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![Guide to Flavor Profiles [Infographic] | ecogreenlove](https://ecogreenlove.files.wordpress.com/2015/09/092315_flavorprofiles.png?w=888&h=360&crop=1)
![Guide to Flavor Profiles [Infographic] | ecogreenlove](https://s-media-cache-ak0.pinimg.com/736x/06/33/38/0633389c67aa2b5e1ac1f57e2f12d3fa.jpg "Guide to Flavor Profiles [Infographic] | ecogreenlove")
via Cooksmarts
This is part of a ‘How to Maximize Flavor’ series by Cooksmarts, which include a “Guide to adding flavor with Aromatics” [Infographic], a “Guide to using Fresh Herbs” [Infographic] and “5 Sauces you can use on Everything” [Infographic].
Understanding how to combine and balance flavors is an incredibly important cooking concept, and it’s especially evident in Asian food. Maybe this is why just about everyone enjoys Chinese, Thai, Vietnamese, or Japanese cooking.
You are starving and don’t have too much time to prepare something “decent” for lunch? Or just feel like some snack but healthy and balanced? A salad mix of sweet and salty flavours containing red currants, blueberries, carrots, raisins and a nice variety of nuts is perfect. As said in another post, sometimes I don’t really know what I’m craving for, so the perfect meal for me is something sweet and salty at the same time. Besides the crunchy nuts add some surprises when biting, and the best of all is that I didn’t need to add a dressing. I loved it, I hope you try it and let me know how it was for you 🙂
Since spring, the fresh produce is perfect not only for eating it raw, for the grill or just to cook/bake delicious recipes, but also to juice it up! (Specially carrots) And most of the times we use a Juicer or we use a strainer (colander) to avoid a too thick juice or just because we don’t like it. But I have realised that most of the nutrients are left there! So I searched several ways to use that leftover pulp and here are great ways, click the images to go directly to the recipes:
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