I made the Rosemary salt recipe as stated
using regular sea salt.
Can
I use regular sea salt?
Not exact matches
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
In addition to this, I
use sea salt very lightly in this recipe rather than
regular salt.
1 cup
regular cut oats 2 ripe bananas 2 flax eggs (2 tbl of flax seed meal mixed with 6 tbl of water) 1/3 cup of nut butter (I
used creamy cashew) 2 tablespoons of coconut sugar 1 tsp baking powder 1/2 tsp baking soda Pinch of
sea salt 1 tablespoon of ground cinnamon 1 tablespoon of hemp hearts 1 teaspoon of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also
use 1/2 cup of chocolate chips as well
*
Use less
salt if you are
using a fine
sea salt or
regular free - running table
salt.
As a kid she
used regular table
salt; now she recommends a flaky
sea salt like Maldon, because the flavor is less harsh and it melts so nicely into the batter, accentuating the chocolaty sweetness.
1/2 teaspoon
sea salt (I found this divine vanilla
sea salt at my grocery store that I like to
use for this but
regular will work just fine)
Using regular salted butter and omitting the
sea salt would not give you as much saltiness, so that's totally up to you and your personal preferences.
I
used all of my fancy «flaky»
salt on less important things and settled for
regular old
sea salt.
I
used 1 teaspoon of
regular sea salt since I'm out of flaky, and the saltiness was perfect.
We
used a rosemary - infused
sea salt in ours, but
regular sea salt will do.
Instead of
regular salt, I
used a combo of rosemary
sea salt and applewood smoked
sea salt plus a few pinches of some herbs.
If
using regular table
salt or fine
sea salt,
use a scant half teaspoon of
salt.
1 teaspoon chili powder, preferably ancho (if you
use a
regular supermarket chili powder, cut down the cumin below) 1 teaspoon smoked paprika 3/4 teaspoon ground cumin 1/2 teaspoon ground black pepper 1/2 teaspoon cayenne pepper, or more to taste 3/4 cup pecans 3/4 cup raw almonds 1/2 cup dry roasted peanuts 1/2 cup raw pistachios 2 tablespoons extra virgin olive oil 2 tablespoons agave nectar 1/2 teaspoon coarse
salt (I like Maldon
sea salt on these)
They've got this whipped up so it has a nice consistency and they're trying to keep it as healthy as they can, even suggesting that you
use sea salt instead of
regular table
salt.
Cindie's Blood Orange Caramels with Toasted Almonds and
Sea Salt Could you
use regular oranges?
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
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper
Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2
regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I
use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly
salted cashews and peanuts and sprigs of basil or cilantro
1 small beet — baked, steamed or boiled, and peeled 1/2 cup soft dates — pitted 1/3 cup unsweetened canned coconut milk 1 teaspoon vanilla extract 2 tablespoons brown rice syrup or maple syrup, optional 2 1/2 cups
regular rolled oats — coarsely ground in a food processor 2 cups barley puffs, quinoa puffs or other whole grain puffs 1/2 cup sesame tahini 1/2 cup almond butter handful cacao nibs 1/2 cup raisins pinch
sea salt melted dark chocolate for drizzling (I
use these dairy free chocolate chips)
in stead of
sea salt i
used regular salt which made them a lot less saltier even though
sea salt is considered healthier this time wont hurt at all
I live in the Philippines so all my coconut ingredients are fresh and I
use Whole Wheat pastry flour and
sea salt instead of
regular salt.
Many
sea salts have slightly different flavors than
regular salt — due to their slightly different mineral content — but the typical variety
used in processed foods does not.
I replaced canola oil for the grapeseed oil and
used regular Trader Joe's
sea salt instead of celtic
sea salt.