Add
a handful of sea salt to all baths.
Instead of adding salt to your salad, add
a handful of Sea Salt SuperSeedz, Add some Tomato Italiano instead of dressing, or for bolder tastes, add Somewhat Spicy or Super Spicy.
In a stockpot of rapidly boiling water (salted generously with a large
handful of sea salt or kosher salt), cook pasta until al dente.
Not exact matches
For now I'll have my steel cut oats for breakfast with a bit
of maple syrup, a pinch
of sea salt and a big
handful of blackberries and a juicy peach!
10 ripe sweet strawberries — divided 3 large heirloom tomatoes — roughly chopped 1 small bell pepper — seeded and roughly chopped 1 medium cucumber — peeled and roughly chopped 1/3 cup soft sun - dried tomatoes juice
of 1/2 lemon 1 - 2 garlic cloves — roughly chopped about 1/4 small red chili pepper or more to taste — seeded, or 1/4 teaspoon red pepper flakes dash
of cayenne pepper — optional 1/2 teaspoon
sea salt large
handful fresh basil leaves, plus more for garnish
for the filling 1 tablespoon olive oil 1 - 2 shallots or 1 small yellow onion — diced 1 - inch piece fresh ginger root — peeled and minced 1 - 2 garlic clove — minced about 10 asparagus spears — diced 2
handfuls snow peas 1 cup green peas — fresh or frozen and thawed
sea salt to taste 1/2 lemon — juice
handful of fresh basil — torn, optional
Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle
of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary
sea salt & black pepper 1 onion 2 cloves garlic 2 large
handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico)
sea salt & black pepper 1 cup milk
of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled
Finish each with a
handful pinch
of sea salt and cocoa nibs, drizzling lightly with olive oil.
Other accompaniments included baked sweet potatoes, avocado crema (blend two avocados in the food processor with a big
handful of cilantro leaves, lime juice,
salt, and garlic to taste plus a bit
of water to blend), Frog Ranch salsa, and red cabbage slaw (thinly slice a head
of red cabbage and add a
handful of cilantro, about 3 tbsp apple cider vinegar, a drizzle
of honey, and
sea salt).
4 to 6 big
handfuls of mixed salad greens, washed and dried 2 cups farro, rinsed and drained 5 cups water (or stock) 2 teaspoons fine - grain
sea salt 1 medium orange, zest and juice 1 shallot, chopped 1/3 cup Parmesan, freshly shredded 1 tablespoon white wine vinegar 1/2 cup good quality olive oil a couple big pinches
of salt 1/2 cup Spanish almonds, or toasted regular almonds 1/2 cup goat cheese, crumbled
Used whole wheat pastry flour and added a
handful of chocolate chips, sprinkled raw sugar and flaky
sea salt on top for a little crunch... GIRL.
1 cup whole barley (hulled) 3 cups filtered water a pinch
of whole
sea salt a piece
of kombu (2 cm long), soaked pumpkin seeds (a good
handful), lightly toasted 1 cup daikon sprouts fresh basil leaves for garnish (optional)
Ingredients 2 large potatoes, peeled, cut into slices then into quarters a
handful of kalamata olives, stones removed a
handful of sango radish sprouts, cleaned whole
sea salt, just enough to taste extra virgin olive oil, to taste a little lemon juice a little rice or apple vinegar a few pinches
of nori flakes freshly -LSB-...]
Ingredients 1 small pumpkin a pinch
of whole
sea salt filtered water (to cook the pumpkin) 2 apples (I used Red Delicious), peeled and cut into cubes or slices 4 tablespoons extra virgin olive oil, and some more to serve juice
of 3 cm fresh ginger root a large
handful of pumpkin seeds half a -LSB-...]
