This is a Sponsored post written by me on behalf of Sunkist S’alternative for SocialSpark. All opinions are 100% mine.
Sunkist S’alternative
What’s your sodium style?
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.
Sunkist Sodium Quiz
The Sunkist Sodium Quiz will tell consumers where they fall on the sodium scale based on their daily food choices. After they discover their sodium style, they can invite friends to take the fun and fast quiz to compare results! In addition to being fun, the quiz will help them be more salt savvy by teaching them about S’alternative, a healthy way to reduce sodium, increase potassium and enhance the flavor of food by using Sunkist® lemons as an alternative to salt.
I took the quiz and here are my results. Turns out I do know a thing or two about sodium!
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. The following recipe is a great example of how to use Sunkist lemons for a salt 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
Instructions:
• 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
The following are additional Sunkist S'alternative tips to keep sodium intake on track:
*Plan meals carefully. If a high sodium food is selected, choose your other menu items from lower sodium groups.
*Read labels of packaged or prepared food products for the sodium content. Look for items “without added salt.”
*Skip the salt in all cooking and food preparation and instead serve extra Sunkist lemon wedges and herb mixtures for individual seasoning.
*Check the sodium content of the drinking water in your area with your local Health Department. If you are on a lower sodium restricted diet, do not drink the water if it has been treated with a water-softening agent.
*When eating away from home, order fresh turkey or chicken versus processed meats.
*Avoid turkey rolls and other pre-cooked poultry and deli meats which contain a much higher sodium content than freshly cooked poultry.
*As you reduce your sodium intake, your taste buds will adjust, allowing you to enjoy the true flavors of food that salt often masks.
I know it's a little late to be posting a fruit-based dish. However, for some (depending on the area) the fruit is still pretty good. You can say this recipe is one last hoorah for fruit! And this salsa is WAY too good not to share. So whether you're still making fruit salads or counting down the days till summer comes and watermelon tastes good again, hold onto this recipe! The salsa is very refreshing and tastes oh so good with those cinnamon chips.
