Salt-free, Gout-healthy And Heart-healthy recipes

Ever since my blood pressure started to go up, I have experimented with ways of making tasty meals without salt and which are low in purines (since I still am hyperuricemic, I want to avoid creating more uric acid than my kidneys can execrete). Here are the best resulfs (you do not want to taste the worst).

LEMON AND BLACK PEPPER CABBAGE AND CARROT STIR-FRY

Ingredients:
Onion (1/2 big onion or one small)
Cabbage, 1/4 head or 6 large cabbage leaves.
Carrots, 3-4 large ones.
Deep-fried tofu (aburage), 4 slices. If you can find it, use the marinated kind I have used here. You can also use ordinary tofu if you press it well before frying, or you can use koya-dofu, but then it is better to marinate it in a mix of water and soy sauce before using.
If you have konyakky (sometimes spelled konjac), you can add it too, I will explain how to prepare it, but this dish works without it too.
Lemon juice, 1/6 to 1/5 of a cup.
Black pepper, 1-2 teaspoons coarsely ground.
Butter, 2-3 tablespoonfuls
​Purines:
Cabbage:
Onion:
Carrots:
Tofu:
Konyakku:
Lemon juice:
Black pepper:
Butter:
Sugar:
Cabbage:
Onion:
Carrots:
Tofu:
Konyakku:
Lemon juice:
​Black pepper:
Butter:
Glycemic load:
Cabbage:
Onion:
Carrots:
Tofu:
Konyakku:
Lemon juice:
​Black pepper:
Butter:
Calories:
Cabbage:
Onion:
Carrots:
Tofu:
Konyakku:
Lemon juice:
​Black pepper:
Butter:
​Cooking time:
Preparation:
Cooking: 5-10 minutes depending on how much you make, the season, and your fry pan (the dish gets finished faster in a wide, shallow pan).
​Preparation:
If the carrots are too thick, split them in half before slicing.
Cooking:
Serve with:
Serves:
​What to do with the leftovers: