Tomato Free Ketchup

There are some rules that I strictly adhere to:

1) White pants are always appropriate, even for dudes.

2) When it is raining, flip flops are a fine choice.

3) And ketchup is good on anything. Even pancakes. I’ll understand, though, if you use syrup.

Now ketchup can cost you a few hundred mg of sodium depending on how much you squeeze. The brand I looked at today had 190mg of sodium in it. Per tablespoon. And I’m pretty sure neither you nor I are only going to use a tablespoon. That’s plain ridiculousness.

Which is why I am so, so, so very thrilled to be including a homemade ketchup in my cookbook. It is crazy easy to make and if you beg and plead enough, I’ll probably break down and give you the recipe.

But what if you can’t eat tomatoes?

While I was recently speaking at the Bay Area Association for Kidney Patients this past weekend, I asked the room of my new friends if there was anything they missed eating. And one darling woman raised her hand and said red sauce and all the wonderful foods that go with it.

I excitedly told her (whose name I never got, so we’ll call her Margaret) that this sodium challenge was easily overcome. That salt-free tomato sauce is easy to make at home and that there are many salt-free tomato products already on the market.

But Margaret answered back that because of her kidneys, she had been advised to cut out vegetables that were high in potassium. It wasn’t just the salt that was a problem. Things like phosphorous, protein, and potassium had to be watched too. And so tomatoes were out.

Putting on my salt-free thinking cap though, I started throwing out ideas for a thick, easily creamed substitute.

Pumpkin? No, too much potassium. Cauliflower? Potassium. Sqaush? Potassium. Bell peppers? Finally, a winner. And if you ask me, the perfect low sodium and low potassium swap out.

So Margaret and everyone that loves ketchup and red sauce as much as I do, here is a salt-free, low potassium ketchup (spread over a quinoa “meat” loaf) that I made just for you.

Happy long weekend and chow on.

 

3 cups pureed red bell peppers (about 3 large bell peppers + food processor or blender)

3/4 cup apple cider vinegar

1/4 cup brown sugar

1 teaspoon black pepper

 

In a small pot, bring all the ingredients to a rolling simmer over medium heat. Cover with a lid and cook until reduced by 1/3, about 15 minutes. If using right away, keep the ketchup warm on low flame with pot covered. Or, if it is being saved for later use, place in an airtight container and refrigerate. Ketchup will stay good for one week.

Look What I Made Wednesday: Low Sodium Ravioli

You may have noticed that I was a bit slow in posting today. Almost twelve hours late. Where did the time go?

I think I lost it with my words, marbles, and vision as my face has been tightly pressed against the computer screen this past month in order to get all the low sodium tips, recipes, and other salt-free nuggets of advice down on (electronic) paper so that sometime next year, it can be in your hands.

That was a really long sentence I think I have lost my ability to punctuate too.

While I reboot my brain, I wanted to give you a sneak peak of some love pockets. Some would call them ravioli. But this blog is about embracing the freedom to be creative with food. So I’ll call them by whatever name I want.

Sorry, did that sound cranky? Then, seriously, check out these love pockets. They’ll fill you with warmth. Herby, buttery, butternut squash warmth. And I rolled the dough by hand. Just for you. Also because I don’t have a pasta roller. But whatever the reason, it was surprisingly easy. It makes me want to do it again. On a school night.

So thanks for hanging in there with me and enjoy virtually making these salt-free raviolis.

Weren’t they easy?

Chow on.

Bunny Bars

Hey. Congratulations.

We all totally survived that whole “end of days” thing. What a load of hype. There wasn’t a single meteor, no invasion by aliens, and hardly a tremor. I think the rattling I felt was just a combination of the wind and the Muni passing by. Sometimes I do think it’s an earthquake. Don’t judge. The supposed Rapture sure didn’t.

So, yeah, that whole apocalypse thing not happening was kind of a relief. Although we took full advantage of the buzz and hosted a party to celebrate. The theme: your last meal on earth.

I made low sodium meatball subs. Obviously. Was that even a question?

But the idea of impending disaster – whether real or highly dramatized – was also a good reminder to be prepared. To have your earthquake/apocalypse kits packed and ready to go. And I’m not just talking about water, first aid supplies, and a cross bow. I’m talking about filling those 911-bags with low sodium foods that are lightweight, nutritious, and low in salt.

I’ve found some great products already, which include things like individual packets of tahini butter and these other goodies. But finding a granola bar has always been a bit difficult. Between my salt-free needs and my nut allergy (ugh), there aren’t many cunchy oat snacks that I can eat.

