EatingBritain.com » Tips

Mango Jam with your Christmas turkey?

Sarah Cabral — Tue, 11 Nov 2008 08:30:54 +0000

Mira and I spent days playing phone message tennis but finally we got a chance to chat about this scrumptious mango jam and how a little side-line to her catering business has become an all consuming passion.

Mira has worked in the food industry for 8 years and through this, developed an extraordinary passion for food. Her background is a well rounded mix of manufacturing, process development, new product development and food consulting including a sizeable project with Jamie Oliver, which gave her a really good footing to start up her own food company.

It was a combination of her background, her pronounced passion for food and her creativity in the kitchen that made her decide to run her own food business. Luckily, she already had a name for it “The Mango Jam Company” which she came across 5 years earlier during her travels and bought the web domain!

She gave up a consulting career with a prestigious city firm to pursue her passion, and started the Mango Jam Company late 2007 as a catering firm, cooking up quirky homemade meals and canapés for private parties. She was quickly inundated with questions about the “mango jam”, as clients would naturally expect a company called the Mango Jam Company to make and sell Mango Jam! So after a quick dabble in the kitchen, she developed the recipe and Mango Jam was born!

Making the jam in your mum’s kitchen must be a messy affair – how much do you make in one go?

Being from the food industry, and armed with a MSc in Food Science and lots of experience in ‘scaling up’, it was a relatively easy feat to scale up from a tiny pan to 30kg pots….the key is to be organised with everything batched up beforehand….the rest is a doddle!

What’s the twist?

There’s a cheeky ginger kick which complements the mangoes wonderfully and adds a warmth and depth to all the fruitiness.

Your mango jam is really packed full of flavour, what’s your secret?

The jam has 135g of fresh mangoes per 100g of jam, which equates to 75% cooked fruit once we’ve peeled and stoned the mangoes… this is almost twice as much as leading high street jams (40%). Our jam also has half the total sugar as standard jams at 32g / 100g vs. 65g / 100g… so not only does it taste fantastic, it’s also a healthier alternative to other sugar-packed, fruit-deprived jams.

Where can we get some?

There are about 15 stockists around the country at the moment…and growing…you can find your local stockist details on www.mango-jam.com where you can also buy it on line for just £5.00 including postage and packaging…a bargain!

Here are Mira’s tried and tested uses for this wonderful Mango Jam…

Toast / Cheese on toast / Panini / crostini with some soft blue cheese
Porridge
Yogurt with granola
Cheese board
With foie gras
Desserts – either a cheesecake topping (use coconut biscuits as the base – yum!), or at the bottom of a creme brulee
As a marinade for chicken or salmon – mix with a tiny bit of oil and soy sauce
As a dressing – mix with a tiny bit of sesame oil & lemon / lime juice or olive oil & balsamic vinegar
A jam tart topping (I’m not convinced, but my friend tried it for her kid’s party and loved it!)
Mango champagne Bellini

“I think it’s definitely worth trying with turkey as the new Cranberry for 2008!”

I’ve recently become addicted to eating crackers with Philadelphia, topped with Mira’s Mango Jam – it’s delicious and I can’t wait to try the Bellini, what a fabulous idea! Let me know if you think of any other ways of using Mango jam.

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Henry Harris’ top tips for Christmas

Sarah Cabral — Thu, 06 Nov 2008 08:30:40 +0000

1. Chop cooked Brussel sprouts and cook with cream, bacon and cheese to convert the even the most hardened Brussel Sprout haters.

2. Make a custard with double cream and when cool stir in Brandy for the best brandy sauce.

3. Fry finely chopped onion in goose fat until soft and then add chopped fresh sage. Cool and mix into your stuffing for a really savoury flavour.

4. Cook your stuffing separately to the turkey to avoid overcooking the turkey.

5. Roast a goose and baste it with a bottle of Guinness to get a rich, dark gravy.

6. Roast your turkey upside down and covered with foil for three quarters of its cooking time to keep the breast moist and juicy. Uncover and brown to finish.

7. Roast your potatoes in goose fat with some fresh rosemary.

8. Add a 1/3 of a chicken stock cube to each pint of milk for bread sauce in place of salt. (Don’t forget the cloves and onion as usual)

9. Puree a 125g tin of tuna with a few spoonfuls of mayonnaise and season with lemon juice and a splash of Tabasco to make a lovely sauce for cold turkey.

