The problem with salt lies in its sodium content. Your body needs sodium; however, it only requires trace amounts. Many Canadians are living with health conditions such as kidney disease, diabetes, hypertension, and heart conditions that require low or sodium free diets.
For this reason, Salt-Free Canada has issued a challenge to culinary arts students, dietitian and nutrition students and Canadians across the country to develop salt-free recipes. The goal is to feature 150 of these recipes in a special Salt-Free Canada Cookbook marking Canada’s 150th Birthday.
The aim of the cookbook is to increase awareness of the need for salt-free recipes by featuring the next generation of dietitians, nutritionist, and culinary students in their formative years, while producing an accessible cookbook showing Canadians how to prepare nutritious and flavourful food without salt.
Photo and recipe by Chef Marnie Watson
Includes recipes for vegetable stock and Curry Seasoning. Yield- 1.5 Litres – 6 Cups
|30 ML||2 TBSP||Unsalted Butter|
|450 G||1 LB||Cauliflower|
|125 G||1/2 CUP||Onion|
|45 ML||3 TBSP||Honey|
|1.2 L||5.25 CUPS||Vegetable or Chicken Stock|
|125 G||1/2 Cup||Potato Small Diced|
|To||Taste||Ground White Pepper|
|1||Tart Fuji Apple or Honeycrisp|
|15 ML||1 TBSP||Unsalted Butter|
|2.4 ML||1/2 TSP||Cinnamon|
|120 ML||1/2 Cup||Cream (optional)|
Apple Garnish Directions
Yield- 2 Litres – 8 Cups
|25 ML||1.75 TBSP||Vegetable Oil|
|300 G||1.5 LB||Mirepoix|
|62 G||1/4 CUP||Leeks Chopped|
|50 ML||3.5 TBSP||Fennel small diced|
|2.25 L||9.5 CUPS||Water|
|50 G||3.5 TBSP||Diced Fresh Tomatos|
|15 G||1 TBSP||Cracked Black Pepper|
|3 ML||.75 TSP||Dried Thyme|
|30 ML||2 TBSP||Cumin Seeds|
|30 ML||2 TBSP||Cardamom Seeds|
|30 ML||2 TBSP||Coriander Seeds|
|60 ML||1/4 Cup||Turmeric Powder|
|15 ML||1 TBSP||Dry Mustard|
|5 ML||1 TSP||Cayenne Pepper|
Recipes should be saved as a Word document or in PDF format. Images should be uploaded in JPG format. If you are submitting more than one recipe, you will need to complete a separate submission form for each one.
This Canada-wide challenge originated in 2012 with Ottawa’s Algonquin College Culinary Program. They were involved in an event called the Blue and Green Soiree. Culinary students were challenged to plan, prepare and serve an amazing array of dishes created with no salt. The challenge was judged by highly recognized chefs such as: Executive Chef Judson Simpson of the House of Commons, Executive Chef Louis Charest of Rideau Hall, as well as Canada’s twice National Gold Plate Winner, Chef Marc Lepine. It was, and still is, a fun, involved, confidence building and rewarding experience for the student chefs.
The pioneering Algonquin event has not gone unnoticed. In fact, in March 2017, Ottawa Mayor Jim Watson proclaimed the first “Salt-Free Awareness Week” in Ottawa. More and more students and chefs are becoming involved.
Thank you to our generous partners. Please take a moment to visit their websites and learn more about these amazing companies.