2
cups coarse sea salt 1 Tablespoon olive oil (or other carrier oil) 1 teaspoon essential oil of choice
Place 1/2
cup coarse sea salt, rosemary, and lemon thyme in the bowl of a food processor.
Not exact matches
1 stick unsalted butter, plus extra for the pan 1 10 - ounce bag marshmallows heaping 1/4 teaspoon
coarse sea salt 6
cups rice krispies cereal
* 2
cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4
cups water * 2
cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil *
Coarse sea salt and finely ground black pepper
1 pound mustard greens, trimmed and washed (8 packed
cups chopped) 1 pound spinach, trimmed and washed (4 packed
cups chopped) 1 large yellow or red onion, peeled and roughly chopped (1 1/2
cups) 1 2 - inch piece ginger, peeled and chopped 10 - 15 cloves garlic, peeled 6 - 8 green Thai, serrano, or cayenne chiles, stems removed 1 tablespoon coriander powder 2 tablespoons cornmeal 1 tablespoon
coarse sea salt 2
cups water 1 teaspoon garam masala
1 small red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2
cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon
coarse sea salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile powder 2 tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2
cup water 14 oz.
9 ounces frozen green beans, thawed in colander, drained and patted dry 1 tablespoon olive oil 4 green onions, thinly sliced 3 - 4 stalks celery, halved lengthwise, and thinly sliced 2 - 3 medium - large cloves garlic, thinly sliced 4 ounces sliced mushrooms 2 tablespoon nutritional yeast (available at health food stores and some grocery stores near the flour) 4 tablespoons all purpose flour 1 1/2
cups unsweetened soy milk
Coarse sea or kosher
salt to taste White pepper to taste Optional garlic
salt or powder to taste Optional onion powder to taste 1 2/3
cups French's Fried Onion Rings in a can, divided into 2/3
cup and 1
cup
It was spectacular: tall, dome - shaped with a crisp exterior and decadently tender center, absolutely intense with peanut butter in a way that invokes peanut butter
cups, and topped not with the usual wan flakes of
sea salt but tiny
coarse boulders.
5 ounces brie cheese, room temperature 1/4
cup sun dried tomatoes, finely chopped 1 sprig (4 - 5 large leaves) fresh basil
Coarse sea salt & freshly ground pepper, to taste
Brown Butter Biscuits: 2
cups all - purpose flour 1 tablespoon baking powder 3 tablespoons light or dark brown sugar, packed 1/2 teaspoon Kosher or
sea salt 1/2
cup brown butter, solid, very cold 2/3 -3 / 4
cup half - and - half, very cold, plus more for brushing 1 tablespoon
coarse sugar (like turbinado), for sprinkling
* 4 tablespoons unsalted butter, softened * 2 tablespoons organic sugar * 1
cup organic whole wheat pastry flour, or unbleached all - purpose flour * 2 egg yolks * 1 1/2 tablespoons finely minced crystallized ginger (or 1 tablespoon additional sugar) * 1/2 teaspoon
coarse sea salt
1 to 2 - inch segment of vanilla bean (optional) 1 quart whole milk (cow or goat, or a combination thereof) 1
cup granulated or raw sugar 2 - inch segment of cinnamon stick (optional) 1/4 teaspoon
coarse or flaky
sea salt (optional, but ooh, it's good here) 1/4 teaspoon baking soda dissolved in 2 teaspoons water
filling: 1
cup red potatoes, sliced thinly into rounds 1 medium onion, halved and sliced into half - moons 3 cloves garlic 3 tbsp olive oil (or coconut oil, or ghee) 3 tbsp fresh rosemary 1/2 tsp pepper 1 tsp
coarse sea salt 8 free range eggs
