9,857 low sodium recipes

A warm non-alcoholic grog blending cranberry juice, orange juice, fresh lemon, strong tea, and sugar. Serve hot with cinnamon sticks or chilled over ice for a refreshing punch.

Lemon juice and freshly grated zest add the citrus and refreshing taste to the fresh and peppery arugula.

Homemade orange honey mustard with dry mustard, apple cider vinegar, honey, and fresh orange zest. Cooked in a double boiler and aged overnight for a bright, tangy condiment.

Sauerbraten meatballs: cooked beef meatballs simmered in a tangy-sweet German-style gravy thickened with crushed gingersnaps. A 30-minute weeknight riff on the slow-braised classic.

Try this new take on breakfast that is made with apples, raisins and cottage cheese.

Awesome Grilled Rainbow Trout with Apricot Salsa recipe

Two-ingredient Grape-Nuts pie crust made with just cereal and orange juice. No baking, no butter. Press into a pan and freeze for a crunchy, low-fat base.

Give your chicken wings a new flavor with this simple but tasty recipe that uses lemon juice and crushed garlic.

Feuerzangenbowle, the traditional German fire punch with mulled red wine, a flaming rum-soaked sugar cone, orange and lemon peel, and cloves. A dramatic holiday spectacle.

Butternut squash soup with honey and a roasted barley risotto center, a restaurant-plated autumn soup where creamy risotto sits in the middle of a pool of silky squash soup. Elegant fall entertaining in a bowl.

Bubbly, melty crab canapes on crispy melba rounds with Jarlsberg cheese and a hint of dry mustard. Ready in 25 minutes for effortless entertaining.

Try this new and delicious spin on Thanksgiving where the pumpkins are stuffed with pine nuts, celery and apricots.

Lentil savoy stew: a vegan one-pan braise of lentils, mushrooms, red bell pepper, and steamed kale, warmed with cinnamon. High-fiber, plant-powered weeknight dinner.

Armenian stew layers dried apricots, chickpeas, and lentils with sliced onions and molasses for a rustic vegetarian one-pot. Naturally vegan, fiber-rich, and served over brown rice.

Homemade sambar powder (sambar podi) with toasted channa dal, coriander seeds, red chilies, fenugreek, and asafetida. An essential South Indian spice blend.

This is wonderful!! Fabulous aroma and wonderful rich flavor.