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The No Salt, Lowest Sodium Cookbook
(© 2001–2006) RECIPE UPDATES AND CORRECTIONS
For First through current Editions


Important Message: You can get pure ascorbic acid by visiting our links for where to buy at Megaheart.com.

We invite you to let us know when you spot an error, whether a typographical (typo), or an ingredient or measurement in any recipe in our books or online. We worked hard to make our heart-healthy books perfect and will continute to do so. Any errors spotted will be posted here and fixed in a future printing. Thank you. -- Don

Notice: Heluvagood Low Sodium Cheddar Cheese is no longer offered at their Web site.

Notices, notes and reminders.


For our other cookbooks
The No Salt, Lowest Sodium Light Meals Book
Living Well Without Salt
The No Salt, Lowest Sodium Baking Book
For No Salt, Lowest Sodium International Cookbook

Original Publication List of Errors. The below list pertains to the Original Hardcover edition.

For the SOFTCOVER EDITION click here. Original Publication List of Errors. (Many have been corrected since first publication. For the No Salt, Lowest Sodium Softcover Edition click here. The below list pertains to the Original Hardcover edition.

For No Salt, Lowest Sodium Baking Book Click Here



For No Salt, Lowest Sodium International Cookbook Click Here.



For Living Well Without Salt Click Here.

About Low Sodium Pesto

Page 18: Baking Soda
Page 24: Substitutions Article
page 37: Deviled Egg
page 44: Chef Scott's Chicken Broth
Page 46: Broccoli Soup
Page 50-51: Corn Chili Chowder
Page 56: Pea Soup
Page 58: Minestrone
Page 63: Barley Soup
Page 69: Mom's Italian Meatballs
Page 73: Beef Goulash
Page 75: Chili Con Carne With Meat
Page 81: Meat and Rice Casserole
Page 94: Chicken Pot Pie
Page 95: Chicken Pot Pie Instruction Change
Page 102: Paella
Page 108: Quick Chicken Dinner for One
Page 120: Baked Salmon
Page 123: Salmon - Preparing for Freezing
Page 132: Very Low Sodium Pizza
Page 133: Very Low Sodium Pizza
Page 146: Homemade Marinara Sauce
Page 154: Lasagna, Cinnamon Change
Page 165: Enchilada Sauce Nutrient Values
Page 169: Don's Barbecue Sauce
Page 179: Soy Sauce Replacement (Upgrade)
Page 213: Beckey's Oatmeal Pancakes
Page 217: Orange Zest Waffles
Page 219: Sourdough Belgian Waffles
Page 220: Oat Bran and jam Muffins
Page 223: Orange Banana Muffins
Page 224: Sour Cream Coffee Cake
Page 225: Lemon and Currant Scones
Page 228: Baking Powder Cornbread
Page 233: Bread Machine Recommendation
Page 234: Sourdough Starter, Speed up the process
Page 234: Whole Wheat Bread, Bread Machine Recipe
Page 235: White Bread Made by Hand
Page 242: Updated Basic White Bread Recipe
Page 243: Sourdough Whole Wheat Bread
Page 251: Pita Bread
Page 253: San Francisco Sourdough Bread
Page 254: San Francisco Sourdough Bread
Page 262: Thick Pizza Dough
Page 295: Ratatouille (typo)
Page 306: Mayonnaise, Homemade
Page 327: Oatmeal Pie
Page 330: Carrot Cake
Page 332: Prune Cake
Page 333:Easy Chocolate Cake
Page 333: Icing For
Page 334: Strawberry Shortcake
Page 338: Becky's Oatmeal Cookies
Page 341: Date Bars


SOFTCOVER, Later Editions

Page 69: Mom's Italian Meatballs
Page 123: Salmon - Preparing for Freezing
Page 146: Homemade Marinara Sauce
Page 165: Enchilada Sauce Nutrient Values
Page 173: Chili Sauce
Page 233: Tip: Making Better Bread
Page 262: Thick Pizza Dough
Page 285: Wild Rice Pilaf
Page 286: Charlotte's Potatoes
Page 281: July 4th Green Beans, error in bean quantity
Page 330: Carrot Cake (Ingredient Left Out)


For No Salt, Lowest Sodium Interntional Cookbook

Page 102: Hungarian Goulash

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ORIGINAL HARD COVER VERSION

(Some printings have corrections already made.)