* 2 tablespoons organic butter * 1 tablespoon olive oil * 1 fennel bulb, trimmed and sliced * 3 - 4 large mushrooms, sliced * 2
cups defrosted slow roasted tomatoes or chopped tomatoes * 1 large handful of herbs, chopped (if not using slow roasted tomatoes) * 6 eggs, preferably organic and free - range * 2 tablespoons ricotta cheese - optional *
Coarse sea salt and freshly ground pepper
1 large (15.5 ounce) cucumber 1/3
cup water 1/3
cup cider vinegar 4 tablespoons sugar 1 tablespoon
coarse sea salt 1 teaspoon freshly ground black pepper
2
cups all purpose flour 3/4
cup granulated sugar 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or
sea salt 12 ounces fresh or frozen (not thawed) blueberries 1
cup buttermilk 1 large egg + 1 large egg yolk, room temperature 1 teaspoon pure vanilla extract 2 tablespoons neutral - flavored oil (I used canola) 2 tablespoons unsalted butter, melted 2 tablespoon
coarse sugar (like turbinado), for sprinkling
1 tbsp cold pressed coconut oil, ghee or olive oil 1 yellow onion, finely chopped 2 cloves garlic, finely chopped 2 tbsp fresh ginger, finely chopped or 1 tsp ground 2 tbsp fresh turmeric, finely chopped or 1 tsp ground 1 pinch ground cayenne pepper or more to taste 3,5
cups / 800 ml canned plum tomatoes 1/2
cup / 125 ml uncooked red lentils, rinsed 2
cups / 500 ml water 1 tsp
coarse sea salt 1 broccoli, cut into bite - size pieces 1 fennel, thinly sliced 1 zucchini, cut into bite - size pieces 1 handful green beans 1
cup / 400 ml cooked butter beans
Dry mixture 2
cups old - fashioned rolled oats (or any rolled flakes), choose gluten free if you are celiac 1 tsp baking powder 1/4 tsp ground ginger 1/4 tsp ground nutmeg 1/2 tsp ground cinnamon 1/4 tsp ground cardamom 1/4 tsp ground vanilla or 1/2 tsp vanilla extract 1 pinch
coarse sea salt 1 1/3
cups / 200 g / 7 oz grated raw carrot (about 4) a handful raisins
Coarse Herb Vinaigrette 3 tbsp pickled capers 2 spring onions or green onions 2
cups loosely packed herbs (a mix of chives, parsley, basil and top greens from the celery) 2 tbsp white wine vinegar or apple cider vinegar 1/3
cup cold pressed oil
sea salt and black pepper, to taste
Dry ingredients 1 scant
cup / 240 ml / 150 g whole grain rye flour 1
cup / 240 ml / 125 g fine spelt flour 6 tbsp cacao powder 2 tsp baking powder 1 tsp baking soda 1 tsp
coarse sea salt
* 1
cup organic, full - fat coconut milk (I like Native Forest brand): please see directions for how to properly use the coconut milk in this recipe * 2 tablespoons unrefined sugar (I used Madhava blonde coconut sugar) * pinch of fine
sea salt * 1 heaping
cup 60 % bittersweet chocolate chips (or chopped bittersweet chocolate), preferably fair trade * 1 large egg, preferably organic / free range, beaten *
coarse sea salt or smoked
sea salt - optional (I used large flake smoked
sea salt)
3/4
cup whole wheat flour 1/2
cup all - purpose flour 3/4 teaspoon baking powder 1/2 teaspoon
salt 1 teaspoon fresh rosemary, chopped 3 tablespoons butter, cold 1 egg 1/4
cup milk
Coarse sea salt and cracked pepper, for sprinkling
Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4
cup + 2 tablespoons (90 ml) olive oil, divided use 1 onion, finely chopped 2 teaspoons fennel seeds, plus extra for dusting 3 1/2
cups (490g) all purpose flour, plus extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon
salt 1
cup (240 ml) warm water milk, for brushing crushed
coarse salt or
sea salt, for sprinkling — I used Maldon Heat 1/4
cup (60 ml) of the olive oil in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cool.
