amounts but continuously?
Some, like calcium, magnesium, and potassium, we need them in larger quantities, while others, such as iron, zinc or copper, require in micrograms or milligrams. Its functions are critical, as are enzymatic actions related with pH balance, nerve impulses, oxygen transport, the structure of the tissue, cellular transport, etc.
When we lack any mineral we begin to feel discomfort that can be converted into disorders and, eventually, in major diseases. For this reason, it is essential to prevent and incorporate foods rich in minerals to our daily diet.
Japanese cuisine has popularized some of them, such as nori seaweed with which the famous sushi is prepared. However, algae are, even today, a food little known. Algae allow us to enrich all kinds of recipes, such as soups, creams, stews, rice, pasta, salads, etc.
In addition, there are a variety of textures, flavors, and cooking methods, so we should always keep them on hand in the kitchen and keep trying them all. Besides, give us a lot of minerals such as calcium, iron, magnesium, potassium and iodine, also they are alkalizing and purification. Some of the most common are kombu, wakame, sweet, nori, agar agar, seaweed…
Mushrooms are a gastronomic delight and pleasure for people even decides to seek irlas forests. There are few foods as natural as mushrooms, today, that grow in the wild and can be collected freely. For those who cannot access them thus, also we can be found in supermarkets.
Mushrooms are low in fat and carbohydrates, but rich in vitamins and minerals, of particular note because it contains potassium, phosphorus, copper, and selenium, among many others. The best known is probably the mushroom, but can also delight with milk caps, chanterelles, truffles, the Llenega, the morel, etc.
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Spices and herbs
Spices, not just calories, are a simple way to give a touch of flavor to our dishes while we provide them a dose of minerals. In some cultures, it is very common to use them generously, as is well known its tradition as medicinal ingredients, flavors enhancers, and preservatives in food, especially in areas with warm climates. They can be used in both sweet and savory recipes and, in the case of wines and creams; we can help give them a different flavor every day.
Some of the highlights are…
- Cinnamon: calcium and potassium.
- Parsley: potassium, iron, and calcium.
- Laurel: potassium and calcium.
- Basil: calcium and magnesium.
- Thyme: iron.
- Oregano: potassium, calcium, iron, phosphorus, and magnesium.
- Saffron: potassium, phosphorus, magnesium and calcium.
- Turmeric: calcium, iron, and sodium.
- Ginger: zinc, silicon, chromium, and manganese.
Sea salt and sea water
The ingredient that less will cost us add to our wines and mineral creams provide them is, of course, salt. However, we must specify that it is sea salt or Himalayan salt, as refined salt or table salt contains the mineral wealth of the other.
The salt should always add moderately. However, unless we suffer hypertension or any specific ailment, is even beneficial to consume this food is often criticized. Another option for our recipes is sea water, which is increasingly available in more supermarkets and diet, and maintaining the mineral wealth to its full potential. To do this we must avoid boiling. Only we have to add that we have already cooked. Visit http://ish-world.org/ for more recipe tips.