Tag Archives: low sodium

Delicious low sodium hamburger

Posted on July 1, 2014 by | 2 comments

Hi readers.  I just devoured one of these  and can testify there’s none better.

  1. When you make up your ground beef patties use onion powder as a flour to separate the patties.  But first sprinkle on lime powder, coriander, black pepper.
  2. Thaw one Pattie and cook or grill it.
  3. Using two slices of low sodium sandwich bread paste on home-made catsup [no sodium] made from sweet peppers and rice vinegar blended and boiled.
  4. Prepare the bread surface with no sodium catsup below cilantro, chopped green onions and spinach leaves on one slice.
  5. If you like mustard, mix a tablespoon of mustard flour with equal amount of water and spread on the surface of the remaining bread slice.
  6. Place the meat, cooked to taste, on the bread with the spinach, cilantro, and green onion, then cover it all with the slice covered with mustard.

Beats hell out of traditional hamburgers and you only get the salt that came naturally in the ground beef, plus 30-60 mg of salt in each slice of bread.

Old Jules

Afterthought:  If you don’t have an economical source for lime juice powder and onion flour [powder] you can buy it by the pound from www.FirehousePantryStore.com  – the mixture of onion flour and lime juice powder is the absolute best substitute for salt I’ve found, bar none.  Beats the stuff sold as salt substitutes such as wossname, Madam Upso Salt and Mr. Ersatz Sodium all to hell.

 

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Posted in Food

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Amazingly toothsome no-sodium/low sodium salad

Posted on June 29, 2014 by | 2 comments

great salad

Hi readers.  Jeanne suggested I take a picture of this and post it.  I’m not certain why.  I just got sort of carried away making that salad and as always, it turned out toothsome.

Spinach, bean sprouts, frozen grapes, frozen cranberries, sesame seeds, chopped celery, celery seed, chopped carrots and sweet peppers, raw peanuts and snow peas [chopped].  Dressing is rice vinegar and olive oil with a dose of minced garlic and some ginger.

Takes a lot to fill the void, but the sour from the cranberries discourages over indulging.  Not unpleasantly, but insistently.  This one made two meals, second one as appealing as the first.

Old Jules

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Posted in 2013, America

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Curry fish for the Gods only

Posted on May 22, 2014 by | 9 comments

ironhorse wall menu

The pink haired, much pierced daughter of the Hong Kongish couple owning the Iron Horse [low sodium] Asian restaurant spent a year or more doing the menu-items on the walls and ceiling. Prices don’t change much and aren’t likely to, I’m thinking.

Hi readers.  Thanks for coming by for a read.

A person gets a hankering to eat someplace with storebought food occasionally, and if he does he can figure on getting a salt-load worthy of the Morton Girl.  Here in Olathe there’s a Chinese joint named the Iron Horse tries to breach the pattern, might even succeed except for the taste.  It’s not great, but they’ll swear there’s no added salt and no wossname monosodium glutamate.

But I gradually am coming to think I can’t afford to eat in food joints, and that they can’t make as good an Asian food as I can, and I know how much salt is in it.  Without having to listen and feel around for spots in front of my eyes or blind staggers.  Maybe if Chinese steel weren’t so lousy I’d be more prone to believe what’s said about the contents of food items.

Anyway, I was leading up to saying I made up the most toothsome stir-fry  curry dish without any salt at all last night, with steamed rice.  Gave Jeanne a taste before dumping it onto the rice.  A look of delight crossed her face briefly before she gasped, “Wow!” and ran for something to drink.

She’s of the opinion that all my years of loving habenero and other seasonings have left me bereft of taste buds.  Claimed she could feel that spoonful burning it’s way all the way down her goozle.

Being the best no-sodium Asian chef in Christiandom’s fairly nice, but I can’t find anyone else who can eat my creations.

Old Jules

 

 

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Posted in 2014, Adventure, America

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Curry steamed ginger blueberry okra pepper asparagus on rice

Posted on April 4, 2014 by | 5 comments
This rice/veggie steamer might be the single electrical appliance I've used more than any other my entire lifetime. Originally cost me $1.00 still in the never-been-open-box at the Salvation Army Thrift Store, Kerrville, Texas. Several years of heavy use for that buck.

This rice/veggie steamer might be the single electrical appliance I’ve used more than any other my entire lifetime. Originally cost me $1.00 still in the never-been-open-box at the Salvation Army Thrift Store, Kerrville, Texas. Several years of heavy use for that buck.

Hi readers.

I like to get a few calories with my meals, so I used half-jar of strawberry preserves from Dollar Tree [$1.00] as chutney.  Spices added were celery seed, black pepper, lime powder, onion powder, in addition to the various chopped poblanos Anaheim green bell peppers and fresh cilantroso on in the taste explosion.