• 1 pound assorted fingerling potatoes • 1/2
cup freshly shelled green peas or frozen peas (no need to thaw) • 1/2
cup finely chopped red onion • 2 tablespoons mustard oil, mustard canola blended oil, or canola oil • 1 tablespoon coriander seeds • 1 teaspoon cumin seeds • 1 teaspoon fenugreek seeds • 1/2 teaspoon cayenne pepper • 1/4 teaspoon ground turmeric • 1
cup plain Greek yogurt, whisked until smooth • 1/4
cup finely chopped fresh cilantro leaves and tender stems • 1 teaspoon
coarse sea or kosher
salt
4
cups Greek yogurt (or a mixture of half cow's milk, half goat's milk yogurt) combined with 1/2 teaspoon
coarse sea salt.
• 1 1/2 pounds new red potatoes • 1/4
cup malt vinegar • 3 to 5 dried red chiles (such as cayenne or chile de arbol), stems discarded • 1 teaspoon cumin seeds • 1 teaspoon
coarse sea or kosher
salt • 1/2 teaspoon black peppercorns • 1 small yellow onion, coarsely chopped • 4 medium - size cloves garlic • 2 slices fresh ginger (each about the size and thickness of a quarter; no need to peel first) • 1 stick (3 inches) cinnamon, broken into smaller pieces • Canola oil, for brushing • Sour cream or creme fraiche, for serving (optional)
Finish with
coarse sea salt for that decadent, salty - sweet combo and your
cups are ready to eat.
1 tablespoon olive oil 1/2 of a medium onion, peeled and slivered 2 large cloves garlic, sliced 2 generous
cups baby carrots 3/4 pound seedless cucumbers (3 very small cucumbers) 1
cup cashew pieces and halves 1 - 14.5 ounce can coconut milk 1 scant tablespoon vegan fish sauce 1/4
cup very lightly packed fresh cilantro leaves 1/4
cup very lightly packed fresh Thai basil leaves
Coarse sea or kosher
salt to taste Freshly ground black pepper to taste zest of one lime
Cumin Lime Roasted Veggies (serves 2 - 3) 4
cups of your fav veggies chopped into bite - sized pieces (I used mushrooms, zucchini & bell pepper) 1 - 2 tbsp of olive oil (I used 1 tbsp olive oil + 1 tbsp of water) 1 large clove of garlic, minced 1 tsp of cumin a sprinkle of
coarse sea salt & pepper the juice of half a lime
1/2
cup extra-virgin olive oil 1
cup diced red onion (about 1 medium onion) 1/2 teaspoon
coarse sea salt or kosher
salt 1
cup thinly sliced, peeled carrots (about 2 medium carrots) 1
cup thinly sliced celery stalks (or about 2 medium celery sticks) 2 garlic cloves 2 tablespoons minced rosemary 1/2 teaspoon crushed red pepper flakes 1 15 - ounce can of white beans, drained 1/2
cup firmly packed sun - dried tomatoes 1/4
cup red wine vinegar 4
cups arugula leaves 2 tablespoons finely chopped, fresh, flat - leaf parsley for garnish
* 4 tablespoons butter * 2 onions, peeled and chopped * 1 apple, peeled and chopped * 4
cups peeled and cubed cooking pumpkin or sweet potato * 2 stalks celery, chopped * 1 bulb fennel, trimmed and chopped * 1
cup apple cider * 1 1/2 tablespoon fresh ginger, peeled and minced * 2 teaspoons
coarse sea salt * 6
cups cubed («stale» or toasted) pumpkin gingerbread muffins * 2 eggs, beaten lightly with a fork * 1
cup vegetable stock
1/2 to 1
cup raw cashews, ground into
coarse meal 1/2
cup fresh peas, shelled and blanched (or frozen peas, thawed) 3/4
cup cauliflower, cut into small florets 1/4
cup green onion, finely diced 1
cup russet potato, peeled, cubed and simmered until tender and cooled 1 1/2 tablespoons curry powder 1 tablespoon onion powder 3 tablespoon fresh cilantro, minced 1/4 teaspoon freshly ground black pepper 1/4 teaspoon cayenne (optional) 1/4 teaspoon
sea salt (optional) Burger buns
Vinaigrette 1
cup purchased — any favorite Vidalia Onion Vinaigrette, such as Virginia Brand 1 large navel orange, finely grated zest and juice 1 tablespoon
coarse / Country Dijon mustard To season: kosher or
sea salt and ground black pepper
Remove from the freezer and sprinkle a small pinch of
coarse sea salt to each
cup.
