10,000 low sodium recipes

Apple apricot strudels wrapped in flaky phyllo pastry with slivered almonds, bread crumbs, and a hint of nutmeg. Dusted with powdered sugar, served warm with custard.

For those of you who like your meat rare, this succulent roast is the perfect dinner for you!

Homemade kiwi fruit jellies made with fresh kiwi puree, lemon juice, and pectin, then cut into shapes and rolled in sugar. A bright, tangy candy that looks as good as it tastes.

This decorative and tasty bread is perfect for the kids during the Halloween.

Blushing grapefruit marmalade turns ruby red grapefruit and lemon into a pink-blush preserve with bittersweet citrus depth. A traditional small-batch marmalade with liquid pectin set.

Frescavena is the beloved Venezuelan oat drink: fine-blended oat cereal and sugar stirred into cold milk or water over ice. Creamy, wholesome, easy to customize.

Light and fluffy Christmas snowball cookies. Lighter and lower fat than most Christmas cookies and faster to make (no need to refrigerate overnight).

This very dense chocolate cake is named after the famous California fault becaus it forms big cracks as it bakes and cools.

A basic yet scrumptious casserole that doesn't take a lot to make or enjoy!

Fresh apples and raisins are mixed together with a dressing of sour cream, yogurt and balsamic vinegar. It's creamy, refreshing and delicious.

Citrus jelly cubes set with unflavored gelatin and built from real grapefruit and orange juice. A homemade pate de fruits style candy with no artificial flavor and barely any sugar.

These are super and duper, just like the name. Creamy, rich and heavenly delicious!

Nothing beats a savory stew, and you can prove your family this by trying this tasty recipe that will satisfy their hunger!

Hearty spicy spaghetti sauce: a fast 25-minute tomato sauce with garlic, red wine, dried chili, and your choice of beef, pork, or chicken. Pantry-friendly Italian dinner sauce with a kick.

Rhubarb, rose, and strawberry jam macerates rhubarb and small berries with sugar overnight, then boils with scented rose petals and lemon juice for a floral, blush-pink English preserve.

Composed romaine and watercress salad plated over Belgian endive spears with a savory basil anchovy sauce. An elegant, restaurant-style first course.