“A recipe has no soul. You as the cook must bring soul to the recipe.” ~ Thomas Keller

Enhancing Flavors

The good news is that enhancing flavors often coincides with an increase in  nutrient load. Making a nutrient more bioavailable is a good goal.


Sometimes heat might cause a reduction in a nutrient though so its a balance.

  • Consider adding salt, acid or fat.

  • As above, pepper too! 

  • Whenever it makes sense, toast or wake up the spices. You would do this prepare congee or kitchari for sure.

  • Add a pinch of umami flavor.  You could use nutritious yeast (nooch), kelp flakes, or even the Trader Joe's Umami blend for a quick flavor hit. 

  • Cook in a well seasoned cast iron pan. This not only adds flavor, it adds some iron to the food as well. 

  • When in doubt, layer on a fresh dressing or drizzle.

  • Add fat! Good fat, of course! We say this a  lot here but don't be afraid to add a dollop of ghee, butter, avocado, sesame oil

  • When adding acid like lemon, lime, orange, you can always zest a bit to really intensify the flavor. When you zest something stop when it gets to the white part of the peel.

  • For soups & savory porridges, add a bay leaf to the cooking process, just don't eat it.

Correcting foods that have gone awry...

If the food is...

  • Too salty, add acid like vinegar, lemon, lime

  • Too salty, try a bit of honey, molasses, jaggery, or maple syrup.

  • Too sweet, add an acid like vinegar, lime or lemon,

  • Too sweet, try some fresh herbs, a tiny pinch of cayenne. 

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