5,676 low sodium recipes

Just 3 ingredients: dried California figs simmered in pure Vermont maple syrup until thick and luscious. Spoon it over ice cream, pancakes, waffles, or warm biscuits.

Brown rice and fresh spinach side dish with sauteed onion and celery. A simple, wholesome one-pan recipe using spinach cooking water to flavor the rice.

Jalapeno chicken fajitas with lime-garlic marinated chicken breast, pepper jack cheese, and fresh toppings in warm flour tortillas. Simple marinade, big Tex-Mex flavor.

Five-grain hot cereal with brown rice, barley, millet, rye, and wheat berries cooked with dried apricots. A hearty whole-grain breakfast with natural sweetness.

Pineapple-peach salad with pinwheel-arranged peach slices on fresh pineapple rings, garnished with strawberries, peppery watercress and a dab of mayonnaise. A retro ladies-lunch classic.

Vegetarian sausage patties made from bulgur wheat, whole wheat flour, sage, and poultry seasoning. Pan-fried until golden, these make a high-fiber meat substitute for breakfast or casseroles.

Persian sugar-pickled garlic simmered in red wine vinegar with cloves and black peppercorns. Sweet, tangy, and mellow after a month of refrigerator pickling.

Rhubarb and fig preserves made by macerating rhubarb in sugar overnight, then boiling with chopped figs, lemon juice, and lemon rind until thick and clear. A sweet-tart spread for toast.

Sliced Kiwi and Banana with Strawberry Puree recipe

Thai green mango dip with shrimp paste, fish sauce, garlic, and lime juice pounded in a mortar. A sour, salty, funky condiment for grilled meats and vegetables.

Orange zest and spices give these cookies fresh and tangy taste, they are delicious and healthy, a great recipe for your kids or holidays!

Crispy-skinned roast duck over a smoky black bean sauce with cumin, green chili, and apple puree, drizzled with tangy tamarind jus. A fusion showpiece worth every minute.

Simple homemade baby food apple bake with orange juice, egg yolk, and ground almonds. Baked until set and served hot or cold. Adaptable to any seasonal fruit.

Peach and berry kanten made with agar-agar and apple juice. A vegan, gelatin-free fruit jelly dessert that sets at room temperature with no refined sugar.

Quince and cranberry compote slow-cooked with cloves, allspice, cinnamon, and orange zest. The quince turns deep pink after two hours and gets balanced with balsamic vinegar.

Homemade strawberry jelly from fresh berries, sugar, and liquid pectin. Crush, strain through a jelly bag, boil hard for 30 seconds, and you've got jewel-bright jelly ready to jar.