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 […]

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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 […]

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April 4, 2014

Low-Sodium Croque Madame

Today, we head to France. In first grade, I  got to choose between Spanish or French classes. This was at a moment in my life where I had just learned to tie my own shoes and ride a bike. But was still totally dependent on my elders when it came to things like bathing, eating, and pretty much getting anywhere besides my front driveway. And it was at this exact moment, when I barely started to scratch the surface of big things to come, that I was  given the great responsibility of choosing a foreign language. A choice that would […]

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April 2, 2014

Low-Sodium Coconut Cinnamon Ice Cream

Plug your ears, because everyone is about to scream for ice cream. Something happened last week. I baked a batch of botched gingersnap cookies, which I promptly turned into crumbs with the help of a plastic bag and a heavy pan. I then made those crumbs into a pie crust (which also resulted in a major baking fail). And then, after all of that, I decided to make ice cream. Without dairy. Without an ice cream maker. Without having ever done it before. Now before I go on to tell you about this ice cream, let me tell you a […]

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March 28, 2014

Weekly Obsessions 3.28.2014

Oh hot damn! Savory salt-free mini tarts. Homemade. Real deal. Let’s talk about it. If you’re like me you live at coffee shops. And while you love your cup of joe, you eye those golden pastries, nestled in the glass shelves, with longing. Maybe sometimes you sneak in a bite (no judgement – if no one sees you, it doesn’t count). But your low-sodium ways keep you from ordering the puffs and popovers and muffins and glazed thingamajigs. Sigh. Now if you’ve read this blog for a while, you know what I’m about to say – make them at home! […]

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March 26, 2014

Falafel Wraps

There are two big lessons that I want to impart to you today: first, cabbage makes an amazing, low-sodium pita replacements and second, cooking with dried chickpeas is kind of amazingly more amazing than using the canned kind. Now I’m all for convenience. Trust me on this. I’ll happily buy peeled garlic, no-salt-added canned tomatoes, and pre-mixed no-salt spice blends. Anything that makes me low-sodium life and cooking easier. And when it comes to beans, I’ve never, I repeat, NEVER used the dried kind. I always rely on the trusty no-salt-added pre-cooked version and a can opener. But yesterday, I […]

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March 21, 2014

Weekly Obsessions 3.21.14

Guys. I had thirty people over for dinner last night. Three. Zero. And guess what? I didn’t break a sweat, I didn’t stress out, I didn’t use salt. And everything went off without a hitch or a fire in the oven. Or a gigantic emergency order for pizza. What was the secret? Well here’s my philosophy when it comes to hosting big dinner  parties, low-sodium style: one, keep it simple; two, keep it colorful; and three, keep the music on. Even when  feeding a lot of people (THREE ZERO), I still like to think of it as if I’m just […]

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March 14, 2014

Weekly Obsessions 3.14.2014

Are we finally transitioning from winter to spring? I think I actually got a little sun kissed yesterday. Nothing inappropriate, just a peck. Here in San Francisco I’m down to one light jacket versus a knit cap and multi-layers. And I’m craving things like fresh fish tacos and a glass of rose instead of hot rice porridge and a warm bath. And if it really is true that the frost is starting to melt away, then it also means we are moving from months of root vegetables into months of peas and sun chokes and Padrón peppers and then, at long […]

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March 12, 2014

Low-Sodium Turnip Tots

Sometimes good things happen to old vegetables. Like these baby turnips that were sadly wilting away in my refrigerator, getting mushier with every passing day that they were ignored for things like kale and ground pork and life in general. But as I was about to throw them towards their composite demise, I realized that the softened texture and small round size made for the perfect tater tot substitute. And suddenly, these aging baby turnips were given a bright new future. Once again, a little olive oil and cornmeal give these vegetables some appealing crunch. Any spice mix will help […]

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March 7, 2014

Strawberry Obsessions 3.7.14

This will not be shocking news to anyone who is a longtime reader, but I am pretty hopeless when it comes to baking. I mean, I get anxious just thinking about cupcakes. The words “baking powder” and “baking soda” make me dizzy. And my hands sweat at the notion of making something sweet for a loved one. Unless that something is a meatloaf muffin — yeah, that happened. But a three layered cake? You’ve got to be kidding me. The way I see it (slash, explain my lack of skills in this area) is that I am plain awful at baking […]

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