Low salt recipes mean healthy cooking. If you want to be healthy, you must reduce your consumption of salt. Eating a low salt diet does not mean sacrificing flavor and taste. With a few changes, you can still enjoy delicious low salt food. We will show you that by using our low salt recipes, we can help you choose the correct foods and preparation methods to cook delicious low salt cuisine. You can cut down on your salt intake by learning how to season with spices and herbs and new cooking methods by simply following our low salt recipes. Excessive salt is bad for your body especially the sodium part of salt. So, low salt recipes actually mean low sodium recipes. What is the healthy level of salt intake? You only need 500 mg of salt a day.
1. Low Salt Butternut Squash And Spinach Curry Recipe
A very healthy low salt recipe that allows you to serve 4 person. A person with a low sodium diet will this dish very interesting.
Ingredients:
1 butternut squash or pumpkin, about 1.5kg (3 lb), peeled,
4 tablespoons mild curry paste
200g (7 oz) leaf spinach, washed and roughly chopped
200ml (7 fl oz) low-salt vegetable stock
250g (8 oz) low-fat natural bio yoghurt
1 1/4 tablespoon rapeseed oil
1 1/4 large sized onion, finely chopped
100ml (3 1/2 fl oz) reduced-fat coconut milk
freshly ground black pepper
basmati rice, to serve
Preparation time: 15 minutes
Cooking time: 45 minutes
Method:
Butternut squash must be deseeded. Cut butternut squash into large cubes.
Heat the oil in a large heavy-based frying pan. Put in the onion and cook, stirring, for 5 minutes or until soft. Put in the butternut squash and curry paste and continue to cook for 5 minutes.
Put in the coconut milk and vegetable stock and bring to the boil. Cover and simmer over a low heat for 25 minutes.
Put in the spinach in batches, stirring after each batch, until wilted. Add in the yoghurt and cook for a further 10 minutes. Season this low fat butternut squash and spinach curry with black pepper and serve with basmati rice.
Nutritional values: 252 calories, 0.43g sodium, 11g fat, 3.2g fibre
2. Low Salt Chicken With Onions Recipe
This low salt chicken with onions recipe is a famous low salt recipe and can serve up to 6 people.
Ingredients:
4 skinless chicken breasts
6 medium sized red onions, thinly sliced
1 3/4 tablespoons balsamic vinegar
2 3/4 tablespoons olive oil
25g (1 oz) pine nuts, lightly toasted
3/4 tablespoon sugar
75g (3 oz) raisins
freshly ground black pepper
tender stem broccoli, to serve
Preparation time: 10 minutes
Cooking time: 55 minutes
Method:
Slice the chicken breasts almost in half lengthways. Use a very sharp knife. Spread each piece of chicken between 2 sheets of greaseproof paper and beat with a rolling pin until thin. Lightly brush with a little of the olive oil.
Heat the remaining oil in a heavy-based nonstick saucepan. Put in the onions and cook over a gentle heat for 35 minutes, stirring occasionally. Put in the vinegar, sugar and raisins and cook for a further 15 minutes. Season to taste with pepper.
Put the chicken on a preheated hot griddle pan and cook for 5 minutes on each side.
Transfer the onion mixture on to 4 plates, top with the chicken and scatter over the pine nuts. Serve the low salt chicken with onions dish with tender stem broccoli.
Nutritional values: 423 calories, 0.12g sodium, 17.6g fat, 4.1g fibre
3. Low Salt Mushroom Stroganoff Recipe
This low salt recipe is designed specially for people with a low salt diet. This vegetarian low salt recipe also provides a good source of potassium which is good for the blood pressure. You can serve 4 person.
Ingredients:
600g (1 lb 3 oz) mixed mushrooms, chopped
150ml (1/4 pint) soured cream
250ml (8 fl oz) low-sodium vegetable stock
2 1/4 teaspoons smoked paprika
5 celery sticks, sliced thinly
3/4 tablespoon rapeseed oil
2 medium-sized onion, sliced thinly
2 1/4 garlic cloves, crushed
freshly ground black pepper
steamed rice, to serve
Preparation time: 15 minutes
Cooking time: 27 minutes
Method:
Heat the oil in a nonstick frying pan. Put in the onion, celery and garlic and cook for five minutes. Put in the mushrooms and paprika and cook for another five minutes. Put in the stock and cook for a further 12 minutes or until the liquid is reduced by half.
Add in the soured cream and black pepper to taste and cook over a medium heat for five minutes. Serve the low salt mushroom stroganoff at once with steamed rice.
Nutritional values: 152 calories, 0.04g sodium, 10.8g fat, 4.8g fibre
Tags: healthy cooking, low salt, low salt diet, low salt recipes, salt
