Low Salt
- Conversions and Measurements
- Nutritional Information
-
Megaheart.com
(08/21)
- Nutritional Yeast
- Table Salt
-
Table Salt @ nutritiondata.self.com
(12/18)
- 1 tsp (6 gm) has 2325 mg of sodium
-
Salt @ cdc.gov
(12/18)
- Current dietary guidelines for sodium:
- 2,300 mg/day (1 tsp) for "normal" people
- 1,500 mg/day for "at risk" group
- Current dietary guidelines are 4,700 mg/day of potassium
- Thickeners
- Glucomannan
- 3 capsules contain 0 mg sodium
- Guar Gum
- NOW Guar Gum: 1/2 tsp contains 0 mg sodium
- Xanthan Gum
- Bob's Red Mill Xanthan Gum: 1 tbsp contains 350 mg sodium!!!
- NOW Xanthan Gum: 1/2 tsp contains 15 mg sodium
- Where to Buy
- Information
-
Baking without Salt @ thedailydish.us
(08/21)
- You need 1 tsp sodium-free baking powder or 1/2 tsp sodium-free baking soda
per cup of flour.
- You need a little more if you have add-ins like dried fruits, nuts, or chips.
- Problems occur if you use too much -- the batter rises up up UP, and then
falls flat on its face.
- Both MgCO3 and CaCO3 are much, much less soluble than their sodium counterpart
- Adding an acid to Ener-g should help
- Recipe for baking powder = 1 part baking soda and 2 parts cream of tartar
(Enger-g baking soda and Frontier cream of tartar)
- Cream of Tartar
- It is potassium hydrogen tartrate, a byproduct of the winemaking process
- It is an acid (in liquids), and is often used as a major component in baking powder
- It is used as a stabilizing agent to beaten egg whites (about 1/8 tsp per egg)
- It prevents the crystallizaion of cooked sugar
- It prevents the discoloration of boiled vegetables
- Sometimes vinegar can be substituted for cream of tartar
- It has 495 mgs of potassium per tsp
- Can have a mild laxative effect
- Baking powder can be made by combining 2 parts cream of tartar, 1 part baking soda, and 1 part cornstarch
-
Cream of Tartar @ nutritiondata.self.com
(12/18)
- 1 tsp (3 gm) has 2 carbs and 495 mg potassium
- Baking Powder
- "Normal" Baking Powder
- Reduced Sodium Baking Powder
- Sodium-Free Baking Powder
- Ener-G Baking Powder (AL-Free, NA-Free, Gluten-Free)
- Calcium carbonate, magnesium carbonate, gluccono delta lactone, citric acid
- Use twice as much as "normal" baking powder
- Does not work in all recipes
- Add lemon or vinegar at the last minute
- Sources
-
Featherweight Baking Powder (AL-Free, NA-Free, Gluten-Free) @ hainpurefoods.com
(12/18)
- 1/8 tsp has 0 carbs, 0 mg sodium, and 70 mg potassium
- 1 tbsp has 13.2 mg sodium
- Ingredients: Monocalcium phosphate, potato starch, potassium bicarbonate
-
Baking Without Salt @ thedailydish.us
(12/18)
- Featherweight Baking Powder can replace "normal" baking powder on a 1-to-1 basis
- Sources
- Baking Soda (Sodium Bicarbonate - NaHCO3)
- Potassium Bicarbonate
-
Homemade Barbecue Sauce @ wellplated.com
(08/21)
- Ingredients
- 1 can tomato sauce (15 ounces)
- 1 can tomato paste (6 ounces)
- 1/3 cup apple cider vinegar
- 1/4 cup pure maple syrup
- 1/4 cup molasses
- 2 tablespoons Worcestershire sauce
- 2 teaspoons smoked paprika
- 1 teaspoon dry mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/8-1/4 teaspoon cayenne pepper
- Instructions
- In a medium saucepan, stir together all of the ingredients
- Bring to a simmer over medium heat
- Cover with a lid slightly ajar so that the pot is mostly covered to deter
splattering, but steam can still escape and the sauce can reduce
- Let cook, stirring occasionally, until the sauce thickens, about 10-15 minutes
- Taste and adjust seasonings as desired
- Enjoy immediately or let cool and store in an airtight container in the
refrigerator for up to 1 week
-
Sweet Southern BBQ Sauce @ mrscriddleskitchen.com
(02/18)
- Ingredients
- 4 tbsp of tomato paste
- 1/2 cup of water (1/3 cup of water for a thicker sauce)
- 1 tbsp Pyure
- 1/2 tsp of Allspice
- 1/4 tsp of Nutmeg
- 1/2 tsp dry mustard
- 2 to 3 dashes of Lea & Perrins Worcestershire Sauce
- 1/2 tsp of Liquid Smoke
- 1/2 tsp of sea salt <== omit or replace with NoSalt
- 1/2 tsp of black pepper
- Instructions
- Mix all ingredients together
- Heat in a small sauce pan on the stove on medium low till heated through
- Flavorings
- Cherry Cola Flavor
- Cola Flavor
- Dr. Pepper Flavor
- Root Beer
- Lemonade
- Seltzer Water
- Tomato Juice
- Information
-
Salty Cheese @ womenshealthmag.com
(08/21)
- Salt is added during cheese production to stop bacteria from growing
- Salt acts as a natural preservative
- Cheese accounts for about 8% of the sodium in the average American's diet
- Cheeses
- Nacho (Rotel) Cheese Dip
- Ranch Dip
-
Buffalo Wings and Ranch Dipping sauce @ hackingsalt.com
(09/21)
- Ingredients for Ranch Dip
- 1 1/2 cups Greek yogurt (find a low sodium brand)
- 1 tsp Dried/Fresh Dill
- 1 tbsp Dried Parsley
- 1/2 tsp Garlic Powder
- 1 tsp Dried Minced Onions
- 1/4 tsp Black Pepper ground
- Notes
- Chobani Greek Yogurt Non-Fat Plain 5.3 oz tub
- Science of Glucomannan
-
Glucomannan @ sciencedirect.com
(01/18)
- Viscosity of konjac glucomannan solutions increases with concentration
- Viscosity is NOT affected by salt concentration
- The lower the pH, the lower the viscosity; it is a gel at a higher pH value
- Konjac can interact with many other polysaccharides, such as xanthan and carrageenan
- Adding sugar can enhance the strength of the synergistic gel, which adding salt
can inhibit the formation of the synergistic gel
- Konjac glucomannan is suitable as a fat replacer in meat and dairy products
- Konjac also interacts with starches and modified starches (for increased viscosity)
- Calcium hydroxide (lime, pH 12.20) and Potassium Carbonate (pH 11.00) have a
pH high enough to cause gels
-
Viscosity and Gel Formation of a Konjac Flour (PDF)
(01/18)
- Konjac flour starts to gel at pH 10.0
- This means that baking soda can NOT be used to produce a good gel.
- Considerable increase in viscosity was observed for the mixtures of konjac/rice,
konjac/wheat, and konjac/corn flours.
- Presence of sucrose LOWERED the viscosity of a konjac flour solution.
- Konjac/xanthan mixtures formed gel under heating conditions for which the
individual components did not gel.
-
A Review of Konjac Glucomannan Gels @ ncbi.nlm.nih.gov
(02/18)
- Glucomannan can only be digested at the end of the small intestine and the colon.
- Glucomannan can form a thermally irreversible gel with alkaline processing.
- A gel prepared by mirowave heat has a high elongation rate.
- Glucomannan and kappa-carrageenan or glucomannan and xanthan gum can form hydrogels.
- Glucomannan and gelatin can form a hydrogel.
- Glucomannan and starch can form new gels.
- Glucomannan and protein can form edible gels.
- Glucomannan and egg whites can make gels.
- Glucomannan has been used to prepare low-fat processed cheese and yogurt.
- Konjac gel can be used to replace 30% of the fat in mayonnaise.
- Konjac gel can be used as a stabilizer for ice cream.
- Konjac gel can help baked goods look smooth, and taste light and crisp.
- Glucomannan and Gelatin
- Hints and Suggestions
-
Gluten-free Thickeners
(01/18)
- Aside from xanthan gum, the most successful gluten substitute I've ever used is
glucomannan, or konjac flour. Glucomannan is a thickener that easily gels water and
aqueous solutions and adds elasticity to doughs and batters. It consists entirely of
soluble fiber and, in my experience, works better than xanthan gum as a gluten substitute.
- Like xanthan gum, though, when using it, be careful not to use too much, as it
can keep your baked goods from cooking all the way through. The most I could imagine
you'd need is around 0.5 tsp glucomannan per cup gluten-free flour, but it depends
what you're making. I'd recommend substituting it on a 1:1 ratio for xanthan gum if
a recipe calls for it and adjusting from there if need be.
- Another thing about glucomannan is that, when using it, you may have to decrease
baking temperature and increase baking time to better cook whatever you're making
fully and evenly. If a recipe calls for 30 minutes at 350 F, you may want to try
40-50 minutes at 275-300 F, testing for doneness, and leaving it in for longer if
need be, then adjust the procedure from your experience for next time.
- Substitutions for Xanthan Gum
- For cakes and breads, use 1/2 tsp xanthan gum OR Konjac powder per cup of flour
- For flatbreads or tortillas, use 3/4 tsp of xanthan gum OR Konjan powder per cup of flour
-
Glucomannan Gel @ lowcarbfriends.com
(01/18)
- Glucomannan gel = 2 tbsp powder and 2 cups cold water
- Use blender to mix ingredients
- Store in frig, and use in cooking and shakes
-
Hints and Suggestions @ lowcarbfriends.com
(01/18)
-
Konjac Properties @ cybercolloids.net
(01/18)
- Konjac solutions are tolerant to higher levels of salts
- Konjac solution does not form gel because its acetyl group prevents the long
chains of Glucomannan from approaching each other
- However, it does form gel by heating to 85 deg C with mild alkali condition (pH 9-10)
- This gel is stable to heat, and will remain stable under repeated heating
- Baking soda has a pH of 9.0, and pickling lime has a pH of 12.2
- Collections of Recipes
- Konnyaku (aka Konjac Jelly)
-
How to Cook Konnyaku @ justonecookbook.com
(03/18)
- Cook from cold water: Konnyaku lose more moisture with this method. Hence,
the texture will be firmer and chewier. Once boiling, cook for 2-3 minutes and drain.
- Cook in boiling water: Cook in boiling water for 2-3 minutes. The unique smell
will go away and the texture will be more giggly and tender.
- Don t cook for too long as it will start losing calcium.
