MenuDirections 2012: Day 3 Photos

Day three offered attendees tips on cooking healthy and awarded the "gold standard" with the annual Goldies awards.

MenuDirections 2012, Day 3,  Cooking with Herbs, Marilyn Mills

The presenters shared the benefits of using more herbs in cooking such as cutting fat calories, slicing empty carb calories, lowering sodium, adding flavor, aiding digestion and the immune system, plus providing antioxidants and anti-inflammatory benefits.

“It’s not just the culinary benefits [of herbs],” Mills said. “It’s the health benefits. [Using herbs] is stealth health, for sure.”

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