Treat yourself and your family to a healthy meal that is both low in salt and high in taste.
Using too much salt in out diet can raise your blood pressure and put you at an increased risk to problems such as heart disease.
Cutting your salt intake is relatively simple and as it lowers blood pressure it also reduces your risk of having a stroke or developing heart disease.
Foods that we buy and eat every day, such as bread, cereal and ready meals already contain salt there really is no need to add more.
Many foods contain high levels of salt these foods should be eaten/used in moderation. Foods such as stock cubes, bacon, cheese, and gravy granules etc.
You may be surprised to know that adults should not eat more than 6g (1 full teaspoon) of salt per day and children even less.
For a low salt treat for all the family try this recipe from BBC Good Food http://www.bbcgoodfood.com/recipes/
YUMMY SCRUMMY CARROT CAKE
Prep. 1hr – 1hr 15 mins (including 40 – 45 mins in oven)
- 175g light muscovado sugar
- 175ml sunflower oil
- 3 large eggs , lightly beaten
- 140g grated carrots (about 3 medium)
- 100g raisins
- grated zest of 1 large orange
- 175g self-raising flour
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- ½ tsp grated nutmeg (freshly grated will give you the best flavour)
FOR THE FROSTING
- 175g icing sugar
- 1½-2 tbsp orange juice
- Preheat the oven to 180C/Gas 4/fan 160C. Oil and line the base and sides of an 18cm square cake tin with baking parchment. The easiest way to do this is to cut two long strips the width of the tin and put each strip crossways, covering the base and sides of the tin, with a double layer in the base.
- Tip the sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a wooden spoon. Stir in the grated carrots, raisins and orange rind.
- Mix the flour, bicarbonate of soda and spices, then sift into the bowl. Lightly mix all the ingredients – when everything is evenly amalgamated stop mixing. The mixture will be fairly soft and almost runny.
- Pour the mixture into the prepared tin and bake for 40- 45 minutes, until it feels firm and springy when you press it in the centre. Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at this point.)
- Beat together the frosting ingredients in a small bowl until smooth – you want the icing about as runny as single cream. Set the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top, letting it drip down the sides.
- Serve and enjoy!
If you are concerned about the level of salt in your foods you can get more information about salt at www.nhs.uk