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
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
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