Lisa's Low Sodium Grapefruit and Avocado Salad

Lisa's Low Sodium Grapefruit and Avocado Salad
Low Sodium Recipe Ingredients

• 2 pink grapefruit, peeled and sectioned
• 1 large ripe avocado - peeled, pitted, and diced
• 1 cup alfalfa sprouts
• 1 lemon, juiced
• 3 tablespoons olive oil
• 1 pinch salt
• 1 pinch ground black pepper

Low Sodium Recipe Instructions :
Arrange 1/4 of the grapefruit sections and 1/4 of the diced avocado decoratively on a salad plate. Top with 1/4 cup of sprouts. Repeat with remaining grapefruit sections, avocado, and sprouts to make 4 salads.
Mix lemon juice, olive oil, salt, and black pepper in a small bowl; drizzle dressing over each salad.
Enjoy the low sodium salad !
low-sodium-recipe-hungarian-beef goulash recipe

Low Sodium Recipe: Okra & Chickpea Tagine

Low Sodium Recipe: Okra & Chickpea Tagine
Low Sodium Recipe Ingredients

• 1 pound fresh or frozen okra, stem ends trimmed, cut into 1/2-inch pieces
• 10 sprigs fresh cilantro, plus more leaves for garnish
• 2 tablespoons extra-virgin olive oil
• 1 red bell pepper, finely diced
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1/2 teaspoon ground ginger
• 1/2 teaspoon freshly ground pepper
• 3 plum tomatoes, diced, or 1 cup drained canned diced tomatoes
• 1/2 cup vegetable broth, or reduced-sodium chicken broth
• 3/4 teaspoon ground cumin
• 1 15-ounce can chickpeas, rinsed
• 3/4 teaspoon salt
• 1 teaspoon harissa, (see Ingredient Note) or hot sauce, or to taste

Low Sodium Recipe Ingredients

Place a large bowl of ice water next to the stove. Bring a large saucepan of water to a boil. Add okra and cook for 2 minutes. Transfer the okra with a slotted spoon to the ice water. Drain.
Tie cilantro sprigs together with kitchen string.
Heat oil in a tagine dish set over a heat diffuser or a large saucepan over medium-high heat. Add bell pepper. Cook, stirring, until soft, 2 to 5 minutes. Transfer to a bowl with a slotted spoon.
Add onion, garlic, ginger and pepper to the pan. Cook, stirring, until the onion is soft, 3 to 6 minutes. Mix in tomatoes, broth, cumin, the okra, cilantro sprigs and half the bell pepper. Reduce heat to medium; partially cover. Cook, stirring occasionally, until the okra is soft, 10 to 15 minutes. Stir in chickpeas and salt; cook for 4 minutes. Remove from the heat; discard the cilantro sprigs. Stir in harissa (or hot sauce). Serve sprinkled with the remaining bell pepper and cilantro leaves, if desired....enjoy this low sodium recipe !
Low-sodium recipes: almond-and-apricot-biscotti-ingredients.

Cinnamon rolls

Cinnamon rolls

Low Sodium Recipes Ingredients

• 1 cup fat-free milk
• 1/4 cup canola oil
• 1/3 cup sugar
• 1/4 teaspoon salt
• 2 packages dry yeast
• 1/4 cup warm water
• 1 egg
• 2 egg whites
• 3 cups all-purpose (plain) flour
• 2 1/2 cups whole-wheat (whole-meal) flour
• 2 tablespoons ground cinnamon
• 3/4 cup brown sugar
• 1/4 cup raisins
• 1/2 cup frozen apple juice concentrate, thawed

Low Sodium Recipes INSTRUCTIONS

In a small saucepan, heat the milk until just below the boiling point. Don't boil. Stir in the oil, sugar and salt. Remove the milk mixture from the heat and cool until lukewarm.

In a small bowl, combine yeast and water. Stir and set aside for 5 minutes.

In a large bowl, beat the egg and egg whites using an electric mixer. Add in the yeast and milk mixture. Using a wooden spoon or a KitchenAid-style countertop mixer, mix in the flours, 1 cup at a time, until a soft dough forms.

Turn the dough out onto a generously floured work surface and, with floured hands, knead gently until the dough is smooth and elastic, about 5 minutes. If using a countertop mixer, use a dough hook and follow the manufacturer's directions. Return the dough to the bowl and cover with plastic wrap. Let rise in a warm place until double in size, about 1 1/2 hours. Divide the dough in half and form into 2 balls. Cover with plastic and let sit for 10 more minutes.

In a small bowl, combine the cinnamon, brown sugar and raisins.

Spray an 11-by-14 baking sheet with cooking spray.