170 - 180 g red onions, cleaned and chopped 3 tablespoons extra virgin olive oil 2 zucchini, cleaned and cut into cubes whole
sea salt, just enough to taste 100 ml filtered water a
handful of capers, soaked in filtered water for about 20 minutes then rinsed and drained a
handful of shelled pine nuts dried mint leaves, to taste
* 1/2 cup very hot water 1/4 cup chia seeds *
handful of pecans, chopped *
handful of organic raisins * several small pieces
of crystallized ginger (I used homemade), chopped * 1/2 apple or pear, chopped - optional * drizzle
of pure maple syrup or your favorite all natural sweetener to taste - optional * tiny pinch
of sea salt - optional
for Salsa Fresco 500g tomatoes (diced) 1 small onion (diced)-- in this case optional 1 red bell pepper and 1 yellow bell pepper (deseeded and diced) 2 small
handfuls of chopped coriander 1 lime / 1/2 lemon juice
sea salt to taste — in this case optional
200 g black chickpeas, soaked in cold filtered water for at least 9 hours, or overnight, then washed and drained 150 g quinoa, washed under cold running water half a red pepper, cleaned and cut into cubes half a yellow pepper, cleaned and cuto into cubes 8 - 10 cherry tomatoes, cleaned and cut into quarters 1 carrot, cleaned and cut into cubes 2 hanfuld black pitted olives, chopped a
handful of fresh parsley, cleaned and finely chopped a
handful of fresh basil, cleaned and finely chopped extra virgin olive oil, to taste whole
sea salt, just enought to taste
Ingredients 1 medium red cabbage 3 carrots 1/4 leek 6 - 8 pitted dried plums, finely chopped 3 tablespoons extra virgin olive oil 1/2 teaspoon whole
sea salt a pinch
of ground black pepper 1/2 teaspoon yellow mustard powder 3 tablespoons balsamic vinegar 2 tablespoons apple juice concentrate 1/2 teaspoon dried thyme 2 - 3
handfuls walnuts, coarsely chopped -LSB-...]
Or toast a
handful of nuts in a dry frying pan and throw in some
sea salt, chopped rosemary and a pinch
of chilli for a delicious and nutrient - rich snack.
Mix all the ingredients with a pinch
of sea salt (if you're feeling adventurous, you can add a
handful of sultanas), then pour the batter into a buttered muffin tin so that each hole is three - quarters full.
3 bunches scallions, trimmed and thinly sliced 1 small serrano chile pepper, deveined, seeded and minced (opt) 1/2 cup / 120 ml extra virgin olive oil fine grain
sea salt 3 big
handfuls of big, rustic croutons a squeeze
of fresh lemon juice.
Sea Salt Twists: Grab a handful of the best in gluten free Pretzel Twists, dusted with pure sea salt and baked to crisp perfecti
Sea Salt Twists: Grab a handful of the best in gluten free Pretzel Twists, dusted with pure sea salt and baked to crisp perfect
Salt Twists: Grab a
handful of the best in gluten free Pretzel Twists, dusted with pure
sea salt and baked to crisp perfecti
sea salt and baked to crisp perfect
salt and baked to crisp perfection.
I like to wilt big
handfuls in olive oil or ghee, with chilli flakes,
sea salt and plenty
of pepper.