Until Bunny Bars. Which are sold in WALGREENS. And are gluten, sodium, and nut free. Score.

They’re great for the emergency kit, as an afternoon snack, for hiking, for lunch boxes, for baseball games…

…and definitely good for magic shows too.

I think these treats may be marketed specifically for children. I just have a hunch.

But their taste is definitely appropriate for adults. A population that can eat chocolate at all times of the day without having to ask for permission. Ever.

So yeah, sodium-free Bunny Bars. Hop to it.

And chow on.

Pulp Fiction Fantasy Bread

How about I tell you that I spent less than 8 big smackers on the meal above. And that it was for two people (there was another bowl of soup and sandwich that didn’t make it to the plate). And that there was a gigantic loaf of freshly baked, no knead, no rise, salt-free bread left over.

Now, what if I told you that I only bought 3 tomatoes, 2 carrots, and one beet at the store. And with the eggs, flour, and beer that I had at home, I was able to make this entire low sodium meal, soup AND sandwich. Again, for under 8 buckaroos.

And don’t completely loose your mind when I confess that the bread was flavored not with salt, but with the leftover tomato, carrot, and beet pulp that I had sitting on my counter after straining my soup.

(If you lost your mind, I found it. It’s right there next to your jaw on the floor).

It’s true. What you see above is a tomato, carrot, beet soup – dotted with roasted corn and basil that I happened to have on hand. And next to it is a scrumptious sandwich made from tomato, carrot, beet pulp bread. Prepared a la croque madame. Cause I was feeling fanciful.

With my juicer and the many bloody mary mixes I have been making for the book, I have been swimming in a pool of sunset colored pulp. Of course, I could throw it into the compost. I could make them into little veggie burger patties. I could even throw them in a pan with some rice or pasta and call it dinner.

But I wanted to think bigger. I wanted to make bread. Savory, naturally sweetened bread with a doughy crumb and crackly crust. And I wanted it to be easy to make and equally simple to clean up.

Cue flour and beer.

The carbonated bevy (with a little help from salt-free baking powder) acted as the perfect rising agent. And much to my surprise, I made a pretty little loaf on the first try in only an hour, with only a bowl and a pan to wash when it was done. As for the plate, I licked that clean.

The recipe is easy bake oven:

That’s it. Really. I wouldn’t lie to you. And watch your step. Your brain is on the floor again.

So next time you have some veggie scraps, don’t throw them away. Throw them in some bread.

And then toast that bread. Slather it with something creamy and maybe some tomatoes. And top it with an egg. Call it dinner. Or lunch. Or Madame. Or Monsieur.

But definitely call someone over to enjoy it.

Mother nature can’t thank you enough. Neither can your friends.

Bake on.

Ingredients

• 1 to 1 1/2 cup of veggie pulp (as liquid-free as possible)
• 3 cups flour (I used bread, but all purpose is ok!)
• 2 tablespoons granulated white sugar
• 2 teaspoons sodium-free baking powder
• 2 teaspoons ground black pepper
• 1 teaspoon chili powder or red chili pepper flakes
• 1, 12 oz can of beer
• 1 tablespoon olive oil
• 2 eggs
• thin tomato slices, salt-free mayo or creme fraiche, and any herbs for bread spread

Preheat your oven to 375 dg F.

You’re doing great already.

Then, in a mixing bowl, add the flour, sugar, baking soda, black pepper, and chili powder. Mix with a wooden spoon until combined. Make a well in the center and add your dry veggie pulp. Mix until distributed, breaking up any clumps with your spoon. Then, make another well in the center and slowly add the beer, mixing as you pour. When all the beer is added, there may be some flour left in the bowl unmixed. So roll up your sleeves and get in there, using your hands to give the dough a final mix and knead. Add a little more flour if it is too sticky and a little more water if it is too dry. You want it to be a slightly wet, but not can’t-get-it-off-my-hands goopy.

Finally, dump the batter into a greased 9 x 5 bread pan, spreading the dough out with your hands or wooden spoon until it fills the pan evenly. Place in the oven for 30 minutes. When time is up, drizzle olive oil over the bread and put back into the oven for 30 more minutes.

Take the bread out of the oven and allow it to cool, 15 minutes minimum.

Slice 4, 1/2″ pieces of bread and place on a baking sheet. Put them back in the oven on the next to highest rack, under the broiler on high, until crisp and brown, 2-3 minutes on each side. Meanwhile, fry two eggs in an oiled saute pan, 2-3 minutes so the yolk is still a bit runny.

