Fuel your well-being: Simple solutions to make your meals tastier

Summary: Simple solutions to make your meals tastier

Frédéric Bisson welcomes Lynn Goneau, naturopath from La Boîte à Grains, to discuss simple ways to improve the flavor of everyday dishes using the five fundamental flavors: sweet, salty, bitter, sour and spicy.

Lynn starts with the savory side, recommending soy sauce and miso for their nutritional benefits and ability to add depth to dishes. She then moves on to the spicy side, suggesting sriracha sauce for its complex flavor, ideal for soups and noodle dishes. For the acidic side, Lynn recommends balsamic vinegar, rich in antioxidants, perfect for vinaigrettes and as a finishing touch on cooked dishes.

Lynn then presents new Accent sauces sauces from Maison Orphée available at La Boîte à Grains: Paprika Ibiza, Masala Jakarta, Citron Marrakech and Ail d'Orléans, each bringing a unique flavor to a variety of dishes. She concludes by inviting listeners to meet her for personalized advice and to discover the products at La Boîte à Grains.

1. Introduction

Frédéric Bisson introduces La Boîte à Grains naturopath Lynn Goneau to discuss simple, effective ways to improve the flavor of everyday dishes.

2. Fundamental flavours

Lynn introduces the five fundamental flavors: sweet, salty, bitter, sour and spicy, and explains how they can enrich dishes.

3. The salty side

Lynn recommends using soy sauce and miso as alternatives to salt to add depth of flavor and nutritional benefits to dishes.

4. The spicy side

Sriracha sauce is suggested for adding a spicy, complex touch to meals, ideal for soups, noodle dishes, and spring rolls.

5. The sour side

Lynn recommends using balsamic vinegar for its antioxidants and intense flavor, perfect for vinaigrettes and as a finish on cooked dishes.

6. Maison Orphée Accent sauces

Lynn presents new Accent sauces sauces available at La Boîte à Grains: Paprika Ibiza, Masala Jakarta, Citron Marrakech and Ail d'Orléans, each bringing a unique flavor that can be adapted to different dishes.

7. Conclusion

Lynn invites listeners to meet her at La Boîte à Grains for personalized advice and to discover the products mentioned.

About the author

Lynn Goneau, Certified Naturopath

Specialized in :

• Digestive health
• Hormonal health
• Stress and fatigue
• Memory and concentration
• Weight management

Frédéric Bisson, radio host at 104.7 FM

Radio host at 104.7 FM on the Cogeco network. Frédéric Bisson has hosted L'Outaouais Maintenant from 3 to 5 p.m. every weekday since February 27, 2023.

Transcription

Frédéric Bisson - Host 104.7FM (00:19):

We already have to cook several times a day. Sometimes we don't feel like it. So it takes little tricks to spice up life, to spice up food and Lynn Goneau naturopath at La Boîte à Grains is with us today to help us. Hello. So the key to making a dish tastier. Often, it's in the little details.

Lynn Goneau - Naturopath of La Boite à Grains (00:41):

Hello Frédéric. That's right.

Frédéric Bisson - Host 104.7FM (00:42):

Nothing complicated.

Lynn Goneau - Naturopath of La Boite à Grains (00:43):

I really don't. So let's talk about the five basic flavors you can play with. So sweet, salty, bitter, acid and spicy.

Frédéric Bisson - Host 104.7FM (00:56):

Well then, let's go with my favorite...

Lynn Goneau - Naturopath of La Boite à Grains (00:59):

Côté salé. It really adds great flavor to dishes. When we add it, we'll start with soy sauce.

Frédéric Bisson - Host 104.7FM (01:10):

It's not just salt. There are plenty of alternatives.

Lynn Goneau - Naturopath of La Boite à Grains (01:13):

It adds a little saltiness of course, but it's a saltiness that's deeper. It's richer because of the fermentation process. You can use it to marinate meats, to sauté vegetables, to season rice, to brown tofu or tempeh. It's true that the sauce has a very salty side. But you can always dilute it with a little water or replace it with the famous tamari sauce. It's a gluten-free and less salty alternative.

Frédéric Bisson - Radio host 104.7FM (01:48):

Another savory suggestion: I always keep a jar of miso in my fridge. I love it, it makes a good broth.

Lynn Goneau - Naturopath of La Boite à Grains (01:58):

Miso is really a paste that's made from soybeans, grains like rice or barley, and then fermented. That's what it is. And I like the fermented side. It's a good support for digestive and immune health, and miso is used more in Japanese cuisine.

