Over Seasoning

Writers with more talent than I can enjoy sitting at their chosen device, be it pencil and paper or word processor of choice and let their stories flow from deep within their creative spaces to entertain and amaze. I cannot, for me the writing process is fraught with the struggle to find subject matter that sparks my interest. I write about social and environmental justice issues, hopefully raising awareness and the consciousnesses of those willing to read my content. I’ve chosen to write about these topics because I feel it is the obligation of those of us who write to provide a voice for those topics and issues that otherwise would not have one.

I made pakoras for dinner last night but mistook ½ tsp for ½ Tblspns or misread the spice ingredients and now I feel like an inhabitant of the planet Arrakis from Frank Herbert’s “Dune”.

The whites of my eyes didn’t turn blue or anything quite so dramatic as that but a faux pas like this meant I’d badly over seasoned and dangerously over salted but I ate them anyway, leaving me awake at 03:30 A.M. with an unquenchable thirst and a need to write. Now even my bottled water tastes like salty sea water and my condo smells like the kitchen of an Indian restaurant.

This inadvertent sodium overdose comes on the same day as the controversial new dietary guidelines that were released by the U.S. Department of Agriculture and the U.S. Department of Health and Human Services.

Being both a cancer survivor, having high cholesterol (uncontrolled by diet), and an environmental activist I find that reports like this are very important. This is especially true when they carry the added weight and authority of the US Government behind them.

What is disturbing about this report is that corporatists within the Meat Industry have again used the power of their pocketbooks lobby our government agencies to leave out providing the American Public clear guidance about lowering meat consumption despite the recent evidence offered by its own Advisory Committee.

Another issue of concern is the omittance of a daily recommended limit for cholesterol, now our only guideline is to “eat as little dietary cholesterol as possible” well as a practicing vegan who still struggles with an unacceptably high cholesterol level that is of little to no help at all.

The RDLs for sodium have not changed, they remain at no more than 2,300 milligrams per day, a limit I blew by with the first pakora that I ate for dinner. I can only imagine what the other seven I consumed did to my sodium level after that but if the higher level didn’t cause me to go into cardiac arrest then I guess I can count my blessing and just suffer on, then. RDLs would have done me little good last night because the error was all mine, so was the choice to ingest the over salted meal after the first bite. I still have several pakoras left in the refrigerator that I will dispose of once I finish writing and then post this article. This just shows to go you that you can issue all the dietary recommendations on the limits people should adhere to but there is little to be done should measuring mistakes be made inadvertently.





2 thoughts on “Over Seasoning

  1. I, too, eat vegan. It comes as a choice driven in the reduction of the suffering of others. The meat industry is powerful. We need only to share the reasons behind our individual choices to make people we know personally reconsider their impact on sentient others.

    Also, which pakora recipe do you use?


  2. Hi Jenna,
    I’ve been using this one:
    Crispy Vegetable Pakoras
    Read Reviews (70)328
    Recipe by veggigoddess
    “These are very yummy, and if any of you have ever had Japanese tempura coated veggies, you’ll love this recipe. It’s similar, yet it is unique in it’s taste. Serve with a chili sauce, mint yogurt sauce, or sweet and sour sauce. Try other vegetables for dipping, such as sweet potatoes, broccoli and asparagus.”

    Original recipe makes 3 cups
    • 1 cup chickpea flour
    • 1/2 teaspoon ground coriander
    • 1 teaspoon salt
    • 1/2 teaspoon ground turmeric
    • 1/2 teaspoon chili powder
    • 1/2 teaspoon garam masala
    • 2 cloves garlic, crushed
    • 3/4 cup water
    • 1 quart oil for deep frying
    • 1/2 head cauliflower florets
    • 2 onions, sliced into rings
    PREP – 15 mins
    COOK – 10 mins
    READY IN – 25 mins
    1. Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.
    2. Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.
    3. Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).
    4. Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.


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