Tag Archives: no sodium

Improving on the near-perfect – no sodium catsup substitute

Hi readers.  I posted this ersatz salt catsup substitute recipe a while back because it’s so almost perfect I figured you’d love it if you tried it.  But today I trumped that recipe.  I added three large green onions into the blender with the rest.  Watched them get liquified with everything, then added about half a bundle of fresh cilantro.

I believe with some jalapeno in the mix this might provide the best salsa I’ve ever eaten.  And not one speck of salt added anywhere in the equation.

sweet pepper and bells

Hi readers. Thanks for coming by for a read. I’m sitting here dipping home-made no sodium catsup substitute in Art’s & Mary’s no salt homestyle potato chips.

So shoot me. Fact is, this catsup substitute tastes so much better than catsup a person might as well call catsup a substitute for whatever this como se llama delicious concoction is. And it’s so damned easy to make they ought to put grocers in jail for carrying the original salt-bomb Hunts, Heinz, you name it catsups on the shelves. Killing people slowly.

sweet pepper and bells in blender

What you need to make Como Se Llama? Sweet peppers and/or Bell peppers of various colors. A blender. 3/4 cup apple cider vinegar. A cup of sugar, or however much less you prefer. A tablespoon of black pepper.

sweet pepper and bells blended

Blend it until it’s all liquid, adding the sugar and vinegar while it’s blending. I use unground peppercorn and let the blending reduce the grain size with everything else.

sweet pepper and bells ireducing

Once that’s done all you need to do is put it over medium heat and bring it to a boil, then let it simmer until it’s reduced approximately 1/3, but mainly is the thickness you prefer in a Como se Llama. Keep it in mind you’re using it for a dip.

If it gets so you’re on the road or for come other reason can’t make Como se Llama, you can always stop into a grocery store and buy a bottle of catsup for a temporary substitute.

Old Jules

Steamed rice under curry chicken with bean sprouts, broccoli, green onion and cranberries.

Low sodium, no MSG

Low sodium, no MSG

And of course it’s all no sodium/low sodium.  Stir fry it or steam it with the rice.

Once it’s all in the bowl steaming sprinkle coconut across the top and a splonge of fig preserves on the side to simulate chutney.  Chopped cilantro, ancho molido, minced garlic and minced ginger to taste.

Raw peanuts sprinkled into it and you’ll be ready to rock and roll.

Believe me when I say it’s easy to discover you’re going to have to put some leftovers into the freezer.  It’s containerized cargo for the digestive tract.

Don’t try this anywhere but home.

Old Jules

About that Herb Ox Bouillon – MSG Deniers

Low sodium / no sodium Saimin

I got this in an email from Jeanne sometime during the night:

it has two ingredients which  minimize the amount of MSG, but they don’t remove all the MSG in the product.   Better read up on them before you decide it’s safe to consume any.

http://healthybliss.net/the-truth-in-food-labeling-food-additives-to-avoid-hidden-sources-of-msg/


http://www.livestrong.com/article/551058-disodium-guanylate-vs-monosodium-glutamate/

 

To be honest I hadn’t gotten around to hoping it would be this complicated.  MSGs more of a poison to me than too much salt.  But I’m not sure I’ll be able to figure out yea or nay without bellying up to the bar and watching my blood pressure afterward.

Old Jules

No sodium catchup substitute better than catsup

sweet pepper and bells

Hi readers.  Thanks for coming by for a read.  I’m sitting here dipping home-made no sodium catsup substitute in Art’s & Mary’s no salt homestyle potato chips.

So shoot me.  Fact is, this catsup substitute tastes so much better than catsup a person might as well call catsup a substitute for whatever this como se llama delicious concoction is.  And it’s so damned easy to make they ought to put grocers in jail for carrying the original salt-bomb Hunts, Heinz, you name it catsups on the shelves.  Killing people slowly.

 sweet pepper and bells in blender

What you need to make Como Se Llama?   Sweet peppers and/or Bell peppers of various colors.  A blender.  3/4 cup apple cider vinegar.  A cup of sugar, or however much less you prefer.  A tablespoon of black pepper.

sweet pepper and bells blended

Blend it until it’s all liquid, adding the sugar and vinegar while it’s blending.  I use unground peppercorn and let the blending reduce the grain size with everything else.

sweet pepper and bells ireducing

Once that’s done all you need to do is put it over medium heat and bring it to a boil, then let it simmer until it’s reduced approximately 1/3, but mainly is the thickness you prefer in a Como se Llama.  Keep it in mind you’re using it for a dip.

If it gets so you’re on the road or for come other reason can’t make Como se Llama, you can always stop into a grocery store and buy a bottle of catsup for a temporary substitute.

Old Jules

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

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

 

Desalinated, molassted and tofued into submission

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