Re: Food at it's most healthiest state C-Note: Rosemary and thyme are my refound favorites. Great with pasta's that are not covered with tomato based sauces.
SeaSalt sounds great. I have to watch Ghandi again to see how they make it at the beach.
Re: Food at it's most healthiest state Cherry: Personally I use Spice Island Mediterranean Sea Salt
Re: Food at it's most healthiest state Topaz: I used to be macrobiotic, which means eating in harmony with the seasons, and I still adhere to certain principles. In the summer, you eat more salads, raw foods, summer fruits, everything lighter and more astringent. In the winter, you eat more cooked vegetables, beans, brown rice. You don't use much salt. The seasonings are very subtle and tasty. It's a tough diet to adhere to, especially if you have small children.
Yeah, using citrus in the kitchen as a seasoning is great. I treated myself to some scallops the other day and rather than saute them in butter and white wine, like I usually do, I boiled them for about a minute and then tossed them with a mixture of orange juice and orange rind, lemon juice, scallions and a little olive oil. It was delicious. That sauce...the only word I can use to describe it would be SPARKLING!
Emeril is a nice Portuguese boy from New Bedford, Mass. And Rachael Ray is really cute. My brother who also loves to cook has a big crush on her.
Re: Food at it's most healthiest state C-Note: Trixie, your scallops sauted in white wine and butter sound really good. I'm seriously thinking of fixing that tonight. I kinda like to sear my scallops on both sides quickly then toss in some chopped mango at the very end with a little lemon juice. Serve on top of a bed of white rice.
Heaven.
Re: Food at it's most healthiest state Topaz: C, the scallops with mango sounds tasty...being the ex-veggie/macro, I'd eat it with short grain brown rice or brown basmati rice. Fiber!
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