This post brought to you by Sunkist S’alternative. All opinions are 100% mine.
Take the Sunkist Sodium Quiz and find out if you could do with a bit less salt in your life. Salt is hidden in places that you least expect it, but with a careful eye to labels and smart choices, its easy to lower the amount of salt that you put in your body!
Sunkist S’alternative is derived from lemons, and is used in place of salt to flavor your dishes. Its a sodium-free alternative that uses the flavor of fresh squeezed lemons to make your food taste great, lower sodium intake and increase potassium intake!
Lemons add great flavor to food, I use them all the time, but it can become a bit time consuming to be squeezing lemons for added flaovr into most of my dishes. its wonderful to have something that I can keep on the counter to add a quick bit of flavor to my dishes.
You can take the Sunkist Sodium Quiz and see if you're up on your sodium knowledge then you can visit the Sunkist S’alternative website to see how else to lower the Sodium that you and your familiy is eating these days!
Here are some great tips that I learned form Sunkist
Avoid Turkey Rolls or Pre-cooked poultry and deli meats which contain higher sodium content then fresh cooked
- Check the sodium levels of your drinking water with the local Health Department! If you or someone if your famliy is on a Sodium restricted diet; do not drink the water if it has been treated with a water-softening agent (I had no idea about this one, good tip!)
Check out this great recipe for Paella! Made with Sunkist Lemons!
Lemon Seafood Paella
- 1-32 oz can low sodium vegetable broth
- 1 cup dry white wine
- 1 teaspoon saffron threads
- 1lb of firm, fresh, pieces of whitefish such as tilapia, bass, halibut and swoardfish, cut int o16-21 pieces
- 1lb or 16-21 mussels, cleaned and de-bearded
- 1lb or 16-21 medium sized clams, rinsed
- 1/2 cup chopped fresh parsley
- 3 Sunkist lemons, zest and juice
- 3 Tablespoons olive oil
- 1 1/2 cups minced onion
- 3 cloves garlic, minced
- 1/2 teaspoon crused red pepper
- 3 cups uncooked short-grain rices such as Valencian, Arborio, or Calrose
- 1 cup frozen green peas
- 1-8oz jar of sliced, roasted red peppers
Instructions (makes 8 servings)
- To prepare broth, combine all the ingredients in a saucepan. Bring to a simmer (do not boil). Keep warm over low heat
- To prepare paella, heat 3 tablespoons olive oil in a large paella pan or large skillet over medium-high heat. Add fish pieces to pan and saute 1 minute. Remover fish from pan, reserve and keep warm. Add onion to pan and saute 5 minutes. Add the lemon zest, garlic and crusehd red pepper and cook 5 minutes. Add rice and cook 1 minute longer, stirring constantly. Stir in broth bring to a low boil and cook 10 minutes stirring frequently,
- Stir in the peas and red pepper slices. Add mussels and clams to pan, nestling them into rice mixture. Cook 5 minutes or until shells open. Discard any unopened shells. Stir in the reserved fish and chopped parsley and cook 5 minutes. Remove from the heat, stir in lemon juice and check for seasoning. Cocer with a towel and let stand 5 minutes before stirring