Using less salt

I admit that in the effort to reduce sodium intake due to blood pressure considerations, I haven't done much besides adding more black pepper, garlic, and hot sauce to dishes

Until last evening. I'd gotten a big bag of carrots from the store along with a roasted chicken. I had a bit of leftover rice that'd been in the fridge for a few days. I also had a large amount of fresh ginger from the Asian supermarket. I sliced up 3 large carrots, one shallot, and one larger collard green leaf. I stir fried the carrots with the sliced shallot, added about a tsp of minced ginger , the sliced/shredded collard leaf, and added the cold rice. When it was mostly cooked and starting to soften and blend, I added big spoonful of local raw honey, a little splash of water to dilute it so it would mix easily, then stirred and cover with the lid to steam up a bit.

It turned out really well, and I didn't miss the salt, at all. I need to play around more with strong seasonings like this.