This is a Sponsored post written by me on behalf of Sunkist S’alternative for SocialSpark. All opinions are 100% mine.
I honestly have no idea how much sodium is in the food I am eating. Although I read food labels for ingredients, calories, and other information, I never really notice the sodium content number. What about you? What’s your sodium style?
Most foods contain “hidden salts” that can be unhealthy. Take the Sunkist Sodium Quiz and find out if you are a Serial Salt Offender or a Sodium Smartie. No matter what result you get, you will learn tips on how to use Sunkist lemons as a healthy sodium-free alternative to salt.
I was eager to take the Sodium Style quiz. What did I have to lose? I never pay that much attention to how much sodium is in my food, but I don’t think I eat too much salt. I should be just fine taking the quiz. Then I took the quiz, which bases the results on questions you answer about the daily foods you eat. Yikes. I knew even less about sodium than I thought – and a lot of hidden salts are creeping their way into my daily diet.
The Sodium Scale revealed that I am …. A Serial Salt Offender!
You can invite friends to take the quiz and compare your results. I’m actually a little bit embarrassed by my quiz results!
The good news is that I now know that there is a Sunkist S’alternative to using salt. Sunkist lemons can be used to flavor food as a sodium-free alternative to salt. This can help you to reduce sodium levels, increase potassium intake, and enhance the taste of your food.
Sunkist S’alternative provides several recipes, including the following recipe for Lemon Seafood Paella.
LEMON SEAFOOD PAELLA
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
½ cup chopped fresh parsley
3 Sunkist® lemons, zest and juice
3 Tbsp. olive oil
1 ½ cups minced onion
3 cloves garlic, minced
½ 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: (Makes 8 servings)
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.