- You can also rub konnyaku with salt before boiling to remove the smell.
-
How to Make Konnyaku from Konjac Powder @ youtube.com
(03/18)
- Wear disposible gloves to protect your hands.
- Put hot water (122 deg F) in a large bowl.
- While stirring the water with a whisk, slowly add the konnyaku powder a little
at a time.
- Continue to stir until the mixture becomes pasty.
- Let mixture sit for about 30 minutes.
- Start a large pot of boiling water.
- Prepare the coagulant liquid.
- Knead the konjaku paste until it becomes sticky and turns a little more white
(about 5-10 minutes).
- Add the coagulant liquid all at once.
- Knead the mixture while mixing quickly.
- You will notice the odor peculiar to konjac.
- Knead until the color is uniform; you must be quite forceful.
- Make balls of the mixture. If you wet your hands while making a ball,
it will be smoother.
- Put the balls into the boiling water. Let them boil for about 30-40 minutes.
- After 30-40 minutes, turn off the heat and let the balls continue to sit in the
hot water to age. The konnyaku will become more elastic and delicious.
- Store the balls in water (in the frig). They can be preserved for about 10 days.
- Shirataki
- Sources
-
Easy Homemade Ketchup @ thevegan8.com
(08/21)
- Ingredients
- 1/2 cup (120g) tomato paste ("double concentrated")
- 1/2 cup (120g) water
- 1 tablespoon + 1 teaspoon (20g) distilled white vinegar
- 1 tablespoon (20g) pure maple syrup
- 1/2 teaspoon ground garlic powder
- 1/2 teaspoon ground onion powder
- scant 1/4 teaspoon ground allspice
- 1/2 teaspoon fine salt
- Instructions
- To a medium bowl, add all of the ingredients and whisk very well for 1-2 minutes
- Pour the sauce into a small pot over medium heat
- As soon as it starts to simmer/bubble around the edges well, set your timer
for exactly 4 minutes and whisk or stir with a rubber spatula constantly
- Pour the ketchup into a glass container and chill a few hours or overnight
to let the flavors develop fully
-
Heinz Ketchup @ topsecretrecipes.com
(08/21)
- Ingredients
- 6-oz can tomato paste
- 1/2 cup light corn syrup
- 1/2 cup white vinegar
- 1/4 cup water
- 1 tbsp sugar
- 1 tsp salt
- 1/4 tsp onion powder
- 1/8 tsp garlic powder
- Instructions
- Combine all the ingredients in a medium saucepan over medium heat
- Whisk until smooth
- When the mixture comes to a boil, reduce the heat
- Simmer for 20 minutes, stirring often
- Remove the pan from the heat, and cover until cool
- Chill and store in a covered container
- Makes 1 1/2 cups
-
Copycat Heinz Ketchup @ lifeatomato.com
(08/21)
- Same recipe as above except he added 1/4 tsp celery seed
-
Copycat Heinz Ketchup @ thewhoot.com
(08/21)
- Ingredients
- 6 oz Tomato Paste
- 1/2 cup Hot Water
- 1/2 tsp Onion Powder
- 2 tbsp Brown Sugar
- 1/4 tsp Mustard Powder
- 1/4 tsp Cinnamon
- 1/4 tsp Salt
- Pinch of Clove
- Pinch of All Spice
- 3 tbsp White Vinegar
-
Homemade Heinz Style Ketchup @ chefsteps.com
(08/21)
- Added Xanthan Gum as a thickener
- Retail Products
-
Miracle Whip @ wikipedia.org
(09/21)
- Ingredients: water, soybean oil, high-fructose corn syrup, vinegar,
modified corn starch, eggs, salt, natural flavor, mustard flour,
potassium sorbate, spice, and dried garlic
- 1 tbsp has 40 calories
- It is less than 65% oil
- It was a boiled dressing composed of eggs, vinegar and flavoring that's
cooked until thick
-
Kraft Miracle Whip Light @ heb.com
(08/21)
- 1 tbsp has 130 mg sodium and 20 calories
- Ingredients: Water, Vinegar, Soybean Oil, Modified Food Starch,
High Fructose Corn Syrup, Sugar, Salt, Contains Less than 2% of Natural Flavor,
Eggs, Cellulose Gel, Mustard Flour, Potassium Sorbate as a Preservative,
Xanthan Gum, Spice, Cellulose Gum, Paprika, Sucralose and Acesulfame Potassium
(Sweeteners), Dried Garlic
-
Kraft Miracle Whip Fat Free @ walmart.com
(09/21)
- 1 tbsp has 15 calories, 3 carbs, 0 fiber, 0 protein, and 125 mg sodium
- Ingredients: Water, High Fructose Corn Syrup, Vinegar, Modified Food Starch,
Sugar, Soybean Oil, Contains Less than 2% of Salt, Cellulose Gel, Egg Yolks,
Citric Acid, Artificial Color, Lactic Acid, Xanthan Gum, Mustard Flour,
Cellulose Gum, Spice, Paprika, L-Cysteine, Artificial Flavor, Dried Garlic,
Yellow 6, Beta Carotene (Color), Natural Flavor, Blue 1, Potassium Sorbate and
Calcium Disodium EDTA as Preservatives
-
Kraft Miracle Whip 50% Less Sodium & Cholesterol @ kroger.com (30 oz; $3.99)
(08/21)
- 1 tbsp has 50 mg sodium and 50 calories
-
Mrs. Taste Mayonnaise @ mrstaste.com ($6.99)
(08/21)
-
Walden Farms Mayo Miracle @ tomthumb.com (12 oz; $4.29)
(08/21)
- Ingredients: Purified Water, Vegetable Fiber, Apple Cider Vinegar, Salt,
White Vinegar, Xanthan Gum, Food Color, Cellulose Gel, Lactic Acid,
Natural Flavors, Potassium Sorbate, Sodium Benzoate (to Preserve Freshness),
Paprika, Sucralose, Lemon Flavor, Beta Carotene, FD&C Yellow 5
- 1 tbsp contains 105 mg sodium
- Recipes
-
Kraft Miracle Whip @ topsecretrecipes.com
(08/21)
- Ingredients
- 1 egg yolk
- 5 tsp white vinegar
- 4 tsp sugar
- 1/4 tsp + 1/8 tsp salt
- 1/4 tsp lemon juice
- 1 cup canola oil
- 1/4 tsp dry mustard
- Pinch paprika
- Pinch garlic powder
- Instructions
- Whisk egg yolk by hand for 15 seconds
- Combine vinegar, sugar, salt, and lemon juice in a glass measuring cup
- Stir until the salt and sugar are dissolved
- Add half of the solution to the egg yolk; whisk for another 15 seconds
- Pour the canola oil into a plastic squirt bottle or a measuring cup with
a spout
- Dribble a few drops of oil into the yolk and whisk
- Continue to add the oil a little bit at a time while whisking non-stop
- When you are halfway through the oil, the mayo should be very thick
- Whisk in the remaining vinegar solution
- Add the mustard, paprika, and garlic powder
- Add the remaining oil in a steady stream while shisking
- Put the dressing into an old mayo jart and seal with a lid
- Will keep up to 7-10 days in your frig
- Makes 1 cup
- Mayo made with Greek Yogurt
-
Ditch Mayo @ youtube.com
(09/21)
- Ingredients
- greek yogurt
- mustard
- fresh herbs
- salt and pepper
-
Greek Yogurt Mayonnaise @ journ2fitness.wordpress.com
(09/21)
- Ingredients
- 1 cup Plain Fat-Free Greek Yogurt (Dannon Oikios Plain)
- 1 tbsp Apple Cider Vinegar
- 2 tsp artificial sweetener (Splenda)
- Optional: 1 tsp Seasoned Salt, 1/2 tsp Paprika, 1/2 tsp lemon juice
- Instructions
- Combine the Greek Yogurt, Vinegar, and Splenda in a small bowl with
a whisk until completely blended
- If you are more of a Miracle Whip person, add in the optional ingredients
-
Greek Yogurt Mayo @ doctoroz.com
(09/21)
- Ingredients
- 3 tbsp raw apple cider vinegar
- 17 oz Greek yogurt
- 2 tbsp Dijon mustard
- 1 tsp salt
- stevia to taste
- pepper to taste
- Instructions
-
Mayonnaise made with Greek Yogurt @ rachaelrayshow.com
(09/21)
- Ingredients
- 6 tbsp white vinegar
- 4 tbsp cornstarch
- One 17.6-ounce container Greek yogurt
- 3 tbsp Dijon mustard
- 1 tsp salt
- Packets (14g) calorie-free sweetener
- Instructions
- In a small bowl, whisk the vinegar into the cornstarch
- Whisk 2/3 cup of the yogurt into the vinegar mixture
- Pour the yogurt and vinegar mixture into a small saucepan and cook over
high heat, whisking constantly, until it comes to a boil
- (The yogurt mixture will thicken very quickly.)
- When it is very thick, scrape it into the bowl of a food processor
- Blend the yogurt mixture for about 1 minute.
