Page 4 - BrockCoNewsletter-JulyAugust-2023.indd

Spice It Up: BLACK SALT

With a few shakes of black salt, you can add require that note. Himalayan black salt makes

dynamic flavor and color to your favorite dishes. a great addition to recipes from India and
Ironically, the most popular type of black Pakistan. Don’t be afraid to try it on foods that
salt isn’t really black. Larger chunks of need a savory kick.
Himalayan black salt look dark gray, and Hawaiian black salt is another popular variety
the ground-up version has a pinkish- of black salt. Traditionally, it was made from
brown hue. This black salt is extracted volcanic lava. Today, it’s usually a blend of sea
from the Himalayan mountain range in salt and activated charcoal, so this salt is black
Pakistan, Bangladesh, India, and Nepal. and has an earthy and smoky fl avor. Sprinkle it
For centuries, it was used in Ayurvedic on foods that need a little toasty taste.
medicine in these regions to support Most of the sodium in our diets comes from
digestive and heart health. However, little processed foods, so you should try out black
modern research supports these claims. salt on vegetables, marinades, beef roasts, and
Most trace minerals and their accompanying dressings without fear.
fl avors are removed from the white salt Source:
on our tables. The sulfuric compounds in https://www.healthline.com/nutrition/black-salt
Himalayan black salt, or kala namak, give
it a tangy and umami taste. These same https://www.foodnetwork.com/how-to/
packages/food-network-essentials/what-is-
compounds hint at an egg taste, making indian-black-salt-kala-namak
this black salt popular in vegan dishes that

spotlight on superf ds:
TOMATOES

Tomatoes perk up breakfast, lunch, and olive oil had 40% fewer sunburns than those
dinner. These fruits come in a variety of who didn’t. Olive oil is important because
colors, shapes, and sizes. They can be yellow, tomatoes need to be consumed with fats to get
green, purple, dark maroon, striped, or the most nutrients out of them. So, besides
marbled. Every variety is juicy and nutritious. olive oil, combine tomatoes with unsaturated
One medium tomato supplies over 40 fats, like those found in avocados, pumpkin
percent of vitamin C and 20 percent of seeds, and walnuts. Also, cooking tomatoes
vitamin A recommended each day with only enhances your body’s ability to absorb the
35 calories. This fruit is also a great source of nutrients in the fruit.
potassium, vitamin K1, and folate. The common tomato is a juicy, nutritious

Tomatoes provide significant amounts of addition to any dish. They are in season in

antioxidants. Its lycopene helps the body fight the summer, so you can get them now, when
o cancer and heart disease. The body converts they’re naturally bursting with great fl avor

a tomato’s beta-carotene into vitamin A. Plus, and nutrients.
research has shown that chlorogenic acid in
tomatoes can lower blood pressure, support Sources:
eye health, stimulate white blood cell activity, https://www.healthline.com/nutrition/foods/
maintain endothelial cells, and regulate cell tomatoes
growth and division. https://www.mayoclinic.org/healthy-lifestyle/
nutrition-and-healthy-eating/in-depth/fat/
Tomatoes are even good for the skin. In one art-20045550
study, people who ate tomato paste with