Oh hey new Sodium Girl column! Nice to finally meet you!
Yes siree. It’s here. A weekly round-up of awesome and tasty nibbles from the Internet that will keep you appropriately busy and full and inspired all weekend long.
For a while now, I have wanted to create a space where I could tell you all about the cool articles I read, dishes I tried, or products that landed on my doorstep during the past week(ish). A space where I could answer questions and give you the information needed to get creative and silly and totally salt-free in your kitchen and life. A space where you could also stop thinking about your diet for one hot second and finally talk about something else, like a rad new shoe company or this amazing SONG that I cannot get out of my head! Love it. Can’t get enough of it.
And I finally found that space on Friday. Every Friday. From now on until eternity. Or at least until 2015.
Consider it one gigantic, cyber, weekly LIKE button. And also consider that I’ve been majorly inspired by Tracy over at Shutterbean who has her own weekly “I Love Lists” post which I stalk regularly and so should you.
So without further ado, here are this week’s OBSESSIONS.
GOTTA TRY: You had me at hot fruit salad … (to salt-free that recipe: just omit the salt)
SPECIAL DIET SPECIAL: Open wide. You’re about to stuff your face with these Paleo and easily salt-free’d banana bon bons from Nom Nom Paleo. THE perfect post dinner party treat.
LIKE BUTTON: I adore this woman. I adore yogurt. I adore what this woman does with yogurt. #yogurtinspiration
COOKING LESSONS: Baking and I don’t mix well. But Joy will change that. Starting with the basics.
JUST CAUSE: Good tasting food actually starts with good food.
YOUR TURN: What recipes will you try this weekend? If you fish in the fridge, may I suggest some creamy curry coconut fish stew…
COCONUT CURRY FISH STEW
Fact: a velvet cloak of coconut milk and some curry spices will transform chunks of fish into something decadent. Use a crock pot to warm a pinch of whole cardamom seeds, black peppercorns, brown mustard seeds, and dried chili pepper flakes over medium heat. Add a splash of grape seed or sesame oil, some minced garlic, and half a sliced white onion. Let the aromatics soften and then add one tomato (diced), two small potatoes (cubed), one cup of coconut milk (yum), and enough water to cover all the ingredients. Stir in one teaspoon of yellow curry powder and 1/2 a teaspoon of ground cumin. Put the lid on the pot and let it simmer for 15 minutes. When the potatoes have softened, add in that leftover fish, taste and adjust spices, and cook another 10 minutes. Serve with slices of spicy peppers, cilantro, and a lime wedge.