- Turn off the food processor and scrape down the sides of the bowl
- Continue to blend the yogurt mixture until it is slightly cool and
very smooth, about 3 more minutes
- Add the remaining yogurt, mustard, sweetener, and salt to the mixture
- Blend for another minute
- Scrape down the sides of the bowl and blend for 30 more seconds
- Pour the mayonnaise into a plastic container
- Cover tightly and place in the refrigerator until it is cold and firm,
about 2 hours
- The mayonnaise can be stored in the refrigerator for up to 1 week
- Vegan Mayo
-
4-Ingredient Chickpea Flour Mayonnaise @ powerhungry.com
(09/21)
- Ingredients
- 2 cup water
- 3/4 cup chickpea flour
- 3 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 1/3 cups vegetable oil
- 3/4 tsp sea salt, optional
- Pinch of cayenne pepper, optional
- Instructions
- In a medium saucepan, bring the water to a boil over medium-high heat
- Whisk in the chickpea flour and salt
- Cook for 1 minute, whisking constantly
- Reduce the heat to medium-low
- Cook, whisking, for 4 to 5 minutes longer, until thickened
- Transfer mixture to glass bowl or container
- Cover and refrigerate until cold
- Transfer the cold chickpea mixture to a blender
- Add the oil, lemon juice, mustard, salt (as desired) and optional cayenne
- Blend for at least 3 to 4 minutes, stopping to scrape down sides of
container, until the mayonnaise is blended, light, fluffy and pale in color
- Store in the refrigerator for up to 3 months
-
Eggless Mayonnaise @ veganlovelie.com (uses bean milk)
(09/21)
- Ingredients
- 1/3 cup dried white beans (Cannellini), soaked overnight & drained
(yields 1 cup soaked beans)
- 1 1/4 cup water
- Lemon peel from 1/4 lemon
- 2-3 tsp lemon juice
- 1/2 tsp sea salt
- 2-4 tbsp sunflower oil
- 1-2 tbsp water (required for consistency)
- Instructions
- Place soaked white beans and water in a blender; process until well blended
- Pass mixture through a cheesecloth or fine mesh sieve
- Squeeze out as much bean milk as you can
- Place the bean milk and lemon peel in a saucepan
- Heat on medium temperature while stirring constantly
- When mixture starts to thicken, stir constantly until it reaches a thick
custard consistencey
- Remove from the heat and set aside
- Remove the lemon peels and allow the custard to cool
- Place custard, lemon juice, salt and 2 tbsp water in a mixing jug
- Blend using an immersion (hand) blender until the mixture is smooth and creamy
- Add the oil and blend again, until the mixture is emulsified
- Taste and add more lemon juice if desired
- For a thinner mayo, add 1 tbsp of water and blend again
- Place the mayo in a jar and refrigerate for up to 2 weeks
- Always use a clean utensil when removing the mayo from the jar
- Notes
- You may use only 2 tbsp of oil; start with just 1 tbsp of water
- Sunflower and vegetable oil work best
-
Vegan Mayo @ littlesunnykitchen.com
(09/21)
- Vegan Mayo using Aquafaba
-
Any Bean Aquafaba @ camelliabrand.com
(09/21)
- Garbanzo beans give it a neutral taste and color; work well in merigues
- Use white beans (Cannellini, Linas, Great Northerns, or Navy) for a neutral
color and taste
- Oil will break down the aquafaba and render it useless (to act as eggs)
- Aquafaba should be slightly looser than egg whites
- Cover and store in the frig for up to 7 day, or freeze for up to a month
- 3 tbsp of aquafaba is equal to one whole egg
- 2 tbsp of aquafaba is equal to one egg white
- Cream of tartar helps form stiffer peaks when whipping
-
Aqufaba, the Good, the Bad, and the Gassy @ gr8ness.com
(09/21)
- Aquafaba is a substitute for egg whites
- Aquafaba is the water or gelatinous substance in cans of beans
- You can whip it into a fluffy texture with a hand mixer or whisk
- It is extremely low in sodium and sugar
- Aquafaba can result in bloating and gas; it can also cause indigestion
-
Easy Vegan Mayo (with Aquafaba) @ seriouseats.com
(09/21)
- Ingredients
- 2 medium cloves garlic, minced
- 1 tablespoon fresh juice from 1 lemon
- 2 teaspoons Dijon mustard
- 3 tablespoons liquid from 1 can of chickpeas, plus 12 whole chickpeas
- 1/2 cup vegetable oil
- 1/4 cup extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- Instructions
- Combine garlic, lemon juice, mustard, chickpea liquid, and chickpeas in
a tall container just large enough to fit the head of an immersion blender.
Blend at high speed until completely smooth. Alternatively, blend in the
jar of a standard countertop blender.
- With the blender running, slowly drizzle in vegetable oil. A smooth,
creamy emulsion should form.
- Using a rubber spatula, transfer to a bowl.
- Whisking constantly, slowly drizzle in olive oil.
- Season to taste with salt and pepper.
- Mayonnaise will keep in a covered container in the fridge for up to 1 week.
- Canned Tuna
- Chicken
- Kipper Snacks
- Turkey Breast, Sliced
- Turkey Ground
- Conversions
- Use 2-3 tbsp of tomato sauce for every tbsp of tomato paste;
reduce liquids accordingly
- Tools
- Information
-
Mustard - the Seed, the Condiment, and the Chemistry @ beerbrew.com
(10/21)
- Mustard, horseradish and wasabi are all part of the cabbage family
- When mustard seeds are fried until they pop, the taste is nutty rather than
fiery (Indian recipes)
- Prepared mustard loses its pungency over time
- Use HOT water for a mellower mustard
- Sinapis alba are white (yellow) mustard seeds
- Mustard seeds will be very bitter initially; that will fade away in a day
-
How to Make Mustard @ honest-food.net
(10/21)
-
Mustard Manual Guide @ seriouseats.com
(10/21)
- Yellow (white) mustard seeds are the mildest
- Brown and black seeds are much hotter and more pungent
- Mustards made with vinegar will have a long-lasting, slow burn
- Mustard made with water will be extremely pungent, but lose that
punch more quickly
- Hot water will break down some of the pungent compounds
- Cold water will keep the pungent compounds intact
- Mustard seeds are naturally bitter; they will mellow in 2-3 days
-
Homemade Yellow Mustard Recipe @ seriouseats.com
(10/21)
- Mustard is derived from two herbs:
- Brassica hirta that produces white or yellow seeds
- Brassica juncea that produces brown and Oriental seeds
-
Homemade Mustard @ homegrownhappiness.co.nz
(10/21)
- Sources
- Mustard
- Retail Mustard
-
Mrs. Taste Zero Sodium Mustard @ healthyheartmarket.com (12 oz; $6.69)
(11/21)
- Ingredients: Filtered Water, Vinegar, Polydextrose, Mustard,
Potassium Chloride, Turmeric Powder, Dehydrated Onion, White Pepper,
Xantham Gum, Carboxymethylcellulose, Sucralose, Potassium Acesulfame
- Comments
- Very sweet and quite vinegary; has an odd taste
- Quality, flavor, and texture were WAY below average
- Mustard is sickeningly sweet
- Has none of the "real mustard" flavor
- Is more like honey mustard than mustard
- Better choice is Westbrae Stone Ground No Salt (you can add a little
yellow mustard with salt to improve the taste)
-
Musette Dijon Mustard, No Added Salt @ instacart.com
(09/21)
- Don't know where to buy it
-
Westbrae Organic Stoneground Mustard No Salt Added @ amazon.com (8 oz; $5.95)
(08/21)
- Recipes
-
French's Classic Yellow Mustard @ topsecretrecipes.com
(08/21)
- Ingredients
- 4 tbsp dry ground mustard (mustard flour)
- 1/4 cup water
- 3 tbsp white vinegar
- 1/2 tsp flour (thickener)
- 1/4 tsp + 1/8 tsp salt
- 1/2 tsp turmeric (this is a LOT of turmeric!)
- pinch garlic powder
- pinch paprika
- Instructions
- Combine ingredients in a small saucepan over medium heat
- Whisk until smooth
- When mixture comes to a boil, reduce heat and simmer for 5-10 minutes,
stirring often
- Remove pan from heat
- Leave uncovered for 1 minute; then cover pan until cool
- Chill and store in a covered container
- Makes 1/4 cup
-
French's Classic Yellow Mustard @ edamam.com
(08/21)
- Same recipe as above but only used 1/8 tsp turmeric
-
Grandpa's Mustard @ spreadthemustard.com
(10/21)
- Ingredients
- 1/3 cup granulated sugar
- 3 Tbsp dry mustard powder
- 2 Tbsp cornstarch
- 1/4 tsp turmeric
- 1 large egg, beaten
- 1 cup 10% cream (half and half)
- 2 Tbsp vinegar
- Instructions
- In the top of a double boiler, mix sugar, mustard powder, cornstarch
and turmeric
- Whisk in egg, then cream and cook until thickened, whisking continually
- Remove from heat and stir in vinegar
- Pour into small jars and store in refrigerator
-
Homemade Yellow Mustard @ leitesculinaria.com
(10/21)
- Ingredients
- 1 cup cold water
- 3/4 cup yellow dry mustard
- 3/4 teaspoon coarse sea salt or kosher salt
- 1/2 teaspoon ground tumeric
- 1 teaspoon garlic pur e or 1/8 teaspoon garlic powder
- 1/8 teaspoon paprika
- 1/2 cup white distilled vinegar
- Instructions
- Place the water, dry mustard, salt, turmeric, garlic, and paprika
in a small NONREACTIVE saucepan; whisk until smooth
- Cook the mixture over medium-low to low heat, stirring often,
until it bubbles down to a thick paste, 30 to 45 minutes
- TESTER TIP: You re definitely going to want to do this in a
well-ventilated kitchen (windows flung open and exhaust fan on high)
- Whisk the vinegar into the mustard mixture and continue to cook until
it s thickened to the desired consistency (anywhere from 7 to 15 minutes)
- Let the mustard cool to room temperature before spooning the mustard
into an airtight container
- Cover and refrigerate for up to 3 months
- The mustard will be quite pungent the first few days or even weeks,
but will mellow with time
- Mustard, Honey
-
Honey Mustard Dipping Sauce @ allrecipes.com
(10/21)
- Ingredients
- 1/2 cup mayonnaise
- 2 tbsp prepared yellow mustard
- 1 tbsp Dijon mustard
- 2 tbsp honey
- 1/2 tbsp lemon juice
-
Honey Mustard Dressing @ food.com
(09/21)
- Ingredients
- 4 tbsp rice vinegar
- 1 tbsp honey mustard
- 1 pkt Splenda
-
Honey Mustard Dressing @ solasweet.com
(09/21)
- Ingredients
- 1/2 cup white wine vinegar
- 1 clove of garlic, minced
- 3/4 cup Sola sweetener
- 1 cup extra virgin olive oil
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 3 tsp wholegrain mustard
- 2 tsp Dijon mustard
- Instructions
- Place the vinegar, garlic, and sweetener into a saucepan over medium heat
- Bring to a boil
- Continue to cook for up to two minutes, until the Sola has dissolved
- Remove the pan from the stove, pour the mixture into a mixing bowl,
and allow to cool for 15 minutes
- Add the remaining ingredients and whisk thoroughly until they are emulsified
- Store the dressing in the refrigerator for up to two weeks
- Retail Sauces
-
Eden No Salt Added Spaghetti Sauce @ kroger.com (ship only; $4.99)
(08/21)
-
Eden No Salt Added Spaghetti Sauce @ vitacost.com ($4.99)
(08/21)
- 4 oz serving: 70 calories, 8 carbs, 25 mg sodium (no added sugar)
- Ingredients: Tomato puree (water, tomato paste), tomatoes, olive oil,
dried onion, dried garlic, basil, oregano, black pepper.
