10,000 low sodium recipes

All kinds of ingredients in this mushroom pie, very tasty and good for health!

Diet Rite bread: a 3-ingredient bread machine loaf made with just yeast, bread flour and soda water. Fat-free, sugar-free and low in sodium, with a surprisingly light, airy crumb.

This wonderfully golden Marmalade is a real treat on scones or used as a tart filling.

Curried turkey salad with papaya, kiwi, toasted almonds, and a warm chutney-yogurt dressing served in crispy tortilla bowls over fresh spinach.

Tofu yogurt: a dairy-free yogurt alternative blended from silken tofu, banana, and vanilla with mixed fruit and raisins folded in. Vegan-friendly breakfast or snack in 10 minutes.

Creamy honey-apricot salad dressing blended with sour cream and a squeeze of lemon. A sweet, tangy fruit dressing ready in minutes for green salads, fruit salads, or grain bowls.

Traditional aioli is made only with olive oil and garlic via a mortar and pestle but you can use a food processor.

A comforting Eastern European side dish of egg noodles layered with sliced apples, brown sugar, and cinnamon, baked until bubbly and caramelized.

An elegant vegetarian plate of couscous, basmati rice, and quinoa timbales served over a silky roasted sweet corn coulis. Restaurant-worthy presentation for a dinner party grain course.

This unique sandwich cookie from Gerry Cofta of Milwaukee offers a classic flavor pairing of chocolate and raspberry.

Fresh strawberries, pineapple chunks, and sliced bananas tossed in glossy strawberry glaze. Four ingredients, fifteen minutes, and a one-hour chill for a fruit salad that steals the show at any cookout or potluck.

Old-fashioned cranberry conserve with raisins, diced orange pulp, and chopped nuts simmered until thick and jammy. A generous holiday preserve for gifting or spreading on toast.

Banana walnut sandwich cookies filled with a peanut butter cream cheese frosting and a touch of nutmeg. A two-component cookie with soft banana rounds and a creamy, salty-sweet center.

Stuffed artichokes in olive oil: trimmed artichoke hearts filled with fava bean and dill rice, then slow-braised in lemony olive oil. Classic Turkish 'zeytinyagli' meze served cold.

As every angler knows, skillet-size brook, brown, and rainbow trout are never more tasty than when prepared this way. Can there be any tastier dish than the one that comes from this happy marriage of fresh trout and butter?

Buckwheat apple muffins with chopped dates and buttermilk. A wholesome breakfast muffin with earthy buckwheat flavor, tart Granny Smith apples, and natural date sweetness.