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Written by Lyn
Thursday, 30 April 2009
I was preparing to make some risotto and found that I was completely out of my low sodium bouillon. I didn't have time to make a batch of the really good stock so I whipped this up in a flash. 4 Cups water 1 Carrot peeled & chopped in several pieces 1 Celery stalk chopped 1 Teabag (English breakfast, Earl Grey - not Chamomile!) 1/4 Cup dry sherry Begin by boiling the water. Add in the remaining ingredients. Bring to boil and then turn down to medium-low heat and cook for 20 - 30 minutes. Remove the tea bag, carrots and celery before using. Sodium Content: 20 Mg Write comment (0 Comments)
Last Updated ( Friday, 01 May 2009 )

Written by Lyn
Sunday, 29 March 2009
One of the toughest ingredients to deal with on a low-sodium diet is stock. Bouillon cubes typically contain about 900 - 1000 mg of sodium - way too much for your diet! If you aren't able to find a low-sodium option at your local grocer, just make your own! Vegetable stock is very easy to make and usually just uses what you already have in your refrigerator. The other great thing about making your own stock is that there is no exact science to making it and it can be different every time. For this reason you can improvise on the amounts below and go ahead an substitute or leave out where necessary. This recipe should make enough to save for later (unless you're on a major soup rush!) Write comment (0 Comments)
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