10 ounces of dark chocolate (see note) 1/2 cup chopped dried apricots 1/2 cup chopped raw macadamia nuts 1/2 cup hemp hearts 1/4 cup sprouted pepitas 1/8 teaspoon
fine pink salt
1 packed cup of fresh cilantro leaves 1 cup raw cashews, soaked overnight 1 tablespoon fresh lemon juice 2 tablespoons apple cider vinegar 1 cup filtered water 1 clove of garlic 1/4 teaspoon ground cumin few cracks fresh black pepper
fine pink salt to taste (I used scant 1 teaspoon)
Not exact matches
FINE GRAIN: This Sherpa Himalayan pink salt is in our slightly larger than standard table salt Fine Gr
FINE GRAIN: This Sherpa Himalayan
pink salt is in our slightly larger than standard table
salt Fine Gr
Fine Grain.
FINE GRAIN: This Sherpa Himalayan pink salt is in our slightly larger than standard table salt Fine Grain, but is also available in Extra-Fine and Coarse Gra
FINE GRAIN: This Sherpa Himalayan
pink salt is in our slightly larger than standard table
salt Fine Grain, but is also available in Extra-Fine and Coarse Gra
Fine Grain, but is also available in Extra-
Fine and Coarse Gra
Fine and Coarse Grains.
We use
pink salt because of it's high trace mineral content, but any
salt you have will work just
fine.
2 cups
fine desiccated coconut 1 cup freeze dried strawberry pieces 1/4 cup coconut oil, gently melted (see instructions below) 2 Tbsp raw cacao butter, gently melted (see instructions below) 2 Tbsp pure maple syrup (or brown rice syrup) 1 tsp lemon juice 1 tsp vanilla powder or essence pinch himalayan
pink salt
Jacki's (and now Melody's) Rich Sourdough Pancakes: 3 large farm fresh eggs 1 cup whole raw milk 2 cups of sourdough starter (can be straight from the fridge, does not have to be recently activated... this is how I almost always make it) 1 3/4 cup all purpose flour (makes a lighter pancake, but I've made it before with spelt flour, which was also pretty tasty, but heavier than most people like pancakes) 1 tsp aluminum free baking soda 2 tsp baking powder 1 1/2 tsp
pink himalayan
salt (you can use sea
salt) 1/4 c. granulated sugar (rapadura, sucanat, whatever floats your boat) 1/4 c. raw butter, melted (I've used organic
salted butter before, works
fine) Also, for more health benefits, I add about 2 - 3 Tbsp melted coconut oil, which you can use instead of the butter or just use both (I totally use both).
1 large sweet potato, peeled & cooked (great to use leftovers) 1 stalk of celery, chopped
fine 1 large carrot, peeled and chopped 1/4 cup capers + 1 Tablespoon vinegar water from the caper jar (preservative free) 1 heaped Tablespoon organic vegan mayo (or regular real - food mayo) 1/4 cup flat - leaf parsley, chopped
fine 1/2 teaspoon sea
salt or himalayan
pink salt fresh ground black pepper
1 cup (250 ml) full - fat coconut milk (canned) 1 tablespoon lemon juice 1 cup (140 g) superfine brown rice flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) quinoa flour 1/4 cup (25 g) almond flour 1 tablespoon baking powder 3/4 teaspoons
fine sea
salt 1/4 teaspoon ground ginger 1/2 cup plus 1 tablespoon (115 g) natural cane sugar Zest of 2 lemons, finely grated 3 small eggs (my friend Kim gave me some and they had deep orange yolks which make the cake rich and yellow) 1/4 cup olive oil 3 ounces (90 g) diced rhubarb 3 ounces (90 g) sliced strawberries 3 ounces (90 g) raspberries 1/2 teaspoon ground
pink peppercorns
Himalayan
salt is most commonly found as coarse grains,
fine grains, or large blocks in
Pink Dark
pink and in white colors.
Fine,
pink salt from the Himalayas is the perfect texture for scrubbing away rough, dull skin.