On Balance With Samin Nosrat
The author and cooking teacher stopped by to share some of her tips for eating healthily.
One of the best-selling and most critically acclaimed cookbooks of 2017, Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking, was written by a (then) relatively unknown chef and food writer named Samin Nosrat. The book—which helps home cooks better understand how to best use the four elemental flavors to create tastier dishes—was such a critical and popular success that it quickly sold out, spawned a 2018 Netflix series of the same name, and made Nosrat a whole lot more well known!
And she hasn't wasted that opportunity. She's since been touring the country, talking with people and teaching them how to cook better and make food more delicious. So we here at Cooking Light were absolutely delighted when, despite her busy schedule, she took the time to drop by and chat with us about staying healthy and to share a cooking tip or two.
We love Nosrat's approach to making healthy food tastier: “I’d advise people, honestly, to look to acid and herbs and spices for flavor," she says, acknowledging that while, sugar and fat can make food taste great, you don't want to go overboard: "I think it’s really easy to rely on things that we should be moderate with.” she says.
“I think if we can start to use herbs and incorporate them into our daily life—spices, too—and a squeeze of lime or lemon, that those are easy tricks to make everyday cooking a lot more exciting.”
And her advice on how to make a healthy meal when you don’t have a lot of time, is so real: “The best trick I know is frozen vegetables. I always have multiple different kinds of vegetables in my freezer. And that way, I don’t have the excuse not to incorporate vegetables into a rice dish or into a pasta or into a frittata. They’re always there and they’re preserved at peak season, so they taste good.”
For more of Samin Nosrat’s tips on staying healthy while staying busy (including her favorite way to cook chicken!), watch the video above. And please let us know what you think via Facebook or Twitter!