Page: 18:

Standard baking soda has 821 mg to 1290 mg per teaspoon. When the book was first authored, we were not aware of this product or it may not have been available. As of this writing, a replacement product from Ener-G Foods, Inc., called Ener-G Baking Soda is available. This replacement works well although it takes a bit more than standard baking soda. You can obtain Ener-G baking soda at
Healthy Heart Market. or 1-800-753-0310. We also recommend you add 1 heaping teaspoon of Ener-G baking soda to the chocolate chip cookie recipes in our new book.

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Page: 24:

Error in comments. In the sixth paragraph, it is stated: ". . .try our Dill Pickle and Red Pepper Relish," apparently meaning they are one in the same. They aren't. The Dill Pickles recipe is on page 301 of the first edition. The Red Pepper Relish was changed from Red Pepper Relish to Grilled Red Pepper Sauce. You can find that recipe in the book on page 183-4. It's listed in the index under Sauces, red bellpepper sauce,grilled.

We also have a Salsa Supreme you can use as a relish. An updated version of the book's recipe (leaving out the liquid smoke which is hard to find), is now posted at the website. You can find it by clicking
Here.

Also mentioned on Page 24 is our Soy Sauce Replacement. The recipe in the book is good. To kick it up a bit more you may want to add a few pinches of ground ginger.

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Page 37:

Deviled Egg Appetizer
Change "3 tablespoons vinegar (.45 mg) to:
1 tablespoon apple cider vinegar (.15 mg)*
Footnote *May exchange for Hain's Low sodium soynnaise.

Page 44: Chef Scott's Chicken Broth

Chicken sodium level should read (96.4 mg)
Total Sodium Level Should read: (197.4 mg)
Sodium Per Serving Should read: (19.4 mg)

Total Nutrient Data Should read:
Calories: 26.4
Protein: 2.974 g
Carbohydrate: 2.642 g
Dietary Fiber: .716 g
Total Sugars: 0 g
Total Fat: .489 g
Saturated Fat: .126 g
Monounsaturated Fat: .111 g
Polyunsaturated Fat: .121 g
Cholesterol: 6.783 mg
Calcium: 12.2 mg
Iron: 13.1 mg
Potassium: 97.3 mg
Sodium: 19.7 mg
Vitamin K: 1.62 mcg
Folate: 6.82 mcg



Page 46: Broccoli Soup

(Current recipe leaves out when to add the broccoli water that was set aside & uses the word Blend when it should be Puree).
Changes:
Where it reads: Add the milk, broccoli . . . CHANGE TO: Add the milk, broccoli water, broccoli . . .
Where it reads toward the end of instruction: "Blend together and heat slowly." Change to: "Puree together and heat slowly until hot enough to serve."

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Page 50:  Drain tomatoes and then puree. Follow corn instructions. Use the liquid gained from crushing corn through cloth in soup, throw out crushed kernels. Do not cook corn before the final heating.

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Page 56:  Split Pea Soup.

"The peas are missing . . ." Add in: 2 1/2 cups green split peas (73.9mg) Nutrient Values remain the same.

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Page 58:  Minestrone Soup.

Please visit: Minestrone Soup for a fix and a better Minestrone Soup.

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Page 63:  Barley Soup. Make boullion with 4 cups of water and use all four cups in recipe instead of the 2-cups called for. This was a typo.

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Page 69:  Mom's Old-Fashioned Italian Meatballs

The ingredients call for "1/2 homemade (unsalted bread crumbs)" Should read: 1/2 cup homemade unsalted bread crumbs.

Instructions include directions for garlic and celery twice. Paragraph 3, Second sentence is correct. End of Paragraph 3 should be struck.

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Page 73: Beef Goulash.

There are two listings for 3 quarts of water called for in the recipe. The first is to cook the noodles. The second listing is for teh soup stock itself. That water is drained after the noodles are cooked.

Also, the recipe calls for 4 red potatoes that don't belong in the ingredients.

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Page 75: Chili Con Carne/Chili With Meat. -- The instructions neglect to tell you to mix together the cooked meat and sauteed vegetables with the cooked beans. Also, there may be confusion about the liquid used to boil the beans. Set aside 1/2 cup of this liquid after draining from the beans. Megaheart visitor Jan Groshan suggests adding a 1/2 can of tomato paste (no salt added) or Contadina, to the mix to make it thicker.

