Remember…NEW SITE!

Hi friends. If you want to read about corn dogs and other low-sodium adventures, remember to head over to

SODIUMGIRL.COM

the brand new, Sodium Girl site for all the salt-free tips and tricks you can dream of. Once you’re there, also remember to resubscribe when you get there (RSS and Email options will be on the right!), so that the little internet elves tell you when I’ve posted something new.

So what are you waiting for. Seriously, low-sodium corn dogs lie ahead!

We’ve Moved!

Hi. Good morning. Happy Friday.

This is my low-sodium, last of summer, watermelon and tomato salad.

But if you want the recipe, you’ll have to click over here:

the new SODIUM GIRL website

The new website. Which is finally up. Pop pop, glug glug. It’s celebration time!

So what are you waiting for? Go check it out and help yourself to some salad!

See you at our new home! I’ll be at the door, waiting.

Salt-Free Radish Sushi

Before I say anything else, let me tell you that I just ate some rice doused in Dave’s Total Insanity Hot Sauce (0mg of sodium). And they seriously aren’t lying in their marketing. This is total insanity. I overdoused. And now I think I’ve permanently scarred my mouth. Or, less melodramatically, I’ve definitely started sweating profusely in public.

But moving on.

Speaking of insanity, I experienced another form of this emotion (less burning) a few weeks ago at Bar Agricole here in the good old Bay Area. And while I can hardly remember the meal they so carefully crafted for me (a juicy, roasted salt-free chicken with reamy potatoes and padron peppers), I will never forget my dining partner’s appetizer.

Radish nigiri, soaked in a lemon verbana, with a sardine on top, wrapped in prosciutto or lard or some salty, delicious thing.

It was gorgeous. It was exquisite. And I had to figure out a way to make it low-sodium.

So I took to the cutting board…or grater…and I finely shredded a handful of radishes (about five). I used my hands to squeeze out any residual juice, trying to dry them out as much as possible. And then, to keep it all together, I added about 1/2 teaspoon of honey and some lemon rind (for a bright flavor). I mixed it with my hand and let it rest.

Then, onto the sardine.

I could have used a sardine because you can actually find small, canned ones that are low in sodium. But I wasn’t feeling fishy. I wanted fresh.

So I replaced the sardine with a thin slice of avocado. Because who doesn’t love avocado?

And finally, for the lard, cured-meat belt that holds the whole thing together, I thought a thinly sliced carrot would be perfect. I used a peeler to create strips and then, to make them more flexible, I soaked for a few minutes in hot water.

Then it’s all about presentation, chopsticks, and gulping it down in one bite.

Obviously, this is not something you’d make for a dinner party of twelve (maybe you would) or a weekly dinner (except if it was a Wednesday).

But if you want an easy way of showing someone that low-sodium food can be mind-blowingly amazing, then this little radish nigiri is definitely the way to go.

Thanks, Bar Agricole for the juicy chicken and salt-free recipe inspiration.

Chow on.