10,000 low sodium recipes

Pecan cheese crisps made with sharp cheddar, dry mustard, and cayenne. A slice-and-bake savory cracker that makes 84 crispy, cheese-packed rounds.

Santa's white fudge made with sour cream, corn syrup, and sugar cooked to soft-ball stage, then loaded with candied cherries and pecans. Creamy holiday candy in an 8x8 pan.

No-bake coconut mocha drops with toasted coconut, instant coffee, and powdered sugar microwaved into rich little candies. Five-ingredient bite-sized treats ready in 25 minutes.

Crunchy Italian orange almond biscotti, twice-baked for that signature snap and loaded with toasted almonds and bright orange zest. A no-butter cookie made for dunking in coffee or vin santo.

Angel food cake slices stuffed with chocolate chips, marshmallows, fruit preserves, or coconut, then grilled golden in a sandwich maker. A 15-minute dessert kids go wild for.

Stuffed snow pea pods filled with a ricotta and cream cheese filling with shredded radish and chives. A crisp, no-cook appetizer that's low-calorie and elegant.

San Francisco vegetable soup, a light ginger-sesame broth with bok choy, snow peas, carrot, and red pepper. Vegan, quick, and built to keep every vegetable crisp-tender.

Sweet and sour stuffed cabbage rolls filled with ground beef and cracked wheat, microwaved in a tangy brown sugar, tomato sauce, and lemon juice glaze. A faster take on the Eastern European classic.

Fettuccine with Garlic Shrimp & Basil Mint Pesto recipe

Homemade mint wafers with just 3 ingredients: powdered sugar, sweetened condensed milk, and peppermint extract. No-bake candy that's simple to shape and perfect for gifting.

Five-ingredient tofu burgers with grated carrot, leeks, and toasted sesame seeds. Pan-fried until crispy and golden. Inspired by Frances Moore Lappe's plant-based classics.

Flaky Asian pear and lychee strudel with phyllo dough, crystallized ginger, toasted coconut, walnuts, and Chinese five spice. A showstopping fusion dessert dusted with powdered sugar.

Sugar-free vegetarian mincemeat with ground apples, whole citrus, raisins, currants, and warm holiday spices. No refined sugar, no meat. Makes enough for two pies and cans or freezes beautifully.

Healthy breakfast bran muffins with carrots, walnuts and dried fruit.

Roasted butternut squash and red lentil soup pureed with orange juice and spiced with cinnamon, cumin, coriander, and ginger. A vibrant, velvety vegan bowl.

A hearty grain salad of pinto beans and wild rice tossed with mixed greens in a punchy chive-garlic vinaigrette, garnished with chive blossoms. Vegan, filling, and full of texture.