10. Chop cold turkey, sprouts and potatoes and fry in goose fat till piping hot, stir in a teaspoonful of grain mustard, divide onto plates and top each one with a fried duck egg for a perfect Boxing Day brunch.

11. Fry slices of Christmas pudding in butter and flambé with Cointreau or Grand Marnier and serve with vanilla ice cream.

12. Stock up the freezer with a couple of bags of ice to keep the gin and tonics cold.

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Kitchen compost and Bokashi bins

Sarah Cabral — Wed, 08 Oct 2008 07:30:04 +0000

Way back in April I went to a friend’s baby shower. After we’d finished eating and the plates were being cleared, the hostess asked us to scrape all the leftovers into a bucket, raw and cooked alike. At first I was horrified, didn’t they compost?! Then the hostess went on to explain that they had a Bokashi bin which composted all their kitchen waste, including bones and fish.

I was agog, I didn’t know anything about Bokashi bins but I wanted one! On my return home, I surfed around and sure enough there they were and so was the not so budget-friendly price. So, I added it way down the list of priorities and left it to sit in the back of my mind for a while.

When we moved house we had to leave the old compost bin behind and with nowhere to recycle our green waste, I’ve been making trips to the dump. I realised a serious investment in a garden compost bin was required and dad suggested looking at the local council website as he remembered they did special deals on compost bins.

So back to surfing again and I discovered that not only do Adur have subsidised compost bins, they also do a great deal on Bokashi bins too! So I ordered everything: a 200 litre compost bin, 2 Bokashi bins and Bokashi bran, all for less than £50!

I am so excited, the Bokashi bins arrived today and I can’t wait to try them! As well as the usual raw fruit & veg waste, you can also compost cooked food waste, including bread/baked goods, all dairy products, meat & bones, fish, even pizza. The compost produced is very nutrient rich and you can either put it in a garden composter or add it directly to the soil as a conditioner.

The bin is small enough to store in the kitchen and does not smell bad or attract flies. There is a little tap at the base of the bin, which is used to syphon off a liquid that you can dilute and use to feed plants indoors or out. Apparently you can also put the liquid down the drain to help it stay fresh and not get smelly.

All you have to do is put in your leftovers, cover with a layer of the Bokashi bran and then seal the lid. You keep adding leftovers and a layer of bran until the bin is full, then you seal the lid and leave it for 2 weeks to fully ferment. Whilst the first bin is ‘cooking’, you start filling up the other bin in exactly the same way as the first. After 2 weeks of ‘cooking’ the bin can be emptied, washed and used again.

The Bokashi bran “usually takes the form of a carrier, such as rice hulls, wheat bran or saw dust, that has been inoculated with composting micro-organisms. These effective micro-organisms (EM) are natural lactic acid bacteria, yeast, and phototrophic bacteria that act as a microbe community within the kitchen scraps, fermenting and accelerating breakdown of the organic matter” from Wikipedia.

So gone are the days when we had to get rid of a half-full bin bag because it stank the whole kitchen out with 3 day old chicken bones! Hopefully this will cut down our rubbish even further and I feel like I’m doing a bit towards sending less to land fill. Just have to see how long 600g of Bokashi bran lasts and hope that the cost to buy more is worth all the wonderful claims.

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A new Breed of ‘Darwinist Shopper’ is unearthed by research

Sarah Cabral — Tue, 02 Sep 2008 17:00:50 +0000

A national study today reveals that over half (51%) of all consumers believe that big brands are losing their importance in today’s world. Nearly two-thirds of shoppers say they are more likely to buy supermarket own-brand now than a year ago. And, significantly, almost a third (29%) said they would never switch back to the big brands.

The findings have prompted Sainsbury’s to launch a multi million pound campaign – called Switch & Save – encouraging people to try out more of the supermarket’s 15,000 own-brand products, and helping to slash 20% off food bills. Estimations show that switching half the average weekly shop to Sainsbury’s own-brand could save a family of four £452 per year, making a significant dent in the annual gas bill*

This emerging new breed of shopper – dubbed the “Darwinist” consumer – has evolved as a result of the current tough economic climate – and thinks that supermarket own-brands are every bit as good as ‘named’ brands with one in five claiming it is outdated to assume that household names will always be better.

