Low or No Salt

 

 

Low Salt Pizza 

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Description:
Only about 20 mg sodium for the entire pizza dough. This is enough to make 3 medium pizzas. We make one... and freeze the other dough for another time.

This Pizza dough can be made in your bread machine. You can add or remove any of the toppings to make your favourite pizza.



Ingredients:
Pizza Dough

1 2/3 cup Warm Water
2 tablespoons Olive Oil
3 tablespoons Sugar
5 cups Flour
1 tablespoon Bread Machine Yeast




Directions:
Preheat oven 450 degrees.

Put all ingredients in your bread machine... add liquids first... dry ingredients next... yeast last. (Follow directions of your bread machine.) Set your bread machine to mix DOUGH. Our machine takes 1 hour 30 minutes.
If you are using a metal pan... spray the pan with Pam or other no salt spray. Put some oil on your hands do it won't stick to your fingers... pick up the dough and push out on your pizza pan. Let the dough set for 20 minutes... then add your toppings.

Topping Suggestions
1/4 cup pizza sauce (check your label)
low salt or no salt mozzarella cheese (check your label)
tomatoes (1 medium - 11mg sodium)
green peppers (1 pepper - 2mg sodium)
yellow peppers (1 pepper - 2mg sodium)
red peppers (1 pepper - 2mg sodium)
sliced mushrooms (1cup raw - 3mg sodium)
onions (1/2 cup chopped - 2mg sodium)
Squash (1 cup - 2mg sodium) pineapple chunks (1 cup - 2mg sodium)
lean ground beef (3oz beef - 55mg sodium)

Spread pizza sauce over the crust. (Crushed Low Salt Tomatos can be used... add Italian spices that you like.) I use a pizza sauce (Spartan brand) that is 220mg sodium for 1/4 cup... I use half of this... which equals 110mg.
Add the toppings that you enjoy.


Bake at 450 degrees for 25 minutes, or until crust is golden brown.
Whatever you add... make it low sodium... watch your sodium intake.
No Salt and Low Salt Mozzarella Cheese can be purchased online at the Mozzarella Company.


Notes: Olive Oil... put a few cloves of garlic into a bottle... add olive oil... and let set for a day or two. We found a fluted oil jar and mixed the Olive Oil & Garlic Cloves... it's great tasting for many things... salads... breads... spaghetti sauce... pizza dough.


Special Diet: Low Sodium


Category: Low or No Salt


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Tuscan Leek & Bean Soup
Category: Soup
Description: Welcome those crisp winter days with a pot of hearty Tuscan bean soup. Leeks are a unique combination of flavonoids and sulfur-containing nutrients, the allium vegetables belong in your diet on a regular basis. Like their allium cousins, onions and garlic, let leeks sit for at least 5 minutes after cutting and before cooking to enhance their health-promoting qualities.
A good source of dietary fiber, leeks also contain goodly amounts of folic acid, calcium, potassium, and vitamin C. Easier to digest than standard onions, leeks have laxative, antiseptic, diuretic, and anti-arthritic properties.
Leeks contain many noteworthy flavonoid anti-oxidants, minerals, and vitamins that have proven health benefits.
Leeks are low in calories. 100 g fresh stalks contain 61 calories. Further, their elongated stalks provide good amounts of soluble and insoluble fiber.
Laboratory studies show that allicin reduces cholesterol production by inhibiting HMG-CoA reductase enzyme in the liver cells. Further, it also found to have anti-bacterial, anti-viral and anti-fungal activities.
Allicin also decreases blood vessel stiffness by release of nitric oxide (NO); thereby bring reduction in the total blood pressure. It also blocks platelet clot formation and has fibrinolytic action in the blood vessels, which helps decrease overall risk of coronary artery disease (CAD), peripheral vascular diseases (PVD), and stroke.
Leeks are great source of minerals and vitamins that are essential for optimum health. Their leafy stems indeed contain several vital vitamins such as pyridoxine, folic acid, niacin, riboflavin, and thiamin in healthy proportions. 100 g fresh stalks provide 64 µg of folates. Folic acid is essential for DNA synthesis and cell division. Their adequate levels in the diet during pregnancy can help prevent neural tube defects in the newborn babies.
In addition, leeks are one of the good source of vitamin A (1667 IU or 55% of RDA per 100 g) and other flavonoid phenolic anti-oxidants such as carotenes, xanthin, and lutein. They also have some other essential vitamins such as vitamin C, K, and vitamin E. Vitamin C helps body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals. Further, its stalks have small amounts of minerals such as potassium, iron, calcium, magnesium, manganese, zinc, and selenium.
Often overlooked in leeks is their important concentration of the B vitamin folate. Folate is present in leeks in one of its bioactive forms (5-methyltetrahydrofolate, or 5MTHF) and it is present throughout the plant (including the full leaf portion, not only the lower leaf and bulb).
Fresh leeks should be stored unwashed and untrimmed in the refrigerator, where they will keep fresh for between one and two weeks. Wrapping them loosely in a plastic bag will help them to retain moisture.
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