When bread is toasted, spread a bit of greek yogurt on one half, layer with tomato slices, and top with the second bread half.  Top each sandwich with a fried egg and serve immediately alongside some warm and creamy soup.

Look What I Made Wednesday: Eggs Benedict

It’s time for the weekly cookbook teaser and this week, I am going to show you one of my proudest creations thus far in a four photo love story.

But before we get to the foodie shots, let me give you a brief background on this dish.

Eggs benedict is to brunch as rain is to Seattle. They define each other. They go hand in hand. And I just got an SAT anxiety flashback…so give me a moment to collect myself. How I ever got into college, I’ll never know. Those tests were totally awful. If only they were about chocolate.

But back to Benedict. The most traditional version is made of two, toasted English muffin halves, topped with Canadian bacon, poached eggs, and Hollondaise sauce. It’s like a united nations of delicious.

Of course, other variations exist, like Eggs Florentine (spinach instead of ham), Eggs Montreal (salmon instead of ham), and Eggs Sardou (with artichokes instead of muffins, anchovies for the ham, and truffles instead of Hollondaise), just to name a few.

Which means there is more than enough room for a low sodium version too.

While I’m still working on the name for this dish (Eggs Beatrice? Ten points to whoever gets the nerd reference), I’ve nailed the ingredients. So as I brainstorm for an appropriately sassy title, feel free to oogle over the photo flirting below.

Chow on.

Can’t Believe It’s Not Mayo

People have phobias. Weird ones.

I have a few and I’m sure you have some too. I think it is just a part of life and those quirky qualities that make us so adorable. At least that’s what I tell myself.

I for one hate ants.

Okay, hate is kind of a strong word and now I’m feeling a bit guilty saying I hate ants because I’m sure, in the whole Lion King circle of life situation, they do fulfill some important (maybe even cute) purpose. Like hauling small twigs to their mounds or drinking dew drops from a lily bud. And other things like that.

But like a bad horror movie, I’m terrified of being covered in them.

I can’t really explain it. I’m not scared of spiders or snakes. Or even sharks or giant monsters. But ants…they are so small and they come in large groups and they could be anywhere. Just when you think you’ve found one, bam, there they are in your pillow or crawling up your leg.

Ants. They win every time.

So that’s my fear. And if you think that one is silly, here’s another common phobia: mayonnaise.

No joke, there are a lot of people that hate the stuff. Whether it is because of its whipped egg base (true, a weird concept) or its creamy texture, some people despise the stuff. They would even pass up a perfectly layered turkey and gouda sandwich if there was a speck of mayo to be found.

And because this blog is about not judging (and of course, low sodium food), I decided to offer those with salt-free needs and mayo-phobias a solution to their creamy spread fears.

First of all, canned mayonnaise can contain upwards of 120 mg of sodium per serving. Most of that comes naturally from the eggs (70 mg per egg), but salt is often added as well.

Of course, you can whip up your own mayo at home, which my mother did for these delicious little devils. But with the eggs alone, you will still be creeping up on the salt factor. It’s natural and it’s not a bad thing. Just be aware of it and be sure to use your homemade mayo pretty immediately, like that day. It can get pretty scary pretty quickly.

So when I want to make something with mayo (like this chicken curry salad) and I want to reduce those sodium numbers, I often use creme fraiche or yogurt instead. Although, even these options have a bit of sodium in them as well. Usually around 20 mg per 2 tablespoons.

And that get’s me, finally, to today’s recipe. Thanks for being so patient.

If you want a mayo substitute without any sodium at all, an option exists. And you’ll find it in the most unlikely place: silken tofu.

I was a bit skeptical of this recipe at first, but after a good blend in the food processor, some garlic, and a hint of vinegar, I’m pretty convinced that this sodium-free mayonnaise (or shall I say tofunnaise) is going to change my life.

And remember, the beauty of homemade food is that you can do whatever you want in terms of flavor. Add curry, add herbs, add horseradish, add pickles and paprika, add wasabi.

Add whatever you want and don’t feel one bit guilty for eating a whole tub. Slap it on corn, on your burger, on french fries, on artichokes. Make an aioli, make deviled eggs, make spinach dip, make a milkshake. Just kidding on that last one. Mayonnaise milkshakes may be pushing it. Make a tea sandwich instead.

But seriously, don’t be afraid. Go for it. This spread is healthy and salt-free. And made just for you.

Chow on.

