Old Rooster, the hubs, has been low sodium this whole time. I am taking the journey with him, well, because I love him and care about him. And, frankly, its easier than preparing meals separately. However, I still get some processed foods; I take my lunch everyday and use lunch meat and store bought bread. Otherwise, I’m eating what he eats.
I took left over spaghetti for lunch today (recipe posted in the category of Recipe). Ordinary day, right? Ordinary lunch, right? Well, it wasn’t. I took some bread to eat with my spaghetti. I hadn’t buttered it when I packed lunch because the bread would stick together and well, I am a texture person. There was butter in the fridge at work. Not unsalted butter, regular creamy, sweet butter. I added some to my bread and went to eat. I wasn’t expecting the taste I got. It was waaaaaay tooooooo salty. What happened to the sweet creamy taste of butter? Nothing, actually. I had changed, not the butter. I have been using the unsalted butter long enough that when I used “regular” butter, it tasted bad.
Not a sad tale though. Truly one of hope. When we first learned of the changes we were going to have to make and chose to make, we were sad. All that flavor gone….. How wrong we were. There is flavor out there, so much that you really don’t need to add salt. Endless vegetables, fruits, herbs and other seasonings like pepper, cumin, celery, garlic, etc. You don’t have to suffer.
Our advice… Experiment. Take recipes you like and de-salt them. You don’t need to get rid of all sodium, but you sure can lessen the salt by taking it out and using no salt added/no sodium products. If there is an epic fail, don’t despair. Figure out where you went wrong, and try again. Soon, you will have wonderful dishes to serve that you can enjoy.
We are adapting and having a new kind of fun… Cooking together and experimenting and just enjoying life.
PhatHen 