10,000 low sodium recipes

Ginger broccoli soup steeps fresh grated ginger in vegetable stock with cayenne and lemon, then simmers broccoli florets just to tender. A vibrant, brothy bowl with Ayurvedic roots, ready in 40 minutes.

Banana pancakes with chopped ripe bananas folded into a half-whole-wheat batter. A 7-ingredient breakfast that uses up brown bananas in 20 minutes flat.

Authentic Indian roti made with just whole wheat chapati flour and water, cooked on a hot cast-iron griddle and puffed directly over an open flame. Two-ingredient vegan flatbread.

Chunky pickles brine cucumbers overnight, cook in vinegar, then steep in a brown sugar pickling syrup with cinnamon, allspice, mustard, and celery seeds. Sweet old-fashioned bread-and-butter style.

Sri Lankan clay pot curd, traditional set yogurt made from just milk and a spoonful of starter, cultured overnight in a clay pot for a thick, creamy curd. Drizzle with treacle for a classic dessert.

Sugar-free blueberry muffins sweetened only by orange juice and fresh blueberries. Bright with citrus zest and warmed by cinnamon and nutmeg. Diabetic-friendly breakfast option.

Moist, lemony and delicious. These cupcakes are perfect for dessert after your main dish or even a delicious and nutritious breakfast with cup of smoothie.

Homemade sweet coconut bread tucks a filling of desiccated coconut simmered in coconut treacle and cinnamon inside soft, milk-enriched yeast buns. Sesame-topped, golden, and Sri Lankan to the core.

Beer-marinated grilled pork with lemon pepper seasoning. A two-ingredient marinade that works for ribs, chops, or roasts with an overnight beer soak for tender, flavorful meat.

Zero-fat pumpkin carrot muffins with warm fall spices. Sugar-free option perfect for healthy breakfast meal prep or Weight Watchers.

The technique used in this recipe builds a ton of flavor, resulting in a rich stew packed with mouth-watering goodness.

Quick and easy finger food/horderves for your next party or good for any gathering. Smoked salmon wrapped around a bread stick. Easy to make and easy to serve horderve.

A vibrant, tangy red currant jelly perfect for spreading on toast, pairing with meats, or gifting. This clear, jewel-like preserve is made by simmering fresh red currants with lemon and cloves, then straining and sweetening the juice to create a smooth, set jelly.

It tastes so mush better than the stuff you can buy in a can. It contains no fat, is healthy and it can be stored in the freezer for more than 6 months.

Very moist and fluffy inside, golden brown outside; sour cream added the extra moist and tangy flavor, I used 3/4 cup of brown sugar, and I thought it was the right sweetness. If you have some ripe bananas on hand or you love banana bread, I will definitely recommend this recipe.

My 10-year-old today made these bran muffins, and they came out moist, and not too sweet. Perfect for breakfast or snack. She enjoyed making these muffins very much.