Low Sodium Recipes

From EatingWell

Soda breads are hearty Irish staples - wholemeal flour with large flakes of bran and wheat germ, or white flour or a mixture leavened with baking soda and moistened with buttermilk. The acid in the buttermilk reacts with the baking soda, which is an alkali, creating bubbles of carbon dioxide which rise the bread. Soda breads have the heft of a yeast bread but are made in minutes and the dough can be shaped into scones or a round loaf, depending on the occasion. Originally it would have been baked in a bastible (pot oven) over the open fire.

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From EatingWell

Broccoli's impressive nutritional profile (think folate, vitamins C and A, fiber, phytochemicals) puts it high on the list of foods to eat more of, an inviting task when you toss it with crunchy pine nuts, soft, sweet onions and tangy balsamic vinegar.

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From EatingWell

Humble limas are transformed into a sensational Mediterranean spread that is vibrant with a mix of fresh herbs and spices. You can substitute frozen edamame beans for the limas in Step 1; cook according to package directions.

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From Family Circle

Try this favorite pie recipe from the 60s. Named for the creamy drink made with creme de menthe liqueur, it's similar to a chiffon pie filling.

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From EatingWell

We cook then cool the beans in advance so they can be heated up and seasoned moments before the meal. If you don't like tarragon, substitute dill or leave it out completely.

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From EatingWell

The English have been making shandys since the 1600s. If you prefer, you can substitute 1 1/2 cups ginger ale for the seltzer and frozen limeade.

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From EatingWell

Roasting brings out the natural sweetness of the green beans and bell pepper.

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From EatingWell

Fish and chips are traditionally sold wrapped in paper to soak up all the grease - not a good sign. To cut the calories in half and reduce the fat, we coat the delicate fish in a crispy cornflake crust and then bake it along with sliced potatoes. Serve with: Coleslaw and malt vinegar or lemon wedges.

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reciperegprod1 says:

From Better Homes and Gardens

Made from whipped egg whites, macaroons have long been a friend to dieters. A simple chocolate drizzle updates these feather-light morsels.

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From Family Circle

You'll need three baking pans to make this layered cake. If you only have one, bake one layer at a time and refrigerate the remaining batter. The pink, yellow, and green layers are filled with apricot preserves and frosted with chocolate on the top and bottom.

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From EatingWell

A delicious and quick spinach saute is a nice addition to any meal.

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From EatingWell

Spicy wasabi mayonnaise makes crab sing in these easy appetizers.

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From Diabetic Living

This subtly sweet mint, basil, and pine nut pesto is a sensational partner for grilled juicy fruit. Another time, serve the pesto as a dip for a fresh fruit platter.

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From EatingWell

The flavors of fresh mint and feta enliven this instant brown rice. Toss any leftovers with some cooked shrimp for a satisfying, easy lunch.

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From Better Homes and Gardens

For a whole wheat version of this classic quick bread, substitute 1 cup whole wheat flour for 1 cup of the all-purpose flour.

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From Diabetic Living

This recipe maintains the terrific flavor of classic chicken curry but uses only 2 tablespoons of oil.

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From EatingWell

The entire beet plant - roots, stems and greens - can be used in this stunning appetizer. The beets are roasted then pureed with goat cheese for a creamy ruby-red spread. The greens and stems are sauteed with olive oil and garlic for the topping.

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From EatingWell

In this Asian-inspired salad, the peppery flavor of watercress is paired with another emblematic spring vegetable - sugar snap peas. Tossed with a warm dressing made with caramelized onions, rice vinegar and toasted sesame oil, this salad is the perfect antidote to the chill of early spring. For the best-tasting watercress, look for supple, thin stems (not woody stalks) with small, heart-shaped, dark green leaves that have no yellow blemishes.

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From Heart-Healthy Living

This low-sodium yeast bread has dried currants and raisins. Enjoy it toasted for breakfast or as a side dish for soups and salads.

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From Better Homes and Gardens

Serve these fruit-and-spice filled cookies on New Year's to ensure an extra measure of Irish luck in the coming year.

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From Vegetarian Times

This batter needs to rest for at least 2 hours, so you will need to plan ahead and rise early enough to make this in time for breakfast or brunch. You may also make the batter the night before, cover it tightly and refrigerate it until the next morning. Make the pancakes to order, or keep them warm on a covered platter in a 200 degrees F oven. Serve the pancakes with butter, lingonberries or other tart preserves, and/or sour cream and--in the case of my family, sour cream and brown sugar. Try them with just butter at first--they are delicate and faintly sweet.

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From EatingWell

Try this tender crust for any single-crust pie recipe. It will keep, tightly wrapped in plastic, in the refrigerator for up to 2 days or in the freezer for up to 6 months.

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From Better Homes and Gardens

These juicy chicken breasts with fruit salsa has Southwestern flavor appeal.

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From EatingWell

Toasted coconut and almonds add a flavorful dimension to plain vanilla ice cream.

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