Curry steamed ginger blueberry okra pepper asparagus on rice: If it’s looks you’re after you could toss a sprig of parsley across it, I suppose, or add a slice of orange, maybe.

It went down smooth and easy, didn’t attempt to come back up.  All’s well that ends well.  And the ticker won’t be sneaking around finding excuses to blink or belch from the sodium.  Prepared with no sodium added, this is a no sodium meal.  On the other hand, if you want it to be a 2 gram sodium meal add two grams of salt.

Old Jules

5 Comments

Posted in 2013, America

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Saltier than salt: fresh onion powder and lime juice powder combo

Posted on April 4, 2014 by | 10 comments

Hi readers.  Thanks for coming by for a read.

Back when they were doing the oceans things would have gone a lot different if they’d invented onions and limes by then.  Human beings would never have had to go through the old fashioned outdated  phase of seasoning their food with sodium salt, for instance.

If you run your mental tongue around the flavor of sodium salt and ask yourself, “How could this flavor be duplicated, but improved?  How could the taste of salt, fairly boring and common, be given some class for the discriminating eater?”

Any cave man could have told you the answer if he’d known it, which he didn’t.  So far as anyone knows cave men didn’t have access to the Internet and powdered lime juice, and fresh onion powder.

If two grams of sodium salt represents a maximum healthy amount we can ingest even when we have strong upbeat hearts, getting down to that is a slippery trick.  Mightn’t be possible if we don’t do our own cooking.  But even if we do it isn’t easy.

Or wasn’t easy until fresh onion powder and lime juice powder were invented.   I’m shocked I haven’t read about this anywhere before.  It would have been one hell of a lot easier and quicker if I hadn’t had to discover it on my own through experimentation.

Let me know what you think of it if you try it.

Also, put a bit of onion powder and lime juice powder on a makeup mirror and scrape it into little rows.  Use a soda straw or a rolled up $100 bill and snort it into your nose.  I haven’t tried that, but it might be a memorable experience.

Good luck with that.

Old Jules

 

10 Comments

Posted in Adventure

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Desalinated, molassted and tofued into submission

Posted on March 5, 2014 by | 39 comments
Believe it or don't, this stuff makes a tasty substitute for soy sauce and woostershire sauce. Blend it with rice vinegar and it makes tasteless goop go down easier.

Blackstrap molasses:  Believe it or don’t, this stuff makes a tasty substitute for soy sauce and woostershire sauce. Blend it with rice vinegar and it makes tasteless goop go down easier.

Hi readers.

I’m not going to say I think cardiologists know what they’re talking about, but in the matter of no sodium/extremely low sodium in the diet I believe they’re correct in spite of the fact they said it.  I’d always thought if a person didn’t eat canned goods and didn’t salt his food he was on a low sodium diet.  But when I left the hospital they handed me a sheet of paper and took the trouble to read it to me as though I couldn’t read it for myself.

2000 mg.  2 grams of sodium per day these people were unsmilingly demanding I confine myself to.  And they sent along a list of food items in one column and how much salt each contained per one-measure-or-another.

I could see with one eye these ivory tower quacks didn’t know what they were talking about.  Heck, I’m betting there’s never been a day of my life when I wasn’t fasting when I didn’t consume more than two grams of salt.

So when I arrived back at Jeanne’s I slouched toward low sodium, waved the bloody flag at it, but was completely reasonable.  Non-fanatic, not any sort of no-salt extremist anyone need fear.  And noticed a rapid decline in my physical capabilities concurrently.

You all know by now I enjoy messing around cooking and experimenting with food preparation in sometimes bizarre ways.  And since I was losing my ability to walk any distance, I figured what the hell?  Jeanne got me a couple of books from the library on no salt and lowest sodium cooking, and I began concocting all manner of experimental food with no salt, or so little salt as to pass for none.  2 grams?  Ha!  I spit on 2 grams!  1 gram until I get this down pat.

cilantro corriander

Cilantro!  Onion powder!  Tomato powder!  Lime juice powder!  Molasses.  Garlic.  Dill.  These are the soldiers, the legions of the war against salt.

Began making chips from steamed sticky rice rolled down thin and baked.  Made the best catsup I’ve ever eaten in my life from tomato powder, lime juice powder, molasses and rice vinegar.  Made an absolute jewel of guacamole with garlic, green onion, jalapeno, avocado, tofu, and cilantro.  Deeeeelicious!

Made a soy sauce alternative from black strap molasses and vinegar, along with a few other spices.

And after a couple of days of less than two grams, yesterday I walked to the end of the block and back, one-way being an uphill grade.  Didn’t get knocked to my knees by my top-kick drill instructor, either.

So I doubt those cardiologists know what the hell they’re talking about, but sometimes even a blind hog finds an acorn.  A person doesn’t have to know what he’s talking about to be correct.

Old Jules

39 Comments

Posted in 2000's, America, Current Issues, Senior Citizens

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