When I had to go on a low salt diet (120 mgNa/100 gms) I found inspiration in Gabriel Gate's books - Smart Food, Family Food and Good Food Fast. He is a French chef living in Australia and one of the few chefs who doesnt feel the need to throw salt into everything to get flavour. He uses various spices and herbs and ginger and garlic. They were published in the late 80's and 90's so probaly are not available now which wont help you. I also have pamela Rice Hahn The Everyday Low Salt Cookbook and David anderson and son The No salt cookbook. They are published in US and someof the ingredients are not available here.You seem to have many more low salt or no added salt products available than we do. i cant find stock, soup etc here.About all We have here are tinned chick peas,tomatoes, Things labelled as Low Salt are way over my limits. I cook everything from scratch,even bread.
Nowadays I just browse through my books looking for recipes which look tasty and just leave out the salt. i substitute salt skip baking powder and salt skip baking soda whenever a raising agent is called for ut when making biscuita or slices I find many are OK just using plain flour.
If you look through recipe section in EYB library every week you will often find some good ideas. Recentlythere was a recipe for butternut pumpkin in blog by Stonesoup.She had 3 recipes there. Flavourings were cumin,coriander,ground chili,but the interesting thing was her discussion on mise en place. You cook the whole pumpkin at the onetime and use it through the week. I deciided to do the same thing cooking a weeks supply of roast potatoes in foil. Now I can just cook a chicken maryland and reheat the 2 vegetables in the oven using the automatic timer and in 40 minutes I have a roast. So I can have a roast everyday without a hassle.
