Snacks

March 13, 2012

Low-Sodium Nuggets for Nick Cannon

In case you missed it, there was big news in the lupus and kidney world last week. Nick Cannon, star of such films as Drumline (which I’ve watched three times in one night — thank you TBS), the host of America’s Got Talent, and hubby to Mariah Carey announced that his recent kidney troubles are due to a form of lupus that attacks the kidneys, called lupus nephritis. Sound familiar? What’s thrilling for the lupus and kidney disease communities is that Nick is so open about his diagnosis, helping raise major awareness about both conditions. But what is equally exciting […]

February 23, 2012

2012 Love Your Heart Recipe Rally

Let’s begin with the facts and the numbers, because that’s a very good place to start: The recommended daily sodium intake for a healthy American is 2,300mg, which equals 1 teaspoon of salt The recommended daily sodium intake for over 50% of adults (due to health problems, age, and other needs) is 1,500mg, which equals just over 1/2 teaspoon of salt Nine out of 10 Americans (that’s 90%) eat more than the recommended daily intake of sodium, averaging over 3,300mg (and if you really consider the soy-sauced sushi, chorizo burrito, and milk swamped cereal…that number clilmbs even higher) More than 800,000 […]

July 25, 2011

Salt-Free Dolmas

So I had a job. It wasn’t supposed to involve food — there was a lot more paperwork than stirring or standing over a stove. But nonetheless, it was a subject we always found ourselves gravitating towards. I also had a manager at this job, to whom I always paid a quick visit before heading to the nearest market to grab something for lunch. And upon said visit, I would ask, “is there anything you want me to get for you while I’m in the outside world?” To which I expected answers like: sandwich, coffee, maybe chips. But she always […]

July 21, 2011

Pickled Chard Stalks, Rainbow Style

Oh hi. Remember that garden I told you about a few months ago. The one that made my heart burst (in a good way)? That looked out to the gorgeous city skyline? That was a mere, dirt-filled twinkle in my eye? Yep, that’s the garden. Well, only a few months later, our little plot is full to the brim. With squash, eggplant, budding asparagus, walking stick kale, monsterous amounts of collard greens, a splash of herbs, and you guessed it, tons of rainbow chard. But a funny thing happened. Not funny haha, but funny as in we had maggots crawling […]

July 13, 2011

Edamame Education: The Ultimate

Today is completely dedicated to edamame pate. Because sometimes people don’t like chicken livers. And also because a dish like this exemplifies why (and how!) low sodium cooking can be so much more than just a restricted diet. Or worse yet, a boring diet. In reality, low sodium is the ultimate test of your creativity in the kitchen. And once you’ve whole heartedly accepted the salt-free challenge, your mind starts coming up with some crazy ideas. Like edmame pate. Which is just silly crazy. And it tastes equally bonkers. For my dear reader who asked for a salt-free and equally […]

July 11, 2011

Edamame Education: The Basics

A few weeks ago, I was invited to speak at the Bay Area Association of Kidney Patients. I met some amazing folks… said a few things (http://www.vimeo.com/25442598)… and I even walked away with a nifty gifty basket of goodies from Trader Joes. Just polished of an entire bottle off salt-free balsamic vinegar. Thanks, Trader Giovinni! But beyond the chit chat and tchotchkes, I also left with some brand new ideas for low-sodium recipes. Because when I posed the innocent question, “what foods do you miss most,” these go-getters sure didn’t hold back. First, there was the tomato-less ketchup conundrum that, […]

June 15, 2011

Pasta Pretzel Bites

Um…wait…what? Pasta pretzel bites! I made pasta pretzel bites. I’m still not sure what you’re talking about. I’ve never heard of those before? I know, neither had I. Until I made them 15 minutes ago. Still lost. Basically, let’s say that you have a serving of leftover pasta. Like two day old noodles that are facing the grim reality that, most likely, they’ll have to be tossed away. It gives a low-sodium green god or goddess like yourself a bit of a heart attack. But what can you do? First, turn on your oven to 400 dg F. Then, pour […]

April 22, 2011

Pomegranate Molasses Granola Bars, Sort Of

I’ve always been pretty good at making up my own rules. When my grandparents babysat me, I convinced them that we always ate cookies before dinner. It helped prep the stomach for the nutrients to come. When it rained, I never wore shoes. What’s the point? My feet were going to get wet anyways. And in college, I pretty much majored in the art of rule making. They called it Creative Writing. From early on, I gave myself license to do what I wanted. Which, turns out, is a very important life skill. Because the truth is, most of the time, things […]

February 2, 2011

Wassabi Edamame

Today’s Super Bowl post is dedicated to the one true reason (besides the gluttony of food) that I sit down and watch football games. Commercials. And to fully celebrate that truth, let’s begin with this simple video. Roll it, Budweiser. If you haven’t guessed it yet – and hey, it’s in the title – I’m paying homage to not only some of the greatest Super Bowl advertising, but one of the greatest bar food bites: wasabi snacks. Now, traditionally, these crunchy treats are made with peas and loads of sodium. But thanks to a suggestion from one of my food […]

April 23, 2010

It's a Cracker, Jack

I’ve always been quite jealous, when watching TV cooking shows, to see chefs quickly whip up crispy, parmesan wafers, that add an inexplicable flare and crunch to even the most boring dishes. Like a Caesar salad. All it takes is a grater, a block of parm, and a non-stick baking sheet. But due to parmesan’s high sodium content, to make and enjoy this treat also requires a body that is not salt sensitive. So parmesan wafers were out. But as usual, when I’m told no, I become even more obstinate and determined to find a solution. It just so happened […]

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