Low Sodium Cooking From the Heart
Low Sodium Cooking From the Heart
by Pam Vivian
Cookbook
Low sodium cooking including family favourites. I have tried to include interesting little bits of the history of recipes or whose favourite it is. The book contains recipes from basic daily meals to a few gourmet ones.
Excerpt:
This is the most requested menu item by my grandchildren when coming over. We gather and freeze strawberries when in season so they can have it all year round.
Serves 8
2 cups strawberries
1 cup apple juice
2/3 cup sugar
1 cup water – divided
1/2 tsp cinnamon
1/8 tsp cloves
16 oz strawberry yogurt
In a saucepan, combine apple juice, 3/4 cup water and spices. Bring to a boil. Cool. In a blender, puree strawberries and 1/4 cup water. Stir cooled apple juice mixture, strawberry mixture and yogurt until well blended. Chill and serve.
A Word from the Author
From the time we are children sodium is pushed at us in our food. Any processed and take out foods are generally high in sodium. Read the labels. Less than 15% of you daily recommended amount would be considered low sodium but you have to be careful to add up your daily amounts. Most foods have some sodium in their natural state.
Sodium causes inflammation of the tongue and it takes at least two months on a low sodium diet to get rid of it and start tasting your food properly. The average recommended amount of sodium is 2300 mg. or approximately 1 tsp. Low sodium diets are usually 1000 to 1500 mg. The minimum recommended amount is 500 mg.
A lot of people on high blood pressure medication can get off of it by going on a low sodium diet. People with liver and kidney issues are recommended to be on a loso diet as well.
Once you have been on a low sodium diet for several months you usually won’t miss it and lots of snack and take out foods will taste very salty. Maintaining a low sodium diet could help prevent high blood pressure and help maintain good liver and kidney health.
(Note: I am not a nutritionist or Doctor. This is my opinion only.)
About the Author:
Although I have spent my life working in business management and finance the things I love to do are cook, bake and quilt.
Health conscious cookbook author. Read her new book "Low Sodium Cooking From the Heart" Now available on Amazon & Indigo.
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PURCHASE LINKS Low Sodium Cooking From the Heart
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ReplyDeleteI tend not to add salt to foods when cooking. Your taste buds don't miss it after a while.
ReplyDeleteTo be honest some foods do not taste the same without a little salt.
ReplyDeleteI like salt. I shouldn't use as much as I would like because I do have high blood pressure. When I'm watching chefs on tv always saying "salt like the ocean" I cringe because most people simply don't use that much nor should they
ReplyDeleteNeat ways to lower blood pressure.
ReplyDeleteMy hubby uses way to much salt. This would give me goods ideas to wean him off
ReplyDeleteThis sounds really good!
ReplyDeleteMy husband and I could both use this book.
ReplyDeleteThis sounds like a cookbook that would be helpful and enjoyable for many people.
ReplyDeleteNancy
allibrary (at) aol (dot) com
Thank you for sharing! I need more healthy recipes
ReplyDeleteI would to read your book.
ReplyDeleteI'm looking forward to trying out some of the recipes.
ReplyDeleteI love cookbooks!!!
ReplyDeleteWhat other cookbooks have you published?
ReplyDeleteWhich is your favorite recipe from your book?
ReplyDeleteDo you have a favorite chef you look up to?
ReplyDeleteI like the simple but meaningful cover
ReplyDeleteI have never added salt to cooking, figuring that it is easier for individuals to add it if they feel it necessary. However, there are definitely times when that added flavor is almost required for even me!
ReplyDelete