We've been involved with food forever it seems. Cooking it, eating it, teaching it, preparing it at our restaurant. We've been at it for decades, be we never saw this coming. The food we eat these days tastes divine!
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We had heard different WFPB doctors and experts explain how our taste changes when we go SOS-free (no added Salt, Oil or Sugar) but we never thought the food would taste better and better.
At first, without adding any salt, oil or sugar to the meals we prepared, and purchasing only foods very low in these ingredients if not completely free of them, the food tasted a little flat.
But in a couple of weeks, we were starting to taste flavours in the food we had never tasted before. Our taste buds really do change. It was like the added salt, oil and sugar had masked some of the more subtle flavours that we were starting to wake up to. And it is divine.
We began eating SOS-free for the health benefits it provides. Connie's unexpected rise in blood pressure came right back to normal and we're both feeling more clarity and energy than before. Our health has gotten better and better the longer we've been doing it.
That's the real reason we want to eat SOS-free, for improved health and longevity. But having the food taste better than ever is like icing on the cake.
So, who said you can't have your cake and eat it too?
The recipe this week is Carrot Dogs, a hot dog substitute that is the best we've ever found. Better than anything we've tried making before and definitely better than any of the commercial varieties we've tried that are all very high in sodium. This dog is SOS-free, and we like that too. The carrots soak in a marinade overnight, so it isn't a go to recipe on the spur of the moment, but they're well worth the wait.
To your Amazing Health,
Connie and Bill
Carrot Hot Dogs *Adapted from Molly Patrick
- 6 medium sized carrots, stems chopped off and several slits made in each carrot (for marinade to soak in)
- 1 cup water
- 1 teaspoon Dijon mustard
- ½ teaspoon brown mustard seed
- 1 tablespoon sesame seeds
- 1 teaspoon smoked paprika
- 1 teaspoon onion granules
- 1 teaspoon garlic granules
- 2 tablespoons Coconut Aminos
Place all marinade ingredients into a skillet large enough to hold the carrots without breaking them. Whisk the marinade together and add carrots to skillet.
Place a lid on skillet and simmer for 7 minutes.
Allow carrots and marinade to cool completely.
Transfer carrots and marinade to a Ziplock bag, roll bag up tightly and refrigerate. Marinate for 8-24 hours or longer.
After marinating, they are ready to heat up and eat.
In a skillet, add the carrot dogs and marinade and heat for 7 to 10 minutes over medium – low heat, turning several times. Cook them until they are the tenderness of a hot dog.
Serve on large lettuce leaves with all the fixings: mustard, Ketchup, tomato, onion and pickles. Roll lettuce around carrot dog and enjoy.