For the Darwinist consumer, brand snobbery is a relic of the past, 73% are perfectly happy to buy own-brand goods. A further 25% think that others buy top name brands simply to be seen to be “keeping up with the Jones” – now a long outdated concept.

In fact less than a quarter of all consumers now believe that the brands we choose reflect on us as a person. The vast majority would not judge someone negatively if they saw a cupboard full of own-brand goods, consigning brand snobbery to the dustbin.

Roughly one third, 35%, of all shoppers believe that top brands will need to improve quality dramatically to battle supermarket own-brand goods, another 35% think that leading brands represent a pointless added expense.

Only a very small proportion of consumers, just 1.5%, say they would be very embarrassed to buy own-brand goods. Men are twice as likely to feel this way compared to women, and the figure peaks in Scotland 4% and Bristol 6%.

Consumer psychologist Dr Cathrine Jansson-Boyd comments: “In the current economic climate many people have been changing their shopping habits, happily switching into supermarket own-brand as they believe this is now a very ’socially acceptable’ thing to do. Trust is important when money is tight, shoppers are less likely to make risky purchases, preferring long standing supermarket brands they know well.”

Judith Batchelar Director of Sainsbury’s Brand comments: “The results of this survey clearly show how consumer perceptions to supermarket ‘own-brand’ have shifted. This new breed of Darwinist consumer is not only price savvy but has also recognised that own-brand doesn’t mean compromising on quality. In fact 40% of consumers say they buy own-brand because the quality is now better than ever. We created the first ever own-brand product over 125 years ago and we have never compromised on quality, in fact this survey of over 1,000 people showed Sainsbury’s own-brand goods were more trusted than any of the big four supermarkets.”

Financial advisor Lawrence Gold, from BBC’s ‘Bank of Mum & Dad’ adds: “We’ve been living in a time when its become the norm to ’spend now worry later’ – however we’re starting to see a real backlash. People are becoming much more aware of their spending habits and making cannier decisions to make money go further. Simple changes in the way we shop and behave with money can have a really significant effect on overall ‘wealth’. It seems in this current economic cycle people are turning increasingly to brands they know and trust.”

I have to say, we buy a lot more ‘own’ brands than big brands and find very little difference, in fact some ‘own’ brands are better! But there are a few items that just can’t be replicated in my opinion, for example, Hellmann’s Mayonnaise and Heinz ketchup, nothing else quite tastes the same.

Do you find that ‘own’ brands are just as good quality as bigger brands, or would you rather spend a little more?

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Top 10 tips for saving energy whilst cooking

Sarah Cabral — Wed, 20 Aug 2008 13:07:43 +0000

Think about how long it takes to bring a pan of water to the boil, or how often you use the oven to bake just a couple of potatoes; cooking uses energy and a lot of it! There are a few ways to reduce that energy use and be more efficient at the same time, here are 10 tips to help you save…

1. Preparation

Make sure all your ingredients are already prepared as much as possible before turning on the hob or oven.

2. To blend or not to blend?

Do you really need to fire-up the food mixer or can you blend things by hand? Yes whisking up egg whites in a mixer is much faster but using a hand whisk and a little elbow grease will save electricity and give you great biceps!

3.Under cover

Where ever possible, use lids to cover pots and pans; this will help cook food more quickly and generate a higher build up of heat within which means you can turn down the heat.

4. Raw food

Why cook at all if you can avoid it? Salads and many raw vegetables, for example carrots, are just as appetising and you have the added benefit of not destroying any of their nutrients in cooking.

5. Slow cooking

Investing in a slow cooker is a great way to save energy, they cook at a very low temperature for a long time. You can switch it on before going to work and have a delicious meal waiting for you when you get home.

6. Choose the right pan

Use the correct size pan for the burner/ring you are using. If the flame is licking around the edge of the pan or the ring can be seen, the pan is too small and the extra heat is being wasted.

7. Keep the oven door closed

Keeping the glass in your oven door clean, means you can look through it easily to check on your food rather than opening the door and letting all the heat out.

8. Water

Try to be fairly precise with the amount of water you’re using. Every drop requires energy to heat it, the more you use, the longer it will take to heat and the more energy it will use to heat it. You can boil water in a kettle, it’s much quicker, and then add it to your pan.

9. Invest in good pots and pans

Buying cheap and cheerful may be beneficial to your pocket short term but good quality pots and pans are far sturdier and retain heat for a lot longer, plus they’ll last much longer which means you save in the long term.

