Title: Low So-Good ($16.47)
Author: Jessica Goldman Foung
Publisher/year: Chronicle Books LLC
Website: http://www.sodiumgirl.com
Reviewer: Chelsey Omen, UW-Milwaukee Nutritional
Sciences student
Review:
Low-So Good was written by Jessica Goldman Foung, the
writer behind the blog “Sodium Girl” and spokesperson for
the National Kidney Foundation. At 21 years old, Foung was diagnosed with lupusrelated kidney failure, causing her to drastically change her sodium intake. Low-So
Good was written to inform and empower people who are on a sodium restricted diet.
The recipes from the book are meant to be created from scratch and focus on using
real, whole foods while ditching the salty ingredients. The photographs provided
reinforce that colorful and flavorful meals can be created from simple ingredients found
in most grocery stores. Low-So Good is organized in a way that by the time you reach
the recipes in the back, you will be well informed on how to transform your diet. Foung
explains how to read food labels and how to incorporate sodium substitutes into your
diet. Tips are provided to make eating low sodium at restaurants, work, parties, and
during the holidays easier and achievable. Personal stories and knowledge of the
science behind flavor and sodium are included and beneficial for both beginners and
experts. In addition, there are helpful excerpts along the way written by dietitians, food
developers, and food writers who share their wisdom on topics like decoding labels and
how to re-create your favorite meals. Low-So Good is a cookbook loaded with great
information for anyone looking to try a new diet or simply wanting a fresh outlook on
healthy living.
Mini Hash Brown Quiches (50 minutes)
2 large sweet potatoes
1/4 tsp salt free garlic powder
2 eggs
1/2 c. grated carrot
1 tbsp olive or vegetable oil
1/4 tsp smoked paprika
1/4 tsp dried dill
1/4 c. chopped kale leaves
Directions: Preheat the oven to 375 degrees F. Mix grated potatoes in a large bowl with the
garlic powder and oil. With your hands, press the potato mixture into a muffin tin, making sure to
cover the bottom and sides. Bake for around 30 minutes or until the potatoes turn gold and
crispy. Set aside.Whisk the eggs, carrot, kale, dill, and paprika. Pour into potato crusts and cook
for another 15 minutes. Makes 8 servings.
Nutrition Facts per serving: 90 Calories, 10 grams carbohydrate,3 grams protein, 4 grams fat,
1 gram saturated fat, 49 mg sodium.
Sugar Snap Pea Slaw (5 minutes)
Zest and juice of 2 limes
1/4 tsp sugar
4 oz sugar snap peas
1/2 cup chopped green cabbage
Directions: Mix together the lime juice, sugar, and diagonally cut
sugar cut peas. Toss in the cabbage. Refrigerate for at least 30
minutes until serving. Makes 4 servings.
Nutrition Facts per serving: 15 Calories, 4 grams carbohydrate,
1 gram protein, 0 fat, 2 mg sodium.
Roasted Pepper & Butternut Squash Soup (45 minutes)
1 red bell pepper
1 c. chopped yellow onion
4 c. cubed butternut squash
1/8 tsp red pepper flakes
2 Tbsp unsalted butter
4 minced garlic cloves
1/4 tsp. ground pepper
4 c. water
Directions: Broil the red pepper until charred, for about 15-20 minutes. Put into a bowl and
cover with foil to let the peppers steam for 15 minutes. Once cooled, discard the charred skins.
In a soup pot, melt the butter and add the onion and garlic. Once softened, add the squash,
black pepper and red pepper flakes. Add the water and bring to a boil. Cover and let simmer for
20 minutes. Chop the red pepper and add to the pot. (OPTIONAL: Using a blender, puree the
soup and return it to medium heat, bringing it to a boil). Serve once the soup is reduced to your
liking. Makes 5 servings.
Nutrition Facts per serving: 139 Calories, 21 grams carbohydrate, 3 grams protein, 4 grams
fat, 2 grams saturated fat, 29 mg sodium, 2 grams fiber.