This post brought to you by Sunkist S’alternative. All opinions are 100% mine.
How savvy are you about your daily sodium intake and the “hidden salts” in food that can be dangerous to your health? Take the Sunkist Sodium Quiz on Facebook to find out where you fall on the sodium scale. Are you a Serial Salt Offender, a Sodium Smarty or something in between? (I’m a Mover, Not a Salt Shaker.)
Visit Sunkist®’s Facebook page too check out their S’alternative tips on using Sunkist® lemons a healthy and delicious way to reduce sodium, increase potassium and enhance the flavor of your food and cooking.
Sunkist S’alternative tips
Here are some Sunkist S’alternative tips on reducing your sodium intake:
- Plan meals carefully. If a high sodium food is selected, choose your other menu items that contain lower amounts of sodium.
- Read labels of packaged or prepared food products for the sodium content. Look for items “without added salt.”
- Skip the salt in all cooking and food preparation and instead serve extra Sunkist® lemon wedges and herb mixtures for individual seasoning.
- Check the sodium content of the drinking water in your area with your local health department. If you are on a lower sodium restricted diet, don’t drink the water if it has been treated with a water-softening agent.
- When eating away from home, order fresh turkey or chicken versus processed meats.
- Avoid turkey rolls and other precooked poultry and deli meats that much more sodium than freshly cooked poultry.
- As you reduce your sodium intake, your taste buds will adjust, allowing you to enjoy the true flavors of food that salt often masks.
How are you trying to reduce your salt intake? One way is to use Sunkist® lemons in your cooking, like in this seafood recipe
Sunkist® Lemon Seafood Paella
Recipe courtesy of Sunkist®
Makes 8 servings
- 1- 32 oz can low sodium vegetable broth
- 1 cup dry white wine
- 1 teaspoon saffron threads
- 1 pound of firm, fresh pieces of whitefish such as tilapia, bass, halibut and swordfish, cut into 16-21 pieces
- 1 pound or 16-21 mussels, cleaned and de-bearded
- 1 pound or 16-21 medium sized clams, rinsed
- 1 cup chopped fresh parsley
- 3 Sunkist® lemons, zest and juice
- 3 tablespoons olive oil
- 1 cup minced onion
- 3 cloves garlic, minced
- 1 teaspoon crushed red pepper
- 3 cups uncooked short-grain rice such as Valencian, Arborio, or Calrose
- 1 cup frozen green peas
1- 8 ounce jar of sliced, roasted red peppers
- To prepare broth, combine all the ingredients in a saucepan. Bring to a simmer (do not boil). Keep warm over low heat.
- To prepare paella, heat 3 tablespoons olive oil in a large paella pan or large skillet over medium-high heat. Add fish pieces to pan and sauté 1 minute.
- Remove fish from pan, reserve and keep warm.
- Add onion to pan and sauté 5 minutes.
- Add the lemon zest, garlic and crushed red pepper and cook 5 minutes.
- Add rice and cook 1 minute longer, stirring constantly.
- Stir in broth, bring to a low boil and cook 10 minutes, stirring frequently.
- Stir in the peas and red pepper slices.
- Add mussels and clams to pan, nestling them into rice mixture. Cook 5 minutes or until shells open and discard any unopened shells.
- Stir in the reserved fish and chopped parsley and cook 5 minutes.
- Remove from the heat, stir in lemon juice and check for seasoning.
- Cover with a towel and let stand 10 minutes before stirring.