-
Francesco Rinaldi No Salt Added Pasta Sauce @ healthyheartmarket.com ($4.79)
(08/21)
- 1/2 cup has 40 mg sodium; no added sugar
-
Gefen No Salt Added Pasta Sauce @ healthyheartmarket.com ($5.59)
(08/21)
- 1/2 cup has 85 mg sodium; also has added sugar
- Recipes using Canned Tomatoes
- Recipes using Tomato Sauce or Paste
-
Easy, Fast Tomato Marinara @ tablespoon.com
(08/21)
- Ingredients
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1 (6 oz) can tomato paste
- 1 1/2 cups water
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- Pinch of sugar
- Instructions
- Heat the olive oil over medium heat in a medium saucepan
- Add the garlic and cook until just softened -- just a minute or two
- Add the tomato paste, water, Italian seasoning, salt, pepper
and sugar to the pan
- Bring to a boil over medium heat, stirring occasionally
- Reduce heat, cover and simmer for 10 minutes
- Taste, and adjust seasoning as desired
- Spaghetti Sauce Made Using Tomato Sauce @ pipandebby.com
(08/21)
- Ingredients
- 30 oz tomato sauce
- 2 tsp sugar
- 1 tsp oregano
- 1 tsp Italian seasoning
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- Instructions
- Combine all ingredients in a medium sauce pan
- Bring to a boil over medium-high heat
- Simmer over medium-low heat for 20 minutes; stir occasionally
- Optional Additions -- red pepper flakes, fresh tomatoes or diced tomatoes,
crushed tomatoes, olive oil, fresh basil or dried basil, grated Parmesan,
a few minced garlic cloves or fresh chopped onions
- Peanut Butter
-
Instant Low Calorie Peanut Butter @ foodiefiasco.com
(08/21)
- Ingredients
- 1/4 cup peanut flour
- 6 tbsp almond milk
- Sweetener to taste
- Instructions
- Combine peanut flour and almond milk
- Stir until thoroughly incorporated
- Microwave for 1 minute and stir (thickens the mixture)
- Sweeten to taste
- Notes
- Makes about 1/2 cup
- 1 tbsp has 15 calories
- If you don't want to microwave, cook the mixture over medium heat until
thick and creamy; then sweeten to taste
-
Peanut Butter Pudding @ trimhealthymama.freeforums.net
(05/18)
- Ingredients
- 1 cup unsweetened almond milk
- 1 flat tsp. glucomannan powder
- Plan approved sweetener to taste
- Pinch of salt
- 1 Tbsp Protein Plus peanut flour
- Chocolate Peanut Butter Sauce
-
Chocolate Peanut Butter Sauce @ lotsalittlelambs.com
(05/18)
- Ingredients
- 1 1/4 cup water
- 1/2 cup cocoa powder
- 1/2 cup defatted peanut flour
- 4 Tablespoons Pyure
- 4 Tablespoons oat fiber
- 1/2 teaspoon glucomannan
- 1 teaspoon MCT oil
- 1/4 teaspoon sunflower lecithin
- 1/8 teaspoon salt
- Instructions
- Mix the oat fiber and the glucommannan together, first, to prevent globs.
- Combine all ingredients in the blender.
- Blend well and transfer to a pint size container with a lid.
- Refrigerate. It will thicken as it chills.
- Oriental Dipping Sauce & Salad Dressing
-
Asian Peanut Sauce @ bitsofwellness.com
(08/21)
- Ingredients
- 1/4 cup peanut butter
- 1/4 cup water
- 2 tbsp coconut aminos
- 2 tbsp rice wine vinegar
- 1/2 tsp ground ginger
- 1/2 tsp garlic powder
- 1/2 tsp salt <== replace with NoSalt
-
Creamy Peanut Sauce @ eatplant-based.com
(10/21)
- Ingredients
- 2 tbsp Bragg's liquid aminos, or soy sauce
- 1 tbsp rice vinegar, or red wine vinegar
- 1 tsp minced garlic
- 3 tbsp natural peanut butter, or 6 Tbsp PB2 + 3 Tbsp water
- 1/4 cup almond milk, more if needed to thin
- 1/2 tbsp maple syrup (optional)
- 1 tsp Thai chili paste, or 1/4 tsp Sriracha
- Instructions
- Reconsitute the PB powder if you are using it
- Combine all the ingredients in a bowl; whisk until smoothy
- Heat mixture in the microwave for 30 seconds if necessary
- Add additional almond milk to thin mixture (if needed)
- Serve as a dipping sauce, over noodles, or as a salad dressing
-
Peanut Dipping Sauce @ geniuskitchen.com
(05/18)
- Ingredients
- 2 tablespoons creamy peanut butter
- 4 tablespoons unsweetened coconut milk
- 1 tablespoon red curry paste
- 1 tablespoon fish sauce
- 1/2 teaspoon stevia
- 8 g glucomannan (fiber powder, opt'l)
- Instructions
- Immediately before serving, combine all ingredients in a small bowl.
- Mix until creamy.
-
Peanut Dipping Sauce @ healthyhelperblog.com
(05/18)
- Ingredients
- 1 tbsp peanut flour
- 1/2 tsp Bragg s liquid aminos (or soy sauce)
- 1/2 tsp Thai red chili paste
- 1 tbsp water
- Instructions
- Mix ingredients and pour over the food of your choice.
-
Peanut Salad Dressing @ theendlessmeal.com
(08/21)
- Ingredients
- 1/2 cup smooth, all-natural peanut butter
- 1/4 cup lime juice
- 1 tablespoon soy sauce
- 1 tablespoon ginger
- 2 teaspoons toasted sesame oil
- 2 garlic cloves
- 1/4 1/2 cup water
- Sea salt, to taste
- Instructions
- Whisk the ingredients together (except the water)
- Thin with water, starting with 1/4 cup
- Salad dressing will thicken a little in the frig
- Peanut Butter Topping
-
Peanut Butter Topping @ briana-thomas.com
(05/18)
- Ingredients
- 1/4 cup defatted peanut flour
- 1 tsp THM Super Sweet Blend
- 1/8 tsp salt
- 1/8 tsp glucomannan
- Dash vanilla extract
- 6 Tbsp unsweetened almond milk
- 2 Tbsp refined coconut oil
- Instructions
- Whisk the dry ingredients.
- Whisk in the almond milk.
- Add the coconut oil and microwave in thirty-second intervals, whisking at
each interval, until the coconut oil melts and everything can be whisked
together smoothly.
- Serve.
- Notes
- Yields 4 servings
- You can thin the sauce with extra almond milk if you like.
- Ingredients
- Retail Pickles
- Recipes
-
Alton Brown Makes Homemade Dill Pickles @ youtube.com
(08/21)
-
Bread & Butter Pickles II @ allrecipes.com
(08/21)
-
DIY Bread-and-Butter Pickles @ youtube.com
(08/21)
-
No Salt No Sugar Pickles @ youtube.com
(08/21)
- Ingredients
- 1 Clove Garlic, smashed
- 1/2 teaspoon Mustard Seed
- 1 teaspoon Dill (dried or fresh)
- 1/2 teaspoon Whole Coriander Seed
- 1 teaspoon Whole Black Pepper
- 1 Jalapeno (or whatever chili you like)
- 1 Carrot
- 1 Cucumber
- White Distilled Vinegar to fill
- Instructions
- Cut the veggies into spears
- Store in the frig
- Probably ready to eat in 3 days
-
No Salt Refrigerator Pickles @ thespicehouse.com
(08/21)
- Ingredients
- 2 cups baby cucumbers
- 2 cloves fresh chopped garlic
- 1/3 cup sugar, white or turbinado
- optional dill weed
- 1 cup apple cider vinegar
- pinch red pepper flakes
- optional chopped onion
- optional allspice berries
- optional bay leaves
- Instructions
- Thinly slice cucumbers
- Add herbs and garlic/pepper/onion
- Sprinkle with sugar
- Douse with vinegar
- Put in fridge for about 2 days, stirring occasionally
-
No Sugar Quick Pickles @ marysnest.com
(08/21)
- Ingredients for Basic Pickling Spice Recipe
- 6 tbsp. Mustard seeds, yellow or brown
- 3 tbsp. Allspice berries
- 2 tbsp. Dill seeds 1 tbsp of dry dill can be substituted
- 2 tbsp. Coriander seeds
- 1 tbsp. Red pepper flakes
- 1 tsp. Whole cloves
- Instructions for Basic Picking Spice Mix
- Mix spices togther and store in an air-tight jar
- Mix will stay fresyh for at least one year
- You will use 2 tbsp of this mix for the recipe
- Ingredients for Pickled Vegetables
- 8 cups of vegetables, cut into bite-sized pieces
- Ingredients for brine
- 2 cups Water
- 2 cups White vinegar
- 1 tbsp salt
- 2 tbsp Basic pickling spice mix
- Instructions for pickles
- Fill your jar(s) with vegetables and pack tightly, leaving a 1/2 inch
headspace from the rim of the jar(s). Set aside.
- In a medium saucepan, mix water, vinegar, salt, and pickling spice together.
This is your brine.
- Bring brine to a boil and then turn the heat down to medium and simmer for
10 minutes.
- After the 10 minute simmer, carefully ladle the brine into the jar(s).
- Cover the vegetables completely, leaving a 1/2 inch headspace from the rim
of the jar.
- Allow the jar to cool slightly and then put the lid(s) on the jar(s) and
refrigerate.
- Your quick pickled vegetables should be ready to eat within one hour.
-
Refrigerator Bread and Butter Pickles @ browneyedbaker.com
(08/21)
- Ingredients
- 5 1/2 cups (1 1/2 pounds) thinly sliced (~1/4-inch) pickling cucumbers
- 1 1/2 tablespoons kosher salt
- 1 cup thinly sliced sweet onion
- 1 cup granulated sugar
- 1 cup white vinegar
- 1/2 cup apple cider vinegar
- 1/4 cup light brown sugar
- 1 1/2 teaspoons mustard seeds
- 1/2 teaspoon celery seeds
- 1/8 teaspoon ground turmeric
- Instructions
- Combine cucumbers and salt in a large, shallow bowl; cover and chill 1 1/2 hours.