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Page 81 Meat and Rice Casserole

Change Fortner's 375 to Fortner's 75.

Page 94 Chicken Pot Pie

Change first line under title from Sodium Per Recipe 582 mg Sodium Per Serving 97 mg -- to: Sodium Per Recipe 588.25 mg, Soduim Per serving 98 mg

THE CRUST Change 1/2 cup extra virgin olive oil (trace) to: 4 tablespoons unsalted butter (6.248 mg)

Page 95: Instruction Change In instructions: Page 95, Line 10, change 12 minutes to 2 minutes.

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Page 102: Paella.

Robin Alwine of St. Louis, recommends kicking up the Paella with two bay leaves and a dash of red hot sauce.

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Page 108: Quick Chicken Dinner for One.

The recipe shows 4 tabelspoons of maple syrup, while the instructions mention honey. Honey is in error. The recipe in fact uses the maple syrup.

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Page 120: Baked Salmon.

Bake the salmon for 10 to 15 minutes..

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Page 123 Hard and Softcover - Salmon—Preparing for Freezing

The recipe shows the correct ingredients. The instructions should first explain to mix all ingredients together. First: warm the Water a bit, not hot, but warm. Then add the Knox Gelatin in and stir until dissolved. Add in the lemon juice. Let stand until cooled. Then dip the fresh salmon into it before wrapping and freezing.

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Page 132: Very Low Sodium Pizza

In the italicized copy under the title 5th row down. Book says: "…..just once slice of a pizza…." Change to "….just one slice of a pizza…."

In cheese quantity, change from 1 ounce to 4 ounces low sodium or low cheddar cheese. (20 to 40 mg sodium)

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Page 133 Very Low Sodium Pizza

In the first nutrient data, change: "Cholesterol 0 mg" To: Cholesterol .91 mg In the second nutrient data, change "Cholesteroal 15.59 mg to 16.50 mg

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Page 146:
Homemade Marinara Sauce.
In first printing recipes calls for crubled bay leaf. Please don't crumble it.
Recipes states it makes 1 cup. Correction: It makes 4 cups.

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Page 154: Lasagna.

In the bechamel sauce it calls for "2 tablespoons of cinnamon." This is incorrect. Use no cinnamon in the bechamel sauce. May exchange bechamel now with new water packed, unsalted Bocconcini mozzarella (Trader Joe's) or any other water packed, no salt added mozzarella.

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Page 165 - Enchilada Sauce

Nutrient Values are incorrect. The following are the true nutrient values.
Calories: 197.5 Protein: 10.4 g Carbohydrate: 40.7 g Dietary Fiber: 5.401 g Total Sugars: 15 g Total Fat: .622 g Saturated Fat: .011 g Monounsaturated Fat: .072 g Polyunsaturated Fat: .023 g Cholesterol: 0 mg Calcium: 6.466 mg Iron: 20.4 mg Potassium: 26.5 mg Sodium: 101.7 mg Vitamin K: 0 mcg Folate: .08 mcg

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Page 169 - Don's Barbecue Sauce

Recipe shows 6-ounce can Contadina All Natural Tomato Paste. Should read: 1 6-ounce can.

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Page 179 - Soy Sauce Replacement (Upgrade)

This is an upgrade. We now have Grandma's Molasses instead of B'rer Rabbit. Grandma's has less sodium per serving. We recommend Grandma's now for a total of only 15 mg per recipe instead of the higher count provided by B'rer Rabbit.

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Page 213 – Becky's Oatmeal Pancakes.

Recipe calls for applesauce but without instructions for it. Warm and serve on top of pancakes.


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Page 217 - Orange Zest Waffles


The waffle calls for "1 teaspoon vanilla sugar (.378 mg)
It should read: 1 teaspoon vanilla (.378 mg) and 1 teaspoon sugar or Splenda (trace)
Nutrient Values do not change.

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Page 219 - Sourdough Belgian Waffles

Sourdough starters vary in liquid consistency. Because of this your waffle may turn out very crisp or somewhat moist or even soggy. If your sourdough is moister than ours when we tested this recipe, then cut back on the buttermilk a quarter cup on you next try. If the batter can pour, then you have enough. If you need more buttermilk after the pour test, then add one tablespoon at a time until you believe it's ready for baking.

