500 Low Sodium Recipes: Lose the salt, not the flavor in by Dick Logue

By Dick Logue

Every recipe you would like a good way to minimize out salt!

Sixty-five million americans have hypertension and five million be afflicted by congestive middle failure. while their medical professionals propose them to observe their weight and reduce their sodium consumption, they think a life of time and again bland and unappetizing nutrients. Their anxieties approximately their healthiness are compounded via the idea that consuming will not be enjoyable and stress-free. This booklet will guarantee them differently. filled with 500 recipes (both vintage and daring), 500 No-Salt, Low-Sodium Recipes beats again the boredom and permits individuals with hypertension, middle, kidney, or liver affliction to keep up a various and intriguing low-sodium vitamin.

500 No-Salt, Low-Sodium Recipes positive aspects basic recipes with dietary breakdowns and worthy advice for a low-sodium way of life, together with what nutrients goods to prevent for his or her hidden sodium content material, plus information regarding handy and engaging low-sodium substitutes and the place to discover them.

Recipes include:

  • Spicy Potato Skins
  • Lemon Glazed Doughnuts
  • Three-Bean Salad
  • Stuffing
  • Apple Pie
  • Velvet Crumb Cake
  • Barbecue Sauce

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Extra info for 500 Low Sodium Recipes: Lose the salt, not the flavor in meals the whole family will love

Sample text

Store in an airtight container. Makes enough to boil 4 to 8 helpings of seafood. Yield: 6 servings Nutritional Analysis Each with: 1 g water; 14 calories (41% from fat, 17% from protein, 43% from carb); 1 g protein; 1 g total fat; 0 g saturated fat; 0 g monounsaturated fat; 0 g polyunsaturated fat; 2 g carb; 1 g fiber; 0 g sugar; 29 mg calcium; 1 mg iron; 1 mg sodium; 33 mg potassium; 44 IU vitamin A; 1 mg vitamin C; 0 mg cholesterol Tip: Because this mixture contains whole seeds, it is not as useful to put directly on food.

Simmer until desired thickness, about 15 minutes. Pack into jars and store in refrigerator. 5 L). Yield: 48 servings Nutritional Analysis Each with: 32 g water; 15 calories (7% from fat, 19% from protein, 74% from carb); 1 g protein; 0 g total fat; 0 g saturated fat; 0 g monounsaturated fat; 0 g polyunsaturated fat; 3 g carb; 1 g fiber; 1 g sugar; 7 mg calcium; 0 mg iron; 2 mg sodium; 110 mg potassium; 254 IU vitamin A; 6 mg vitamin C; 0 mg cholesterol Tip: To peel tomatoes, dip them into boiling water for about 30 seconds.

1 teaspoon cumin 1 teaspoon coriander 1 teaspoon cayenne pepper Mix all the ingredients together. Store in an airtight container. Yield: 6 servings (½ tablespoon) Nutritional Analysis Each with: 0 g water; 7 calories (38% from fat, 15% from protein, 47% from carb); 0 g protein; 0 g total fat; 0 g saturated fat; 0 g monounsaturated fat; 0 g polyunsaturated fat; 1 g carb; 0 g fiber; 0 g sugar; 14 mg calcium; 1 mg iron; 3 mg sodium; 49 mg potassium; 398 IU vitamin A; 2 mg vitamin C; 0 mg cholesterol Indian Curry Blend Adds a great flavor to vegetable or rice dishes.

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