10. Combination cooking

Rather than turning on the oven to cook just one dish, think about what else you can cook at the same time. Bake a pie whilst you’re baking potatoes and then save it for the next day or freeze it. Dry bread crumbs whilst you bake a cake, roast vegetables at the same time as your Sunday joint, use your imagination!

Of course, just doing all these things won’t dramatically reduce your energy bills or save the planet, but doing a little goes a long way to help.

I’m sure you have plenty more cookery energy saving tips to add to this list, so please do share them!

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Greek delights – Humous, Taramosalata and Melitzanosalata

Sarah Cabral — Wed, 13 Aug 2008 15:00:27 +0000

I’m a big fan of little dishes, like Spanish tapas and Greek meze, especially when they include dips.

Dips come in so many types, made from so many different ingredients, I love them. They’re perfect for a snack, lunch or BBQs; you can dip crisps, crusty bread, pita wedges, sliced veggies, bread sticks, pretty much anything you feel like.

Humous

Ingredients

420 g chickpeas (cooked,drained and rinsed)
2 tsps tahini paste
3 tbsns olive oil (or if your olive oil is strong, mix with rapeseed oil).
2 garlic cloves
1/2 tspn cumin powder (optional)
1 lemon juice
salt

Put the tin of cooked chickpeas (must be rinsed), garlic, spices, tahini, olive oil and lemon juice in a food processor and blend together.
Add extra lemon juice and/or water to make the consistency that you like.
Drizzle with olive oil and sprinkle with paprika (optional)

Taramosalata

Ingredients

85g Cod roe (smoked)
150ml Olive oil & rapeseed oil mixed 50:50
1/2 lemon juice
1/2 garlic clove, crushed
1/2 tbspn fresh parsley, chopped.
Boiling water

Soak roe in cold water for 2hrs, then rinse, drain and peel skin.
In a bowl, mash the roe to a pulp with a fork.
Mixing with an electric blender, gradually add the lemon juice.
Gradually add the oil (as if making mayonnaise) until it becomes solid and dry.
When it is at the lumpy, dry stage, whilst mixing, gradually add a little just boiled water until it reaches a smooth mousse consistency.
Note: Do not add the water until the mix is solid, otherwise it will separate.
Stir in the parsley and garlic.

Melitzanosalata

Ingredients:

1 large aubergine
100ml extra virgin olive oil
2 teaspoons of wine vinegar
1 cloves of garlic, crushed
sea salt
freshly ground pepper

Pierce the aubergine with a fork and char on the grill, or over an open flame (alternatively, grill for 10-15 minutes) until the aubergine turns black and is very soft. Set to cool and drain on a rack with paper towels underneath.

As soon as it can be handled, peel by hand (the skin will come off easily), and transfer to a bowl. Chop the pulp into small pieces with a knife, and mash with a fork. With a wooden spoon, stir in oil and vinegar slowly, alternating between them, until well blended. Stir in garlic, salt, and pepper. Serve chilled or at room temperature. This goes well with salty cheeses and fish meze like anchovies.

Theses dips are all very different in flavour, you have the nutty-ness of the humous, the creamy fishy-ness of the taramosalata and the fresh earthy-ness of the melitzanosalata. All three have a fair amount of oil but if you mix the olive oil with rapeseed oil, you get a milder flavour and the added health benefits. Plus you’re not going to eat them everyday, everything in moderation!

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How to dry orange peel

Sarah Cabral — Fri, 08 Aug 2008 09:44:40 +0000

You can use dried peels in sauces and stews; it is a very Provencal seasoning, adding flavour to ratatouille, tomato sauce and fish soup.
In it’s ground-up form, the dried peel can be added to marinades, cakes, custards, poaching liquors, or to coarse salt as a seasoning on meats.

How to dry orange peel (or other citrus peels).

Peel 2 fresh oranges with a vegetable peeler, taking care not to include the bitter white pith beneath the orange rind. I only used 2 oranges because I was experimenting, but you can peel as many fruits as you want.

Scatter the peelings in a single layer, on to a baking sheet lined with grease-proof paper. Then bake at 110C for about an hour and a half.

The timings and temperature depend very much on your oven and how large your peelings are. For my first batch I followed a method for 120C for 2 hours and ended up with cremated lemon peel! So, my best advice is to check every 10-15 minutes and see how they’re going, adjust the temperature and time accordingly.

