Mix them with corn kernels, tarragon, and a generous
pinch of coarse sea salt, leave to soften.
A small
pinch of coarse sea salt is a great way to amplify all of the flavors that are swimming in your bowl, too.
Remove from the freezer and sprinkle a small
pinch of coarse sea salt to each cup.
Not exact matches
* 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)
* 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