MY SIX FAVOURITE TOPPINGS !!
I am ALL about toppings!
Growing up in Asia; it is so normal to create the dish then pile on a whole load of condiments, this helps to accentuate flavours and blend in a fresh kick to the dish. Whether it’s raw or cooked I NEED to add something to complete the dish. (This does not include a sprig of parsley for decoration!)
These are my 6-to-go toppings that I always have stocked and ready to use for savoury meals.
It goes on anything savoury! A seriously nutty earthy cheesy taste that is full of vitamins, a great source of B, Iron, Folic Acid and Zinc. Fermented to benefit you (if you suffer from histamine intolerance - incorporate it at a later stage of healing. It helps boost your immune system, benefits digestion, contains anti-viral and anti-bacterial properties. (Find it below)
A Japanese based seaweed based topping, the vegan version is made from various types of freeze dried seaweed, carrots, spring onion, sesame seeds, coconut sugar and sea salt. High in iodine, vitamin K, B, Zinc, Iron and anti-oxidants, and an important addition to your diet. You can also find a western version from Braggs (Find it below)
This is a fermented soy based lower sodium wheat free liquid condiment; that adds a zing to any dish! It gives a full mouth umami flavour and helps balance out your meal. Use sparingly instead of salt. High in vitamin B3, protein, manganese, and tryptophan. (Find it below)
These beautiful tiny seeds are very versatile, they make a great topping onto salads, soups and stir-fries, adding a crunch and are very rich in healthy fatty acids. A great protein source (protein powder option also available - Find it below) they contain good amounts of vitamin E and an array of minerals. ALSO they make fantastic dressings, dips, spreads along with clothing and produce bags. What I like to do is also toss some seeds into a dry skillet for 30 seconds and use them as toppings.
Just Ranch (hemp based), Vegan Kupi mayo (apple cider vinegar based), Hemp Sour Cream, Coconut Parmesan, Coconut Yogurt……Some of these items are what I would call junk food (as they are processed) BUT they make great toppings when used sporadically. They are jam packed with flavour and are great for using on thick veggie soups, combined to a salad dressing. Plus they add a contrast of colour and a balance when you need it.
Not a day passes (unless fasting) where I eat some sort of fermented food. Homemade is the best as you can controls the fermentation process and sodium level but store bought also works well. Making sure you add these beneficial probiotic rich and gut friendly products raw onto heavy or light dishes works well. Helping with digestion and immunity is the side benefits you will experience. Try out cabbage kraut, Kim chi or even pickles to add some acidity which helps create those all important enzymes needed.
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Some extra condiments which are also great (and more common) are lime zest/juice, extra virgin olive oil and sesame oil.
-Let me know how you get on. Happy Cooking!