1/22/2011
How can anyone who has to restrict sodium control it with the ready made foods off the grocery shelf. I became completely frustrated as I read the back of prepared diet foods, canned foods, breads and even condiments. All of them loaded with sodium to enhance flavor or preserve the product. Looking at such foods frozen and boxed to aid in your goal of weight loss, some exclaiming "Healthy", still high in sodium. In my search I was able to find some products with so called reduced sodium, or no extra sodium added, still to high in salt for my concerns.
Now my journey must start as I can not take prescribed blood pressure medications and my intake of sodium is restricted to 1200 mg.
I must lower my salt intake and lose weight while keeping in the guidelines, of course I could resign myself to just a diet of raw vegetables in moderation, however that would end up a failure for me down the road. I just do not want anymore plans that fail and leave me wanting for more and in the end feeling less about myself. I also deal with immobility issues as well I have joined a gym with a pool this will also aid in lowering my blood pressure and regaining strength. I am using this blog to post the my food challenges and the recipes I have designed that are not only low in sodium and fat but delicious. Each day I plan on making a "Good for Me", recipe and posting it here in the blog. I think I am now looking at this as my controlling what additions go in my food to keep me healthy and kick the habit of, "Sodium Junkie".
Banana Squash Soup
Equipment: Blender or masher, large pot with lid or pressure cooker
Ingredients
1 Tablespoon EVO (extra virgin olive oil)
1 large onion rough chopped
4 stalks celery chopped
3 carrots skin on chopped
4 clove garlic chopped
1 teaspoon rubbed sage or 10 large fresh sage leaves (bruised)*
1/2 teaspoon fresh thyme leaves and rosemary (1/4 dry if not using fresh)
1 large starchy potato peeled and cubed (16 oz)
3lbs peeled and large cubed bannana squash (any large orange winter squash will do)
10 cups water.
Add pepper
* If you have a sense of spices and you like more or less adjust to taste.
Add oil to hot pot then add first four ingredients in above order.
Cook until there is a slight color on them (do not brown garlic)
The garlic is added last
Add spices cook about 1 min.
Add potato and squash
Add water and bring to boil, then simmer until tender
(I use a pressure cooker and it takes about 6 min)
Blend (process) or mash the soup.
Serve with a rustic slice of whole grain toast and some shredded Parmesan cheese 1/2 oz on the top.
makes 16 cups (2 cups per serving)