goat cheese 1/4
cup fresh sage, chopped Egg wash — you can either use egg white mixed with water or egg yolk mixed with milk, I tried and liked both
Coarse sea salt, for topping
4 large boneless skinless chicken breasts, cut in half crosswise 1
cup mayonnaise 1/4
cup finely chopped sun - dried tomatoes packed in oil (pat dry with paper towels) 1/2
cup finely chopped fresh basil 5 slices prosciutto, thinly sliced, finely chopped 1/2
cup chopped artichoke hearts (packed in water) 1 tablespoon finely minced garlic 3/4
cup freshly grated Parmesan cheese 12 sheets Filo dough, defrosted 8 tablespoons unsalted butter, melted Coarsely ground black pepper Maldon
Sea Salt, coarse sea salt or Kosher s
Sea Salt, coarse sea salt or Kosher
Salt,
coarse sea salt or Kosher s
sea salt or Kosher
salt or Kosher
saltsalt
1 teaspoon chili powder, preferably ancho (if you use a regular supermarket chili powder, cut down the cumin below) 1 teaspoon smoked paprika 3/4 teaspoon ground cumin 1/2 teaspoon ground black pepper 1/2 teaspoon cayenne pepper, or more to taste 3/4
cup pecans 3/4
cup raw almonds 1/2
cup dry roasted peanuts 1/2
cup raw pistachios 2 tablespoons extra virgin olive oil 2 tablespoons agave nectar 1/2 teaspoon
coarse salt (I like Maldon
sea salt on these)
1 1/2
cups warm water 2 1/4 tsp instant yeast 1 tsp
salt 1 TBsp light brown sugar, packed 1 Tbsp butter, melted 3 3/4 — 4 1/4
cups all - purpose flour + additional for dusting 1/2
cup baking soda 1 large egg, beaten
coarse sea salt for sprinkling
vegetable oil 3 large eggplants, halved lengthwise 2 large onions, coarsely chopped 500 g ground lamb 4 large tomatoes, coarsely chopped 1/2
cup finely chopped flat - leaf parsley
sea salt or
coarse salt freshly ground pepper 1 large green pepper, cut in strips
6 large or 8 medium celery stalks 1/3
cup walnuts, roughly chopped 2 tablespoons freshly squeezed lemon juice 2 tablespoons Dijon - style mustard 1 garlic clove, crushed 2 teaspoons agave nectar 1/2 teaspoon
coarse sea salt or kosher
salt 5 tablespoons extra-virgin olive oil Freshly milled black pepper 1 large Granny Smith apple 1/4
cup celery leaves, minced
1/4
cup extra-virgin olive oil 1 teaspoon
coarse sea salt 1/4 teaspoon cayenne 1/2 teaspoon freshly ground black pepper 1 medium - size eggplant (about 1 pound), sliced crosswise into 1 / 2 - inch rounds 2 medium - size red onions, sliced crosswise into 1 / 2 - inch rounds 4 heirloom tomatoes, cut crosswise into 1 / 2 - inch slices 1 loaf of rustic bread, cut diagonally into eight 1 / 2 - inch slices Freshly ground white pepper Fine
sea salt
3 tablespoons extra-virgin olive oil 1/2
cup finely chopped red onion 1/4 teaspoon
coarse sea salt 1/8 teaspoon cayenne pepper 1 large clove garlic, minced 1
cup diced, peeled peaches 1
cup tomato sauce 1/4
cup water 1/4
cup red wine vinegar 1/4
cup pomegranate molasses 3 tablespoons freshly squeezed lime juice 2 tablespoons tamari 2 tablespoons tomato paste 1 - 3 tablespoons chopped chipotle chili in adobo sauce 2 teaspoons minced fresh sage
1 (15 or 24 - ounce) can garbanzo beans, drained and rinsed or 1 1/2
cup cooked beans 1 TBS olive oil, plus 3 tablespoons 1
cup shelled hazelnuts, macadamia nuts or whatever you have raw 1
