Dons Flavor Enhancer With Very Low Sodium Recipes

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DON'S FLAVOR ENHANCER WITH VERY LOW SODIUM



Don's Flavor Enhancer With Very Low Sodium image

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

5 tablespoons salt-free onion powder
3 1/2 tablespoons salt-free garlic powder
1 tablespoon paprika
2 tablespoons mustard powder
1 tablespoon ground thyme
1 teaspoon white pepper
2 teaspoons celery seeds
1/4 teaspoon ground cloves
1/4 teaspoon lemon zest, pureed to a powder (optional)
1/4 teaspoon dill weed, pureed to a powder (optional)

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

SOUP, VEGETABLE OR CHICKEN-VEGETABLE (NO-SALT-ADDED)



Soup, Vegetable or Chicken-Vegetable (No-Salt-Added) image

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

6 cups no-salt-added chicken stock (see other recipe coming soon)
2 cups water (purified)
1 tablespoon olive oil
1 small vidalia onion
2 carrots
2 stalks celery
2 (15 ounce) cans no-salt-added diced tomatoes, including juice
2 cups frozen no-salt-added peas
2 cups corn (buy 3 ears)
2 cups green beans (buy 3 large handfuls)
1 medium yukon gold potato
1 (15 ounce) can no-salt-added navy beans or 1 (15 ounce) can other no-salt-added beans, drained, rinsed
2 tablespoons flavor enhancer (see other recipe coming soon)
3 ounces no-added-salt tomato paste
1 teaspoon black pepper
2 cups diced cooked chicken (optional)

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

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