This is a Sponsored post written by me on behalf of Sunkist S’alternative for SocialSpark. All opinions are 100% mine.
Do you know your sodium style? Click here to take the Sunkist Sodium Quiz on Facebook. You can find out if you are a “Serial Salt Offender” a “Sodium Smarty”, or somewhere in between. Invite your friends to take the quiz and see which of you is the most savvy when it comes to salt. Turns out, I've got good sodium style.
The sodium scale revealed you are a
Sodium know-it-all. You’re salt savvy and have a stellar reputation for reading food labels. Your nutrition book smarts often impress others, but at times you might not put your sodium knowledge into practice. That’s where www.sunkistsalternative.com can help by teaching you new tips and twists on using Sunkist lemons as a healthy alternative to salt.
Did you know that high consumption can lead to high blood pressure, osteoporosis, and even cancer? It is important to be aware of how much sodium we are consuming.
*Read labels carefully
*Check the sodium content of your local drinking water with the health department in your area. Be aware that many water softening systems add salt to your drinking water.
* Avoid process meats.
*Plan meals so that you limit high sodium items.
* Instead of adding extra salt to your family’s meals, serve Sunkist lemon wedges or herbs to add flavor.
The Sunkist website has lots of yummy recipes usingSunkist S’alternative.
Sunkist® 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 Sunkist® 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 sauté 1 minute. Remove fish from pan, reserve and keep warm. Add onion to pan and sauté 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
Post a Comment