Add an extra sprinkling
of sea salt if desired.
Spread almond cheese onto plate and top with a mound of shaved vegetables, top with sliced almonds and an extra pinch
of sea salt if desired.
Sprinkle with pearl sugar and a pinch
of sea salt if desired.
If you can't imagine a dessert without chocolate, you could add a few dark chocolate chips if you'd like, or top with a bit
of sea salt if you prefer the sweet / salty combination.
Not exact matches
Sprinkle a dash
of sea salt on each drop
if desired.
The angels respond with wisecracks and not - so - innocent questions, such as, «Well,
if all agree the
sea is getting somewhat saltier every year, why, after billions
of years, isn't the
sea all
salt?»
If you don't have access to
sea water, replicate the 3.5 % salinity by adding four ounces
of kosher
salt (about 1/3 cup) to one gallon
of filtered or bottled water.
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
Crust 1 cup almonds — soaked overnight 1/2 cup cashews — soaked for 4 hours 1/4 cup coconut flakes 1/2 cup soft dates — pitted, more
if needed 1 teaspoon vanilla extract pinch
of sea salt
1 1/2 tbsp hemp seeds (or soaked almonds, cashews, sunflower seeds etc) 3 tbsp raw cacao powder 1 tbsp raw cacao nibs 1 avocado 1 very large frozen banana (not completely frozen
if you're afraid that it will ruin your blender) 5 fresh strawberries 2 tbsp agave, raw honey or maple syrup a pinch
of sea salt 1 cup water 4 ice cubes
Orange Cardamom Hazelnut Dark Chocolate Florentines (gluten free) 1/2 cup (65 g) hazelnuts 1 1/2 cup (120 g) quick oats (make sure to use certified gluten free
if that is a concern) 1/4 cup (35 g) oat flour (make sure to use certified gluten free
if that is a concern) 3 tablespoons + 1 teaspoon (30 g) sorghum flour 3 tablespoons (30 g) sweet rice flour 2 tablespoons (18 g) golden flax meal Zest
of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon
sea salt 1/2 cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz
of dark chocolate (make sure to use certified gluten free
if that is a concern)
-- I've discovered it works wonders in drinks and popcorn ~ I don't eat it but
if I plunge a sprig or two into the bowl, I'll pick up delicious wafts
of rosemary while nibbling, add a little
sea salt + nutritional yeast (tastes like cheese) and it's quite a heavenly experience.
-- one jar or resealable tupperware container — a bunch
of beets, — 1 cup vinegar (I recommend red wine or white)-- 1 tbsp sugar -1 tbsp diced / minced or crushed garlic (less
if you're a vampire or still have tastebuds)-- some fresh cracked pepper and some
sea salt.
But
if you really want to make it free
of refined sugar, you can omit the Oreo - based crust and use the following recipe for a 9 - inch fluted tart pan: 1 1/2 cups almond flour, 1/3 cup unsweetened cocoa powder, 1/4 cup raw agave syrup or coconut sugar, 3 tablespoons coconut oil, and 1/4 tsp
sea salt.
Roughly 1/2 cup each
of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (
if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric
sea salt + cayenne to taste 4 eggs or 1/2 block
of firm tofu chopped Left over grains (optional)
* 1 tablespoon olive oil * 1 tablespoon organic butter * 2 large garlic cloves, peeled and minced (use more
if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two
of red pepper flakes * course
sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional
4 slightly heaped cups (about 20 ounces) fresh, ripe strawberries, hulled and quartered 2/3 to 3/4 cup granulated sugar (we used the latter but use less
if you're sensitive to sugar) 1/2 cup water Juice
of 2 limes 1/4 to 1/2 teaspoon freshly ground black pepper (use less for a barely detectable bite, more
if you'd like it more present) Pinch
of sea salt
If you would also like a pop
of saltiness, sprinkle some flaky
sea salt on top
of the cookies right after baking.
