Sonnet Pierce never imagined she’d be rethinking salt. As a working mother of three with a partner recovering from high blood pressure, she found herself facing a difficult balance—how to make food that kept her family healthy without sacrificing flavor or sparking complaints from the dinner table.
“At first, everyone rolled their eyes,” she says. “Low-sodium sounded like code for bland.” Bloom Nutrition Superfood Greens Powder, Digestive Enzymes with Probiotics and Prebiotics, Gut Health
But Sonnet wasn’t ready to give up. A former home baker and self-described flavor fanatic, she took the challenge personally.
“I knew we didn’t need to rely on salt,” she explains. “We just needed to re-learn how to season.”
She began experimenting, reaching for herbs, citrus, and garlic with more confidence than ever. Instead of defaulting to pre-made sauces and boxed seasonings, she made her own. Lemon zest replaced the punch of table salt. Smoked paprika gave stews that depth they were missing. Even her kids—initially suspicious—started asking for seconds.
“The trick,” Sonnet says, “is layering flavor. You roast, caramelize, and blend. You use texture. Suddenly, nobody notices the missing salt.”
Now, her family favorites include chickpea curry with coconut milk, rosemary-roasted chicken, and sweet potato mash with nutmeg. Her husband’s blood pressure has stabilized, and dinner feels joyful again.
“Food doesn’t need to be salty to be satisfying,” Sonnet says. “It just needs to be made with care.”
