Salt Substitues Essex Junction VT

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Hannaford Supermarket & Pharmacy
(802) 878-0274
21A Essex Way
Essex Junction, VT
Store Hours
Monday 5am - 1am 8am - 8pm
Tuesday 5am - 1am 8am - 8pm
Wednesday 5am - 1am 8am - 8pm
Thursday 5am - 1am 8am - 8pm
Friday 5am - 1am 8am - 8pm
Saturday 5am - 11pm
Sunday 7am - 11pm
Pharmacy #
(802) 878-0119
Pharmacy Hours
Mon:
Tue:
Wed:
Thr:
Fri:
Sat: 9am - 7pm
Sun: 9am - 6pm

Hannaford Supermarket & Pharmacy
(802) 878-0032
78 Marshall Avenue
Williston, VT
Store Hours
Monday 5am - 1am 8am - 8pm
Tuesday 5am - 1am 8am - 8pm
Wednesday 5am - 1am 8am - 8pm
Thursday 5am - 1am 8am - 8pm
Friday 5am - 1am 8am - 8pm
Saturday 5am - 11pm
Sunday 7am - 11pm
Pharmacy #
(802) 878-0388
Pharmacy Hours
Mon:
Tue:
Wed:
Thr:
Fri:
Sat: 9am - 7pm
Sun: 9am - 6pm

Hannaford Supermarket & Pharmacy
(802) 864-0105
218 Hannaford Drive
Burlington, VT
Store Hours
Monday 5am - 1am 8am - 8pm
Tuesday 5am - 1am 8am - 8pm
Wednesday 5am - 1am 8am - 8pm
Thursday 5am - 1am 8am - 8pm
Friday 5am - 1am 8am - 8pm
Saturday 5am - 11pm
Sunday 7am - 11pm
Pharmacy #
(802) 863-1842
Pharmacy Hours
Mon:
Tue:
Wed:
Thr:
Fri:
Sat: 9am - 7pm
Sun: 9am - 6pm

Costco
(802) 655-4356
218 Lower Mountain View Drive
Colchester, VT
 
Pricechopper
(802) 651-9826
595 Shelburne Road
South Burlington, VT
Pharmacy #
(802) 651-9835

Pricechopper
(802) 878-5163
90 Center Road
Essex, VT
Pharmacy #
(802) 879-4155

Walmart
(802) 878-5233
863 Harvest Lane
Williston, VT
Store Hours
Mon-Fri:8:00 am - 10:00 pm
Sat:8:00 am - 10:00 pm
Sun:8:00 am - 10:00 pm
Pharmacy #
(802) 878-5533
Pharmacy Hours
Monday-Friday: 9:00 am - 7:00 pm Saturday: 9:00 am - 6:00 pm Sunday: 11:00 am - 5:00 pm

Pricechopper
(802) 864-9176
41 Hinesburg Road
South Burlington, VT
 
Pricechopper
(802) 651-9409
1184 Prim Rd
Colchester, VT
 
Hannaford Supermarket & Pharmacy
(802) 862-8040
1127 North Avenue
Burlington, VT
Store Hours
Monday 5am - 11pm
Tuesday 5am - 11pm
Wednesday 5am - 11pm
Thursday 5am - 11pm
Friday 5am - 11pm
Saturday 5am - 11pm
Sunday 7am - 11pm
Pharmacy #
(802) 862-7752
Pharmacy Hours
Mon: 8:30am - 8:30pm
Tue: 8:30am - 8:30pm
Wed: 8:30am - 8:30pm
Thr: 8:30am - 8:30pm
Fri: 8:30am - 8:30pm
Sat: 9am - 7pm
Sun: 9am - 6pm

In Search of Salt Substitues

Been told you need to cut back on your salt intake but you’re dreading a lifetime
of dull, bland food? Cheer up! With a whole world full of available flavoring agents,
you need never stare longingly at your salt shaker again.

By Lisa James

February 2007

Sugar and unhealthy fat are the dietary villains the media loves to hate, appearing in headlines so frequently that it’s easy to forget about that other culprit: salt. Although vital to health in proper amounts, big food companies are now using this ancient condiment in dangerous excess. “Salt is a heavy, low-cost ingredient that adds bulk and reduces the cost of a product,” says Ian Hemphill, Australian spice exporter and author of The Spice and Herb Bible (Robert Rose). “Heavily salted manufactured foods tend to have the perception of having lots of flavor.” Too much salt can push blood pressure upwards, which doesn’t help the 65 million Americans who have pressure problems.

In fact, the American Medical Association is now urging the federal government to limit the amount of salt that can be added to prepared foods.

Whether you need to get your blood pressure under control or simply want to not feel like you’re feeding off a salt lick, there is an answer to the low-salt/low-taste riddle…and it’s as close as your kitchen cupboard.

Mussels with
Lemongrass Broth

Cooks in the US are coming to appreciate lemongrass for the citrusy tang it imparts to meat and seafood. But you have to respect its sharp, grass-like blades; Ian Hemphill recommends removing any upper sections that aren’t tightly rolled and then peeling off several outer layers before slicing.

1 tbsp oil
4 stalks lemongrass, very finely chopped
1 tsp grated gingerroot
2 lbs mussels, scrubbed and beards removed (discard any that are already open)
1/4 cup dry white wine
1/4 cup chicken stock
1 green onion, finely sliced

1. Place oil in a large stockpot over medium heat. Fry lemongrass and ginger for 3 minutes.
2. Increase heat to high and add mussels, wine and stock. Cover tightly and cook for 5 minutes, giving the pot a good shake every 30 seconds to move mussels around from top to bottom. After 5 minutes all the mussels should be open (discard the ones that aren’t).
3. Spoon mussels and broth into large bowls and sprinkle with green onion.

Serves 2. Analysis per serving: 292 calories, 28g protein, 12g fat (2g saturated), 10g carbohydrates

Source: The Spice and Herb Bible, Second Edition by Ian Hemphill with recipes by Kate Hemphill (Robert Rose)

Herbs and spices are Nature’s way of saying “flavor.” These plants have culinary histories going back thousands of years; today, when regional cuisines hopscotch the globe with regularity, all the world’s tastes are increasingly available in the US. But exactly how do you employ those somewhat intimidating ingredients? “I always say that to use spices you do not need any special cooking skills,” Hemphill claims. (If you’re wondering, “herb” refers ...

Click here to read the rest of this article from Energy Times