Most food includes “hidden salts” that can be dangerous to your health. How much sodium are you consuming on a daily basis? Take the Sodium Style Quiz from Sunkist on Facebook to find out where you fall on the sodium scale. Whether it turns out you’re a Serial Salt Offender or a Sodium Smarty, you’ll learn new tips on how to use Sunkist® lemons as a healthy sodium-free alternative to salt. Here's the quiz: Sunkist Sodium Quiz
You should go take the quiz! It's only 7 questions that make you think. I thought I knew sodium pretty well - then I saw some of the questions & was surprised at how much pausing-and-thinking I had to do!! LOL Turns out I did OK - or, at least, I got lucky! Hop on over to their Facebook page to take the quiz & then come back here & tell me what YOU got!! I'd love to see some of the other fun outcomes!
So what is this "S'alternative" thing anyway? Sunkist S’alternative S’alternative is using fresh-squeezed Sunkist® lemons as a healthy sodium-free alternative to salt. Using Sunkist lemons as an alternative to salt can help reduce sodium, increase potassium and enhance the flavor of recipes.
Here's a great recipe to try using Sunkist produce in place of all that salt:
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