Friends! I haven’t purposely abandoned you! I have, however, taken a job. One that’s been keeping me far busier than expected – in a good way – as well as liberating me from the computer – also good. 🙂  I promise to continue posting, answering email, questions, comments, etc. as time permits.  Please, just be patient with me!  THANKS.

Today’s recipe is for two tasty and SUPER low-sodium marinades I found in a newspaper circular over the weekend. Their creator, Steven Petusevsky, is a wonderfully creative chef from Florida who’s written not only The American Diabetes Association Vegetarian Cookbook but The Whole Foods Market Cookbook as well. If you have time, check out his site, StevenPetusevsky.com; he offers other low-sodium recipes that sound amazing.

Now onto the marinades!

GREEK MARINADE

Yields 2 cups

SODIUM CONTENT: 1 mg per tablespoon

NUTRITION FACTS (per tablespoon):
Calories: 35
Fat: 3.5 g
Cholesterol: 0 mg
Protein: 0 g
Carbohydrates: 1 g
Fiber: 0 g

INGREDIENTS

1 c. lemon juice
8 T. olive oil
4 garlic cloves, minced
1/4 c. minced fresh oregano
1/4 c. minced fresh parsley
2 t. dried red pepper flakes

DIRECTIONS

Measure ingredients into a mixing bowl and whisk well to combine. Yields enough marinade to marinate 2-3 pounds of chicken, fish, tofu, etc.

LATIN MARINADE

Yields 2 cups

SODIUM CONTENT: 5 mg per tablespoon

NUTRITION FACTS (per tablespoon):
Calories: 20
Fat: 2 g
Cholesterol: 0 mg
Protein: 0 g
Carbohydrates: 1 g
Fiber: 0 g

INGREDIENTS

1 c. black coffee
1/4 c. sour orange juice or vinegar
4 T. canola or olive oil
1 onion, thinly sliced
3 garlic cloves, minced
1 jalapeno pepper, seeded and minced
1 T. ground cumin
2 t. dried oregano
1 T. no-salt-added chili seasoning

DIRECTIONS

Measure ingredients into a mixing bowl and whisk well to combine. Yields enough marinade to marinate 2-3 pounds of beef, pork, chicken, tofu, tempeh, etc.