- Move cucumbers into a colander and rinse thoroughly under cold water
- Drain well, and return cucumbers to bowl
- Add onion to the bowl and toss with the cucumbers
- Combine the sugar, white vinegar, apple cider vinegar, brown sugar,
mustard seeds, celery seeds and ground turmeric in a medium saucepan
- Bring to a simmer over medium heat, stirring until the sugar dissolves
- Pour the hot vinegar mixture over cucumber mixture
- Let stand at room temperature 1 hour
- Cover and refrigerate 24 hours
- Store in an airtight container in refrigerator up to 1 month
-
Salt Free Dill Pickles @ hackingsalt.com
- Ingredients
- 3 1/2 lbs small un-waxed cucumbers or slice larger cucumbers into slices
and spears
- 1/2 lb white onions (pearl onions or standard onions into 1 inch chunks)
- 12 stalks fresh dill preferably with seed heads
- 9 cloves garlic - peeled
- 1 qt white vinegar
- 3 cups water
- 1 tbsp sugar
- 3 tsp mixed pickling spice (McCormick s makes one that is salt free
which does contain sulfiting agents)
- 1 tbsp red chili flakes
- 1 tbsp mustard seeds
- 1 tbsp black peppercorns
- 12 Grape leafs (Optional! Cutting the blossom end off the cucumber also
works to keep the cucumbers crisp)
- 3 Quart size jars with lids mason jars work best
- Instructions
- Scrub cucumbers clean with a veggie brush
- Rinse the dill in water, shake off excess water
- Cut the dill stems to a length where they will fit into your jars
- Place vinegar, water and sugar in a saucepan of at least 2 1/2 quarts
capacity, and bring to boil.
- While brine is heating, divide all the spices into equal amounts per jar
and pack jars with layers of dill, garlic, onions, red pepper flakes,
mustard seeds, black peppercorns, and cucumbers
- Layering so spices are on the bottom and top of the cucumbers
- Add one teaspoon of mixed pickling spice to each jar and 4 grape leaves
for crispiness
- Pour boiling hot brine into jars, filling within 1/2 inch of top, and seal
- This will yield about three quarts/jars of pickles
- Allow the jars to cool then place into the refrigerator for 1 week to "pickle"
- The longer the time in the refrigerator the more the flavors soak in
- The pickles should be good in the refrigerator for up to 8 weeks
- Retail Products
-
Walden Farms Amazin' Mayo @ vitacost.com (12 oz; $3.99)
(08/21)
- 1 tbsp has 0 calories, 105 mg sodium
- Ingredients: Purified water, vegetable fiber, sea salt, apple cider vinegar,
white vinegar, corn starch, xanthan gum, lactic acid, beta carotene,
egg flavor, mustard, lemon juice, food color, sucralose, paprika,
sodium benzoate (for freshness).
- Recipes
-
5 Low-Sodium Salad Dressing Ideas @ myfooddiary.com
(08/21)
-
8 Healthy Salad Dressings @ wholefully.com
(08/21)
-
DIY Ranch Mix @ healthycanning.com
(08/21)
- Ingredients for Mix
- 3/4 cup buttermilk powder
- 2 tablespoons parsley (dried)
- 2 teaspoons dill weed (dried, or more depending on taste)
- 3 teaspoons onion powder
- 3 teaspoons garlic powder
- 3 teaspoons onion (dried, minced. Or another 1 1/2 tsp onion powder)
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt (or salt sub)
- Instructions for Mix
- Place ingredients in blender; blend until a fine powder
- Store in a sealed container in a cool, dark place
- Instructions for Dressing
- Mix 2 tsp of Ranch Mix with 1/2 cup of sour cream, mayo, Miracle Whip, or
yogurt
- Add milk to thin if necessary
- Instructions for Dip
- Mix 1 tbsp of Ranch Mix with 1/2 cup sour cream
- Add milk to thin if necessary
-
Buttermilk Powder @ walmart.com (12 oz; $4.48)
(08/21)
- 4 tbsp contain 664 mg sodium, 240 calories, and 48 carbs
-
Judee's Sour Cream Powder @ amazon.com (1.5 lb; $23.99)
(08/21)
- 4 tbsp contain 150 mg sodium, 180 calories, and 6 carbs
-
Judee's Heavy Cream Powder @ amazon.com (11 oz; $11.99)
(08/21)
- 4 tbsp contain 0 mg sodium, 180 calories, and 0 carbs
-
Low Sodium French Dressing @ hackingsalt.com
(08/21)
- Ingredients
- 3/4 cup Tomato juice (low sodium)
- 1/2 cup apple cider vinegar
- juice of 1 lemon
- 2 tsp mustard powder
- 1/4 onion chopped
- 1/2 tsp cumin
- 4 pkts artificial sweetener
- 1/2 tsp paprika
- 1 clove garlic, chopped
- 1/2 cup extra virgin olive oil
- Instructions
- In a blender, add tomato juice, vinegar, lemon juice, garlic, and onion
- Blend until pureed
- Add spices and sweetener; blend at low speed
- Increase the speed and slowly add the oil, blending to emulsify
- Store in a sealed container in the frig or up to two weeks
-
Low Sodium Italian Dressing @ tastyhealthyheartrecipes.com
(08/21)
- Ingredients
- 1/2 cup extra-virgin olive oil
- 1/4 cup white wine vinegar
- 2 Tbsp water
- 2 tsp honey
- 2 tsp lemon juice
- 1 Tbsp Parmesan
- 1 tsp garlic powder
- 3/4 tsp dried parsley
- 1/2 tsp dried basil
- 1/8 tsp dried oregano
- 1/8 tsp red pepper flakes
- ground black pepper to taste
- Instructions
- Measure all ingredients into a jar with a tight-fitting lid
- Shake vigorously until well-blended and emulsified
- Taste and adjust any seasonings as necessary
- Store in a sealed container in the frig
-
Oil-Free Salad Dressing (08/21)
- Ingredients
- 3 cups (about 1 1/4 lbs.) chopped yellow/orange heirloom tomatoes
- 1 generous sprig fresh basil leaves
- 1 tsp salt (replace with NoSalt)
- 1/4 tsp + 1/8 tsp xanthan gum
- 1/8 tsp cayenne
- 2 cloves garlic
- 1/4 cup + 1 tbsp apple cider vinegar
- 2 tsp balsamic vinegar (optional)
- Instructions
- Put all ingredients in a blender
- Blend until mixture is creamy and slightly thickened
- Pour into a bowl, and serve with a ladle
- Store in a covered container
- Keeps about 5 days
- Makes 3 cups of salad dressing
-
No Salt Vinaigrette @ allrecipes.com
(08/21)
- Ingredients
- 1/2 cup red wine vinegar
- 1/3 cup olive oil
- 1 teaspoon lemon juice
- 2 cloves garlic, crushed
- 1 tablespoon Italian seasoning
- 1/8 teaspoon white pepper
- Instructions
- Whisk ingredients together in a small bowl
- Let stand at least 15 minutes before serving
- Recipes containing Protein Powder
-
Protein Ranch Dressing @ bobsredmill.com
(01/24)
- Ingredients
- 1–1 1/4 cups Almond Milk, divided
- 1 Tbsp Lemon Juice
- 1 Tbsp Apple Cider Vinegar
- 1/2 cup
Almond Protein Powder
- 1 tsp Kosher Salt (omit)
- 1/2 tsp dried Chives
- 1/2 tsp Dried Dill
- 1/2 tsp dried Parsley
- 1/2 tsp Onion Powder
- 1/4 tsp Garlic Powder
- 1/4 tsp coarsely ground Black Pepper
- Instructions
- Whisk together 1 cup almond milk, lemon juice and cider vinegar
- Add almond protein powder, salt, herbs and spices
- Whisk until smooth
- Add additional almond milk to reach desired consistency
- Use immediately or stored chilled for up to 7 days
- Recipes containing Cottage Cheese
-
Cottage Cheese Salad Dressing @ weightwise.com
(02/18)
- Ingredients
- 1/2 cup cottage cheese
- 1/2 cup plain greek yogurt
- 1/8 cup Parmesan cheese
- 1 tbsp white wine vinegar
- 1/2 tsp Worcestershire sauce
- 2 cloves garlic crushed
- salt and pepper to taste
-
Lemon and Cottage Cheese Dressing @ kemps.com
(02/18)
- Ingredients
- 3 Tbsp Kemps Cottage Cheese
- 1 1/2 Tbsp olive oil
- 2 Tbsp lemon juice
- 1/4 tsp parsely, chopped
- 1/4 tsp garlic, minced
- 1 tsp Dijon mustard
- Salt and pepper, to taste
- Recipes containing Glucomannan
-
Salad Dressing @ konjacfoods.com
(08/21)
- Low carb dressing (makes 1-1/3 cups)
- Ingredients
- 1/2 teaspoon dry mustard
- 1 cup cold water
- 2 tablespoons vinegar
- 1/4 cup catsup
- 1/2 teaspoon paprika
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon prepared horseradish
- 1/8 teaspoon salt
- 1 small garlic clove, crushed
- 1 teaspoon konjac flour
- Instructions
- In a small saucepan, combine konjac flour and dry mustard
- Slowly stir in cold water
- Cook mixture over medium heat stirring continuously until thickened and smooth
- Cool
- Add remaining ingredients, use whisk to stir well
- Put dressing in container and chill
- Shake well before using.
- Recipes containing Greek Yogurt
-
5 Healthier, Creamy Yogurt Salad Dressings @ recipetineats.com
(09/21)
-
Greek Yogurt Ranch Dressing @ ambitiouskitchen.com
(09/21)
- Ingredients
- 1/2 cup nonfat plain greek yogurt
- 1 tsp garlic powder
- 1/4 tsp onion powder
- 1 1/2 tsp fresh lemon juice (or apple cider vinegar)
- 1/2 tsp dried dill
- 1/4 tsp salt
- 2 tbsp water to thin dressing
- 1/4 tsp honey (optional)
- Instructions
- Add all ingredients to a bowl or a mason jar; mix until well combined
- Dressing serves 4 (2 tbsp each serving)
-
Greek Yogurt Ranch @ lecremedelacrumb.com
(09/21)
- Ingredients
- 1 cup plain nonfat Greek Yogurt
- 1 tsp dried dill
- 1 tsp dried chives
- 1 tsp dried parsley
- 1 tsp garlic powder (too much?)