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Page 220 - Oat Bran and Jam Muffins

2- tablespoons applesauce are added into mix along with milk and apple juice. Applesauce may be repleced with 2 tablespoons of extra virgin olive oil or expeller pressed canola oil. Exhchanging Featherweight with Ener-G Baking Powder is now advised. Ener-G is double acting whereas Featherweight isn't. Featherweight is also high in potassium.

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Page 223 - Orange Banana Muffins

Banana sizes and ripness can affect the final product. If muffins turn out "gooey," then try with smaller bananas that are not quite so ripe. You might also try cutting back the luiqid by a few tablespooons. If batter is smooth after that, then your muffins should turn out perfectly.

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Page 224 - Sour Cream Coffee Cake

If your cake is "raw" or wet inside after cooking, please use heavier applesauce or a stick of unsalted butter instead. We now recommend Ener-G Baking Powder. For this recipes use two level teaspoons. If that fails, then use one level tablespoon. Ener-G may be mixied in with flour. You won't have to rush it to the oven like we had to with Featherweight.
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Page 225 - Lemon Currant Scones


Add: 1 tablespoon Ener-g Baking Soda (trace mg)
Nutrient Values: Change Calcium to 50 mg more

When mixing Featherweight and Ener-G into recipe, do it just before shaping scones. The closer you get this step to placing into oven, the better they will work.



Recipe calls for softened unsalted butter in ingredients list, leaves out in instructions. Add with applesauce.

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Page 228 - Baking Powder Cornbread - Made by Hand

A suggestion has been made by a visitor to Megaheart to cut the applesauce from 1/2 cup to 1/4 cup. Either one will work, if the applesauce is made from moist apples and the recipe for the applesauce on page 359 is followed. You can also replace the applesauce with unsalted butter for a moist cornbread, and if you aren't too concerned about the added fat.

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Page 233 - Bread Machines, Recommended

When the No Salt, Lowest Sodium Cookbook was first published, Salton manufactured two bread machines that became our recommendation. We have used nearly all bread machines and the Breadman machines proved to be the most reliable and efficient. At that time I recommended Breadman Model 810. Salton no longer manufactures that machine. Today I use four different machines (for testing purposes) the TR2200 from Breadman is the best. However, like the 810, Salton will most likely leave that one behind and crank up another model. So, I recommend a Breadman of any model number that has a 2 1/2 pound loaf capacity. I will continue to test machines and Breadman machines and let you know if this recommendation changes. This is dated: 11/19/2005.

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Page 234 - Sourdough Starter

1-teaspoon of sugar added into the mix will speed up the curing time for the starter.

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Page 234: Whole Wheat Bread, Bread Machine Recipe

Recipe works with some white flours (Bob's Red Mill, Stone Buhr and King Arthur). With others you may have to adapt with more water. If using Gold Medal, Yellow package, Specialty Flour for Bread, then add 2 tablespoons of water to original mix. For all flours the below additions are helpful with this recipe.
Add:
1/4 teaspoon yeast (for a total of 2 1/2 teaspoons)
1 tablespoon apple cider vinegar (.15 mg)
1 tablespoon vital wheat gluten (.72 mg)
1 tablespoon grated orange peel (or lemon peel) (.15 mg)
Always check during kneading to make sure dough is wet enough to ball. If adding more liquid, do it only 1 tablespoon at a time and wait about three minutes to see if it works better.
Set machine at White or Basic, medium heat, 2 pound loaf. Remember water goes in first and yeast is placed on top of dry ingredients where it does not touch anything wet.

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Page 235: Page 235:

Recipe for White Bread/Made by hand calls for 1 cup of water and 5 cups of flour.
Change to: 1 1/2 cups water or orange juice, and 4 to 5 cups of bread flour.
Add 1 tablespoon of vital wheat gluten.
Add: 1 tablespoon orange juice.
Add: 1 tablespoon cider vinegar.
Hand made recipes aren't exact with flour. Knead in flour until dough is pliable and not sticky.

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Page 235:

Many changes to the markeplace and our accessbility to lower sodium products has brought about changes to some of our earlier recipes. Here is an updated version of our Basic White Bread Recipe.
  • 1 cup no sodium lukewarm water
  • 3 cups white best for bread flour
  • 1 tablespoon vital wheat gluten
  • 1 teaspoon cider or white wine vinegar
  • 1/4 teaspoon ascorbic acid
  • 2 tablespoons olive oil
  • 1 tablespoon sugar
  • 2 1/4 teaspoons bread machine yeast


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Page 243 Sourdough Whole Wheat Bread

Change nutrient levels to:

Sodium Per Recipe: 28.8 mg
Sodium Per Slice: 1.795 mg

Change Sourdough Starter to:

3/4 cup sourdough starter.