Stir in the remaining 2 tablespoons
of butter (and more
if you want to make this dahl a little richer), lemon juice, garam masala and
salt (I usually add at least 1 teaspoon
of sea salt).
parsley, chopped, to finish To make the dough: Combine both flours and
sea salt in a bowl
of a standing mixer -LCB- or a large bowl
if making the dough by hand -RCB-.
Cashew Bread Ingredients (makes 1 large loaf, or two small loaves) • 3 cups
of raw cashews (organic
if possible; unsalted) • 3/4 teaspoon
of baking soda • 1/2 teaspoon
of sea salt • 3 eggs, separated • 1/2 tablespoon
of apple cider vinegar (or lemon juice) • 1 cup
of greek yogurt (or non dairy yogurt for vegan) • 1/2 cup
of almond milk (applesauce or apple juice will work) • 1/2 teaspoon stevia • 2 tablespoons agave nectar
Garnish with chunks
of chocolate covered caramels with
sea salt,
if desired.
1 tsp Celtic
sea salt or Himalayan
salt 1 TBSP ground cinnamon Juice from one real lemon, not from concentrate 2 TBSP fermented tea from a SCOBY OR
if you do not have a scoby use 1/2 tsp
of this starter culture 3 - 4 cups chopped organic sweet apples (ex: honey crisp) Water
• 8 slices toasted Ezekiel bread (
if you want increase slight sweetness
of stuffing, try Ezekiel raisin bread) • 2 cups low sodium chicken broth • 2/3 shallot (chopped) • 1 tbsp minced garlic • 2 celery stalks (chopped) • 1 (red) bell pepper (chopped) • fresh rosemary twig • Seasonings: 1 tsp sage, 1 tsp cumin,
sea salt and pepper to taste
I like the idea
of using magnesium chloride flakes instead
of epsom
salts for the improved availability
of those minerals, especially
if you use the dead
sea magnesium flakes.
Add a sprinkle
of sea salt to the top
if you want some extra texture and flavor.
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.
1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (
if out
of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp
sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
Given that criteria,
if you can whip up a batch
of kale chips and douse them in chocolate
sea salt you obviously should.
2 boneless, skinless chicken breasts 1/2 cup Italian style bread crumbs 1/2 cup Parmesan cheese, shredded 1/2 tsp garlic powder 1/2 tsp dried basil Pinch
of crushed red pepper flakes
Sea salt and fresh cracked pepper to taste 1 - 2 eggs, mixed thoroughly 1 tbsp olive oil, more
if needed
fresh lime juice, or to taste 1/2 cup water, plus more
if needed Pinch
of sea salt
6 long stalks
of rhubarb, cut into chunks 100g raw sugar 1/2 a vanilla bean 2 tsp cinnamon 3/4 cup (185 ml) coconut oil, melted
if hard 1/3 cup lemon juice 1/2 cup (170g) raw honey or maple syrup for pure vegan pinch
of sea salt Line a 23 cm baking tin with baking paper.
Put the shredded potato on a few layers
of paper towel, sprinkle the potato with
sea salt then press paper towel over it, squeezing out any extra moisture (
if you want to use a kitchen towel, that's fine, but it will probably stain).
* 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
Spread out a single layer
of kale onto a oven tray (you may need to do this in two - three batches) sprinkle a little
sea salt over the top and bake for 10 - 15 minutes, turning the leaves once during cooking
if the outer ones are starting to brown too much.
To plate, I recommend heating up a couple grain - free tortillas (or corn,
if you tolerate them), layering with a scoop
of Chunky Mexican Coleslaw, adding a few pieces
of blackened fish, and then topping with fresh cilantro, jalapeno (
if you like), maybe a sprinkle
of fresh lime, and just a small pinch
of sea salt.
