At this point you have transitioned to a high potassium foods diet by following the previous posts. For those used to the taste of added salt and sugar in the usual American diet, a meal of high potassium foods may taste bland. The cure for blandness is to add spices.
Spices are among the highest of the high potassium foods. They contain some of the highest ratios of potassium to sodium of all foods. However, we usually only add a small amount of a spice to any particular dish. But if you add them to several dishes each day, they will contribute a large amount of potassium to our daily intake.
By choosing your favorite spices and spice combinations, you can begin to experiment to find out ways to add different tastes to dishes and find out what you and your family prefer.
Some High Potassium Spices
Garlic is a favorite. And you can add it to any meat, vegetable or grain dish. You can use it by itself or in combination with other spices. And it is popular in combination with other Italian spices. Use it with spices such as oregano, basil and Italian parsley for Italian dishes. Or use it with paprika and onion for Hungarian dishes.
Many people commonly add chili pepper to a great many dishes to add heat. And you can use it in combination with other spices. Combining it with fats, such as olive oil, can moderate the heat. If the powder is too hot for you, but you want to develop a higher tolerance for pepper, you can start with the vegetable. Cut off the end, and remove the seeds and ribs inside. Eat it as strips, diced or ground, and add it to salads or other vegetable dishes.
Another popular spice is cocoa. You can add it to a great many dishes. If it is Dutched cocoa, it will have a great deal more potassium than cocoa that is not Dutched. Everyone thinks of adding it to milk or ice cream. But it can be added to almost any smoothie. One of my favorite dishes to add it to is oatmeal.
Cinnamon is another popular spice. You can add it to coffee, oatmeal and other breakfast cereals. You can add it to baked goods, but avoid those with self rising flour as discussed last post. A favorite dish my mother made for her kids was a flat, unleavened dough (no sodium) with cinnamon and a touch of sugar.
By using combinations of various spices you will begin to find a great many different food tastes while avoiding sodium and adding potassium. High potassium foods don't have to be bland.
