LowSodiumLiving.tv

8 Wedges Brie
3 Tbsp No Salt Butter
1/4 Cup Flax Meal
1/4 Cup Corn Meal
2 Egg Whites
3 Tbsp Raspberry Jam
1/4 Cup Raspberry Wine

For the glaze:

Combine the jam and wine in a small pot and cook on medium, stirring, until smoothe. Turn the heat down to low to keep warm.

Place the egg white in a small bowl and combine the flax meal and corn meal in another bowl.

For the brie:

Coat each brie wedge in the egg white, flax and corn meal, egg white again and then flax and corn meal again.

Melt the butter in a pan and fry the brie wedges 1 - 2 minutes on each side.

Serve two wedges per person on a plate drizzled with the raspberry wine glaze.

Serves 4

Sodium: 170 - 340mg

Leek & Fresh Herb Pancakes

1 1/3 Cup Flour
1 Cup Corn Meal
1 Cup Water
2 Tbsp Fresh Oregano chopped
1 Medium Leek diced
1/3 Yellow onion finely diced
1 Tsp Black pepper
Olive Oil

4 Large Bell Peppers
2 Cups half-cooked macaroni
1 1/2 Cups Francesco Rinaldi No Salt Pasta Sauce
4 - 6 Tbsp Fresh basil leaves shredded
2 - 4 Tsp Fresh Lemon Thyme (or regular thyme)
4 Cloves crushed fresh garlic
6 Tbsp Pecorino Reggiano shredded cheese

Ginger Orange Grilled Salmon

2 Lb Fresh Sockeye Salmon
Juice of one orange
2 Tsp Orange peel
2 Tsp Grated ginger
2 Tsp Cumin seeds ground in a pestle and mortar
3 Large sprigs of fresh basil
Olive oil spray

Using a citrus juicer, juice one orange and pour into a bowl.

Combine the orange peel, ginger and cumin in a bowl and mix. Add to the orange juice.