Using a rolling pin, roll each ball of dough into a 16-by-8-inch rectangle. Spray the dough with cooking spray. Sprinkle each rectangle with half of the cinnamon mixture. Starting at the long side, roll up each rectangle. Slice each roll into 16 pieces and place on the prepared baking sheet. Let rise until double in size, about 1 1/2 hours.

Preheat the oven to 350 F.

In a saucepan, heat the apple juice over medium heat. Cook until the juice is syrupy, about 5 to 7 minutes. Brush each roll with the apple juice. Bake until golden brown, about 15 minutes. Serve warm.
Low-sodium recipes-fresh-fruit-kebabs-with-lemon-lime-dip.

Low Sodium-White bean dip

Low Sodium- White bean dip

Low Sodium Recipe Ingredients

• 1 can (15 ounces) white (cannellini) beans, rinsed and drained
• 8 garlic cloves, roasted
• 2 tablespoons olive oil
• 2 tablespoons lemon juice

Low Sodium Recipe INSTRUCTIONS

In a blender or food processor, add the beans, roasted garlic, olive oil and lemon juice. Blend until smooth. Serve on top of thin slices of toasted French bread or pita triangles. This is also excellent placed on top of red (sweet) bell peppers cut into squares.

Low Sodium-Grilled pineapple

Low Sodium Recipe-Grilled Pineapple

Low Sodium Recipe Ingredients :

• For the marinade
• 1 tablespoon olive oil
• 1/4 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 2 tablespoons dark honey
• 1 tablespoon fresh lime juice
• 1 firm yet ripe pineapple
• 1 tablespoon dark rum (optional)
• 1 tablespoon grated lime zest

Low Sodium Recipe INSTRUCTIONS

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler (grill).

To make the marinade, in a large bowl, combine the olive oil, cloves, cinnamon, honey and lime juice and whisk to blend. Set aside.

Cut off the crown of leaves and the base of the pineapple. Stand the pineapple upright and, using a large, sharp knife, pare off the skin, cutting downward just below the surface in long, vertical strips. Cut off any remaining small brown "eyes" on the fruit. Stand the peeled pineapple upright and cut it in half lengthwise. Place each pineapple half cut-side down and cut it lengthwise into four long wedges; slice away the core.

Place the pineapple in the bowl with the marinade and stir to coat the pineapple.

Place on the grill and cook about 3 to 4 minutes, basting once or twice with the remaining marinade. Turn the fruit and move it to a cooler part of the grill or reduce the heat. Baste again with the marinade. Grill until the pineapple is tender and golden, about 3 more minutes.

Remove the pineapple from the grill and place on a platter or individual serving plates. Brush with the rum, if using, and sprinkle with the lime zest. The low sodium recipe of pineapple is ready to serve hot or warm...enjoy !
low-sodium recipes-almond and apricot biscotti

Ginger-marinated grilled portobello mushrooms

Ginger-marinated grilled portobello mushrooms
A great low sodium recipe to try !

Low Sodium Recipe Ingredients :

• 4 large portobello mushrooms
• 1/4 cup balsamic vinegar
• 1/2 cup pineapple juice
• 2 tablespoons chopped fresh ginger, peeled
• 1 tablespoon chopped fresh basil

Low Sodium Recipe INSTRUCTIONS

Clean mushrooms with a damp cloth and remove their stems. Place in a glass dish, stemless (gill) side up.

To prepare the marinade, in a small bowl whisk together the vinegar, pineapple juice and ginger. Drizzle the marinade over the mushrooms. Cover and let marinate in the refrigerator for about 1 hour, turning mushrooms once.

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

Grill or broil the mushrooms on medium heat, turning often, until tender, about 5 minutes on each side. Baste with marinade to keep from drying out. Using tongs, transfer the mushrooms to a serving platter. Garnish with basil and the low sodium recipe of portobello mushrooms is ready to serve immediately. Nice one !
baked-apples-with-cherries-and-almonds.

Low Sodium - Fresh fruit kebabs with lemon lime dip

Low Sodium Recipe- Fresh fruit kebabs with lemon lime dip
A great low sodium recipe to try !

Low Sodium Recipe Ingredients :

• 4 ounces low-fat, sugar-free lemon yogurt
• 1 teaspoon fresh lime juice
• 1 teaspoon lime zest
• 4 to 6 pineapple chunks
• 4 to 6 strawberries
• 1 kiwi, peeled and diced
• 1/2 banana, cut into 1/2-inch chunks
• 4 to 6 red grapes
• 4 wooden skewers

Low Sodium Recipe INSTRUCTIONS

In a small bowl, whisk together the yogurt, lime juice and lime zest. Cover and refrigerate until needed.
Thread 1 of each fruit onto the skewer. Repeat with the other skewers until the fruit is gone. Serve with the lemon lime dip. The low sodium recipe of fruit kebabs is ready to serve...nice ! Enjoy it !
baked-apples-with-cherries-and-almonds