Add to ingredients:
1 teaspoon vital wheat gluten (.18 mg)
1/4 teaspoon ascorbic acid (trace)

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page 251 Pita Bread

Calls for 1 1/2 tablespoons yeast. Should read: 2 teaspoons yeast (3.96 mg).
Nutrients Per Serving Change to:
  • Calories: 141.3
  • Protein: 4.345 g
  • Carbohydrate: 27.5 g
  • Dietary Fiber: 2.072 g
  • Total Sugars: 0 g
  • Total Fat: 1.6 g
  • Saturated Fat: .229 g
  • Monounsaturated Fat: .892 g
  • Polyunsaturated Fat: .281 g
  • Cholesterol: 0 mg
  • Calcium: 8.636 mg
  • Potassium: 83.6 mg
  • Sodium: 1.436 mg
  • Vitamin K: .551 mcg
  • Folate: 60 mcg

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    Page 253—San Francisco Sourdough Bread

    Recipe Calls for 3/4 cup plus 1 tablespoon water and 3/4 cup Sourdough Starter.
    Recipe Improvements are also listed below:
    Recipe ingredients should read:
  • 1/4 cup + 1 tablespoon bottled no sodium water (trace)
  • 3 cups best for bread flour (7.5 mg)
  • 3/4 cup Sourdough starter, page 234 (trace)
  • 1 tablespoon extra virgin olive oil (trace)
  • 1 tablespoon granulated sugar (.182 mg)
  • 1 tablespoon vital wheat gluten (.15 mg)
  • 1 tablespoon apple cider vinegar (.15 mg)
  • 1 tablespoon orange zest (grated peel) (trace)
  • 2 teaspoons bread machine yeast (3.96 mg)

    Keep an eye on the kneading. If after ten minutes it's too dry, add water one tablespoon at a time. If it's too wet (it shouldn't be) then add flour 1 tablespoon at a time but never more than 4 tablespoons.

    Or try our latest success from the new No Salt, Lowest Sodium Baking Book

    Page 254 - San Francisco Sourdough Bread

    #4 Instruction: After about 30 to 45 minutes, bake the loaf . . .
    Should read: After about 30 to 45 minutes of the second rise, bake the loaf . . .

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    Page 262 - Thick Pizza Dough

    #4 Instruction does not belong in recipe.

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    Page 281 - July Fourth Green Beans

    Recipe calls for "3 each, bellpeppers..." then lists three colors. The recipe should read, "1/2 each. . ." The recipe serves 4 -6, not just 4.

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    Page 285 - Wild Rice Pilaf

    Confusion with liquid. Also, we no longer recommend a general use of Herbox Low Sodium Chicken Broth nor the beef broth. Low Sodium Herbox is mostly potassium chloride and for many of us that can cause diffferent problems with our hearts. Liquid for the recipe should read 2 cups Maureen's Chicken Broth and 2-cups of water. New recommendation is to follow the package instructions for preparing the two different rice products. Use Maureen's chicken broth or water. If you use water and are not concerned about added potassium, then use the Herbox for just two cups of the water.

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    Page 286 - Charlotte's Potatoes

    Toss muschooms with the potatoes before baking.

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    Page 295 - Ratatouille

    Typo. 16-ounce can Dell Monte. . . should read: 1-14.5-ounce can Dell Monte . . .

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    Page 306 - Homemade Mayonnaise Substitute

    Nutrients have changed from USDA. Recipe alterations possible.
  • Total Sodium Per recipe now is: 125.4 mg
  • Sodum Per tablespoon is: 7.84 mg

    May use regular sour cream and whole milk plain yogurt, each of which brings sodium level down a few points per tablespoon.

