10,000 low sodium recipes

Chewy maple oat bars with real maple syrup, rolled oats, and chopped nuts. A one-bowl, mix-and-bake treat with warm maple flavor in every bite.

It's a decadent chocolate fudge cake. Indulge into this ultimate to-die-for chocolate dessert.

A smoky-sweet blender sauce made from tamarind paste, chipotle peppers in adobo, brown sugar, garlic, and lime. Drizzle it on grilled shrimp, tacos, wings, or anything that needs a kick.

Almond Rocca: This is not for Almond Roca, yet it is close enough and it is real easy. In fact my 14 year old daughter has been making it by herself at christmas for the past 4 years. Hope this will meet your needs.

Avocado veggie burgers blended from creamy avocado, cooked soybeans, onion, and mustard, then bound with whole wheat breadcrumbs and pan-fried until golden. Vegan and high-protein.

German wine cream dessert with dry white wine, eggs, and citrus zest creates an airy, custard-like treat perfect for elegant dinner parties or romantic dinners.

This dish certainly requires some work, but the result is so worth it. The lamb is juicy and packed with flavour, and the stuffing is also delicious.

Jerusalem artichokes and green beans tossed with walnut oil, lemon juice, garlic, and chopped walnuts. A diabetic-friendly vegetable side in 30 minutes.

Thin, tangy vinegar and peanut oil basting sauce with tomato paste, mustard, and hot sauce for grilled chicken. Whisk it together in 5 minutes and brush it on while the charcoal does the work.

Fermented mincemeat made with venison or beef tongue, suet, apples, dried fruit, red wine, cider, and brandy. A six-to-eight-week crock cure transforms the ingredients into the deep, boozy filling of old hunting cabin Christmas pies.

A quick one-bowl blueberry oatmeal breakfast cake that's ready in 35 minutes. Lightly sweet with a tender crumb from the oats, best served warm straight from the pan.

French-style eggplant and tomato bake layered in a casserole dish and topped with a garlic-parsley bread cube crust with Parmesan. A classic Toulousaine vegetarian bake from the south of France.

Kahlua mudslide brownies with coffee liqueur, Irish cream, and vodka baked into fudgy chocolate brownies with walnuts. Topped with a Kahlua powdered sugar glaze.

Edible flower salad with nasturtium leaves and blossoms layered over Vidalia onions and tomatoes, finished with celery and vinaigrette. Stunning and peppery.

Triple-ginger crumb crust made with gingersnap crumbs, crystallized ginger, and ground ginger. A spicy, fragrant pie shell that pairs with frozen or chilled fillings.

Fudgy, chewy brownies packed with over a pound of chocolate: semisweet in the batter and Swiss dark chocolate chunks folded in and scattered on top. Walnuts add crunch. An overnight rest deepens the flavor and gives you clean-cut bars.