Sophie Gastman, a registered nutritionist, emphasizes the joy of eating. She argues that a balanced diet should include pleasure (Vitamin P) alongside traditional nutrients like carbs, healthy fats, protein, and fiber. Having faced restrictive diets in her youth, she believes that enjoyment is essential for health.
Her cooking philosophy includes adding protein, fiber, and diverse plants to meals, while minimizing ultra-processed foods. She emphasizes that the flavor of food is paramount: “If something doesn’t taste good, I don’t want to eat it.”
Here are her four favorite flavor boosters:
1. Chili Oil
Gastman loves using chili oil, particularly Lao Gan Ma Spicy Chili Crisp and White Mausu Peanut Rayu for their umami and nutty flavors, respectively.
2. Pickled Anything
Keeping various pickles in her fridge adds acidity and saltiness to dishes, enhancing flavors significantly. She takes advantage of pickled cucumbers, onions, jalapeños, and capers for garnishing and flavoring.
3. Herbs and Spices
Herbs like cilantro and parsley are staples in her kitchen, adding both flavor and variety. She also employs spices, such as cumin and smoked paprika, to introduce warmth and depth to her cooking.
4. Anchovies
Though often overlooked, anchovies add umami and depth to dishes like pasta sauces and dressings, cooking down to enhance flavor without a strong fishy taste.
Gastman’s approach ultimately prioritizes taste, making healthy eating enjoyable as well as nutritious.
