Herbs and spices - alternative "liquid base" to oils and vinegar
I have immersed myself in the rich and fascinating world of herbs and spices, and have bought some and began adding them to my food.
I did experience one problems though. I noticed that with some food that is dry (e.g., pasta, beans with no sauce or salad with no sauce), when I add the herbs and/or spices, they don't dissolve and "fuse" with the food - this is expected as the food is often dry.
Thus, I have read that it's good to mix the spices with some sort of liquid, for lack of a better word, such as oils (e.g., olive and sunflower) and vinegar I believe. But, then the problem occurs that I originally wanted to add herbs and spices to my food because healthy eating is my prime goal and adding oils sabotages this goal. Likewise, vinegar I feel dominates the taste too much, and as my stomach does not react well to vinegar sometimes, this is not an ideal option either.
Therefore, my question is whether there is some of "liquid base" I could find that is in line with the aim of very healthy eating (thus not oils) and is not too acidic (such as vinegar)? Would water work? Although, this magical alternative that I seek might not exist and I might need to settle for oils or vinegar, I thought I'd try and see if you guys have any creative suggestions, since in the realm of gastronomy, although I am ignorant in this area, I have felt that pleasing surprises do spring up sometimes.