cup raw almonds 3/4 tsp agave 1 TB chopped fresh rosemary leaves 1 TB chopped fresh thyme leaves 1 tsp
coarse sea salt like Celtic Sea Salt 1/2 — 1 tsp caye
sea salt like Celtic Sea Salt 1/2 — 1 tsp cay
salt like Celtic
Sea Salt 1/2 — 1 tsp caye
Sea Salt 1/2 — 1 tsp cay
Salt 1/2 — 1 tsp cayenne
Ingredients: 2 tablespoons pine nuts 2 tablespoons fresh dill, minced 2 tablespoons Italian parsley, minced 2 scallions, mostly the green part, finely chopped 2/3
cup Kalamata olives, pitted and chopped 2/3
cup sundried tomatoes in oil, chopped (measure out only the tomatoes, not the oil, but don't pat the tomatoes dry before chopping — the residual oil is flavorful and will help hold the ingredients together)
Coarse sea salt 6 oz feta cheese A few grinds of fresh black peppercorns Olive oil to taste
Pin It Ingredients: ~ ~ For the honey lime tequila shrimp tacos ~ ~ 2 pounds (454 g) raw shrimps, peeled and deveined 1 teaspoon
coarse sea salt 2 tablespoons raw honey juice of 2 limes + 1 lime 1/2
cup tequila... Continue Reading →
* 1 quart strawberries, preferably local (when trimmed and sliced, you should have about 3 heaping
cups of strawberries; use more for an even fruitier drink, or consider using both roasted and fresh strawberries in this recipe) * 4 tablespoons organic sugar, plus more to taste * 2 teaspoons pure vanilla extract * pinch of fine or
coarse sea salt * juice of 1 - 2 limes (or lemons)- I suggest trying it with the smaller amount before adding more * handful of fresh basil (I used Thai basil from my garden) or mint * ice cubes: about 10, or to taste
4 tablespoons coconut oil 2 tablespoons finely shredded coconut / powder (blend if it's too
coarse) 2 tablespoons coconut milk 1/4
cup apple sauce 1 tablespoon cocoa pinch fine
sea salt
Makes about 18 muffins: 100 g walnuts 85 g rolled oats 130 g buckwheat flour, spelt flour or whole grain flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1 tbsp cinnamon 1 tbsp freshly ground cardamom 1/2 tsp
sea salt 160 ml buttermilk or plant yogurt 80 ml oil or butter 2 ripe bananas, mashed 5 fresh dates, mashed 3 large eggs Raspberries, frozen or fresh For the granola topping: 1/3
cup rolled oats 1/3
cup chopped walnuts 2 tbsp olive oil 1 tbsp runny honey 1) Using a food processor or a blender, mix walnuts and oats into a
coarse flour.
1/2
cup dried lentils, rinsed (I used small black beluga lentils but green ones would work well too) 1/2
cup uncooked
coarse bulgur 1/4
cup tahini 3 garlic cloves, minced or pressed 1/2
cup fresh lemon juice (from 2 large lemons) zest from 2 lemons 1/4
cup nutritional yeast 2 tbsp extra virgin olive oil 1/2 tsp
sea salt + freshly ground black pepper, or to taste 2 tbsp water, or as needed 1 tbsp coconut oil 3
cups chopped leek, white and green parts (1 large leek) 4 garlic cloves, minced 3
cups chopped red bell pepper (2 red peppers) 1
cup chopped snow peas 1
cup chopped tomato (2 small Roma tomatoes) 3
cups spinach, destemmed and roughly chopped
2 1/2 teaspoons Dry Active Yeast 1
cup Warm Water, divided (95 - 110 degrees F) 2 tablespoons Vegetable Oil 1 tablespoon Sugar 1 1/2 teaspoon
Salt 1 teaspoon Barley Malt Syrup or Honey 2 Egg Whites, separated 3 to 3 1/4
cups Bread Flour 1 tablespoon Water
Coarse Sea Salt Caraway Seeds