- 1 tsp onion powder
- 1 tbsp rice vinegar
-
- 1/2 tsp salt - to taste
- 1/4 tsp ground black pepper - to taste
- 1-2 tbsp water - as needed
- Instructions
- Combine all ingredients in a blender; pulse until smooth
- Taste, add salt and pepper to taste
- Add water to thin to desired consistency
- Chill until ready to serve
- Store covered tightly and chilled up to 1 week
- Makes about 1 cup
- Recipes containing Sour Cream
- Recipes containing Tofu
-
Crazy Good Ranch Dressing @ chocolatecoveredkatie.com
(06/20)
- Ingredients
- 12 oz (1 pkg) silken-firm tofu (Mori-Nu)
- 3/4 tsp each garlic powder and onion powder
- 1 tsp dry dill
- 1/3 cup water
- Scant 2 tbsp apple-cider vinegar
- 1 and 1/2 vegetable broth cubes (for saltiness)
- 2 tbsp low-fat Veganaise (for mouth feel)
-
Creamy Herb Salad Dressing @ joythebaker.com
(06/20)
- Ingredients
- 6 ounces silken tofu
- small handful fresh basil leaves
- small handful fresh parsley leaves
- 2 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil
- 1 small clove garlic, coarsely chopped
- salt and pepper to taste
- few dashes of hot sauce, to taste
-
Creamy Tofu Dressing @ food.com
(06/20)
- Ingredients
- 1/4 silken tofu
- 1 1/2 tablespoons balsamic vinegar
- 2 cloves garlic
- 1 shallot, cut into fourths
- 1/2 teaspoon Dijon mustard
- 1/4 cup water
- 2 tablespoons olive oil
- 1 1/2 tablespoons rosemary or basil
- salt and pepper
-
Homemade Vegan Tofu Ranch Dressing @ thespruceeats.com
(06/20)
- Ingredients
- 1 carton silken tofu
- 1-2 tbsp olive oil
- 2 tbsp cider vinegar
- 1 tbsp onion powder
- 2 tsp garlic powder
- 1 tbsp original Mrs. Dash seasoning
- 2-3 tbsp fresh parsley
- 2 tsp sea salt
- Soy milk (enough for desired consistency)
- Instructions
- Add all ingredients to blender, and mix well
- Store in a quart jar in the refrigerator
-
Silken Tofu Ranch Dressing @ connoisseurusveg.com
(06/20)
- Ingredients
- 1 lb. silken tofu
- 2 tbsp. fresh chives chopped
- 1/4 cup fresh parsley chopped
- 3 garlic cloves minced
- 1/4 tsp. onion powder
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 cup unsweetened unflavored non-dairy milk
- juice of 1 lemon about 3 tbsp.
- 1 tbsp. vinegar
-
Tofu Vegan Mayonnaise Recipe @ noracooks.com
(06/20)
- Ingredients
- 1 12.3 ounce package Mori-Nu Silken Firm Tofu
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt (omit)
- 1 teaspoon dijon mustard (may use yellow)
- 1/2 teaspoon agave or pure maple syrup (may omit)
- Store in a glass container in the frig for about one week
-
Vegan Ranch Dressing @ feastingathome.com
(06/20)
- Ingredients
- 1 package silken tofu ( 12.3 ounces) firm
- 2 tablespoons water
- 2 tablespoons olive oil (or water)
- 2 fat garlic cloves
- 1 rounded teaspoon onion powder
- 1 teaspoon salt (omit)
- 1 teaspoon crushed peppercorns ( or stir these in at the end)
- 1 1/2tablespoons apple cider or sherry vinegar
- 1 tablespoon nutritional yeast (optional)
- 1 2 tablespoon fresh oregano, dill or parsley or use 1 teaspoon dry
- Pace Picante Sauce
- Rotel Tomatoes Salsa
-
Homemade Salsa @ easyfamilyrecipes.com
(08/21)
- Ingredients
- 1 can 14.5 oz diced tomatoes
- 1 can 10 oz original ROTEL tomatoes with green chiles
- 1/4 large yellow onion roughly chopped
- 1/2 bunch cilantro roughly chopped
- 1/2 tsp garlic powder
- 1/2 tsp salt
- juice of 1 lime
- Instructions
- Place the onion, cilantro, garlic powder, salt, and lime juice in the
food processor or blender and process until very finely chopped
- Add some additional liquid from the tomatoes if needed
- Add the tomatoes and ROTEL to the mixture and pulse about 5 times or
until the salsa reaches your desired consistency
- Chill for 30 minutes to allow flavors to meld
-
Quick and Easy Blender Salsa @ mountainmamacooks.com
(08/21)
- Ingredients
- 1 14-oz can diced tomatoes
- 1 10-oz can original Ro-tel
- 1/2 small onion, roughly chopped
- 1 clove garlic, peeled and smashed
- 1/2 1 jalapeno, seeded or not (depends on how spicy you like it)
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- small to medium size handful of cilantro, washed
- juice of 1 lime
- Instructions
- Put all the ingredients in the base of a food processor or good blender
- Pulse to combine for 30 seconds or so until all the ingredients are
finely chopped and salsa is desired consistency
- Taste for seasoning and adjust to taste
-
Rotel Salsa @ food.com
(08/21)
- Ingredients
- 14-oz can of Rotel Tomatoes
- 1 large tomato, chopped
- 2 green onions, chopped
- juice of 1/2 lime
- 1 clove garlic, minced
- 1/2 tsp salt
- Instructions
- Mix and enjoy
- To increase the heat, add canned or fresh jalapenos
- Chicken/Beef Gravy
-
Brown Gravy @ briana-thomas.com
(02/18)
- A combination of oat fiber and xanthan gum makes for the best non-slimy gravy.
- I use oat fiber in tablespoon increments, and xanthan gum in 1/4 or 1/2 teaspoon
increments until I get my desired result.
-
Country Gravy @ nanaslittlekitchen.com
(02/18)
-
Homemade Chicken Bouillon Powder @ sherigraham.com
(02/18)
- Ingredients
- 1 1/3 cups nutritional yeast flakes
- 3 tbsp onion powder
- 7 1/2 tsp sea salt
- 1 tbsp unflavored protein powder
- 1 tbsp Truvia
- 2 1/2 tsp garlic granules or powder
- 1 tsp dried thyme
- 1 tsp sage
- 1 tsp paprika
- 1/2 tsp turmeric
- Instructions
- Blend all the ingredients in a small food processor until powdery and mixed well
- Store in a dry, airtight container (pint jar with lid)
- Use 1 level tsp per cup of boiling water
- Yield: 1 1/2 cups of bouillon powder
- Powder makes quick sauces, gravies, and soups
-
Microwave Gravy (Chicken or Beef) @ konjacfoods.com
(02/18)
- Ingredients
- 1 cup water
- 1 Armour Chicken/Beef bouillon cube (crumbled)
- 1/3 cup COLD water
- 1 tbsp butter
- 1 tsp konjac flour
- Instructions
- Combine 1 cup water, bouillon cube and butter
- Microwave on high for 2 minutes
- In a separate bowl, combine 1/3 cup cold water and konjac flour; mix well
- Add konjac mixture to hot bouillon, and return to microwave
- Heat on high until slightly thickened
- Stir well until mixed
-
Sausage Gravy @ briana-thomas.com
(02/18)
-
THM Basic Gravy @ media.trimhealthymama.com
(02/18)
- Ingredients
- 3 cups chicken broth or water, divided
- Onion powder
- Salt
- Black pepper
- 1-2 tbsp nutritional yeast (optional)
- Bragg's Liquid Aminos
- 3/4 to 1 1/2 tsp glucomannan (or xanthan gum)
- Instructions
- Add glucomannan to 1/2 cup of water to dissolve
- Pour 1 cup of liquid into saucepan
- On medium heat, add all remaining ingredients
- Add another 1-2 cups of liquid
- Once the gravy is hot, pour in the glucomannan and stir like crazy with a whisk
- Keep stirring until gravy starts to thicken
- Simmer gravy for several minutes, stirring every so often
- Taste for final seasoning adjustments
- White Sauce
-
Thin White Sauce Recipe @ konjacfoods.com
(02/18)
- Ingredients
- 1 Tbsp. margarine or butter
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1 teaspoon konjac flour
- 1 cup milk
- Instructions
- Melt butter in saucepan
- Blend in konjac flour, salt and pepper
- Gradually add milk
- Heat to boiling; 2 minutes stirring constantly
- For soups add 1 1/2 cups chopped, cooked vegetables to 2 cups sauce
- Turkey Sausage
-
Breakfast Turkey Sausages @ tasty.co
(11/21)
- Ingredients
- 1 lb lean ground turkey
- 1/4 teaspoon pepper
- 1/2 teaspoon dried thyme
- 1 teaspoon ground sage
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- Oil, as needed (for cooking)
-
Homemade Turkey Breakfast Sausage @ allrecipes.com
(11/21)
- Ingredients
- 2 teaspoons dried sage
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon dried marjoram
- 2 pounds ground turkey
- Instructions
- Mix sage, salt, black pepper, red pepper flakes, and marjoram together
in a small bowl
- Place turkey in a large bowl and mix the spice mixture into the turkey
using your hands
- Form into patties
- Cook patties in a large skillet over medium-high heat until no longer pink
in the center and the juices run clear, about 5 minutes per side
- Notes
- To make the patty the consistency of sausage instead of hamburger,
the turkey and spices should be blended in a food processor with a little ice
- Comes out just like commercial sausage patties
-
Homemade Turkey Sage Breakfast Sausage @ amysdeliciousmess.com
(11/21)
-
Mom's Turkey Sausage Patties @ allrecipes.com
(11/21)
- Ingredients
- 2 pounds ground turkey
- 3/4 teaspoon ground ginger
- 1 1/2 teaspoons salt
- 1 teaspoon dried sage
- 1/4 teaspoon cayenne pepper
- 1 1/2teaspoons ground black pepper
-
Sage Turkey Sausage Patties @ tasteofhome.com
(11/21)
- Ingredients
- 1/4 cup grated Parmesan cheese
- 1 tablespoon dried parsley flakes
- 2 tablespoons fresh sage or 2 teaspoons dried sage leaves
- 2 garlic cloves, minced
- 1 teaspoon fennel seed, crushed
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 pounds lean ground turkey
- 1 tablespoon olive oil
-
Turkey Breakfast Sausage with Sage and Fennel @ foodal.com
(11/21)
- Ingredients
- 1 pound ground turkey
- 1 tablespoon chopped fresh sage
- 1/2 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh flat leaf parsley (optional)
- 1/2 teaspoon fennel seed, rough chopped
- 1 medium clove garlic, minced
- 1 teaspoon coarse salt
- 1 teaspoon freshly ground black pepper
- Pinch crushed red pepper flakes
- Pinch ground cloves
- 2 tablespoons neutral oil, divided
-
Turkey Sage Sausage Patties @ tasteofhome.com
(11/21)
- Ingredients
- 1 small onion, finely chopped
- 1/4 cup dry bread crumbs
- 1 teaspoon rubbed sage
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
- 1 pound lean ground turkey
- 2 tsp canola oil (for cooking)
- E-Z Gel (Waxy Maise)
- Information
- Conversions
- 1 tbsp cornstarch = 2 tbsp E-Z Gel
- 2 tbsp flour or tapioca = 2 tbsp E-Z Gel
- Add to hor or cold liquids, stirring until smooth
- Allow to stand for 10 minutes for maximum thickness
- Bottle, refrigerate or freeze for future use
- Desired consistency for 4 fluid oz:
- Nectar consistency: 1/2 - 1 tbsp Ultra Gel
- Honey consistency: 1-2 tbsp Ultra Gel
- Pudding consistency: 2-3 tbsp Ultra Gel
- Desired consistency for cup of liquid
- Gravy consistency: 2-3 tbsp per cup of broth
- Dessert topping consistency: 3 tbsp per cup of liquid
- Pie glaze: 4-5 tbsp thickener per cup of liquid
-
Ultra Sperse Thickener -- generic name for E-Z Gel @ recipes.fandom.com
(11/21)
- Ultra Set
- E-Z Gel
- Ultra Gel
- Cookbooks
-
How to Use E-Z Gel @ cornabys.com
(11/21)
-
E-Z Gel Starter Kit @ amazon.com (cookbook and 16-oz pkg; $16.99)
(11/21)
-
Ultra Gel Instant Thickener @ healthykitchens.com
(11/21)
- Ultra Gel disperses easier in cooler liquids
- Ultra Gel keeps whipped cream from separating or going watery
- Ultra Gel is added to quick breads and muffins to give a fine, even
texture and moist crumb
- Ultra Gel eliminates the need for eggs in ice cream mixtures
- Eggs can also be eliminated from pumpkin and other custard pies
- Ultra Gel s often used in baked goods to make them more tender and moist;
add about 1 1/2 tbsp per cup of flour
- Tomato products tend to separate during processing
- Ultra Gel is useful when preparing salsas and other sauces for home canning
-
Ultra Gel Recipes @ thepridenthomemaker.com (lots of recipes)
(11/21)
- Chili
- Desserts
- Cookies
- Frosting
-
No-cook "Cooked" Fluffy Cheesecake Frosting @ theprovidenthomemaker.com
(11/21)
- Ingredients
- 1/2 cup sugar
- 1 Tbsp. Ultra Gel
- 8 oz. cream cheese
- 4 oz butter (1 stick), softened
- 1/4 cup milk
- 1/2 tsp. vanilla
- Instructions
- Stir together sugar and Ultra Gel, set aside
- Beat cream cheese until smooth, add butter, milk, vanilla, and sugar mixture
- Beat until smooth and fluffy, about 2 minutes
- Let stand 5 minutes
- Glaze
-
Hot Fudge Topping @ carnetfoods.com
(11/21)
- Ingredients
- 2/3 cup evaporated milk
- 1 cup sugar
- 3 Tbsp cocoa powder
- 2 Tbsp Ultra Gel
- 1 Tbsp butter
- 1 tsp vanilla
- 1/2 cup semi-sweet or dark chocolate chips
- Instructions
- Combine evaporated milk, sugar, cocoa powder, and Ultra Gel in a
microwave-safe bowl
- Stir to combine ingredients with a wire whisk
- Remember, the topping will boil in the microwave -- be sure to use
a bowl that is oversized!
