A few years ago Sarah Britton’s whole life changed when she tasted a vine-ripened tomato on an organic farm in Arizona.
She went from being a sugar addict who didn’t care where her vegetables came fromâto someone who experienced the life-changing benefits of a whole foods, plant-based diet. The journeyÂ inspired her to motivate others to do the sameâthrough theÂ gorgeous and delicious plant-based recipes on her site My New Roots, herÂ wellness-minded Instagram, and, now, her first book,Â My New Roots: Inspired Plant-Based Recipes for Every Season.
The book features the Copenhagen-based nutritionist and chef’sÂ easy-to-adopt tricks on how to make yourÂ produce taste deliciousâand we’re sharingÂ 5 of her brilliant tips for taking your vegetablesÂ to the next level.Â
1. Don’t be afraid of using (very good) salt. âWhen youâre cooking vegetables, you need to use salt,” says Britton, “and the nice thing about eating a whole foods diet is that since youâre eating less salt from things like processed foods, you donât need to be afraid of seasoning withÂ good, high-quality salt.” Britton recommends using a sea salt or Himalayan rock salt.
Donât shy away fromÂ experimenting with seasonings either, Britton adds, âI think that there is still a stigma around vegetarian cookingâand that itâs boringâso try experimenting with spices, garlic, and ginger.â
âSomething to help improve boring-ness, is using things that have glutamine in them, like miso, tamari, dried mushrooms, and onion powder,â Britton says.
âWhen you become vegetarian, you start to miss that âmmmâ-satisfying quality that meat has. Miso, tamari, and mushrooms all have that.â
3. Donât use olive oil when grilling. âItâs important to cook with an oil with a high-smoke point, like ghee or a refined coconut oil, because when you are grilling the temperatures can be upwards of 500 degrees,â Britton says.
4. Think about the salt, sugar, and acid combo of each dish.Â âThese three flavors complement each other in a way that it makes whatever youâre cooking taste complete and full,â Britton says. Aim for a kind of balance.
If youâre making tomato sauce, for example, you donât need to add a whole lot of sugar or acid (because tomatoes already have both), but you should think about adding some salt.
âThereâs no specific formula for this trinity of flavors,â Britton says, âit depends on what youâre making.â And you can often go by gut.
5. Add some zest. Britton loves the power of lemon, lime, and orange zest to transform dishesâand take them to the next level. âYou can add lemon zest to a tray of roasted sweet potatoes or add lime to black beans with toasted pumpkin seeds.â You kinda won’t believe they’re the same dishes you’ve made a 100 times. âMolly Gallagher
For more information, visitÂ www.mynewroots.orgÂ and check outÂ My New Roots: Inspired Plant-Based Recipes for Every Season
(Photos, from top:Â Sarah Britton;Â mynewroots.org)