Making Your Own Salt Substitute

Recipe #1

2 Teaspoons Garlic Powder
1 Teaspoon of Basil
1 Teaspoon of Oregano
1 Teaspoon of Powdered Lemon Rind (dehydrated lemon juice can be used)

Mix ingredients in a blender/magic bullet type blender, then transfer to a container with a tight-sealing lid.

Hints: Adding 1 Teaspoon of Onion Powder to the ingredients adds a huge kick. Where I live Powdered Lemon Rind is expensive ($7 for a bottle) and hard to find. Dehydrated lemon juice is non-existent. The lemon rind from a fresh lemon will air dry in about a week...you can grind it into a powder using a blender/bullet type blender. The rind from one lemon will make about 1 tsp. of powdered lemon rind (depending on the size of the lemon).

Recipe #2

1/2 tsp of garlic powder
1/2 tsp of dried thyme leaves
1/2 tsp of onion powder
1/2 tsp of paprika
1/2 tsp of ground celery seed
1/2 tsp of pepper
1/2 tsp of dry mustard

Instructions

  1. Pour all herbs into small bowl and mix.
  2. Place cover on bowl and keep in dry place.

Pour mixture into seasoning shaker and refill as needed.
Use mixture in place of salt in dips, soups, stews, and meat mixtures.

Recipe #3

1 1/2 tbsp. garlic powder
1 tbsp. thyme leaves
1 tbsp. onion powder
1 tbsp. paprika
1/2 tbsp. celery seed
1 tbsp. white pepper
1 tbsp. dry mustard
1 tbsp. dried lemon peel
1 tbsp. ground black pepper

Instructions

  1. Mix all of the ingredients together in a small glass mixing bowl.
  2. Place the spice in shakers to replace the salt.
  3. Store the spice mix in a container with a tight fitting lid

No-Salt Homemade Ketchup

Ingredients

5 1/2 oz of tomato paste (make sure it contains no salt)
1/4 cup brown sugar (make sure you pack it down)
1/4 cup water (don't use softened water from a salt based system)
2 tbsp. cider vinegar
1/2 tsp. dry mustard
1/2 tsp. cinnamon
one pinch of cloves
one pinch of allspice

Directions

Put ingredients into a good sized bowl
Stir mixture with a spoon

Cover the bowl with plastic wrap and refrigerate. Enjoy and eat it in good health. According to "Food Storage", the ketchup could last up to six months if kept in an airtight container. Discard the ketchup should the taste or texture change.

Low Sodium Spaghetti Sauce

Ingredients

2 tbsp. Olive Oil
1/2 medium onion
Garlic powder to taste
Italian Seasoning to taste
8 oz tomato sauce (make sure it contains no salt)
6 oz can tomato paste (make sure it contains no salt)
8 oz can diced tomatoes w/basil, oregano, and garlic (no sodium added)
1 cup water (don't use softened water from a salt based system)

Directions

  1. Heat oil
  2. Saute onions and a dash of garlic powder and add to oil
  3. Stir well
  4. Add tomato sauce, tomato paste, and tomatoes
  5. Cover pot and simmer for 30 minutes
  6. Add Italian Seasoning to taste and simmer for 15 to 20 more minutes

Serve over spaghetti noodles.

The noodles should have no sodium and no cholesterol in them. A serving will have 41 g of carbs.

For the others not on a restricted diet, parmesan cheese can be added resulting in about 85 mg of sodium, 1.5 g of fat, 5 mg of Cholesterol and no potassium.