- Microwave on high for 1 minute
- Remove from microwave and stir thoroughly
- Return to microwave and cook on high for another minute
- Remove from microwave and stir in butter, vanilla, and chocolate chips
- Stir until smooth
- Serve over ice cream and garnish as desired
-
Lemon Cream Sauce @ honeyville.com
(11/21)
- Ingredients
- 3 Tbsp Honeyville Lemonade powder
- 1 Tbsp Honeyville Powdered Butter
- 1/4 cup Honeyville Sour Cream Powder
- 3 Tbsp Ultra Gel
- Instructions
- In a bowl with a two cup capacity, combine the lemon sauce ingredients
- Slowly add 1 cup of warm water while whisking ingredients
- Whisk until creamy and smooth (about 2 minutes)
-
Strawberry Glaze @ carnetfoods.com
(11/21)
- Ingredients
- 2 cup water (lukewarm)
- 1 cup sugar
- 1 pkg. strawberry drink mix (Kool-Aid)
- 1/2 cup Ultra Gel
- Pies
-
Cheesecake @ theprovidenthomemaker.com
(11/21)
- Ingredients
- 6 oz. cream cheese, softened
- 3 Tbsp. honey
- 2 Tbsp. lemon juice (fresh is best)
- pinch of salt
- 1 tsp. vanilla
- 1/2 cup evaporated milk, half-and-half, or whipping cream (or coconut cream)
- 2 Tbsp. Ultra Gel
- Instructions
- Beat the cream cheese until softened
- Mix in the honey, lemon juice, salt, and vanilla; beat until smooth
- Gradually add the milk/cream and Ultra Gel; beat until thick and fluffy
- Spread evenly over the chilled crust
- Let chill for at least 5-10 minutes
- Store any leftovers in the refrigerator
-
No-Bake Jar Pie @ carnetfoods.com
(11/21)
- Ingredients
- 16 oz frozen berries
- 1/2 cup sugar
- 4 tbsp Ultra Gel
- Pie crust for a single-crust pie
- Instructions for pie crust
- Roll out the pie crust
- Cut into "cookies" that will fit in the jars
- Bake the cookies, and let them cool
- Instructions for pie filling
- Pour frozen berries into a microwave-safe bowl (with plenty of room)
- Add 1/2 cup sugar and 4 tbsp Ultra Gell
- Mix together
- Cover with plastic wrap
- Microwave on high for 2 minutes
- Stir, breaking up any large berries
- Return to the microwave for an additional 2 minutes
- Instructions for assembly
- Drop a baked pie-crust disk into the bottom of a Mason jar
- Pour the pie filling into the Mason jar (or mug, etc)
- Top with another pie-crust disk
- Top with ice cream if desired
- If you like a crisp crust, assemble the pies just before serving
-
Thick Gel vs E-Z Gel @ youtube.com
(11/21)
- Pudding
-
Homemade No-Cook Instant Pudding Mix @ foodiewithfamily.com
(11/21)
- Ingredients for Vanilla Instant Pudding Mix
- 2 cups granulated sugar
- 2 cups instant clear jel
- 1/2 teaspoon salt
- Ingredients for Chocolate Instant Pudding Mix
- 2 cups granulated sugar
- 2 cups instant clear jel
- 2 cups dutch process cocoa powder
- 1/2 teaspoon salt
- Ingredients for pudding
- 2 cups of milk
- 3/4 cup pudding mix
- 2 tablespoons pure vanilla extract for the vanilla
- OR
- 2 teaspoons pure vanilla extract for the chocolate
- Instructions for pudding
- Pour 2 cups of cold milk into a mixing bowl
- Add the appropriate amount of vanilla extract
- Sprinkle 3/4 of a cup of mix over the top
- Whisk in thoroughly until thickened
- It will be soft set immediately, but improves in flavor and texture if
it is allowed to rest (with a piece of plastic wrap directly on the surface)
for at least 30 minutes
-
Strawbery Quinoa Pudding Recipe @ honeyville.com
(11/21)
- Whipped Cream
- Gravy
- Jam
-
Cooked Fruit Jam with E-Z Gel @ blog.gygi.com
(11/21)
- Ingredients
- 6 cups chopped or crushed fruit
- 1/2 cup - 2 cups sugar
- 3/4 cup E-Z Gel
- 1/2 cup lemon juice
-
Cranberry sauce @ wholesomeyum.com
(11/21)
- Ingredients
- 12 oz fresh cranberries
- 1 cup powdered erythritol
- 3/4 cup water
- 1 tsp orange zest (or orange extract)
- 1/2 tsp vanilla extract (optional)
- Instructions
- Combine cranberries, water, erythritol, and orange zest in a medium saucepan
- Bring to a boil, then reduce heat to a simmer
- Simmer for 10-15 minutes, until the cranberries pop and a sauce forms
- Remove from heat
- Stir in the vanilla extract
- Notes
- Will last a week in the frig, and can be frozen
- Makes 1 1/2 cups of cranberry sauce
- Truvia (not ground) will crystallize
- To make a smoother sauce, cook it longer and/or blend the sauce
- Added 1/2 tsp orange flavoring (instead of the orange zest)
- Use a little xanthan gum to thicken the liquid
- Leave out the vanilla extract
- Used 1/2 cup erythritol, instead of a cup
- A small pinch of salt will help with the bitterness of the cranberries
-
Freezer Fruit Spread @ blog.gygi.com
(11/21)
- Ingredients
- 4 cups fine chopped or crushed fruit or berries
- 1/2 cup - 2 cups sugar or sugar substitute (stevia, Splenda, etc.)
