1,518 low sodium recipes

Treat your family with this simple and tasty recipe that can help you make your kids become asparagus-lovers!

Frozen fruit punch made with mashed bananas, crushed pineapple, maraschino cherries, and orange juice, then broken into icy chunks and topped with ginger ale and white wine. A slushy, fruity party punch.

Fresh mango, kiwi, pineapple, and banana served with a creamy guava yogurt sauce. A no-cook, 10-minute tropical fruit platter for brunch buffets or a light summer dessert.

Be a part of India's culture with this tasty spread that can make a scrumptious sandwich you will remember.

A tasty beans dish made with dried pinto beans, black beans and lima beans.

Wild duck or goose browned in a skillet, stuffed with apple and onion, then braised in homemade gravy until the meat falls right off the bone. Honest, hearty hunter's fare.

Spicy black-eyed peas simmered with cumin, chili powder, dry mustard, canned tomatoes, and Tabasco. A quick Southern side dish served over rice or with grits.

Hill Country pickled peaches preserved in a sweet vinegar syrup with cinnamon sticks, whole cloves, ginger, and white pepper. A Texas tradition for canning season.

Wild rice and lentil salad with brown rice, tri-color bell peppers, cherry tomatoes, and fresh herbs in a fat-free tomato-herb vinaigrette. A colorful, high-fiber grain salad.

Fresh mango sauce made with just ripe mangoes and fruit juice, pureed until smooth. A no-cook, 2-ingredient dessert sauce for ice cream, pancakes, cheesecake, and more.

Indian lentil sandwich spread with coriander, cumin, turmeric, ginger, and garlic. A vegan, oil-free, high-protein spread inspired by McDougall's plant-based approach.

Tropical ice punch blends mashed bananas, crushed pineapple, orange juice, and maraschino cherries into a frozen base. Add ginger ale and white wine to serve.

Mexican rabbit casserole with herb-poached rabbit, corn, tomatoes, black olives, and chili powder, bound with a cornmeal and egg yolk mixture and baked until set.

Spicy lentil and tomato soup with garam masala, turmeric, coriander, and chili powder. A vegan, high-protein Indian-spiced soup that simmers into a thick, warming bowl in under an hour.

Henderson-style boiled crawfish with corn, potatoes, onions, and lemon in a peppery salt brine. A classic Louisiana crawfish boil done right with no soaking needed.

British-style date flapjacks with jumbo oats, chopped dates, molasses, brown sugar, and mixed spice. Chewy, sticky oat bars baked in one pan and cut into squares.