When ready, the peel will be dry and brittle. Let it cool completely and store it an air-tight container, in a cool, dark place. It will keep indefinitely stored like this.

You also have the advantage that not only do they smell great and pack a fantastic flavour punch, they look great too! I’ll be experimenting with my dried orange peel, so keep your eyes…er…peeled!

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Top ten day out foods

Sarah Cabral — Mon, 28 Jul 2008 09:49:46 +0000

Whether you’re going on a picnic or out for the day with the kids, taking your own snacks or lunch is definitely the most economic option in these credit crunch times.

Pizza

A great cutlery-free food, you can buy/make your favourite pizza the night before your day out. With so many toppings available, you can cater for all tastes and diets whether it’s vegetarian or even gluten-free.

Scotch eggs

Scotch eggs are a perfectly portable snack. Home-made ones are so easy to make, take a look this simple recipe for inspiration.

Cornish Pasties

Another great day-out food that you can eat with your hands; they’re easy to pack and take with you where-ever you are going.

Chopped veg / crudités

Slices of carrot, cucumber, pepper etc are a refreshing, healthy addition to your hamper and can be dunked into dips (see below).

Dips

You can really let your imagination fly with dips, from humous and cream cheese & chives, to guacamole and spicy tomato, you can be as simple or as adventurous as you feel.

Soft bread wraps

A crumb-free alternative to sandwiches, you can fill them with salads, sliced meats, cheese, the list is as big as your imagination!

Cookies / Flapjacks

Easy to pack, cookies and flapjacks are terrific on-the-go snacks. Try to avoid taking chocolate varieties as they’re more likely to melt!

Cake

With cakes, there is of course the likelihood of crumbs, so choose moist varieties and if you can, cut into pieces while you’re out rather than before-hand to keep them from drying out to much.

Fruit

Take fruits that don’t need peeling or slicing; apples, bananas, grapes, cherries etc. A refreshing way to help you get your 5-a-day whilst you’re out and about.

Frozen bottles of water

When the weather’s hot, there’s nothing like a cold drink to refresh you and although water may seem a little boring, by freezing your bottles the night before, you can use them to keep the rest of your food cool as they defrost.

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Top ten food waste tips from celebrity foodies

Sarah Cabral — Wed, 23 Jul 2008 11:30:03 +0000

Celebrity ‘foodies’ have rallied round to support the launch of Ocado’s Food Waste Awareness Week, and provide their Top Ten Tips for smarter meal planning.

Tip 1: Plan It

“Plan your weekly shop: ordering online is convenient and helps you to consciously organise meals in a way that’s much more effective than dashing around a supermarket with a trolley. If you plan, you’re much less likely to over-buy and over-cook.”
Arthur Potts Dawson, Eco Chef

Tip 2: Control It

“Portion control – make sure you don’t make mountains of food – make just enough so that you don’t waste it. Use measures or weigh out pasta/rice etc.”
Antony Worrall Thompson, Celebrity Chef

Tip 3: Check It

“I always check the fridge before I go shopping which stops me buying things I already have.”
Ruth Langsford, This Morning presenter

Tip 4: Smooth It

“I make smoothies with fruit that is a little old. It tastes great and is very healthy.”
Pat Cash, Professional tennis player

Tip 5: List It

“Sustainable shopping is accurate shopping; make a list and look in your fridge before you go as that way you don’t duplicate what you’ve got. It’s amazing how difficult this is to remember to do, but it’s worth the effort.”
Wendy Holden, Chick-Lit author

Tip 6: Freeze It

“My tips are Tupperware and freezing. Nothing needs to be thrown away. Everything can be used again.”
Emma B, Radio presenter

Tip 7: Work it

“I always make too much salad; once it’s had dressing on it, the temptation is to chuck out whatever is not eaten on the day. Leftover salad – dressed or otherwise – is fabulous chopped up and used in stir fry and pasta dishes… or whizzed up with crème fraiche and used in all types of soup. It’s like a quick version of vegetable stock.”
Sarah Greene, TV Presenter

Tip 8: Cook it

“I would say that we roast a chicken nearly every week and sometimes I get as many as four meals out of that. Starting with the roast I then make stock overnight on low heat and we have a wonderful risotto with left over meat the next day. Then I add vegetables and make a couple of different soups for the freezer.”
Philippa Forrester, British television and radio presenter