- 2 Tablespoons lemon juice
- 1/2 cup E-Z Gel
-
Root Beer Jelly @ honeyville.com
(11/21)
- Ingredients
- 20 oz Root Beer
- 4 cups Sugar
- 1/3 cup Ultra Gel
-
Strawberry Freezer Jam @ carnetfoods.com (uses Ultra Gel)
(11/21)
- Ingredients
- 4 cups crushed strawberries (about 2 2/3 lb)
- 2 Tbsp lemon juice
- 2 cups sugar
- 1/2-3/4 cups Ultra Gel
- E-Z Gel appears to be a direct replacement for Ultra Gel
- Muffins
- Salad Dressing
-
Creamy Italian Salad Dressing @ juliehasson.com
(11/21)
- Ingredients
- 1/2 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 4 cloves garlic
- 1/4 cup water
- 1/2 teaspoon sea salt
- 1 teaspoon dried oregano
- 1 tablespoon Instant EZ Gel
- Instructions
- In a blender jar, combine the vinegar, oil, water, garlic, and salt
- Blend until smooth
- Add the oregano and blend again
- With the blender running on low, add the EZ Gel through the top of the blender
- Blend until smooth and creamy
- Wait 5 minutes and blend again briefly until smooth
- The gel can take about 5 minutes to completely thicken
- If you blend again after 5 minutes you will have a super smooth and
creamy dressing
- The dressing will last 1-2 weeks in your refrigerator
-
Ranch Dip and Salad Dressing @ carnetfoods.com
(11/21)
-
Ranch Salad Dressing and Seasoning Mix @ carnetfoods.com
(11/21)
- Sauce
-
Differences Betwen the Six Most Popular Types of Vinegar @ allrecipes.com
(08/21)
- Distilled white vinegar
- Highly acidic, very crisp and clean, totally neutral
- Use it to pickle vegetables, make homemade ketchup
- White wine vinegar
- Has a mellower, softer taste and less acid
- Give a more rounded, neanced, and fruity flavor
- Good in light vinaigrettes and salad dressings
- Red wine vinegar
- Quite sharp and tangy, has smokier notes and fuller body
- Apple cider vinegar
- Tart, sweet, fruity and only moderately acidic
- Excellent is homemade Worcestershire
- Rice vinegar
- Delicate vinegar made by fermenting rice wine
- Sweet and very mild, it has considerable less acid than other vinegars
- Crucial component in quick pickles
- Balsamic vinegar
- Isn't created with fermented alcohol
- Made by aging pressed grape juice in oak barrels
- Varies wildly in quality
- Dark, syrupy, sweet and molasses-like
-
Types of Vinegars, Decoded @ bonappetit.com
(08/21)
- Distilled white vinegar
- Cleanest, sharpest, cheapest vinegar
- Good for pickling vegetables
- White wine vinegar
- Tends to be a little lighter and more delicate
- Red wine vinegar
- Flavor is hot and robust, the opposite of delicate
- Apple cider vinegar
- A medium-sharp vinegar that carries a very fruity quality
- Rice vinegar
- Mild, barely sweet flavor is the least sharp
- It is the most versatile to cook with
- Malt vinegar
- A darker vinegar that leans toward the mellower side
- Flavor is nutty and toasty
- Albertson's at 2150 N Josey Lane
- ALDI
- Amazon.com
- Costco
- Kroger on Frankford
-
Boar's Head 54% Lower Sodium Yellow Mustard @ kroger.com ($2.99)
(04/22)
- Available at Windhaven Plaza (Parker & DNT)
- Ingredients: Water, Vinegar, #1 Grade Mustard Seed, Sea Salt, Turmeric,
Pink Himalayan Salt, Spice, Garlic Powder, Extractives of Paprika, Natural Flavor
- 1 tsp has 25 mg sodium
-
Boar's Head Delicatessen Style Mustard @ kroger.com
(02/22)
- Ingredients: Vinegar, Mustard Seed, Water, Salt, Horseradish, Spice and White Wine
- 1 tsp has 40 mg sodium
-
Boar's Head No Salt Added Oven Roasted Turkey Breast @ kroger.com (Deli; $10.99/lb)
(01/22)
-
Colgin Liquid Smoke Mesquite @ kroger.com (unavailable)
(05/22)
-
Crazy Richard's Creamy Peanut Butter @ kroger.com
(16 oz; $3.49; no salt, no sugar; Aisle 7)
(08/22)
-
Del Monte Leaf Spinach, No Salt Added @ kroger.com ($1.39)
(05/22)
-
Kool-Aid Tropical Punch Drink Mix @ kroger.com (Aisle 11; 1 pkt; $0.25)
(01/22)
-
Kraft Miracle Whip 50% Less Sodium & Cholesterol @ kroger.com (Aisle 7; 30 oz; $4.79)
(01/22)
- 1 tbsp has 50 mg sodium, 50 calories, and 2 carbs
-
Kroger Imitation Maple Flavor @ kroger.com (Aisle 9; 1 fl oz; $2.29)
(05/22)
-
Kroger No Salt Added Leaf Spinach @ kroger.com ($1.19)
(05/22)
- Only available by shipment
-
Kroger No Salt Added Mushrooms Pieces & Stems @ kroger.com ($1.29; Aisle 9)
(08/22)
-
Kroger No Salt Added Sliced Beets @ kroger.com ($0.99; Aisle 9)
(08/22)
- Sprouts also has no salt added sliced Beets ($1.29/can)
-
Kroger Unsalted Mixed Nuts @ kroger.com (Aisle 6; $4.19)
(08/22)
-
NoSalt @ kroger.com ($6.99; Aisle 8)
(08/22)
-
Rotel No Salt Added Diced Tomatoes & Green Chilies @ kroger.com (Aisle 9; $1.00)
(01/22)
- 1/2 cup has 15 mg sodium
- Also at Tom Thumb and Albertson's for $1.29
-
Season Brand Kipper Snacks, No Salt Added @ kroger.com (unavailable)
(08/21)
-
Simple Truth No Salt Added Tuna @ kroger (5 oz; $2.99)
(06/22)
-
StarKist No Salt Added Tuna @ kroger.com (Aisle 10; 65mg/Na per can; $2.19)
(08/22)
- Mrs. Taste (free shipping over $39.90)
- Natural Grocer at Preston & Forest
- Netrition.com
- Sprouts @ NW corner of Hebron & Josey
- SwansonVitamins.com
- Target in west Plano
- Tom Thumb
-
Buurma Farms Radishes @ tomthumb.com (1 lb; $2.49)
(09/22)
-
Colgin Liquid Smoke Mesquite @ tomthumb.com (4 oz; $2.29)
(07/22)
- Found at store on Frankford
-
Del Monte Leaf Spinach No Salt Added @ tomthumb.com (not available)
(05/22)
-
Hormel Chicken Breast in Water No Salt Added @ tomthumb.com (5 oz; out of stock)
(06/22)
- 5 oz can has 200 mg sodium
-
Liviva Rice Shaped Shirataki with Oat Fiber @ tomthumb.com (14 oz; $5.49)
(09/22)
-
Mott's Applesauce, No Sugar Added @ tomthumb.com (46 oz; $3.99; out of stock)
(07/22)
-
O Organics Cannellini Beans, No Salt Added @ tomthumb.com (15 oz; $1.49)
(07/22)
-
O Organics Cut Green Beans, No Salt Added @ tomthumb.com (14.5 oz; $1.69)
(07/22)
-
Signature Farms Ground Turkey, 93% Lean, 48 oz; $12.99)
(07/22)
-
Signature Select Cut Green Beans, No Salt Added @ tomthumb.com (8 oz; $0.69)
(07/22)
-
Signature Select Cut Green Beans, No Salt Added @ tomthumb.com (14.5 oz; $0.79)
(07/22)
-
Signature Select Diced Jalapeno Peppers @ tomthumb.com ($0.99)
(07/22)
-
Signature Select French Green Beans @ tomthumb.com (14.5 oz; out of stock)
(07/22)
-
Signature Select Mixed Vegetables, No Salt Added @ tomthumb.com (15 oz; $0.79)
(07/22)
-
Signature Select Mushrooms Pieces & Stems No Salt Added @ tomthumb.com (7 oz; $1.49)
(07/22)
-
Signature Select Sliced Beets, No Salt Added @ tomthumb.com (15 oz; $0.89; out of stock)
(07/22)
-
Signature Select Sliced Carrots, No Salt Added @ tomthumb.com (14.5 oz; $0.79)
(07/22)
- Vitacost.com
- Walmart (various locations)
- Chili Powder (no salt added)
-
Colgin Liquid Smoke Mesquite @ walmart.com (4 oz; $1.34)
(09/21)
- Water, Mesquite Smoke Flavor, Vinegar, Molasses and Caramel Color
- 0 mg sodium
- Not available at Walmart; buy at Kroger instead
-
Fasweet Liquid Sweetener @ walmart.com (12 fl oz; $2.97)
(06/22)
- Only found at Montfort store (which I cleaned out)
-
Great Value Crinkle-Cut Frozen Carrots @ walmart.com ($0.77)
(02/22)
-
Great Value Deluxe Whole Cashews @ walmart.com (30 oz; $14.78)
(08/22)
-
Great Value Distilled Water @ walmart.com ($1.08)
(03/22)
-
Great Value Frozen Peas @ walmart.com ($0.77)
(02/22)
-
Great Value Frozen Peas & Carrots @ walmart.com ($0.77)
(02/22)
- Available at the Plano store (1700 Dallas Pkway, Plano)
-
Great Value 100% Liquid Egg Whites @ walmart.com (32 oz; $4.57)
(05/22)
-
Great Value 100% Liquid Egg Whites Cage Free @ walmart.com (32 oz; $4.42)
(05/22)
-
Great Value Petite Diced Tomatoes, No Salt Added @ walmart.com (14.5 oz; $0.64)
(09/21)
-
Great Value Seltzer Water @ walmart.com ($0.77)
(03/22)
-
Great Value Shelled Pistachios, Lightly Salted @ walmart.com (12 oz; $9.98)
(08/22)
-
Great Value Vinyl Disposable Gloves @ walmart.com ($12.60)
(03/22)
-
Hormel Chicken Breast in Water, No Salt @ walmart.com ($1.82)
(03/22)
- Only available at Carrollton Walmart (Trinity Mills)
-
Incredi-Bowl Frosted Flakes @ walmart.com (8 oz; $6.98)
(07/22)
- Found at the West Plano Walmart
-
Jeannie-O Fresh Ground Turkey, 93% Lean, 3 lb @ walmart.com ($10.23)
(03/22)
-
Lakewood Tomato Juice, unsalted @ walmart.com ($4.58)
(08/21)
-
Lipton Ice Tea Unsweetened Black Tea, Instant @ walmart.com (makes 30 qts; $3.88)
(05/22)
- It has 24 mg of caffeine per serving
- 300 mg of caffeine per day is a moderate amount
- Lipton Ice Green Tea only contains 9 mg of caffeine per serving
- A cup of coffee (8 oz) has 95 mg of caffeine
-
Max Mallow Classic Vanilla Marshmallows @ walmart.com (3.4 oz; $4.98)
(07/22)
-
Morton Sea Salt, Fine @ walmart.com (17.6 oz; $2.54)
(08/22)
-
Mott's No Sugar Added Applesauce, Apple @ walmart.com (46 oz; $2.92)
(05/22)
-
NoSalt @ walmart.com ($4.88)
(05/22)
-
Nut Thins, Hint of Salt ($3.38)
(06/22)
- 19 crackers have 55 mg sodium
-
ReaLemon @ walmart.com (15 fl oz; $1.98)
(08/21)
-
Reddi Wip Fat Free @ walmart.com (13 oz can, $3.98)
(06/22)
- SlimFast Bars
-
Splenda Monk Fruit @ walmart.com (19 oz; $8.97)
(05/22)
-
Splenda Monk Fruit Liquid Sweetener @ walmart.com (1.68 fl oz; $3.66)
(05/22)
- Available everywhere except Marsh Lane
-
StarKist No Salt Added Tuna in Water @ walmart.com (4.5 oz; $1.87)
(06/22)
- 1 can: 130 calories; 65 mg sodium
-
Sunflower Kernels, Unsalted @ walmart.com (11 oz; $3.48; Aisle A1)
(08/22)
-
Swanson Unsalted Chicken Broth @ walmart.com ($2.52)
(06/22)
- Wonderworks Cereal
- Whole Foods in Plano
- Jackfruit and Banana Chips
Bonnie's Links
created by Bonnie Lee Hill,
bonniehill@verizon.net
last modified on January 15, 2024
URL: http://www.bonniehill.net/pages/lowsalt.html
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