Disclosure: I was provided NAKANO Rice Vinegar in exchange for this posting.
How do I add flavor to my recipes without worrying about food allergies and food intolerances? With NAKANO Natural Rice Vinegar and NAKANO Seasoned Rice Vinegar.
I’ve had to be careful lately with sauces, spices and flavoring since cutting out gluten and dairy from my diet. After dealing with neurological, circulatory and gastroenterological health issues, I self diagnosed myself with food intolerances to gluten and dairy. Since cutting them out, my body has run a lot better. It is quite obvious my body reacted poorly to them. Since cutting gluten and dairy from my diet, I’ve found it challenging to flavor foods since so many flavorings have allergy ingredients!
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For anyone who has done any food elimination (eggs, dairy, soy, etc.) for either and allergy or intolerance, you know how hard it can be to eat food with flavor! The spices on your spice rack are all of the sudden a danger, your seasonings and sauces now contain ingredients that are no-nos on your allergy (fill-in-the-blank)-free diet.
So I set out to find products that allowed for me to still have flavorful food, but also not compromise my promise to my body not to eat foods that upset my system.
NAKANO Natural Rice Vinegar and NAKANO Seasoned Rice Vinegar are a great solution!
NAKANO Natural Rice Vinegars
*All Natural *No Sodium *Zero Calories *No Sugar *No Fat *Gluten Free
Ingredients: Rice Vinegar (made from real rice) and water.
Along with NAKANO Natural Rice Vinegars, there are NAKANO Seasoned Rice Vinegars that have a sweet, light flavor that dresses up any dish. And even with the added spices and flavors, these Rice Vinegars still do not include a single one of the Top 8 Food Allergens (dairy, egg, wheat / gluten, soy, peanut, tree nut, fish, and shellfish) in them.
Unlike many other Asian seasonings, these Rice Vinegars are safe to splash on many dishes, including salads, chicken, fish and vegetables. I added the NAKANO Red Pepper Seasoned Rice Vinegar to my fish and vegetables for an added kick of flavor!
If you are like me, and never really used vinegar in many recipes before, I encourage you to test them out! They really do add lots of flavor and work well on many fresh dishes. I have found I am cooking a lot healthier, and these Rice Vinegars go great on healthy plates!
Quick & Easy Tips:
· Splash NAKANO Seasoned Rice Vinegar – Red Pepper on steamed spinach, broccoli or asparagus for a tangy flavor alternative to oil and butter.
· Skip the mayo and add NAKANO Seasoned Rice Vinegar – Original to pasta salads and coleslaw for a skinny side without the fat.
· Whip-up a lighter, homemade salad dressing by combining three parts NAKANO Seasoned Rice Vinegar – Roasted Garlic with one part extra virgin olive oil, and add chopped fresh herbs like dill, parsley and basil to taste.
There are many ways to use NAKANO Natural Rice Vinegar and NAKANO Seasoned Rice Vinegar. In fact, I’ve been finding all kinds of ways to use them in my gluten and dairy free dishes. A few examples: Mexican Spring & Summer Salad, Arugula and Tomato Salad, Asian Kale Salad with Sunflower Seeds, Chicken Salad Bites, Sticky Mango Drumettes, and Gluten Free pad Thai. All these recipes can be found online. For more delicious recipes using NAKANO Natural Rice Vinegar and NAKANO Seasoned Rice Vinegar, visit www.Mizkan.com.
Okay, one last recipe that is so quick and easy…
Asian Cucumber Salad
PREP TIME: 15 minutes
- · 4 cups English cucumber, sliced thin
- · 1/4 cup red pepper, diced or shredded thin
- · 2 fresh serrano peppers, finely shredded
- · 3/4 cup NAKANO Seasoned Rice Vinegar – Roasted Garlic
- · 1/4 cup sesame seed oil
- · 2 Tbsp. GLUTEN FREE soy sauce
- · 1 tsp. honey
- · 2 tsp. sesame seeds
Combine cucumber, red pepper and serrano peppers in a bowl. Mix seasoned rice vinegar, sesame seed oil, soy sauce, honey and sesame seeds in a bowl and whisk together. Pour over vegetables and serve.