Ingredients: 

• 1/2 package silken tofu (about 1/2 a cup)
• 1 clove garlic, finely diced or 1/8 teaspoon ground garlic powder
• 1 teaspoon apple cider or white vinegar

Directions:

Place into a cuisinart and blend until combined and smooth.

Use. Enjoy. Keep for approximately 2 weeks in the fridge.

College, Kidneys, and Viral Videos

Perhaps you’ve heard of someone named Justin Bieber. He is a teen dream and he is said to be responsible for an international outbreak of Bieber Fever.

Not gonna lie. I caught it.

You may have also heard of Rebecca Black. Although slightly less well known and with no “fever” to her name, she too recently swept the nation with her song “Friday,” in which she “drives” around with her friends and sings (auto-tuned) about how excited she is that it is Friday. I’m already sorry for linking to this video.

But Bieber and Black, watch yourself.

You may both be huge hits on the YouTube, you may have the charming good looks of someone who has not yet gone through puberty, and you may have huge crews that back you up in choreographed dance routines.

But guess what? I’ve got a crew too and a video on YouTube to prove it. And while I don’t even attempt to do the running man, I do talk about Lupus, kidney disease, and living a limitless low sodium life with a lot of energy, hot pictures, and a horrible hair cut.

Kidding aside, it was such an honor to be back at my alma mater, sharing my stories, advice, tips, and even food (that’s right – I made salt-free sushi!) with a group of low sodium warriors.

And if you missed the talk, not only can you watch it here anytime you want (see: video above), but I’ll be speaking as a part of Stanford Hospital’s Health Library lectures again on Wednesday June 22 at 7pm at the Redwood City Public LIbrary. Call (650) 498-7826 to register. It’s free. And I’ll bring more sushi.

As an extra bonus, I’m also very excited to announce that I’ll be speaking at the Bay Area Association of Kidney Patients on May 22nd. Check out their website for more information! And I’ll try to come up with a good dance routine for that appearance as well. Requests welcome.

And finally, I also had the recent honor of guest blogging for one of my favorite websites – Big Girls Small Kitchen – and their sister site – Small Kitchen College. As someone who lived through undergraduate with a host of dietary concerns, I wanted to give current collegiate cuties some helpful tips on how to eat at the cafeteria, snack during finals, and of course, go out on dates without worrying about their dietary needs. Who can bother with food when you’re already stressing over which jeans to wear?

So if you know someone lucky enough to still be in high school or college, and who must keep to a strict meal plan, then please forward these tips along. Click here for the Top Five College Dietary Challenges (and Their Awesome Solutions).

With that, I’m off to enjoy my Friday (slash, work furiously on finishing my book). And I promise, next week will be full of lots and lots of yummy recipes.

We we we so excited.

Chow on.

I’m Sorry Risotto

I didn’t have time today to go to the flower store. I didn’t want to bake you cookies or a cake, because we all know my track record when it comes to baking. And a simple note just didn’t seem like it would cut it.

So to make up for the absent post on Monday, I made you this.

Fava bean risotto made with fava bean stock.

If you haven’t met a fava bean before, hold on to your hat. They look like a much larger, thicker, softer (faster, stronger) english pea pod; they happen to be in season; and once you upon the soft outer envelope, you’ll find large, lima-like beans which, when cooked, are meaty and satisfying.

Bright and flavorful. Different and unique. Fava beans are a real treat. And that’s why I’m giving them to you today.

There’s only one caveat: fava beans take a bit of labored love to prepare.

The bean itself is actually encased in a thin, film coat and in order to remove it, you have to boil them in hot water and then, one by one, pick them open. So between shelling the beans, boiling the beans, and undressing the beans, you’re talking about 30 minutes of work for a handful of delightful veggies. Oh, and one pound of fava pods generally amounts to 1/2 or 3/4 cup of beans.

Doesn’t seem like such a great apology gift anymore, now does it?

But just hold on to your hat for a second (didn’t I already tell you to do that!), because I understand  why no one would dare attempt a recipe made with fava beans. And to remedy that, let me show you an easy way to make fava beans worth your time and give you some tips on coaxing salt-free flavor from every inch of those pods.

The trick is in the broth. Fava Bean Broth.

You don’t have to thank me. You can thank my friend Kiko, who blew my mind this weekend with her ingenious, deliciously rich broth that she made from the often discarded pods and bean shells. So sustainable, so smart, so tasty.

Whether you serve this dish warm or cold, it is a great first foray with fava beans that makes every second of work worth it. You’ll be glad you made it.

