From our kitchen: 4/3/13
28
February
2013

From our kitchen: 4/3/13

On the menu this week...

Mon

SOUP WITH BREAD ROLLS

Tues

VEGIE SAUSAGE ROLLS

Weds

CHEESY QUICHE

Thurs

SALAD ROLLS

Fri

NACHOS
Dairy, egg, lactose, gluten and wheat free and vegan options provided daily.

Salt is on the lips of the media, yet again. Many people think that salt is the enemy of life, but with a healthy lifestyle and diet, salt is simply another one of earth’s wonders.

You would be a puddle without salt maintaining cellular stability. It is also a totally natural product.

What we must know is that iodised sea salt, Himalayan salt or Murray River salts are the best dietary sources of salt as they contain useful minerals to the body. It is the old ‘table salt’ that is added to our food after it has been served that is the great worry.

This argument has come forward, like many others, following our love of fast foods and pre-packaged food that many of us (over 40’s) grew up on. Our mothers went to work and ‘convenience foods’ took our taste buds to great new heights.

When using salt, use it in the cooking process to enhance the natural flavours within your food. Allowing it to absorb and combine naturally is better for you and makes the food pleasurable. And remove the salt shaker from the dinner table. It is a chef’s nightmare to have someone add salt and pepper to their food before they have even tasted...because they make food to taste perfect as it is, by adding salt in the cooking process.

If you must add it to the top of your food use the right type and simply reduce the quantity. Food loves salt and salt loves food. Make sure it is not you that loves salt, and be a healthier version of yourself.
Donna Moor
Chef


Categories: Lunch menus, John Colet