It says it gives 10 mg of salt, which obviously doesn't add up if you add the (minimum) half
teaspoon of salt suggested.
Not exact matches
The HSUS
suggests using 3 cups
of cooked canned beans instead
of dried beans, and eliminating the kombu, bay leaves and 1
teaspoon of the
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
Filling 2 cups meat
of fresh young Thai coconut 1 cup water
of fresh young Thai coconut 3/4 cup coconut oil — gently warmed in warm water or the dehydrator to soften 1/4 cup Irish moss — washed thoroughly and soaked in hot water for at least 10 minutes 1 cup each raw macadamia and raw cashew nuts — soaked for 2 - 4 hours 2 tablespoons freshly squeezed lemon juice 2 tablespoons nutritional yeast 1 - 2
teaspoons salt about 6 tablespoons purified water 1 cup
of chopped olives
of your favourite kind (may I
suggest Cerignola olives that come with pits and taste velvety) 1 cup
of chopped sun - dried tomatoes (this time I made an exception and used tomatoes preserved in olive oil instead
of the dry variety) 1 packed cup fresh basil leaves — or more to taste fresh red and yellow tomatoes for garnishing — optionalIn a high speed blender, combine the coconut meat, water and oil with the Irish moss until very smooth.