Slide Menu Navigation Slide Menu Navigation

Family Central: Lower-Salt Seasoning

Everybody in my family is a salt addict. We prefer salty snacks to sugary ones; we tend to add extra salt at the dinner table, even though I know it’s better for you if you don’t.

So in the spirit of healthier eating in the new year, I’ve decided I’m going to help the family kick our collective salt habit. And I’ve found a new way to lower our salt consumption that doesn’t translate into bland, boring food: Melissa’s new “My Grinder” line of spice-salt mixes.

These are mixes of dried whole herbs and sea salt, in a handy plastic grinder that gives you freshly grated flavor right at the time of cooking or seasoning. My personal favorite is the organic garlic, herb and sea salt mix, but there’s also a mix of chili and sea salt; Italian seasoning; and a rainbow peppercorn mix.

Because it’s Melissa’s, known for their organics and exotic produce, the My Grinders line is organic, has no MSG, and no preservatives or fakey additives.

But for my purposes, what’s even better is the sodium content. The garlic-sea salt blend has just 120 milligrams of sodium in a ¼ teaspoon serving – about one-fifth as much sodium as you’d get in an equivalent amount of table salt.

You can use these at the table in place of the salt shaker, or try them in a favorite recipe, in place of all or part of the herbs and salt. I used the garlic-sea salt and a bit of parmesan in this roasted-potato recipe, and I swear we didn’t even miss the salt.

Garlic-Roasted Carrots and Potatoes
Serves 4-6

6 medium potatoes (red-skinned or Yukon gold)
3 medium carrots, peeled
3 Tbsolive oil plus one tsp olive oil, divided
Juice of one lemon
4-5 garlic cloves, peeled and slightly smashed
1 tsp Melissa’s “My Grinder” Organic Garlic and Herb Sea Salt
2 Tbs freshly grated parmesan cheese
Freshly ground pepper, to taste

Preheat oven to 450° F. Brush large cookie sheet or roasting pan lightly with the one teaspoon of olive oil.

Wash potatoes well but do not peel; cut into chunks. Cut carrots into 1-inch chunks.

Transfer vegetables to a large metal bowl. Add oil, lemon juice, garlic cloves, Melissa’s organic garlic and herb sea salt, parmesan, and freshly ground pepper, and stir to coat evenly.

Transfer mixture to a large cookie sheet or roasting pan, and arrange vegetables in a single layer.

Roast 30 to 40 minutes, turning occasionally to prevent burning and promote even browning.