Replace some of the added salt in a recipe with sodium-free natural flavour enhancers, like a squeeze of lemon or lime, or some chopped fresh herbs. Be careful of hidden salts in convenience products like stock cubes, tomatoes and beans, too.
Experiment with using different vinegars – almost any vinegar will work except rice vinegar, which usually contains salt.
Try making your own salt with a healthy iodine boosting twist. Buy some Nori sheets and blend them up in a processor until they are shredded to a miniscule size. Place these in a salt shaker and use them as you would normal salt. As well as offering a salty flavour, it adds a boost of iodine which can help support thyroid function and so may help to maintain or boost your energy levels. This is especially useful for those on a vegan diet who need to ensure an adequate iodine intake.
About the expert: Nutritionist Eva Killeen directs the CNM Natural Chef and Vegan Natural Chef Diploma Courses. Visit https://www.naturopathy-uk.com/naturalchef for more details.
Do you have a healthy cooking question you’d like us to put to the CNM Natural Chef team? Get in touch by emailing firstname.lastname@example.org