1 bunch kale (approx 10 large
handfuls of trimmed leaves) 3 tablespoons olive oil 1 tablespoon apple cider vinegar (but any vinegar works)
sea salt to sprinkle
INGREDIENTS
Sea salt and rashly ground black pepper 1 cup basmati or wild rice 3/4 pound salmon fillet, skin off and bones removed A
handful of raw shelled peanuts 1 clove
of garlic A thumb - sized piece
of fresh root ginger 1 fresh red chile A small bunch
of fresh cilantro Peanut or vegetable oil 1 heaped tablespoon tandoori or mild curry paste A
handful of snow peas 1/2 can
of coconut milk A
handful of bean sprouts 1 lime
cayenne
sea salt and fresh ground pepper 7 ounces feta cheese (nearly a cup), crumbled 1 unwaxed lemon
handful of chopped parsley and cilantro olive or grapeseed oil, for cooking
* 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 tablespoon unsalted butter 1 1/4 pounds / 20 ounces / 570 g Yukon Gold potatoes 1/2 cup / 120 ml heavy cream 2 pounds / 32 oz / 910 g ripe tomatoes a small
handful of basil leaves, slivered
sea salt and freshly ground pepper
for the mung bean falafel bowl 1 cup rainbow quinoa or other grain
of choice — cooked
sea salt — to taste 1/2 tablespoon neutral coconut oil about 20 asparagus — tough ends removed freshly ground black pepper — to taste mung bean falafel — recipe below pickled rainbow chard — recipe below large hadful baby spiach / other salad greens
handful cilantro leaves / pea shoots / other microgreens tahini sauce — recipe below sesame seeds — for garnish (optional) chopped pistachios / other nuts — for garnish (optional)
5 large lettuce leaves 4 raw beetroots 2 raw carrots 1/2 cucumber 1/2 red onion 3 avocados 5 cherry tomatoes 1
handful of cilantro (coriander) or flat - leaf parsley 2 tbsp olive oil 2 limes, juice (start with the juice from 1 lime and adjust to your taste)
sea salt & black pepper
Parsley Pesto 2
handfuls flat - leaf parsley, leaves picked 3 tbsp pine nuts or nuts
of choice, toasted 3 tbsp grated parmesan cheese 3 tbsp extra virgin olive oil
sea salt & freshly ground black pepper, to taste
Lemon - ricotta 500 g ricotta cheese 1 organic mediun size lemon (juice & zest) 1 small
handful of fresh basil (chopped) a pinch
of sea salt a pinch
of lemon pepper
Stuffing 1 1/2 cup / 300 g uncooked millet or white quinoa 1 large knob
of coconut oil, ghee or olive oil 2 large onions, finely chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed and finely chopped 3 tbsp white wine or water 1 tsp dried thyme
sea salt and pepper 1 cup / 3,5 oz / 100 g cranberries (fresh, frozen or dried) 1
handful raw almonds, coarsely chopped (use pumpkin seeds for a nut free alternative) 2 stems flat - leaf parsley, finely chopped, save a little for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little for serving
* 3/4 cup crème fraîche (I used my homemade version) * 3 - 4 tablespoons raw apple cider vinegar * 2 tablespoons cultured buttermilk * 1
handful of fresh basil leaves * 1
handful of fresh cilantro leaves * 1
handful of fresh parsley leaves * 2 medium cloves
of garlic, sliced in half, plus more to taste (if you love garlic) * pinch
of ground cayenne pepper — optional *
sea salt and freshly ground pepper to taste
salt and pepper to taste 1 large
handful of baby spinach, chopped 2 tablespoons chopped parsley or cilantro 3 tablespoons sunflower seeds kernels (personal preference - next time I will chop these) 3/4 cup freshly grated Parmesan 1/2 cup cubed feta 2 teaspoons whole - grain mustard (I was out and used creamy dijon) 2 large eggs, lightly beaten 3/4 cup milk 2 cups unbleached all - purpose flour 4 teaspoons aluminum free baking powder 1 teaspoon fine - grain
sea salt
Ingredients 120 g fresh fava beans, shelled 150 g zucchini, cleaned 2 tablespoons extra virgin olive oil 2 teaspoons raw almond butter 2 tablespoons lemon juice a small
handful of fresh dill, cleaned whole
sea salt, just enough to taste freshly ground white pepper, to taste 50 g sun - dried tomatoes, soaked in filtered water for -LSB-...]
