A master class in replicating your favorite flavors without adding salt, oil, or sugar to your recipes.
Cathy Katin-Grazzini, editor of VegWorld Magazine and author of Love the Foods That Love You Back, joins “The Weight Loss Champion” Chuck Carroll to teach the basics of SOS-free cooking, including how to draw out the natural sweetness of fruits and vegetables to eliminate the need for refined sugar.
You will also learn the fundamentals of stir-frying and sauteing without oil!
Cathy has phenomenal advice for first-time cooks and lifelong master chefs to take their next kitchen creation to the next level.
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If miso is healthy what about Himalayan pink salt
I have Cathy's cookbook and am enjoying it. She does cover some very basic cooking techniques and "recipes" that are easy to make and quickly add flavor to any basic grain, bean, or vegetable dish. Many other recipes are taken from ethnic cooking traditions. I was happy to learn how to make these in a compliant manner without oil, salt, sugar. She provides extensive instructions for each recipe. At first this made them appear complex, but I discovered that the details she gives make it easy to have success making the dish the first time around. She also provides some options for people who do not have access to exotic ingredients or products. Lots of illustrations in the book enhance making choices of what to prepare, and how to present. There are also special recipes that take more time to make but could be wonderful as a meal for dinner guests or a holiday celebration. Cathy brings joy to the act of preparing and cooking food.
Miso has plenty of salt.
Don't you need at least 1 teaspoon of salt a day?
She's so beautiful and awesome. I truly admire her.
I hate miso, so no healthy replacement for salt then.
FYI to those watching added salt: There is A Lot of added salt in Miso, its needed to do the fermenting of the soy beans, koji, and other grains, a level tablespoon of Miso paste has 600 grams of sodium….. Infact, there is most always ALOT of added salt in any thing fermented as it is part of the recipe
This is a great video, thank you Chuck. Caramelizing is something I'm going to incorporate into my cooking more. I've known about it forever but just realized how much flavor I've been missing by not doing it. WFPB keeps getting better and better as you discover ways to make healthy food taste good.
Very interesting interview!!
Miso is also a perfect substitute for Parmesan cheese when making pesto.
can I ask do you use soy..nuts..coconut…Tahini avocado in your recipe book?
I was so thrilled to listen to this bc you didn't ONCE mention these foods that I CANNOT have as I follow Dr Caldwell Esselstyns very low fat diet….thank you
Honestly, this presentation made me feel overwhelmed and anxious. I had to stop. This is all new to me, and it doesn't sound easy at all . I think it's a little misleading to say that this is all at everyone's fingertips. Maybe by ordering things online? I mean miso paste?? Maybe the Japanese are very familiar with that, …
I live in a rural town. We are doing good to have a mom and pop store with a few organic offerings.
It would be nice if you would slow up and break things down for novices. Explain things step by step and maybe arrange for a demonstration or two. It sounds complicated. Simplify it.
I do love the Physicians Committee and the Exam Room. At least you've giving me some guidance and direction.
MaxVegan No-SOS Recipes use no refined Salt, Oil, or Sugar: https://www.maxlearning.net/HEALth/MaxVeganRecipes.htm
If half of the membrane of cells consists of fat.. from where do the building blocks come from? No wonder that many vegans suffer from anxiety and depression….they are underserved from essential nutrients.
Why is miso made with salt good but plain salt is bad ?
Love this episode
I just sprinkle seaweed or add it to almost everything. It is even delicious with fruit.
Can we see the book more please 👍
What a kind clever lady 🙏😇🙏
Chuck you are so handsome what do you eat your eyes shine ❤️😇❤️
I've decided to cut down on salt and i'm considering eliminating it completely out of my diet – but i'm wondering, can you still exercice heavily and at the same time be on a SOS free/low salt diet?
Seriously? Yes on no sugar and yes on no seed oils and yes on no bleached white salt. However, sea salt and Himalayan pink salt are essential minerals. Also, animal fats from grass-fed cattle, olive oil, and coconut oils are brain foods and extremely important. What you are preaching is old, incorrect science. Wake up.
How you make pickles or sour crout?
Sweet potatos cooked inside a charcoal. Lose the water and become very aweet.
Im excited to get this cookbook and try these recipes!
I eat avocados, cook with cold pressed olive oil, and even drizzle it on my salads. I also love pink Himalayan salt, and sprinkle ground kelp in everything. My mom died from strictly avoiding fat. fat's not the problem. Monitor your carb intake!
There's nothing wrong with a little bit of salt on your food it makes your food taste better and your body needs it.
Thank you so much for this SOS episode. Love it!💜💜💜💜💜
I think salt, oil, and sugar are basically a habit. The less I eat of them the less I desire them.
great topic. boring video. thanks.
No olive oil? 😨
I dunno… But i love watching you videos… They make me feel knowledgeable and it's kinda fun to watch new guests talk ..
Cathy I would love to see your spice cabinet and pantry. That would be fun for me😊looking forward to buying your book. I’m a foodie BTW 😋
No salt no sugar no oil and no gluten
Miso Master! 🔥💜🌶
And no flavor!
And I especially loved the intro phrase when you learn to prepare your WFP and SOS Free “ you wake up your senses” – and you discover a world of flavours 🎶🍀💚🎵
I pan-roast (without oil of course) tomatoes/peppers that have gone soft and most people would throw away and they are delicious alone or with mushrooms, tofu, other veggies, etc. Or I use oil-free sundried tomatoes to add flavours. I'm Italian and we use dried porcini mushrooms a lot in risottoes, You only need a few as they're so flavourful.
Great and very important and inspiring info, but I would have loved to see a few examples in practice … and I would also want you to share what kinds of pans and fire works best for sauteeing without Oil 😀🍀💚
Dried herbs, garlic and onion granules add flavour to pan-grilled tofu and reduce the need to add too much salt. Microwaving winter squashes, potatoes, etc. without a lid removes some of the water and concentrates the flavour – no need to buy a bulky air-fryer or wait ages to roast them in the oven.
Your forehead reminds me of a drive in movie theater screen.