    Page 327 - Oatmeal Pie

    The recipe calls for 1/4 cup homemade (thick) applesauce (not the commercial "watery" types) yet the instructions are to "Cream together the butter and sugars. . ." It means to cream the applesauce with the sugar since butter is an option. Sorry about that. You may use unsalted butter in place of the applesauce if you aren't concerned about the butter's saturated fat. (I serve it using the unsalted butter.) You may also leave out the applesauce and the butter and bake the pie with only the remaining ingredients. We suggest using one or the other however. Also, add the brown sugar, spices, and water called for before the eggs. With a wooden spoon stir all ingredients together until creamy. Add the vanilla and water at the end, stirring in until smooth.

    The recipe neglects to call for a 1-crust 8" pie shell. Use the pie shell recipe on page 315.

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    Page 330 - Carrot Cake

    Mix ingredients together in a large bowl. Pour into greased and flour dusted 13x9-inch pan. Bake at 350°F for 50 to 55 minutes. Serve hot or cold. Right out of the oven it's incredibly delicious. Change Featherweight to Ener-G Baking Powder. Two level teaspoons of Ener-g will work. Ener-G is double-acting where Featherweight is single-acting. Energy is mostly calcium while Featherweight is pur potassium. We recommend exchanging Ener-G for Featherweight in all our baking recipes.

    -------


    For The sugarless Carrot Cake — Page 331:

    Mix ingredients together in a large bowl. Pour into greased and flour dusted 13x9-inch pan. Bake at 350°F for 40 to 50 minutes. Use knife or toothpick to test by inserting into middle of cake. If it's sticky when you pull it out, it's not done. Serve hot or cold. Right out of the oven. Does not need topping when fresh and warm.

    Make the following changes for the No Sugar Added Carrot cake.
  • Remove the 1½ cups of apple juice concentrate
  • Replace Featherweight Baking Powder with Ener-G Baking Powder
  • White Whole-Wheat or Whole-Wheat pastry flour works best
  • Add 1/2 teaspoon cream of tartar to egg whites while beating


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    Page 332 Prune Cake

    Change

    Under title: Sodium Per Recipe: 325 mg Sodium Per Slice: 21.7 mg

    Ingredients: Add to ingredients:
  • 1 teaspoon nutmeg (.356 mg)
  • 1 teaspoon cinnamon (.606 mg)
  • 1 heaping tablespoon Ener-G Baking soda (trace) Change

    Ingredients

    Change: 1 teaspoon Featherweight Baking Powder to
    2 teaspoons Featherweight Baking Powder (9 mg)

    Remove "cooked" in 7th line where it states "cooked pitted prunes"

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    Page 333: Easy Chocolate Cake

    Recipe calls for 1 1/2 teaspoons Featherweight Baking Powder.
    Replace with 1 level tablespoon Ener-G Baking Powder.
    This is more like a "fudge cake" than a standard high rising cake.

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    Page 333: Icing for Easy Chocolate Cake

    Recipe is incorrect. Makes 1 cup for a single layer cake, but ingredient list is wrong. Note that the easy chocolate cake combined with the easy chocolate cake icing contain practically no cholesterol and are rated very low in fat. Below is the recipe:
    Icing for Easy Chocolate Cake
    Makes 1 cup for Single Layer Cake

    Sodium Per Recipe: 37.1 mg
    Sodium Per Serving: 3.08 mg

  • 2 squares semi sweet cooking chocolate (10 mg)
  • 2 to 3 tablespoons nonfat milk* (25.5 mg)
  • 1 cup confectioner's sugar (2.2 mg)
  • 1 teaspoon vanilla extract/flavoring (.756 mg)

    Melt chocolate over low heat in double boiler or saucepan. Stir melted chocolate and vanilla into sugar. Add in milk slowly, making sure you are reaching proper consistency for icing/frosting. You may end up using only 1 tablespoon of milk. Work up to no more than 3 tablespoons. Beat with wooden spoon until thick. If you put in too much milk, add more confectioner's sugar to thicken. If icing is left over, may freeze for later use.

    Nutrient Values Per Serving (based on 12 slices per cake):
    Calories: 65.8
    Protein: .339 g
    Carbohydrate: 13.1 g
    Dietary Fiber: .083 g
    Total Sugars: 12.3 g
    Total Fat: 1.551 g
    Saturated Fat: .957 g
    Monounsaturated Fat: .005 g
    Polyunsaturated Fat: .005 g
    Cholesterol: .082 mg
    Calcium: 6.661 mg
    Iron: .158 mg
    Potassium: 22.8 mg
    Sodium: 3.088 mg
    Vitamin K: .001 mcg
    Folate: .371 mcg

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    Page 334 Strawberry Shortcake

    In the hardbound edition there is an error in the instructions. It calls for oil while the ingredients list unsalted butter. The butter is correct, there is no oil in the recipe.

