[lynne]

Originally posted by cape chef:

Make sense nutritionpost and lynne
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[cape chef]

Lynne,

What I was refering to was the depth of texture,color and flavor in the black bass dish while still remaining low in sodium.

I was curiuse to see how you guy's felt about the balance
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[cape chef]

In regards to the sodium content in foods I use a lot of different fruit and fruit juices in low fat vinaigrettes instead of sauces I also use assorted nuts and grains to add texture and flavor. I use tangerines,pears,apples,watermelon every kind of berry. Star fruit and figs have a unique flavor and texture component. Black walnuts and brazilnuts are very low in sodium,papayas and avocados are low in sodium and also go well together, Wheat brans and wheat germ are good for crust on fish or poultry. Example black bass with a black walnut-wheat germ crust sauteed in conola oil over avocado and papaya mojo with a tangerine-cilantro vinaigrette.and steamed carolina rice. The avocado/papaya and tangirine are low in sodium and except for the avocado low in fat to.As far as the fish no problem with the conola oil and you get the benifit of omega 3 oils in the bass

Make sense nutritionpost and lynne
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Reveal the flavors you taste when eating the black bass with avocado...
It sounds exotic and tempting. When the dish is presented, what colors do you see on the bass?
nprune

[cape chef]

NP.. the bass will stand on top of the relish.I would simple garnish with cilantro sprigs and chive sticks
cc

cc,
Don't you just love real foods?
There's something wondrous about
the foods right from the earth.
Are you one of those people who
creates food for yourself which is
brilliantly vibrant to the eye, even
when only you will capture it?
I think so...

Lynne,
How about you? Do you create foods to temp your tastebuds and eyes? I think that the forced so-called "diets" of less sodium have actually made us more aware of beautiful foods. And, have you noticed that once you eliminate all that salt from food, you can actually taste the foods...?

[Mezzaluna]

I'm with you, Nutritionpost. Processed foods, which most people in the western world eat too much of, have murderous amounts of sodium in them. I try to choose lower sodium foods in part because all that salt is not necessary, and also because I have mildly elevated blood pressure. You find salt added to the foods you least expect to contain it (breakfast cereal). Some grocery stores carry only Hormel's tenderized, sodium-laden "marinated" pork. Very frustrating to shop unless you are lucky enough to have shops that carry foods that are unprocessed.

Yes, Mezza!
What's up with that "sodium juice-injected"
chicken? Let the chickens scratch and eat real food; stop drugging them, and maybe they'll actually be edible.
Unbelievable!
I'm fortunate to have several certified organic markets and grocers which recognize the growing needs of consumers. Let's hope that they will be commonplace soon!

Nutritionpost, Np