10,000 low sodium recipes

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

Wake-Ewa is a hearty Nigerian black-eyed pea stew simmered in a spiced tomato and onion sauce with chili, coriander, and thyme. Serve over rice or with fufu for a filling plant-based meal.

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.

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.

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.

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.

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

Green tomato omelet with cornmeal-dredged fried tomatoes, fresh basil, and scallions. A flat Italian-style frittata that turns end-of-season tomatoes into a satisfying meal.

Japanese noodle soup with shiitake mushrooms, snow peas, red pepper, and rice noodles in a hot sesame broth, finished with ginger, brown rice vinegar, and roasted cashews. A vegetarian, low-fat Asian soup ready in 45 minutes.

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.

Melon fresco, a Latin American blender drink made from fresh cantaloupe, lime juice, and a whisper of sugar. Four-ingredient summer refresher that's halfway between juice and smoothie.

Festive marshmallow popcorn Christmas tree shaped from lime Jello-coated popcorn and decorated with candy pieces. A fun, edible holiday centerpiece kids can help build.