* 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
* 2 cups raw, organic walnuts, toasted in a 300 degree F oven for 20 minutes and then cooled slightly (
if you have time to soak your walnuts in water overnight first, go ahead and do so... this can help make them easier to digest;
if you do soak them, rinse them in clean water and pay dry before toasting them, or skip the toasting step) * 1 tablespoon toasted walnut oil (or use a different neutral oil like grapeseed) * 1 tablespoon pure maple syrup, plus more to taste * 1/4 cup unsweetened, unsulphured dried cherries, chopped (I bought mine at Trader Joe's) * pinch or two
of fine Himalayan or
sea salt (start with one pinch, blend, taste, and add more
if needed) * 1 - 2 tablespoons cacao nibs or finely chopped dark chocolate
However,
if you add
sea salt, a touch
of maple sugar, and the crispy crunchy texture
of toasted coconut to Tinstar's brown butter ghee, not only do you have something that tastes good, but you have got one unbeatable flavor combination.
* 2 tablespoons olive oil * 1 tablespoon minced garlic * 1 cup chopped squash (I used pattypan from my garden, but feel free to use yellow squash or green zucchini) * 2 cups chopped tomatoes (I used San Marzanos but any tomatoes will do) * 1 cup chopped greens (I used chard; you can use any dark leafy greens that you like) * 1 cup chopped herbs (I used a combination
of basil and parsley) * Himalayan or
sea salt and freshly ground pepper to taste * 6 eggs or 12 egg whites * 1/2 cup mild cheese (crumbled
if very soft, like feta, or roughly chopped
if harder, like provolone or fresh mozzarella)
Add mushrooms and a pinch
of sea salt and saute, stirring frequently and lowering the heat
if necessary, for about 3 minutes or until mushrooms are softened.
2 Cups White Beans — Washed 1 Cup Shallots — Peeled and Sliced 4 Carrots — Peeled and Sliced 1/2 Cup frozen Spinach (or more) 4 Cups Chicken Stock 1 not - beef Stock Cubes — Or regular
if you eat meat Knob
of Butter 1 Bay Leaf 1 Tsp Fresh or Dried Thyme 4 Garlic Cloves — Peeled Freshly Ground
Sea Salt and Black Pepper
2/3 cup raisins, optional 1 cup water 2 cups old - fashioned oats (certified gluten - free,
if needed) 2/3 cup chopped pecans (or walnuts), optional 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1 teaspoon baking powder 1/4 teaspoon fine
sea salt 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1/3 cup pure maple syrup 1/4 cup (1/2 stick) unsalted butter, melted 1 1/2 cups milk
of choice 1 1/2 cups grated carrots
1 cup 2 % Greek yogurt, plain 1/2 cup cane sugar 1/2 cup fresh squeezed blood orange juice (I was a little short so I added more zest) 2 1/2 tablespoons melted coconut oil (or 2 tablespoons canola oil) 1 teaspoon vanilla bean paste (or extract, but paste is preferable) zest
of 3 blood oranges (can reduce slightly
if you use more juice) 1 vanilla bean, scraped 1 egg 1 egg white 1 cup whole wheat pastry flour 2/3 cup whole wheat white flour 1/3 cup wheat germ 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon
sea salt 1/2 teaspoon cinnamon cinnamon - sugar or turbinado for sprinkling on top (optional)
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
also, it tastes even better
if you add in a pinch
of sea salt.
If you don't know where to find smoked
sea salt try checking one
of your local grocery stores, I was surprised to finding the array
of smoked
sea salts when I asked for it.
These cookies don't have the same depth
of flavour as these (which are filled with brown sugar, have a crunch from almonds and get sprinkled with
sea salt), but they are ideal
if you want a soft, super thick and chewy chocolate chip cookie.
1 3/4 cup
of white spelt flavour (this is my favourite flour to make waffles with as they turn out really fluffy) 1 1/4 cup
of creamy almond milk 1 teaspoon
of apple cider vinegar 2 tablespoons
of melted coconut oil 3 tablespoons
of maple syrup 1 tablespoon
of One Earth Vanilla Villa blend —
if you can't find it add 1 teaspoon
of vanilla powder or extract 1 teaspoon
of baking powder a pinch
of pink Himalayan
salt or
sea salt