10,000 low sodium recipes

Lightly sweetened herbal lemonade with fresh lemon balm, lemon juice, and honey. A naturally refreshing drink perfect for herb garden enthusiasts and summer sipping.

Crispy golden vegetable samosas stuffed with spiced mashed potatoes, peas, and garam masala. Homemade pastry fried until shattering-crisp, served with mango chutney.

Badrijani Sunelebit is a classic Georgian dish of golden pan-fried eggplant slices layered with fresh basil, raw garlic, and white wine vinegar. Served cold as a salad or side.

Green pea and peanut salad with Spanish peanuts tossed in a sweetened sour cream dressing. A no-cook retro side dish with festive red and green garnish, great for holidays and potlucks.

Quick orzo salad with grape tomatoes, red onion, and fresh basil in a simple red wine vinaigrette. A 15-minute side dish that shines warm or cold, perfect for picnics and weeknights.

Crispy baked capellini pancake topped with a sweet-spicy serrano and bell pepper relish. Vegetarian side dish with crunchy golden edges and a kick of heat.

Sirloin strips simmered in coconut milk with curry, ginger, jalapeno, and garlic for a quick Caribbean curry. Bold island flavors on the table in just 30 minutes.

When preparing this popular breakfast dish at home you can control the type and quantity of oil being used, the type of bee hoon (organic brown rice bee hoon is widely available now and not expensive) and use as many different green vegetables as you have on hand to increase its nutritional profile.

Rotel spaghetti sauce: classic Italian-style red sauce with a kick from canned Rotel tomatoes and green chilies. Onion, garlic, basil and oregano in olive oil, finished with a splash of white wine.

Make your own chili oil by using a few simple ingredients, which is great for stir-fry or mixed with noodles.

A delicious curry dish made with green lentils and mixed vegetables.

Tomato dolmas is a really nice recipe, healthy, nutritious and lookes great!

Roasted eggplant and vegetable pate with charred eggplant, yellow peppers, ginger, jalapeno, cumin, and lime. A smoky vegan spread for crostini, crackers, or sandwich filling. Keeps a week.

Prune coconut bars with a soft prune-orange filling between a crunchy oat, whole wheat, and coconut crust. No refined sugar, no eggs, and naturally sweet.

This ice cream like frozen dessert is so creamy, silken and chocolaty. It's definitely a kind of dessert that you can impress your guests.

Warm spiced apple cider punch infused with cinnamon sticks, whole cloves, and fresh nutmeg, blended with orange and lemon juice for holiday gatherings.