As Ivy Lee shows with her sensible advice and recipes, cutting sodium from your diet does not imply compromising taste. She laughs, “I started low-sodium eating for my health, but I stayed for the taste!”
Knowing Sodium: The Reason It Matters
High blood pressure and cardiac problems can result from too much sodium. Ivy says one should begin with little adjustments. Substitute herbs and spices for table salt. The taste of food will astound you, she claims.
Breakfast: New Beginning
Ivy enjoys whole-grain bread avocado toast for breakfast sprinkled with paprika and lemon juice. Another beloved is unsweetened yoghurt topped with fresh fruit and a little cinnamon. “It’s basic, pleasing, and naturally low in sodium,” she says.
Lunch is smart and balanced and brilliant.
Ivy usually eats a quinoa dish topped with roasted sweet potatoes, chickpeas, and a tahini-lemon sauce. “Everything is about combining whole, fresh foods,” she says. She also loves vegetable wraps made from hummus and low-sodium tortillas.
Dinner is savoury and filling.
Ivy suggests dinners like baked fish with garlic and dill or a filling vegetable stew seasoned with bay leaves and thyme. She makes handmade marinades instead of pre-packaged sauces.
Snack Ideas
Low-sodium munchies include apple slices with nut butter, raw vegetables with guacamole, and unsalted popcorn. “Healthy snacking maintains my energy all day,” she explains.
A Last Note
Ivy suggests as much as possible cooking at home to regulate sodium intake. “When you’re conscious of your ingredients, you don’t have to sacrifice taste,” she explains. Low-sodium eating becomes an interesting and sustainable way of life using Ivy’s advice.
