10,000 low sodium recipes

Baked cranberry squash stuffed with pears, cranberries, orange juice concentrate, honey, and warm spices. A stunning vegetarian main or holiday side dish with no added fat.

Chocolate zucchini cake with cocoa, cinnamon, and sour milk for a tender crumb, topped with chocolate chips. Grated zucchini keeps it incredibly moist.

Homemade cream of chicken noodle soup with shredded chicken, elbow macaroni, mixed vegetables, and a sage-and-thyme-scented cream base. A hearty one-pot soup that beats anything from a can.

Shellfish shell marinara with littleneck clams and shrimp in a slow-simmered tomato sauce with red wine, basil, and garlic, served over shell pasta. A seafood pasta with real Italian soul.

Classic divinity candy with a detailed step-by-step guide for getting it right every time. Sugar, corn syrup, and whipped egg whites folded with nuts and vanilla into cloud-like confections.

Grilled chicken fajitas with a bright raisin salsa of tomatoes, cilantro, scallions, jalapeno, and lime. Warm corn tortillas and sweet-spicy salsa make this a build-your-own dinner party hit.

Crunchy soysprout salad with fresh mango, julienned carrots, and sliced almonds in a pear juice vinaigrette with a Tabasco kick. A raw, vibrant no-cook salad.

Slow-roasted beef tenderloin sliced thin, served with buttery wine-simmered mushrooms and chilled black-eyed pea salsa for an elegant Texas feast.

Five spice plum sorbet purees canned plums with dry sherry and Chinese five spice powder, then churns into a fragrant Asian-inspired summer sorbet. Five ingredients, no added sugar.

Classic bread and butter pickles with thin-sliced cucumbers and onions in sweet-tangy brine. Canning recipe makes 8 pints for year-round crunch.

Oatmeal and cereal cheesecake crust with brown sugar and melted butter. A crunchy, nutty alternative to graham cracker crusts for Black Forest cheesecake or any creamy dessert.

This low fat and low calories sorbet is perfect during the hot summer day, it helps you cool down the body and satisfy the mouth.

Kesselfleisch, a traditional German boiled pork with root vegetables, juniper berries, coriander, and clove-studded onions simmered low and slow until tender.

Refrigerator pickles made with sliced cucumbers and onions in a sweet vinegar brine with turmeric, mustard seeds, and celery seeds. No canning required. Keeps for 4 months in the fridge, and you can add fresh vegetables anytime.

Strawberry balm syrup: crushed fresh strawberries, sugar, and lemon balm simmered into a fragrant ruby-red syrup. Pour over ice with sparkling water, drizzle on pancakes, or swirl into cocktails.

Tender lamb and fresh okra slow-simmered in a tomato sauce with whole garlic cloves and onions, finished with a bright squeeze of lemon. This Middle Eastern bamieh stew is rich, tangy, and deeply comforting.