2,340 low sodium recipes

Ground almonds and cinnamon fold into stiff meringue to create these chewy Italian amaretti cookies where lemon zest and vanilla cut through the sweetness with bright, aromatic notes.

Warm fruit crisp loaded with sliced apples and plump raisins under a crunchy oat-pecan streusel. Soaking the raisins in boiling water keeps them tender. Serve with vanilla ice cream.

Wolfberries are some of the most nutritionally dense superfoods on earth and have been used for thousands of years in Chinese and Tibetan medicine. They contain all the essential amino acids, making them complete proteins. They also have very high concentrations of vitamin C and 21 trace minerals necessary for health.

Vegan orange chocolate mousse made with silken tofu, cocoa powder, brown rice syrup, and orange zest. Dairy-free, egg-free, and ready in 10 minutes plus chilling.

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A tropical fruit salad of papaya, kiwi, starfruit, and strawberries tossed in a spicy jalapeno-lime-cilantro dressing. Sweet, tangy heat in every bite.

Warm spiced cherry relish simmered with honey, raisins, cider vinegar, and crunchy pecans. The ultimate condiment for roast chicken, duck, or holiday ham.

A light, springy chocolate sponge cake made with just six pantry staples and absolutely no eggs or dairy. Two layers sandwiched with fudge icing, dusted with grated chocolate and powdered sugar. Vegan baking at its most unfussy.

Vegan orange chocolate mousse made with silken tofu, cocoa powder, brown rice syrup, and orange zest. A dairy-free, egg-free dessert with a rich, creamy texture from blended tofu.

Pineapple lemon fruit filling for Japanese fruitcake, cooked custard-style in a double boiler with toasted pecans. The signature Southern holiday cake glue.

Classic prune and raisin hamentachen filling with chopped nuts and whole orange (rind included) for citrus brightness. Traditional Purim cookie filling pulsed in the food processor.

Pressure cooker quinoa cooked in vegetable stock for a fluffy, flavorful grain in just 2 minutes of pressure time. A fast rice substitute with tender yet crunchy texture.

Italian linguine with anchovy and clam sauce in olive oil, white wine, garlic, and rosemary. A southern Italian pasta classic built on pantry and briny shellfish.

Peach and blueberry casserole with fresh fruit topped with a buttery, cinnamon-sugar crumble baked golden. A rustic summer cobbler-style dessert using peak-season peaches and berries.

Grasmere gingerbread: the famous Lake District gingerbread biscuit made with oatmeal, butter, ginger and golden syrup. Cross between a flapjack and a gingerbread, with origins in 1850s Cumbria.

Slow cooker curried beef with pineapple, orange juice, apricots, and crunchy peanuts served over rice. Sweet-and-spicy set-it-and-forget-it crockpot dinner with curry-braised beef chunks.