And I’m glad we’ve made up.

Chow on.

NOTE: As both procedures can be a bit time consuming, this step can be done a few hours or days before you plan to cook the meal, refrigerating the beans and stock until you’re ready.

Ingredients:

• 2 pounds fava beans (about 1 -1 1/2 cups)
• 1 1/2 tablespoons olive oil
• 1 cup thinly sliced leeks cut horizontally across the stem
• 5 cloves garlic, peeled and diced
• 1 cup arborio rice
• 1/2 cup dry white wine
• 4 cups salt-free fava bean pod broth (recipe below)
• Freshly ground black pepper to taste
• 1 cup diced asparagus (about 6 spears), cut horizontally into 1/4-inch coins
• 1 1/2 cups chopped arugula, so it almost looks like herbs
• 1/2 cup salt-free pine nuts

To prep the favas, first wash the bean pods. Then, fill a pot with 8 cups of water, cover, and bring to a boil. As it is heating up, shell the beans by simply opening the pod along its natural zipper and pulling out the beans.

Place the beans in the boiling water for 1-2 minutes. Although it is hard to see, they have a filmy shell on them that you need to remove and this quick soak helps shrivel and loosen it, like too much time in the hot tub. Strain the beans with a slotted spoon (reserving the water in the pot) and when they are cool to the touch, peel off the pale green skin to reveal the bright green bean. Set aside.

Add the fava skins and pods back to the pot, cover with a lid, and simmer on medium-low heat for 1 1/2 -2 hours. This will be your broth.

When it is officially go time to make the meal, heat the olive oil over medium-high heat in a large saucepan. Add the leeks and garlic and cook, stirring occasionally, until they soften, 4 to 5 minutes. Meanwhile, reheat the fava stock (if you made it ahead of time) in a small pot, over low heat.

Add the rice to the leek and garlic mixture and allow the grains to toast, 3-5 minutes. A good risotto lets each grain get some toasting action.

Add the wine and bring it to a gentle simmer (adjust heat if necessary). Cook until the liquid is almost evaporated, 5 minutes. Add 1 cup of the broth, bring to a boil and then reduce heat to a gentle bubble. Continue to cook for 10 minutes, stirring occasionally, until liquid evaporates and rice thickens. Stir in the remaining cups or broth (1 cup at a time), each time boiling and then bubbling for 10 more minutes, allowing the rice to soften and plump.

Give the rice a taste. When the grain is tender but still a bit chewy, add the fava beans, asparagus coins, and ground black pepper (about 6-10 good twists depending on your pepper addiction). Cook 5 more minutes.

Turn off heat and add the chopped arugula and pine nuts. Stir gently and then serve in individual bowls.

Love Letter to Smoosh

Some people collect stamps. Coins. Spoons. Automobiles. Things that are orange. Even small, porcelain cat figurines.

I collect moms.

Always have. It isn’t something that I consciously decided to do. It was just something that happened. I’d make a friend and in a matter of time, I had also bonded with his or her mother. And their mother’s friends. And so on.

I guess I am just a sucker for a squishy, marshmallow hug from a mom. Or the way they know how to fix the bow on your dress or clean the dried ketchup from your face with a little bit of magic mom spit. Which somehow is not gross at all.

And while you’d think in over 28 years (wait, am I 27 or 28? I actually can’t remember right now, I’ll have to ask my mom), that I would have collected enough maternal fairy godmothers. But I recently was blessed with two more moms to add to my growing list. My cup of moms seriously overfloweths. And yes, sketchy charming dude, they all look young and hot enough to be my much cuter sisters.

But if you’re wondering, okay now, which one is the real mom? The one that took my macaroni necklaces and boogers with equal love and revelry? Well don’t strain your eyes too much, because it isn’t really that hard to tell.

My mom (better known to me as Marcia or Smoosh) is the one that looks exactly like me. We are absolute carbon copies of each other. We talk the same. We giggle (and snort) the same. We joke and goof around the same. We share the hardship of similar autoimmune diseases. And we even wear the same clothes – or rather, I steal things from her closet and never give them back – which fit perfectly on us both, be it two feet shorter on me.

Smoosh is my absolute best friend in the world and everything about us is the same. Except for one thing: cooking.

While food excites me, Smoosh has to remind herself to eat lunch. I usually manage to eat two. While I find the kitchen and creating new dishes a relaxing, reinvigorating experience, Smoosh finds it intimidating and would rather cook her green beans in the microwave than figure out how to use a steamer. And while I search and scavenge to put as much flavor into my cooking as possible, Smoosh is perfectly content with a piece of chicken breast and a side of broccoli. With nothing on it. (See: cooking in microwave).

