There are a lot of great things about appetizers. Mostly that they are small and you can eat a lot of them.
But one of the other main reasons I love them is that, in making them, they don’t have to take up too much of your time.
Please take these extremely low-sodium Watermelon and Heirloom Tomato Kabobs as an example. Many people think extraordinary low-sodium food only comes from hours of slaving away in the kitchen. But, surprise surprise, it can also be a simple as slicing up watermelon and tomatoes and sliding them on a stick. I’d write a recipe for this dish, but it would really only say: “Slice watermelon and tomato in cubes. Then, slide on stick.”
Sprinkling a little fresh mint on top won’t hurt either.
But the point is that convenient, classy, and low-sodium food is possible. Quickly.
And tonight at the Whole Foods Market Sacramento, 6:30 to 8:30, I’ll show you which low-sodium items to keep in your cupboard, fridge, and work drawers so that you always have something good (and low-sodium) to eat. Whenever hunger–or unexpected guests–decide to show up.