Yesterday I told you about New York City’s National Salt Reduction Initiative. The initiative aims to get restaurants and prepared food producers to reduce the amount of salt in their foods by 20 percent.
I also told you that in my house, we’ve been working on reducing our salt intake, and it’s not as easy as I thought it was going to be. Here’s what’s going on:
In mid-October my mother very unexpectedly had a heart attack. After a triple by-pass, a valve replacement, a pacemaker, a few complications, and a one-month stay in a rehab, she has come to stay with my family while she regains some of the strength she lost during her two-month ordeal.
The number one dietary recommendation for her after all of this has, of course, been a low-sodium diet. Over the past couple of weeks I’ve been working on reducing the salt in many of dishes, and it’s been a challenge.
When I made a big pot of chicken noodle soup, I divided the ingredients. Three-quarters of the ingredients went into one pot with the regular amount of salt I normally use; the other one-quarter of the ingredients went into a pot with low-sodium broth and no added salt. The low-salt soup was just blah. I had my mom add little pinches of salt at a time hoping to bring it to something that was palatable, but we never got it quite right.
I’ve successfully lowered the salt in some of my other recipes, but I’m looking for some new recipes. I figure it will be harder for my mom to miss the salt in dishes that she's never had before.
I’ve found a few resources online to help me find recipes that are low in salt. I’ve had some people recommend some good cookbooks, too, but I need more. I’m asking for your help. If you have a really great low-salt recipe, and by really great I mean a recipe that you don’t even realize you’re eating a low-salt dish, can you point me in the right direction? You can leave the recipe in the comments, link to the recipe if it’s online, or give me the name of the recipe and cookbook that you’ve gotten it from.
My mom and I thank you.