Tip 9: Manage it

“Manage fresh food: when you put away your shopping, make a list of the dates by which perishable food has to be eaten. If things change during your week and you can’t stick to your plan as a result, cook the food and freeze it rather than throwing it in the bin.”
Arthur Potts Dawson, Eco Chef

Tip 10: Eat it

“Best before dates – best before means that the shop recommends that the product will be at it’s best before the date mentioned, it does not mean you should not eat it afterwards.”
Antony Worrall Thompson, Celebrity Chef

Great tips for helping to prevent food waste but I am sure you guys have lots more to add! What are your best tricks and tips for using up left-overs and cutting down on food waste?

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Top 10 food myths

Sarah Cabral — Mon, 21 Jul 2008 15:00:11 +0000

Eggs must be stored in the fridge

This really depends on how quickly you are planning to use the eggs. For most cooking purposes, eggs are better used at room temperature; cold eggs will crack when dropped in boiling water, cold whites will not whisk well, and cold yolks will not blend well in sauces and mayonnaise. So if you are using the eggs within the next couple of days, they can be stored at room temperature. But if you wish to store them for longer, it is recommended that you store them in the fridge, in their boxes as the shell is porous and can absorb flavours and aromas easily. Just be sure to remove them from the fridge about 30 minutes before use so they can come up to room temperature.

Oysters are an aphrodisiac.

Oysters are high in zinc, which controls progesterone levels and can have a positive effect on the libido. Zinc deficiency can cause impotence in men, so any food rich in zinc is considered an aphrodisiac in that respect, and oysters just happen to be loaded with the mineral but they do not necessarily increase libido.

If you take a vitamin supplement you don’t need to worry about what you eat the rest of the day.

Although vitamin supplements may provide all the vitamins you need each day, there are lots of other important nutrients they don’t provide. So it’s still important to choose a healthy balanced diet. Vitamin supplements are no substitute for a healthy diet.

Smoothies are healthy

All natural smoothies are full of vitamins, are health boosting and count towards your 5-a-day. But they are loaded with natural fruit sugars, in some cases, they contain more sugar than canned drinks! It is also worth bearing in mind that the acid in fruit juices and smoothies will attack the enamel on your teeth. So it’s advisable to rinse your mouth out with water or drink milk after drinking a smoothie and don’t brush your teeth as this will just strip the enamel away.

Organic food is better than conventional food.

Whether organic foods are better than conventional foods is still under debate. Organic foods are more appealing due to the absence of hormones, pesticides and other chemical agents. However, organic foods are more susceptible to “natural” toxins; some having been grown in animal manure, they can be exposed to mycotoxins from mould spores and dangerous bacteria like E. coli and salmonella. When treated with pesticides or other synthetic chemicals, conventional foods may carry less of a chance of contamination.

Fresh veggies are better than frozen

Frozen vegetables are usually processed within hours of picking, which prevents the loss of many nutrients during the freezing process, therefore they keep their high vitamin and mineral content. A large number of frozen veggies are just as nutritious, or in some cases even more nutritious, than fresh ones – frozen peas are a classic example.

Mouldy cheese should not be eaten and thrown out.

This can be true in some cases but not others, it depends on the type of cheese. If you discover small amounts of mould growing on hard cheese (like Cheddar or Gouda), you can cut the mould off and eat the parts that were untouched. If you discover mould growing anywhere on soft cheese (like Brie and cream cheese), the mould has probably spread through the liquid and is unsafe all over. Most cheeses have a lifespan of one to two weeks after purchase and you can extend the life of cheese by keeping it sealed tightly from outside air and kept in your refrigerator, below 5C.

Fat free is calorie free.

Many low fat or no fat foods still contain a lot of calories; to make such foods taste better, extra sugar, flour, or starch thickeners are usually added. These ingredients are high in calories and may lead to weight gain. It is advisable to check food labels for the serving size and number of calories per serving.

Butter contains more fat than margarine

It is easy to assume that margarine contains less fat than butter. In fact, they contain similar levels of fat but butter is animal based where as margarine is plant based.

Most of the salt in our diet is added at the table.

Just 10-15% of the salt in our diet is added at the table or when we are cooking. 75% comes from processed food. Each day the average person eats about 9g, or two teaspoonfuls of salt a day. The recommended levels are just 6g.

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