Hands down, the quickest way to be a legend in the kitchen is learning how to use herbs in dressings and sauces. The popularity of my dressings and sauces super ebooks are testimony to that! Nobody likes bland tasting food and I hear a lot of people struggle to make plant based food tasty enough for their family. They’ve been stuck creating some kind of vegan-ism, fat free, low carb, high fibre meal that their husband won’t eat! Well in my kitchen there are no unhappy tastebuds, this is the kind of cooking that brings family together and nourishes you on all levels.
One of the easiest ways to make plants taste YUM is using herbs in dressings and sauces to flavour up any food. Herbs are my greatest gift as a chef, as they are for anyone transitioning from bottled sauces. Supermarkets are lined with an endless array of sauces and dressings but they contain an equally endless array of E-numbers and preservatives. Numbers are for counting, not for eating! Real flavours come from nature, not a food lab. As I’m about using food that is accessible and affordable for everyone I love that herbs are so easy to grow at home too. Pull the plants out of your garden that don’t serve you, and plant some herbs that will. Even if you don’t have a garden you can grow herbs on a window sill.
Feeling like a legend in the kitchen is a lot about realising your own inner source of creativity. Food is such an amazing opportunity to contribute to the world from sourcing the best whole food ingredients and learning how to bring in your own personal touch. A big lesson here is to remember there is no right or wrong way! When you are relaxed, smiling and having fun things start to naturally flow. Once you are familiar with the building blocks of flavour there is an endless combination of taste sensations for you to whiz up depending on what’s at your shelves. I put rosemary in my macaroni sauce the other day and it was a complete game changer – just by that one ingredient!
All my recipes (especially the sauces and dressings) are formulated very much with your taste buds in mind. Once you learn you learn the basics you’ll feel like a legend in the kitchen in no time, the thing is just to start! Then “the better you get, the better you get!”. Once you’ve experienced the magic of whizzing up a few tomatoes with some herbs you’ll 100% forget about ever buying salsa in a jar again. Actually I don’t think you’re family would even let you anyway!
Chef Cynthia Louise is an Internationally acclaimed MasterChef, speaker, author, restaurant consultant, teacher and television presenter in wholefood, dairy-free cooking. She also has the worlds first online cooking classes focused on dairy-free plant-based whole foods with recipes that people are raving about and changing people's health, one delicious bite at a time. Chef Cynthia loves nothing more than educating people about the simplicity and vitality of a plant-based, whole foods lifestyle. Each dish is like art on a plate and her flavour combinations nourish the soul and get everyone talking.