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A rainbow of honey flavors from Noe Valley's Saturday Farmers Market. Don't forget about this sweet sauce in your arsenal of low sodium flavorings. Honey is not only great for desserts (and tea), but it is especially wonderful (and surprising) when used in savory dishes. Combine with apples or peaches to make a velvety sauce for pork and chicken or drizzle over brussel sprouts, braised radishes, or spuds (with a few pinches of curry or cayenne) to build more complex flavors. Honey will come in handy this holiday season.-
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Sodium Girl · adventures in a sodium free life
Sodium Girl 
Hi Sodium Girl: I love your website and recipes. I am wondering (when printing the recipes) is it from recipe box or what? Keep up the great work.
Hi Audrey! I am working on a better website (with a recipe link/widget) to be revealed in the coming months. I know, the suspense is just too much. Until then, click on the Recipe Box page and subsequent Recipe Box link to see all the posts with, well, recipes. If there is something in particular you are looking for, just let me know!
Hello Sodium Girl!
You are an inspiration! Thank you for starting this site. Just found out I have very high BP. I love to cook (a lot), and do almost everything from scratch and was already relatively low sodium…until now. You have inspired me to think far more creatively than I was, and I can’t wait to whip up some of your recipes!
Peace!!!!
Hi Laura! I am so glad that you are finding this site helpful. Please feel free to ask any questions and share your own discoveries!
Hi Sodium Girl! Once again, you have outdone yourself. I made the Hawt Dawg from your March 30, 2011 post and it was absolutely delicious!!! I love to cook and have made some interesting and different dishes, but i have never attempted to make sausages….. The mixture of the ground pork, granny smith apple, fennel, and smoked paprika was incredible and I even added a small amount of diced smoked gouda ( I can’t give up even just a little cheese). I couldnt believe how easy it was to roll and twist with no casing and it was fast. I will tout this recipe to everyone and am even making it for my family for our July 4th cookout tomorrow. Keep on helping all of us that cant have the salt we used to but we dont want to give up some of our favorite foods! I love it!!!
Holly Plotnick
Holly – that is awesome that you made them for the 4th! I was wondering if they would actually work on the old barbie. And I’m so glad that they did. Let me know how your other low sodium trials go. It is so fun to hear about them.
Hi Sodium Girl huge fan of your site, very insperational. Have you ever made tried to make tortillas? We are hispanic folk and we love tortillas, but we dont need the salt. Any suggestions?
Hi Karla! I ‘ve never made my own tortillas, but if you look for corn tortillas in the market, they tend to be between 0 and 5 mg per tortilla. Flour, for some reason, tends to be higher. But it is completely possible to make them on your own (and it would give you the opportunity to add spices to the mix if you like!)
Let me know how your tortilla adventures go – I’m sure we’ll all learn something!
thanks so much for this site!
my doctor told me i have to watch my sodium, and now there’s 1 place where I can find recipes that fit my needs (:
Hi Sodium Girl!
I just found your wonderful site! I love salt on my nightly salads, and I am trying to find something that will replace that flavor. So far anything I have tried, just doesn’t do it for me. Any suggestions? Thanks so much!
Anne Marie
Ah yes, the salted salad. Well, here are some options: 1) try using vinegars (red wine, rice vinegar, champagne, etc) to brighten up simple greens; 2) try salt-free garlic powder or a pinch of red pepper flakes to add that extra kick you are missing; or 3) play with other kinds of leaves and use greens like chard, kale, and arugula that have a natural spice of their own!
And above all else, let me know how it goes!
Sodium Girl,
I recently read your article in BHG and can’t tell you how helpful this will be to so many people. I was diagnosed with SLE at the age of 18 and last year, at age 28, I was diagnosed with kidney nephritis. Thankfully I am in remission now, but before the doctors got it under control, they advised me to eat a low sodium diet. It was extremely hard to develop a meal plan that was so low in salt, especially while trying to deal with everything else that goes along with the illness. Please continue with your receipe crusade. Your efforts will help more people then you may realize.
Just wanted to say thanks for coming to the support group today. I loved all the info. I cant wait to try them out. I have been trying to find new ways to prepare food for sometime, always falling into the same routine. Not any more! I will devote the rest of my life to flavor! And with any luck change the minds ( and taste buds ) of my family and friends. Thanks greatly!
Thank you Janine. And remember to check out the new site at http://www.sodiumgirl.com
So glad I found this site. I’ve been dealing with congestive heart failure for 6 yrs and my continued good health is dependent on low sodium cooking.