by hope101 » Sat Feb 10, 2007 12:37 pm
I sympathize. I had a low sodium diet for years growing up. I promise you he will adapt. However, there are a few flavorings if you haven't tried that can make a big difference. Does he like pickly things, because vinegar on popcorn, for instance, is amazing. Try different chutneys for rices. Experiment with recipes with lots of herbs, because they provide flavor without sodium. If you have the time to tell us what he did previously enjoy, we might be able to help you modify if to incorporate more flavour without the sodium.
Here is a recipe I make all the time. My kids and husband will easily eat an entire cookie sheet in 2 days and it can be completely dressed up for company. You can mix in different seeds, raisins, chocolate chips, dried cranberries, different flavorings. You can melt chocolate chips to spread over the top when it is cool and company will just devour it. This week I made it with dried cherries and almond extract. It was amazing. If I had company coming I might have melted some white chocolate chips for the top. Oh, and save any leftover crumbs in your freezer as a topping for crisps. Just leave out the salt for your family. Hope you enjoy it as much as we have. This particular variation made with applesauce is completely fat free.
Easy Pleasin’ Oat Bars (adapted from Dreena Burton’s Vive le Vegan)
3 1/2 cups quick oats
1 cup ground oats--make by whizzing quick oats in the food processor
1/2 tsp. sea salt
Cinnamon (I use 1 Tbsp. with good results, or use less and add pinch of nutmeg)
½ c. sesame seeds--feel free to omit, but does add extra
6 Tbsp. maple syrup
½ c. honey or Roger’s golden syrup, corn syrup, etc.
6 Tbsp. vanilla or plain non-dairy milk
2 Tbsp. canola oil--to McDougall just replace with applesauce
Icing sugar
Water
1. Preheat oven to 350 degrees F. In large bowl combine all ingredients through until canola oil.
2. Place mixture on Pam-sprayed cookie sheet and spread evenly. Press with sheet of parchment paper until mixture quite firmly packed. Bake for 25 minutes or until golden. Cover with clean tea towel as it cools.
3. Mix approx 1 ½ cups icing sugar with just enough water to make firm glaze. Microwave for few seconds until more runny and drizzle over bars. Cut with paring knife when cooled.