    The softcover books have an error of servings. This recipe makes 16 servings. Nutrient data for 16 servings is:

    Calories: 245.4
    Protein: 3.308 g
    Carbohydrate: 38 g
    Dietary Fiber: 1.353 g
    Total Sugars: 18.9 g
    Total Fat: 9.221 g
    Saturated Fat: 5.663 g
    Monounsaturated Fat: 2.347 g
    Polyunsaturated Fat: .488 g
    Cholesterol: 24 mg
    Trans Fatty Acids: 0 g
    Total Omega-3 FA: .099 g
    Total Omega-6 FA: .229 g
    Calcium: 32.4 mg
    Potassium: 109.4 mg
    Sodium: 10.1 mg
    Vitamin K: 1.627 mcg


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    Page 338 Becky's Oatmeal Cookies

    The recipe shows no fat in any of the fat categories. Becky's Oatmeal Cookies have 6.8 mg of total fat per cookie. The nutrient breakdown is:
  • Calories: 138.2
  • Protein: 3.162 g
  • Carbohydrate: 17.9 g
  • Dietary Fiber: 1.587 g
  • Total Sugars: 10.4 g
  • Total Fat: 6.759 g
  • Saturated Fat: 2.681 g
  • Monounsaturated Fat: 1.773 g
  • Polyunsaturated Fat: 1.892 g
  • Cholesterol: 18.1 mg
  • Calcium: 23.5 mg
  • Potassium: 154 mg
  • Sodium: 6.779 mg
  • Vitamin K: 0 mcg
  • Folate: 15.1 mcg

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    Page 341

    Date Bars
    Honey is called for in the recipe and in the ingredients. The honey goes into the dry mix only. It may also be exchanged for equal amounts of brown sugar.

    #2 instruction should read: Mix together the butter and applesacue. (Remove mention of honey)

    Here are the instructions from the latest printing of the No Salt, Lowest Sodium Cookbook.

    1. Preheat the oven to 400 degrees F (or 375 for a convection oven).

    2. Mix together the butter, applesauce. Combine the flours and add them to the wet butter applesauce mix, then add the oats.

    3. Combine the dates, honey, water, and sugar and cook over medium to medium low heat for about 10 minutes, stirring constantly until it thickens, then add the walnuts and stir. Pour or scrape this mixture evenly onto the prepared crust. Crumble the reserved crust mixture on top of dates and pat lightly to spread evenly. Bake for 35 minutes in the preheated oven (or for 25 minutes in a convection oven). Cut into bar cookies while warm.



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    SOFTCOVER VERSION

    Page 123 Hard and Softcover - Salmon—Preparing for Freezing

    The recipe shows the correct ingredients. The instructions should first explain to mix all ingredients together. First: warm the Water a bit, not hot, but warm. Then add the Knox Gelatin in and stir until dissolved. Add in the lemon juice. Let stand until cooled. Then dip the fresh salmon into it before wrapping and freezing.

    Back To Softcover Version Page 163 - Enchilada Sauce

    Nutrient Values are incorrect. The following are the true nutrient values.
    Calories: 197.5 Protein: 10.4 g Carbohydrate: 40.7 g Dietary Fiber: 5.401 g Total Sugars: 15 g Total Fat: .622 g Saturated Fat: .011 g Monounsaturated Fat: .072 g Polyunsaturated Fat: .023 g Cholesterol: 0 mg Calcium: 6.466 mg Iron: 20.4 mg Potassium: 26.5 mg Sodium: 101.7 mg Vitamin K: 0 mcg Folate: .08 mcg
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    Page: 233:

    Your dough will rise better and higher if you add 1-tablespoon vital wheat gluten and 1 1/2-teaspoons Ever Fresh Fruit Freshener along with 1-teaspoon sugar or Splenda substitute for every 3 cups of flour.
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    Page:173:

    After first sentence add: "Add remaining ingredients.
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    Page: 281:

    Recipe asks for 1/4 cup green beans. That should read 3 cups green beans. The amount for vinegar is also incorrect. It should read 1/2 cup or slightly less, not one cup. Also, try low sodium rice vinegar instead for an even tastier dish.
    The amount for olive oil should be 1/4 cup, not 1/2 cup.
    We apologize for this error and will fix it in next printing.

