A high-sodium diet may be more dangerous than we thought. It's even been linked to dementia and cancer. Try these recipes from "The Salt Solution Diet," a new book by registered dietitian Heather K. Jones and the editors of Prevention magazine, to decrease the salt in your diet!
Recipe: Chicken-sweet potato stir-fry (on this page) Recipe: Glazed pork tenderloin with succotash (on this page)Combine water and quinoa in small saucepan over medium-high heat. Bring to a boil, reduce heat to medium, and simmer until liquid has been absorbed, 12 to 15 minutes. Put sweet potato in small saucepan with enough cold water to cover by 2 inches while quinoa is cooking. Bring to a boil over medium-high heat and cook until just tender, 3 to 4 minutes. Drain.
Heat 2 teaspoons of the oil in a large nonstick frying pan or cast-iron skillet over medium-high heat. Add chicken and cook, stirring occasionally, until starting to brown, about 4 minutes. Transfer to bowl.
Return pan to heat and add remaining 2 teaspoons oil. Stir in onion and jalapeño pepper. Cook, stirring occasionally, 1 minute. Add bell pepper, garlic and cumin. Cook until vegetables start to soften, 2 to 3 minutes. Stir in peas and reserved chicken and cook 2 minutes. Add quinoa and sweet potato. Cook, stirring frequently, until heated through, 1 to 2 minutes. Remove from heat and stir in cilantro, salt, and black pepper.
Nutrition (per serving): 307 calories, 24 g protein, 34 g carbohydrates, 6 g fiber, 8 g fat, 1 g saturated fat, 264 mg sodium
4 servings
Heat broiler or grill to medium-high.
To prepare the pork:
Combine preserves and ginger in small bowl. Sprinkle meat with pepper and salt. Broil or grill pork 10 minutes, turn, and cook 10 minutes longer. Brush meat with half of the preserve mixture and continue cooking 2 minutes. Turn and brush with remaining mixture. Cook another 2 minutes, or until a thermometer inserted into the thickest portion registers 155 degrees F. Turn pork and broil or grill 30 seconds to set glaze. Transfer to cutting board, cover loosely with foil, and let stand 10 minutes. Cut into 16 slices.
To make the succotash:
Heat oil in large nonstick frying pan over medium-high heat while pork cooks. Add okra, onion, and oregano and cook, stirring occasionally, until onion starts to brown and okra stops giving off liquid, 6 to 7 minutes. Stir in corn and cook until starting to brown slightly, about 3 minutes. Add vinegar and sugar and cook 1 minute. Remove from heat and stir in basil and salt. Serve with sliced pork.
Nutrition (per serving): 251 calories, 25 g protein, 29 g carbohydrates, 3 g fiber, 5 g fat, 1 g saturated fat, 279 mg sodium
4 servings
© 2012 MSNBC Interactive
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