Most food in the American diet includes â€œhidden saltsâ€ that can be dangerous to your health. How much sodium are you consuming on a daily basis? Many people consume too much, and don’t even realize it. To help bring awareness to this problem in a fun way Sunkist has created the Sunkist Sodium Quiz You can take this quiz on Facebook to find out where you fall on the sodium scale.
I took the quiz, and I did pretty well, since it said I am a “Mover, not a Salt Shaker”. I do try to be aware of salt when I cook, and only use what is necessary. Here are are my results, take the quiz and see how you compare!
Sunkist has a new product, the Sunkist Sâ€™alternative, which uses fresh-squeezed SunkistÂ® lemons as a healthy sodium-free alternative to salt. Using lemons as an alternative to salt can help reduce sodium, increase potassium and enhance the flavor of recipes. This is a great way to make your cooking more healthful without losing any taste. Here is a delicious recipe from Sunkist for Seafood Paella which demonstrates how using lemon can help you reduce salt.
SunkistÂ® Lemon Seafood Paella
Ingredients: (Makes 8 servings)
- 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 swordfish, cut into 16-21 pieces
- 1lb. or 16-21 mussels, cleaned and de-bearded
- 1lb. or 16-21 medium sized clams, rinsed
- cup chopped fresh parsley
- 3 SunkistÂ® lemons, zest and juice
- 3 Tbsp. olive oil
- 1 _ cups minced onion
- 3 cloves garlic, minced
- teaspoon crushed red pepper
- 3 cups uncooked short-grain rice such as Valencian, Arborio, or Calrose
- 1 cup frozen green peas
- 1- 8oz jar of sliced, roasted red peppers
- 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 sautÃ© 1 minute. Remove fish from pan, reserve and keep warm. Add onion to pan and sautÃ© 5 minutes. Add the lemon zest, garlic and crushed 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. Cover with a towel and let stand 10 minutes before stirring