10,000 low sodium recipes

Homemade rhubarb-strawberry fruit leather with just three ingredients: rhubarb puree, strawberry puree, and honey. A healthy, chewy snack kids love with no artificial additives.

Spaghetti with fresh tomatoes and arugula tossed in a quick shallot and garlic sauce with red pepper flakes. A peppery, vegan pasta dinner ready in under an hour.

Ice cream pie with a self-forming spice cake crust that collapses into a pie shell as it bakes. Filled with maple nut or cinnamon ice cream and frozen until firm.

Fudgy peppermint brownies with crushed candy canes, unsweetened chocolate, and chopped nuts folded into the batter. A chocolate-mint treat ideal for holiday baking and cookie tins.

Gingered grapefruit baskets stuffed with vanilla ice cream and topped with fresh ginger-sugared grapefruit segments. A bright, palate-cleansing make-ahead dinner-party dessert.

Mocha meringue kisses with espresso, cocoa powder, and a splash of creme de cacao. Crisp on the outside, soft in the center, and naturally fat-free.

Crispy puff pastry sticks glazed with orange sugar and drizzled with melted chocolate. Makes 60 elegant little matchsticks with just 6 ingredients.

Tahini dressing for falafel with sesame paste, fresh lemon juice, garlic, and water. Four ingredients, creamy and nutty, ready in 5 minutes. The classic Middle Eastern drizzle sauce.

Redfish with Mousquetaire Sauce flavored with mustard and lemon juice, once popular in New Orleans.

Caribbean-style baby back ribs marinated in a from-scratch sofrito with annatto oil, cilantro, Anaheim chile, guava jelly, and coffee liqueur. Baked low and slow until tender.

Flaked tuna mixed with crisp apples, crunchy almonds, sweet raisins, and cucumber in a curry-spiced yogurt dressing. This protein-packed salad comes together in 10 minutes for healthy lunches all week.

Simple two-ingredient gooseberry jam made with fresh gooseberries and sugar. No pectin needed for this old-fashioned preserve that sets naturally with a bright, tart flavor.

A great, easy recipe, it is the first time for me to try it, really good, my 5 year old son kept eating them, and told me how yummy they are, a big hit.

Sichuan shredded pork in yu shon (fish-fragrant) sauce with wood ear mushrooms, water chestnuts, and hot bean paste. A spicy-sweet-sour stir-fry that hits every flavor note.

Saffron kulfi pops simmer whole milk with sugar until reduced by half, then bloom saffron threads in hot water and freeze in cones or cups. Authentic Indian frozen dessert without an ice cream maker.

Kirsch-spiked cherry cobbler topped with cream cheese shortcake biscuits and served with cherry brandy whipped cream. A rustic-elegant dessert in under an hour.