so, i looked up the ingredients of mustard, and i had no idea - turmeric, paprika...
am i better off with my own spice mix, given that i'm using it in a dressing like this? what if i get mustard powder, tumeric powder & paprika powder, instead? i'm getting enough vinegar from the frank's, surely....and i get the original, so it's a high cayenne content & full of carotenoids, too.
surely, the nutritional value of the mustard ingredients would be higher in dry powder, right?
.....and, it turns out that mustard powder is a pretty potent source of some b & some minerals, as is turmeric, which also has the funny curcumin, which we can't absorb, but why not try? & paprika is great for the obscure carotenoids....
what am i getting from prepared mustard? the self site says basically nothing.
so, that sounds like a good idea - let's put the spices in fresh, instead of the prepared mustard. then...
- fortified vanilla soy
- frank's red hot (or dried cayenne pepper + vinegar?)
- fortified probiotic yogurt
- high retinol cheddar cheese
- i'm currently using garlic salt, but will move to celery salt when i run out
- ground pepper
- nutritional yeast
- sunflower & hemp seeds
- chopped fresh lime
- just a spoonful of pasta water
+ chopped garlic, anchovies, some kind of olives, soy bacon bits, fresh oregano, mustard powder, paprika powder, turmeric & maybe other spices
that's on top of
- fortified pasta
- carrots
- beets
- red peppers