5 HEALTHY WAYS TO ADD FLAVOR TO YOUR DISHES

Who said that healthy is bland? And who said that when on a diet you must give up on flavor and tasty foods?
We definitely agree with the statement from the Healhty Food Guide: this is a misunderstanding! 
To liven up and flavor dishes there are plenty of excellent, fresh and natural ingredients without sending the calories count through the roof!

#parsley
As the Italian proverb states, it’s perfect everywhere! 
So much so that "being like parsley" – referred to a person – in the long run means that someone has become a little annoying.
Parsley, on the contrary, is always welcome on meat, fish, eggs and sauces on pasta and provides the right amount of mineral salts - calcium, phosphorus, copper and sulfur, iron - and vitamins A, C and K.

#seeds
If your salad looks lonely, cheer it up with a shower of sesame, pumpkin and sunflower seeds
In addition to the flavor, you will fuel up on energy, vitamins - in particular those of the B group - and mineral salts such as iron, magnesium, and selenium.  The key is to sauté them in a pan to give them a light toasting before sprinkling them onto your salads, vegetables and second courses.

#wasabi
If you love it on sushi, you should know that it can be used also to give flavor to many other dishes.
If your dinner is a dish of steamed fish, you can prepare a sauce with sour cream and a hint of wasabi to rely on its purifying and antibacterial properties and its action against free radicals. It is also great in combination with “squacquerone” cheese or other fresh and creamy cheeses.

#chili pepper
Chili pepper is a true powerhouse! It contains vitamin A, C, E, K and many mineral salts such as iron, potassium and copper; it is also a powerful antioxidant and is used to slim down.
A fundamental ingredient in many tomato sauces, it also goes very well with vegetables such as beets, carrots and cabbage.

#mint
Digestive and antiseptic, mint is an ideal ingredient for adding fragrance to endless preparations, from yogurt with fruit at breakfast to herbal tea in the evening. Rich in vitamins, mineral salts and polyphenols, it goes well with tomato sauce with gnocchi and salted ricotta, as well as with meat, fish and fresh vegetable side dishes, both summer and winter ones, especially artichokes, beans, tomatoes and zucchini.

Here’s a tempting recipe for you:  Caponatina with eggplant, capers, Taggiasche olives, and aromatic beef strips with mint and sage!