But that was then.

Turns out you can teach a Smoosh new tricks. And as my right hand super woman throughout these past, almost six months of endless cookbook cooking, she has transformed from a timid novice to a kitchen tornado.

She now dices, slices, and even knows what a turnip is. She cooks quickly and confidently and isn’t afraid to experiment. Or offer me advice on how to improve my recipes. How quickly things change. She is a cooking caterpillar that has blossomed into a fearless food innovator. And like all things mom related, she has some sage advice to share.

To inspire and encourage those who are new to the kitchen and new to low sodium cooking, I asked Smoosh to share some thoughts on the last six months. And as she has always done before, her talent quickly surpasses my own. I mean, I taught the women everything she knows about fashion. She used to wear monochromatic sweatsuits and now she shows up to my doctor appointments in jeggings, knee-high suede boots, and a sweater cape. And I’m the one in monochromotic sweats. With morning breath.

So to ring in this mother’s day weekend, please enjoy this little piece from my maternal angel, sous chef, and conjoined twin. And feel free to collect her for yourself. Her heart is big enough to pass around.

To all my moms, happy mother’s day.

And Smoosh, rock on.

Letter from Smoosh, timid cook extraordinaire:

Chef would not be a word used to describe me. I can cook, but it was never something I loved to do or found relaxing or fun. I did as little as possible in the kitchen. And when my darling daughter suggested that I be one of her recipe testers, I was not only aghast, but intimidated.

Me? Are you sure? She explained that I would be the perfect tester, because if I could follow the recipe and actually produce the desired dish, then she would be confident that just about anyone else could. (Note from Sodium Girl: I now realize how backhanded this comment was).

With that “empowering” sentiment, I decided to embrace my new title and job with enthusiasm. My first attempts went slowly, and I realized that I was not only unfamiliar with my kitchen, but unfamiliar with the grocery aisles. I realized I had to slow down, take my time reading the recipe, and learn to navigate the produce section. I felt like I was on a scavenger hunt, often resorting to seeking out the kindly clerk to guide me to my item.

After a few testing trials, I took my mentor’s advice and went to the nearest kitchen store and outfitted myself with a few new pans and improved utensils. I also found that hidden in my own kitchen drawers were never before used items such as a mandoline, a garlic press and a zester. I was on a great adventure and having fun.

I can now say some 20 recipes later (note from Sodium Girl: she’s being modest, it was more like a bajillion) that I love cooking. I am excited about each new recipe and can now even multi task my way through more than one recipe at a time. I love buying the fresh ingredients, assembling all the items on my kitchen counter and then making my way through a recipe, from the first chop to the final bite!

Cinco Ways To Celebrate

I don’t really like holidays.

I love holidays. And if I can find any reason to celebrate, I will.

I relish all opportunities to be with friends, covered in streamers, holding sparklers, and drinking champagne. I’m even considering going full tilt for Boxing Day this year. With lots of decorated boxes. And if you’re questioning my enthusiasm at all, let me tell you this: I’ve been known for creating my own holidays when there are none to be found on the calendar.

Like Funuary. My super rad replacement for the less enticing sounding month of “January,” during which every day is a holiday unto itself. Like Chocolate Day. Pet Puppies Day. Buy Flowers Day. HIgh Five Day. And the wildly popular, Roller Blade to Work Day.

So those are my thoughts on holidays.

And while there has been a bit of a drought lately in celebratory gatherings – Presidents’ Day was so two months ago – it is finally time to get our fiesta on. Low sodium style.

That’s right. Cinco de Mayo is around the corner, and if you thought my love for holidays couldn’t be topped, let me (kindly) disagree. A good excuse to wear a sombrero doesn’t even come close to my obsession for cayenne pepper, roasted tomatoes, a strong hint of cumin, sprinkles of cilantro, a squeeze of lime, and a shot of tequila. For cooking purposes, of course.

So this Wednesday, I’m taking a break from the usual “Look What I Made” post – it’s a holiday for goodness sake – and I’m ringing in Cinco de Mayo with cinco recipes that are full of Mexican spice and flavor. And no salt.

Get inspired, get cooking, chow on.

MAMA’S ENCHILADAS

HOT TAMALES: parts 1 and 2

SAUSAGE PEPPER POPPERS

SUMMER SQUASH TACOS

COLD AVOCADO and FISH SOUP