Dons Flavor Enhancer With Very Low Sodium Recipes
DON'S FLAVOR ENHANCER WITH VERY LOW SODIUM
Entered for safe-keeping. This combination is used in many of Donald Gazzaniga's recipes in "The No-Salt, Lowest-Sodium" books (both the original book and the "Light Meals" book). There are 3 other similar recipes posted on Zaar at this time, but the proportions of spices are different. This cannot substitute for salt when it is needed as a leavening agent or preservative, but it can add a "kicker" of taste. Store in a tight container and in a dark, cool place. Normal salt has 2350 mg of sodium per teaspoon while this has only 2.76 mg of sodium per teaspoon.
Provided by KateL
Categories Vegan
Time 5m
Yield 13 1/2 teaspoons, 13 serving(s)
Number Of Ingredients 10
Steps:
- Mix all the ingredients together, shake well, store what you aren't going to use soon in a tight container in a cool, dark place. Taste before storing.
- If you want one of the flavors above to be increased then add 1/4 teaspoon at a time and shake well before testing again.
- To kick this up even more, add some lemon zest, pureed to a powder in a food processor. Also, powder some dill weed and add if your'e using this on vegetables.
Nutrition Facts : Calories 9.2, Fat 0.5, SaturatedFat 0.1, Sodium 1.3, Carbohydrate 1.1, Fiber 0.5, Sugar 0.1, Protein 0.4
GRILLED MARINATED MUSHROOMS WITH NO SALT
Entered for safe-keeping. This is a no-salt appetizer from Donald Gazzaniga's "The No-Salt, Lowest-Sodium Cookbook". No Salt and Very Low Sodium recipes really do help heart patients get their blood pressure and fluid build-up under control. But food can still taste good. If using the barbecue or a broiler, use the cooling rack for the grill or skewers to keep the mushrooms form "falling through."
Provided by KateL
Categories Vegetable
Time 1h6m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients and marinate for an hour or more in the refrigerator.
- Place the mushrooms on a grill or in a lightly oiled pan and roll around until lightly browned.
- Serve hot.
Nutrition Facts : Calories 44.2, Fat 3.6, SaturatedFat 0.5, Sodium 3.2, Carbohydrate 2.3, Fiber 0.6, Sugar 1.1, Protein 1.8
SOUP, VEGETABLE OR CHICKEN-VEGETABLE (NO-SALT-ADDED)
Since commercially made soups are really high in sodium (even the reduced sodium ones) and the no-salt-added ones aren't very tasty, I make my own soups. I freeze this one in one-cup containers and use it (and other soups) to break up the monotony of my daily lunch salad.
Provided by Netgirls Healthy Co
Categories Potato
Time 2h15m
Yield 12 cups
Number Of Ingredients 16
Steps:
- Make chicken stock.
- Add olive oil to soup pot.
- Chop onion, carrots, and celery.
- Heat olive oil over medium heat.
- When hot, add onion, carrots, and celery.
- Saute until softened.
- Add chicken stock and water and increase heat to high.
- Add remaining vegetables except tomato paste, and Flavor Enhancer.
- Bring to a boil.
- Reduce heat to medium-low and simmer uncovered for 1 hour, stirring occasionally.
- Mix tomato paste in 1/2 cup of the broth and add to soup.
- Add black pepper.
- Increase heat to high to return to simmer, then reduce to medium-low.
- Simmer for another 30 minutes, stirring occasionally.
- Add chicken, if using, and cook for 5 minutes.
- Set aside enough soup for rest of week.
- Freeze remaining soup in one cup containers for future use.
Nutrition Facts : Calories 126.9, Fat 1.9, SaturatedFat 0.3, Sodium 33.9, Carbohydrate 24.6, Fiber 6.2, Sugar 4.6, Protein 5.7
SWEET POTATO SOUP WITH LOW SODIUM
Entered for safe-keeping. This is from Donald Gazzinaga's "The No-Salt, Lowest Sodium Light Meals Cookbook", and uses 2 other recipes by Don Gazzinaga to keep the sodium to a minimum: Recipe #334800 #334800 or Recipe #335057 #335057 which uses Recipe #334780 #334780.
Provided by KateL
Categories Yam/Sweet Potato
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a medium soup pot or stockpot, boil the sweet potatoes in their jackets about 3 minutes or until tender. Drain and remove jackets. Return potatoes to stockpot.
- Meanwhile, saute the onion, garlic, and red bell pepper on medium heat in 2 teaspoons of olive oil until translucent. Sprinkle with the white pepper and cook an additional minute. Add onion mixture to the sweet potatoes.
- Add the spices and stir thoroughly.
- Using a handheld mixer or a blender or a food processor, blend the mixture until smooth while adding the milk.
- Add the broth/stock and the maple syrup.
- Heat gently until the soup is warm. Stir frequently and do not allow to boil.
- Serve hot. Garnish each serving with sliced red bell peppers or parsley sprigs.
Nutrition Facts : Calories 172.1, Fat 3.3, SaturatedFat 0.7, Cholesterol 1.2, Sodium 124.5, Carbohydrate 30.8, Fiber 3.8, Sugar 11.5, Protein 6.4
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