Frédéric Bisson - Host 104.7FM (02:18):

In fact, when we go to a Japanese restaurant, it's often the little soup they bring us.

Lynn Goneau - Naturopath of La Boite à Grains (02:22):

That's right. Uh, and I use it in my salad dressings, uh, to replace the salt and then add a thicker, creamier texture. It's really good. Or you can take a spoonful of miso diluted in a little white wine and a few drops of maple syrup to enhance meat brochettes or vegetables on the barbecue.

It's really good. Salty, sweet and sour all at once.

Frédéric Bisson - Host 104.7FM (02:52):

D'ailleurs on your site. Yes, there's an article about it.

Lynn Goneau - Naturopath of La Boite à Grains (02:55):

An article that has been published, what is miso? Then really five recipes to know well how to use it.

Frédéric Bisson - Host 104.7FM (03:05):

Ok, now you've given us ideas for the salty side, the spicy side...

Lynn Goneau - Naturopath of La Boite à Grains (03:10):

The spiciness. I like working with sriracha sauce.

Frédéric Bisson - Host 104.7FM (03:16):

That's good. You like the spicy taste. Yes,

Lynn Goneau - Naturopath of La Boite à Grains (03:19):

That's right. It's a compound of chili pepper paste with a little vinegar, garlic, salt and various spices, and then it's fermented. It's really, really good. It adds a ton of flavor and a complexity that's really nice when you mix it into meals. Me, I keep it in my fridge because sometimes I go to make myself a vegetable soup, and then I find it flat. I find that it lacks a little taste, so I add a spoonful to it and then slowly, I can add a little more. When I see that I've got the taste I'm looking for, or in noodle dishes with chicken.

Frédéric Bisson - Host 104.7FM (04:00):

Yes.

Lynn Goneau - Naturopath of La Boite à Grains (04:00):

Really, really good. Or one for spring rolls, then seafood. When we go to Vietnamese restaurants, there's often a bottle on the table for us to put in our soup broth.

Frédéric Bisson - Host 104.7FM (04:17):

Now the acidity of the ideas for that too.

Lynn Goneau - Naturopath of La Boite à Grains (04:22):

Balsamic vinegar, a classic. Yes, definitely. It really has an intense flavor. So you can really use it in small quantities. Often, I'll also use it in a vinaigrette with a little olive oil. I like it because it's full of antioxidants, called polyphenols. These are known to help fight oxidative stress.

When you want to use it on vegetables or meats, it's best not to heat it. Just add a little drizzle at the end of cooking.

Frédéric Bisson - Host 104.7FM (04:57):

Good idea. Okay, so those were food suggestions and now you're bringing me a gift. Yes, these products are available. What are they? Accent sauces from Maison Orphée.

Lynn Goneau - Naturopath of La Boite à Grains (05:09):

New sauces just arrived at La Boîte à Grains. And what I like is that it's not a mayonnaise. It's not a vinaigrette. It's really a finishing sauce that's creamy. And very tasty. Okay, I've got three for you to choose from. It's Paprika Ibiza, which has a Mediterranean feel to it, then, uh, it's like a little spicy, then can really replace your ketchup for your barbecue sauce. All right. Next, I brought you the Masala Jakarta. This one has more of an Indian and Indonesian profile. It goes well with rice. It can be used as a dip for samosas, good samosas.

Frédéric Bisson - Host 104.7FM (05:47):

Yes. And imagine in a rice. You put this sauce here. It'll be really good.

Lynn Goneau - Naturopath of La Boite à Grains (05:51):

Yes, or simmered with beef for a truly authentic Indian taste. The last one is Orleans garlic. Okay, the Orleans Garlic is really there. Really the taste of me. I like it mixed with snails or seafood, or with oven-roasted or barbecued vegetables, or you can use it as a dip for meats like chicken or others.

Frédéric Bisson - Host 104.7FM (06:27):

And we'll see you Lynn on Tuesday at La boîte à Grains.

Lynn Goneau - Naturopath of La Boite à Grains (06:30):

I'll show you where they are on the shelves.

Frédéric Bisson - Host 104.7FM (06:32):

Not just me, listeners too. Where is it?

Lynn Goneau - Naturopath of La Boite à Grains (6:36):

At La Boîte à Grains on Gréber between 12 p.m. and 5 p.m. And to welcome you and chat.