for the burgers 2 cups shelled edamame or fresh shelled fava beans or green peas 1 cup untoasted pistachio nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon mustard seeds 2 cups coconut black rice (from above) 1/4 cup ground chia or flax seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice
of 1 lime 1 small red chili — seeded and minced 1/4 teaspoon red pepper flakes Large
handful fresh mint leaves — chopped
sea salt to taste
Pomodoro Sauce 1 onion 2 cloves
of garlic 2 tbsp olive oil 3 x 400 g / 14 oz cans
of chopped tomatoes 1
handful fresh basil or 2 tsp dried
sea salt freshly ground black pepper
Herby Quinoa 1 cup / 170 g uncooked quinoa (or 2 1/2 cups pre-cooked) 1 large
handful flat leave parsley a generous drizzle
of olive oil 2 tbsp lemon juice
sea salt & black pepper
A healthy
handful of each: whole basil and spinach 10 whole peppercorns 1/4 cup water 1/4 cup EVOO 5 whole garlic cloves
sea salt to taste You can use Rocky's garlic or lime sauce, depending on what flavor profile you're looking for.
250 g organic polenta 1 1/2 litre filtered or mineral water a pinch
of whole
sea salt 30 g dried porcini mushrooms 2
handfuls fresh sage, finely chopped 2 tablespoons extra virgin olive oil 4 tablespoons tahin black and white sesame seeds, to taste chili powder, to taste
4 ounces arugula 8 ounces
of thick - cut bacon
Handful of grape tomatoes, halved or quartered (optional) Small amount
of parmesan cheese, shaved with a vegetable peeler (optional) Aged balsamic vinegar Drizzle
of olive oil
Sea salt Freshly ground black pepper
Ingredients 200 g pearled or semi-pearled farro, rinsed under running water (plus natural mineral or filtered water, and a pinch
of whole
sea salt to cook it - use 1 part farro, 2 parts water) the juice
of 1 lemon 2 large
handfuls of fresh green beans, ends trimmed, washed and cut into pieces (plus natural mineral or -LSB-...]
Ingredients 250 g chickpeas, soaked for 8 - 10 hours then cooked in filtered water with a pinch
of whole
sea salt (use canned chickpeas only if you really have to) 8 - 10 cherry tomatoes (I used black cherry tomatoes), washed and cut into wedges 4 large
handfuls of fresh parsley, rinsed, pat dried and more ore less -LSB-...]
* About 2 cups packed torn sourdough (or ciabatta) bread pieces * 5 tablespoons olive oil, divided * 6 white or red (or a combination
of the two) heads
of endive, root ends trimmed off, and sliced lengthwise in half * 1 tbsp butter, preferably organic and pastured * 1 tbsp fresh thyme leaves, plus a few sprigs for scattering over the finished dish * Small
handful of fresh parsley, chopped, plus more for garnish (optional) * About 10 (feel free to use a few more if they are very small and you love them) anchovy fillets (optional) *
Sea salt and freshly ground black pepper
Ingredients For the salad 1 cup whole barley (hulled) 3 cups filtered water a pinch
of whole
sea salt a piece
of kombu (2 cm long), soaked pumpkin seeds (a good
handful), lightly toasted 1 cup daikon sprouts fresh basil leaves for garnish (optional) For the dressing 3 tablespoons extra virgin olive oil 2 tablespoons -LSB-...]
To the oil, I added the dill I picked up — prob 1/4 ounce, about as much flat - leafed parsely that I had on hand and a good
handful of spinach with the tail end
of my lemon -
sea salt.
Ingredients 280 g whole wheat linguine 4 - 5 tablespoons extra virgin olive oil half a onion, peeled and finely chopped 1 carrot, cleaned and finely chopped a pinch
of whole
sea salt a small head
of radicchio, chopped 250 g seitan, minced a
handful of fresh parsley, cleaned and finely chopped freshly ground black pepper, to -LSB-...]
Makes 2 Delicious Servings Ingredients: 1 Cup Pasta (I use rice pasta) 1/2 Jar
of Crushed Tomatoes (I use edens organic) 1/2 Cup Arugula 2 Large Lemon Wedges
Handful of Fresh Basil 1 Tsp Dried Oregano 1/4 Sweet Onion 1 Clove Garlic Pinch
of Sea Salt Pinch
of Nutritional Yeast