July 4, 2014

Flexible Fourth Feasts

There’s good news and there’s nacho news. The good news is that the manuscript for BOOK NUMBER TWO got handed in this week which means: 1) I’ll be back to my old low-sodium recipe and blogging antics starting next week and 2) THERE’S ANOTHER BOOK ON ITS WAY TO YOU! In the meantime, for the holidays, I wanted to also tell you about this plate of nachos. They were made from a little nacho bar I whipped up–one that offered guests chips, dips, and lots of different toppings from beans to beef. There were some higher sodium ingredients, like cheese, fancy […]

continue reading
June 26, 2014

Choosing Bad

Everything I learned about success, I learned from my hairdryer. Because if you’ve ever used one before while running too many other electrical appliances at the same time, you know you’ll blow a fuse. Or in a more metaphorical sense, if you put too much energy in too many different places, you’ll eventually burn out. And have wet hair. Often. Lately, my life is equivalent to running a generator, a vacuum cleaner, a space heater, a desk-top fan, ten computers, and a floor waxer all at once. While charging an electrical car. Which is why I’ve been more absent around here than usual. I don’t mean to complain about this. […]

continue reading
June 13, 2014

Salt-Free Chunky Carrot Dressing

Carrots aren’t just for rabbits. Or dips. Or stews. Or over-steaming in microwaves. Fresh carrots are a thing of beauty. They actually come in a rainbow of colors, which will easily jazz up a raw veggie party platter. And they are pretty much “in season” all year long. Which you can’t say for asparagus or cherries or white pants. Best of all, carrots are higher in natural sodium than most whole ingredients. It charts in at 50mg per large carrot. Seriously. Take a look at a bottle of carrot juice the next time you’re at the market. Which is why they […]

continue reading
June 6, 2014

Blackberry Caviar

  Caviar is salty. Expensive. And made of fish eggs. Enough said. But it’s also decadent. Extravagant. And always a show stopping addition to fancy parties. So let’s not totally discount this whole caviar thing even though rates high on the sodium and budget meter. And let’s have some fun with it instead. Now we’ve played with low-sodium caviar impersonators before, so this isn’t my first caviar rodeo. But with summer fruit in full bloom, I was suddenly struck by another amazing stand in. BLACKBERRIES! Their dark purple seed pods look super  similar to those plump little eggs. And it is quite easy, […]

continue reading
May 29, 2014

Cauliflower Rice and Corn Salad

Hold your lunch, things are about to change. Forever. I recently discovered the wonders of cauliflower rice, a darling of Paleo, raw, and vegetarian diets alike. And now, a darling of mine too. It’s a super creative solution for grain-free versions of things like sushi rice or couscous tabbouleh. You know, things like that. And while I was skeptical at first, after giving it a cauliflower rice salad try, I’ve become seriously obsessed. Not just because it is easy and surprisingly filling. But also because, once you ‘ve made it, there are so many ways you can use it. And note: even though […]

continue reading
May 16, 2014

Low-Sodium Rosemary Party Meatballs

Here’s the situation: you have guests coming over. Yes, guests. Who expect to be fed and entertained and have their eyes, mouths, and bellies filled with memorable bites. And now, you’re panicking. But don’t panic. And don’t hire a caterer. And don’t serve cold beans out of a can. That would be a mistake. Because there is a really simple trick to successfully feeding guests while sticking to your low-sodium ways. And it doesn’t have to cost extra time or money. All it takes is a little creativity and color. Take meatballs for example. Meatballs are the perfect party dish. They’re easy to make. […]

continue reading
May 2, 2014

Avocado Sesame Dressing

I refused to eat avocados for a long time. Which now seems just weird and wrong. But when I was younger, the fact that they were green and mushy perked up all my childhood taste bud fears. But then, some creamy avocado dip landed in my mouth one day and everything changed. And I realized avocado’s are Mother Nature’s way of telling you to just go ahead and treat yourself. Which is what I want you to do this weekend. With this Thai-inspired cucumber and papaya salad, smothered in a very special Avocado Sesame Caesar Dressing inspired by Gaby Dalkin‘s […]

continue reading
April 25, 2014

Cucumber Appetizer Cups

It is officially potluck, picnic, and BBQ season. And when it comes to entertaining, there’s nothing easier than grabbing some crackers, a few hunks of cheese, and calling it a day. Wait, I take that back. There IS something easier. Prettier. Lower in sodium. Healthier. More versatile. Fresher. And did I mention prettier? I’m talking about these cucumber cups that you can fill with anything your stomach desires. So forget about  envy or longing you have for those old boring cheese platters. And let the fresh flavors of cucumber make your dish the standout star at your next edible gathering. […]

continue reading
April 18, 2014

Matzo-Tizers & Rocky Matzo Road

I promise we’re almost done with matzo makeovers. But seriously, matzo is one incredible low-sodium ingredient that can go from breakfast to dinner, from snacks to sweets. And I just can’t help myself. It is just so fun to play with them. So this weekend, when you find yourself with only minutes to prepare something wow-worthy for Eastover brunches and  sunny picnics (please, lord, let it be sunny), try these two easy matzo non-recipes. The first is the mighty Matzo-Tizer, aka matzo crackers covered in delicious things. You can spread the matzo with avocado, yogurt, or my favorite, a smashed […]

continue reading
April 11, 2014

Salt-Free Matzoh Nachos and Crackers

It’s that time of year when matzoh makes its way to the main market aisles (not hidden in the “ethnic food section”). And while the rest of the world may associate matzoh with Passover, matzoh ball soup, and a vehicle for eating bowls of charoset, us low-sodium folks know matzoh is one of the greatest tools for a creative salt-free kitchen. That’s because most matzoh, unless seasoned, contains zer0 milligrams of sodium (zer-OMG!). And whether you use them for to scoop up your egg salad, as an open-faced sandwich, as bread crumbs, or a pie crust, and even as a […]

continue reading