The One Thing Your Doctor Wants You To Quit (And 5 Ways To Do It) (Page 4)

3. Use Fresh Ingredients Whenever You Can

You’ll save umpteen milligrams of sodium by making your own sauces and soups, and simmering dried beans until soft (rather than opening a can). Yes, it’s a time commitment, but if you’re serious about salt reduction it’s time well spent. Make these staples more convenient by cooking them in big batches, and freezing in single-serving portions for later use.

Try this Fresh Tomato Sauce: Take advantage of the summer harvest to stock your freezer with this sauce (it can be used for pizza, pasta dishes and soups, just to name a few) and you’ll be one step closer to a garden-fresh meal.

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