500 15-Minute Low Sodium Recipes: Fast and Flavorful Low-Salt Recipes that Save You Time, Keep You on Track, and Taste Delicious

I have a close relative who recently had go on a low salt diet . I have to admit I was a bit stymied. I ordered 3 books from Amazon and this book was clearly the best of the 3 ... Instead of giving me a book of exotic recipes I may or may not want to try this book gave you a blueprint for the basics. The sauces, rubs, dressings and mixes most folks cook with every day. This book made the transition easier ... I know my recommendation inspired several others to buy the book ... as there are a lot of choices out there in the special diet genre.

Great recipes

When my husband's heart problems were diagnosed a few months ago and his sodium intake was severely limited to 1500mgs or less per day, this was the first low sodium cookbook I bought. It really helped educate me on what has become a journey in low sodium living. Even with recipes I haven't made yet, the ingredients in them have helped guide me and have given me new ideas.Anyone who is also trying to re-learn to cook low sodium knows that pretty much EVERYTHING must be made from scratch. This book's concentration is quick and easy meals either start to finish or quick and easy to prep and let cook on their own. I hesitate to say 15 minutes because it's more like 15-ish minutes, some take more time, some take less.But the book really has a WIDE scope. Everything from low sodium substitutes for high sodium convenience products like salad dressings and BBQ sauces, even teriyaki sauce, through snacks, main dishes, breads, desserts and just about any type of food and category you can think of.FAVORITE RECIPE: Make-Ahead Salad on page 298 (2012 edition). The dressing for this veggie salad has become my go-to recipe for pasta salad (make 1st dressing batch to marinate veggies like cauliflower and broccoli for 2-24 hours; 2nd batch to stir into cooked, cooled pasta and combine with veggies just before serving; add shredded carrots, low salt fresh mozzarella pearls and low salt organic goat cheese, sprinkle LIGHTLY with low salt shredded parmesan) . It's also become our go-to salad dressing by substituting balsamic vinegar (cut sugar in half) or wine vinegar for the cider vinegar. There's ALWAYS a bottle of this salad dressing sitting in our frig, although it really doesn't last long since everyone, even my kids, prefer it over any other dressings, even commercial ones.++RECIPE ERROR++ Old-Time White Bread page 311 (2012 edition) calls for 1/4 cups (295 ml) water. RECIPE SHOULD READ: 1-1/4 cups (295 ml) water. I'm making this for the first time today and I didn't realize my mistake until my bread machine was already mixing. I went ahead and added the extra cup of warm water but I have no idea how it's going to turn out. Oddly, I could not find this error mentioned anywhere on the author's site. If I find any other errors, I'll update this review.I've since gone on to purchase several other low sodium cookbooks; some were recommended on Dick Logue's site (lowsodiumcooking (dot) com) or through other links on his site. Many were through Amazon recs or recs from blogs devoted to low sodium lifestyles and cooking. This is still the one I recommend as a first low sodium cookbook because its recipes are so varied and less time consuming. Think of it as your every day low sodium cookbook.

Spent a little more for spiral binding - totally worth it. Recipes look quick and easy

I purchased this after my husband was diagnosed with CHF. I had been struggling with the low-sodium diet. I was appalled after reading the labels and realizing how much sodium we had been consuming. Everything I made using no sodium vegetables, broth, and tomatoes was so bland and tasteless. I was discouraged. This cookbook addresses that and has helped so much. When I bought the 500 Minute Low Sodium Recipes cookbook I didn"t realize how life changing it and a 4 qt crockpot could be. Thank you Dick Logue!.

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I need to limit my sodium intake due to high blood pressure. Meeting my primary dietary goal, controlling salt and thereby hypertension, is the main reason I bought this book. My daily target for sodium intake is 1,500 mg per day, not the 500 or less called for in some extreme diets and for individuals with conditions that require major reductions in sodium intake.Most processed foods and restaurant meals have extremely high levels of sodium, and even everyday meals prepared at home may have high levels of sodium, so I have been looking for cookbooks and recipes that specifically emphasize low-sodium dishes. My attention was caught by this book which, as presented on Amazon's website, seemed to be just what I was looking for. Upon receiving the book I immediately and carefully went through it page by page and ended up with mixed reactions:Positive:- 500 recipes is a large number, so there is probably something in here for almost anyone looking for low-sodium recipes.- The author has given due attention to providing recipes that address flavor as well as sodium content.- The vast majority of the recipes are indeed low-sodium.Negative:- The "15-Minute" description in the title is quite misleading because a large percentage of the recipes rely on using sauces, spice mixes, stocks and other ingredients that one must prepare in advance (in addition to the 15 minutes called out in the book title).- While most of the book's recipes are not too bad as far as calories and sugar are concerned, some of them are well out of line with most weight-reduction diets, so it is necessary to scrutinize the nutritional information for every recipe.- Quite a few of the recipes--70+ pages' worth or about 20% of the book--call for using a slow cooker, which I don't have and don't plan to buy. If the Amazon description and the front and back covers of the book had clearly indicated how much of the book was devoted to slow-cooker recipes I probably wouldn't have bought it.- A quick scan of the recipes showed that at least one reported nutritional values with serious mistakes. For example, on p. 146 there is a salmon dish that calls for a 6-ounce portion showing the suspiciously high values of 792 calories and 253 mg sodium per serving, whereas my checking the ingredients with a USDA calculator showed about 300 calories and 121 mg of sodium per serving. Whether this error is just a typo or a sign of careless documentation, it should give pause to those who need to monitor and control their nutritional values and need to rely on accurate nutrition figures.Things to watch out for:- Some of the recipes include ingredients that are high in potassium or have substituted potassium for sodium. Anyone who must control potassium intake should carefully check the nutritional values provided for each recipe.- Some of the recipes call for a 4-ounce portion of fish or poultry or meat, while others use 6-ounce portions. If you are also concerned about weight loss in addition to sodium reduction the 6-ounce portions can often bump your calorie intake to higher than desired levels.Bottom line: Given the problems and issues noted above, I estimate I will be able to use perhaps 10% or 50 of the 500 recipes. However, I am so desperate for decent low-sodium recipes that I will probably keep the book. Who knows, perhaps Santa will bring a slow cooker this year so I can use even more of the recipes.

This is a wonderful book, with lots of great information and the recipes that I have tried have all turned out and my husband loved them. He has to eat a low fat - low sodium diet.

love the recipes in this book especially the "mock" ones like the soy sauce. as some who is suffering from Hep C in stage 3 these really help. you really can make these in 15 minutes! Great for those "bad" days.

Great recipes

Recipes are amazing!!!

Recipes not very appealing. Basically everyday food with sometimes prepared or canned food. Not enough fresh produces, vegetables or spices. I tried many recipes and gave the book away...