    Here's the way the recipe should read: Here's the way the recipe should read:
    1/4 cup chopped fresh basil
    2 garlic cloves, minced
    1 tablespoon low sodium Grey Poupon (15 mg) or 1 teaspoon dry mustard
    1 tablespoon honey
    1/4 teaspoon freshly ground black pepper
    1 pinch onion powder
    1/2 cup rice vinegar or red wine vinegar or white balsamic
    1/4 cup extra virgin olive oil
    3 cups blanched fresh green beans
    1/2 each red, yellow and orange bell peppers, seeded and sliced into 1/4 inch thick strips
    1/3 cup slivered unsalted almonds lihglty coated with sugar and baked in a 325 degree F oven until golden brown
    1/3 cup crumbled low sodium white cheddar or mozzrella in water (very low sodium).
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    Page: 330:

    Carrot CakeInstructions accidentally dropped out on page 330. Footnote belongs elsewhere except for the last sentence. Use cooking temp and instructions that begin on page 331 for the sugarless carrot cake.

    Low Sodium Parmesan
    We must apologize for the lack of low sodium Parmesan in the marketplace. The USDA lists it easily available, yet in most areas of the country that's not true. We suggest cutting the levels in recipes calling for "low sodium Parmesan" in half. A teaspoon will average about 30.7 mg each.


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    New Recommendations for Better No Salt Cooking and Baking

    Keeping Baked Goods Fresh
    Making Unsalted Bread Lighter with Better Texture
    Add Heart Healthy Ingredients to Your Bread

    Hugarian Goulash, page 102

    Instructions call for sour cream. 1/4 to 1/3 cup of sour cream works wonders. (To taste.) It is optional however.

    NOTICE: Tillamook no longer makes their low sodium cheddar cheese. Our recommendation for replacing Tillamook is
    Low Sodium from Heluvagood Cheese, or Rumiano Low Sodium Cheddar (35 mg per ounce). — Thank you.

    UNSALTED BAKED GOODS CAN BE FRESH LONGER THAN EXPECTED

    To keep unsalted baked goods fresh without freezing them or storing them in the refrigerator, you can exchange equal amounts of water or other liquid used in baking (such as orange juice, apple juice, milk, etc.), with apple cider vinegar. Exchange (or add) 1 tablespoon of vinegar for recipes using up to 3 cups of flour and 1 1/2 tablespoons for recipes using more.

    Then, after your baked goods have cooled down, store them in a zipper lock bag. You can keep them out of the refrigerator or freezer for up to 4 days this way.

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    MAKING UNSALTED BREAD LIGHTER

    To help your unsalted breads rise a bit higher, providing a "lighter" texture, and if you aren't too worried about eggs, you can add one egg in exchange for 1/4 cup of liquid.

    Another way to make breads rise higher and airier, is to add 1 tablespoon vital wheat gluten per three cups white flour or 1 cup of whole wheat flour and 1 tablespoon of grated lemon or orange peel.



    Note: Some patients must cut their potassium levels and may be concerned about potassium in recipes. The only three commercial products using potassium in recipes at this website and in the book, are Heluvagood Low Sodium Cheddar Cheese, Herb-Ox Low Sodium* broth (boullion) and Featherweight Baking Powder. Each contains about 1/4 to 1/3 the amount of potassium that a medium size banana contains. You may replace Featherwieight with Ener-G Baking Powder which has no potassium, and the Herb-Ox by making your own broth and adding touches of lemon peel, grated or other spices you might like such as cloves, pepper, chili. Please note, that all of our recipes list the total for potassium from all ingredients in each nutrient list for ingredients. Check with your doctor if you believe you are receiving too much potassium with your regular diet. *We don't use Herb-ox in our Light Meals Book. If you have that book replace all previous broths with one from the Light Meals book.

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    ADD HEART HEALTHY ANTI-OXIDANTS AND CHOLESTEROL LOWERING MONOUNSATURATED FATS TO BREAD

    When making a bread recipe with added fiber such as bran, oats, or other fiber, why not include chopped unsalted walnuts or almonds? These are high in Vitamin E and monounsaturated fats. Monounsaturated fats help lower LDL (the bad cholesterol). (That's one reason we recommend olive oil over butter in most of our recipes.)

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