This post brought to you by Sunkist S’alternative. All opinions are 100% mine.
What’s your sodium style?
Most food includes “hidden salts” that can be dangerous to your health. How much sodium are you consuming on a daily basis? I just took the the Sunkist Sodium Quizfrom Sunkist on Facebook to find out where I fell on the sodium scale. They have tips on how to use Sunkist® lemons as a healthy sodium-free alternative to salt.
When I took the quiz I was a Sodium Smarty but I learned a lot and will try. Sunkist S’alternative S’alternative is using fresh-squeezed Sunkist® lemons as a healthy sodium-free alternative to salt. Using Sunkist lemons as an alternative to salt can help reduce sodium, increase potassium and enhance the flavor of recipes.I love lemons so this will be easy for me. I had honestly NEVER thought about it. I’m trying to cut out the salt but it really is hard because when I was growing up we only used salt and pepper as flavoring. It may be a little hard at first but I promise your taste buds will adjust, allowing you to enjoy the true flavors of food that salt often masks.
Try this delicious Recipe
Sunkist® Lemon Seafood Paella –
Ingredients: (Makes 8 servings)
*1- 32 oz can low sodium vegetable broth
*1 cup dry white wine
*1 teaspoon saffron threads
*1lb. of firm, fresh pieces of whitefish such as tilapia, bass, halibut and swordfish, cut into 16-21 pieces
*1lb. or 16-21 mussels, cleaned and de-bearded
*1lb. or 16-21 medium sized clams, rinsed
*cup chopped fresh parsley
*3 Sunkist® lemons, zest and juice
*3 Tbsp. olive oil
*1 _ cups minced onion
*3 cloves garlic, minced
*teaspoon crushed red pepper
*3 cups uncooked short-grain rice such as Valencian, Arborio, or Calrose
*1 cup frozen green peas
*1- 8oz jar of sliced, roasted red peppers
• To prepare broth, combine all the ingredients in a saucepan. Bring to a simmer (do not boil). Keep warm over low heat.
• To prepare paella, heat 3 tablespoons olive oil in a large paella pan or large skillet over medium-high heat. Add fish pieces to pan and sauté 1 minute. Remove fish from pan, reserve and keep warm. Add onion to pan and sauté 5 minutes. Add the lemon zest, garlic and crushed red pepper and cook 5 minutes. Add rice and cook 1 minute longer, stirring constantly. Stir in broth, bring to a low boil and cook 10 minutes, stirring frequently.
• Stir in the peas and red pepper slices. Add mussels and clams to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Stir in the reserved fish and chopped parsley and cook 5 minutes. Remove from the heat, stir in lemon juice and check for seasoning. Cover with a towel and let stand 10 minutes before stirring.