10,000 low sodium recipes

Traditional Dublin-style corned beef and cabbage simmered for 3 hours with potatoes, carrots, and a clove-studded onion. Served on a platter with homemade whipped horseradish cream. A proper Irish Sunday dinner.

Sugar beets and carrots covered a sweet, tangy, warmly spiced coating. West Indian spices and ginger.

Cranberry, apple and pear, sour and sweet, this is a great sauce to be served with latkes, pork or even turkey.

Chinese red bean pudding, a silky steamed dessert thickened with rice flour and cornstarch, lightly sweetened with raw slab sugar, and studded with soft adzuki beans. Dairy-free and delicately sweet.

A delicious light snack that is perfect for the kids lunches or as a treat after dinner.

Sweet butternut squash soup with apples, carrots, brown sugar, and a hint of cinnamon, finished with skim milk for a low-fat creamy texture. The cozy fall soup that tastes like autumn in a bowl.

This is an easy and quick recipe for making homemade spring roll wrappers. Try my recipe for spring roles – it’s in my Recipeland recipe box. Homemade is always better.

Grandma's strawberry freezer jam with mashed berries, sugar, and pectin. A no-cook style jam with bright fresh-fruit flavor that traditional cooked jams can't match.

Make your mornings exciting with this tasty blackberry jam that's perfect on toast!

Italian asparagus. How to cook asparagus Italian-style. Classic flavor-packed cold marinated asparagus with an onion, caper, lemon and mint dressing. Perfect to make ahead and serve anytime with simple ingredients. It's even vegan and vegetarian.

Why bother going to the grocery store when you can make a tasty jam that is perfect for breakfast!

Nutty whole wheat muffins bursting with tender apple chunks and warm cinnamon spice. Simple pantry ingredients come together for a hearty, fiber-rich breakfast that freezes beautifully.

Try this scrumptious East Indian favorite that can be used instead of bread.

Basic naan made from just four pantry ingredients: flour, yeast, salt, and water. The two-stage cook (griddle then broiler) gives you those signature blistered, charred spots without a tandoor.

I like natural flavors of veggies without any seasoning inc. salt.. I often steam them and serve them as a side to other dishes.. sometimes they are tossed into the soup like in this example.. you may steam various veggies in various seasons of the year..

I cooked this soup 3 times lately, and the best base is turkey- chicken stock in my opinion. Just a summer soup made of many stems.