Salt n zest

Coconuts-Great stress reducer food!

2009-08-26T09:30:00.000-07:00

With summer ending, school and colder weather beginning, many people start to feel an increase in stress. Over the past 6 months I've been enjoying fresh young Thai coconuts! These fresh tropical treats are high in Manganese, Lauric Acid (same nutrient in Mother's milk), Vitamin C and a variety of Vitamin B. There are many other nutrients, however, these are the main great stress reducer ingredients that make this treat perfect for morning, noon or night!
Here is a great video on how to open a coconut!
http://www.youtube.com/watch?v=r4hUAjyel9M

New Products I reccomend!

2009-07-28T11:14:00.001-07:00

Incredible new products at www.selinanaturally.com.
I am super impressed with the whole Ascended Health line and the Anu Water!!
http://www.celticseasalt.com/_I_Am_Beautiful_Facial_Skin_O_P2733C32.cfm

Green Garbanzo Salad with Smoked Salmon

2009-06-04T21:07:00.000-07:00

Serves 2
1/2 cup organic green garbanzo beans
1/2 cup organic quinoa, cleaned and toasted
1 organic spring onion, sliced
1 package thinly sliced Scottish smoked salmon
1 organic lemon juice
1 teaspoon Selina Naturally Portuguese Sea Salt
1 pinch fresh ground black pepper
1 tablespoon raw cultured organic butter
or coconut oil
1 teaspoon red wine vinegar

In a medium sauce pan add 1 cup water or vegetable stock and bring to boil. Add the quinoa to the pot and cover on simmer for 15 minutes or until water is absorbed.
Soak the salmon slices in half the juice from the lemon.
Blanch the garbanzo beans in boiling water for 2 minutes, then dunk in ice water to keep the bright green color.
Heat butter in a medium skillet on medium to high heat. Add the onions and allow to soften and become translucent. Add the garbanzo beans to the skillet and sauté for 2-5 minutes and add the rest of the lemon juice.
Toss the quinoa and garbanzo bean sauté together and sprinkle with pepper, Selina Naturally Portuguese sea salt, and red wine vinegar. Serve warm with smoke salmon.

Vegan Strawberry Shortcake

2009-06-04T17:34:00.001-07:00

Serves 6
1 cup all purpose flour
1/2 cup nut milk (organic macadamia or cashew)
1 tablespoon agave nectar
1 organic lemon juiced
1 organic lemon zest
1/8 teaspoon vanilla bean
1/4 teaspoon Selina Naturally Portuguese Flor de Sal
1/4 teaspoon baking powder
1/4 teaspoon cream of tartar
3 tablespoons coconut oil (cold)
1 tablespoon coconut cream
1 pint fresh organic strawberries, sliced
1 tablespoon rapadura sugar

Preheat oven to 450 degrees. Grease a muffin pan with coconut oil.
Measure out 3 tablespoons coconut oil and place in a cup and into the refrigerator to bring to a cold temperatures.
Sprinkle sliced clean strawberries with the brown sugar and set aside in a bowl. This allows the juices of the strawberries to be drawn out by the sugar and create a syrup.
Mix together flour, sea salt, cream of tartar, baking powder, vanilla bean and lemon zest.
If making nut milk from scratch add 1/4 cup organic raw macadamia nuts to 3/4 cup filtered water and the lemon juice and agave nectar. Blend on high until completely blended and has become a nut milk and place into the refrigerator.
Take the coconut cream and oil and using a fork mash them into the flour mixture. Cut through the flour until there are many small balls of dough. Create a dip into the dough and pour 1/2 cup of the nut milk and fold the dough into the milk until the dough is moist through. Pull about a 1/4 cup of dough into the muffin pan dishes and gently smash them into mold. Bake for 15-16 minutes.
Serve warm with strawberries and sauce from the strawberries.

Roasted Corn and Blueberry Salad

2009-06-03T19:11:00.000-07:00

Serves 4
1 pint fresh organic blueberries
2 ears of organic corn, shaved off the husk after roasting
1/2 cup toasted organic pine nuts
1 teaspoon Selina Naturally Portuguese sea salt (or to taste)
1 pinch cayenne pepper
1/2 organic lemon juiced
1 organic lemon zested
1 tablespoon olive oil
1 teaspoon Tropical Traditions coconut vinegar
http://www.celticseasalt.com/Org_Raw_Coconut_Water_Vinegar__P2603C269.cfm
4 tablespoons organic agave nectar (or to taste)

Preheat oven to 400 degrees using a glass baking dish add about a cup of water to the bottom. Peel away the silk from the corn husks, but keep the leaves attached. Rub Selina Naturally Portuguese sea salt and coconut oil onto the kernels. Wrap the leaves back around the husk and tie a string or unflavored dental floss around the open end of the husk to keep the leaves tight around it. Lay the husks in the baking dish and bake for 30 + minutes until kernels are soft.
In a metal skillet on med/high heat toast the pine nuts until golden brown and fragrant. Set aside in a bowl to cool.
Rinse blueberries and lay out on a paper towel to dry.
Once the corn is finished set out to cool then when cool enough to handle shave the kernels off the husk with a sharp knife. In a large mixing bowl add blueberries, corn kernels and pine nuts. Season with Portuguese sea salt, cayenne pepper, lemon juice and zest, olive oil and coconut vinegar. Then sweeten with agave nectar to taste.

Great new hair cut by Monica

2009-04-23T16:15:00.000-07:00

Just got a hair cut at Remedy Salon in Emeryville, CA by Monica. Great gal! I love my hair. Check out more reviews on yelp.

Follow me on Twitter

2009-04-15T19:53:00.001-07:00

http://twitter.com/carlitasazon

Got Some Beets? Soup

2009-04-15T18:57:00.001-07:00

1 large organic beets, cubed
1 bunch organic asparagus, 1-2 inch pieces
1 organic onion, chopped
2 organic carrots, chopped
2 organic celery stalks, chopped
1/4 cup organic flat leaf parsley, chopped
1 cup organic crimini mushrooms, sliced thick
1/4 cup ketchup
1 teaspoon chili paste (optional)
1 large pinch Light Grey Celtic Sea Salt
1 pinch Flower of the Ocean Sea Salt
1 large pinch organic freshly cracked pepper
1 cup organic nappa cabbage, chopped
1 tablespoon coconut oil
1 tablespoon red wine vinegar

In a large soup pan heat coconut oil on medium to high heat. Add onions, carrots, and celery and season with some light grey Celtic Sea Salt, allow to cook until onions become translucent. Stir in mushrooms, beets, ketchup, vinegar and chili paste and cover with lid for around 3 minutes. Fill pot with 4-5 cups filtered water or chicken stock. Add rest of Celtic Sea Salt, asparagus, and cabbage. Simmer for 15 minutes until beets are tender. Finish with pepper, parsley and Flower of the Ocean Sea Salt. Enjoy all week while the veggie flavors marinate with each other and become much richer over time!

Hawaiian Deep Sea Salt Mint Rosemary Biscuits

2009-04-15T18:33:00.000-07:00

2 cups flour
1 stick cold butter (cubed)
1 teaspoon Selina Naturally Hawaiian Deep Sea Salt
1 teaspoon baking powder
1 tablespoon agave nectar
1 cup cold milk
1 tablespoon fresh mint, minced
1 tablespoon fresh rosemary, minced

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Add the flour, baking powder, and Sea salt in a standing mixer. Mix until blended. Whisk together the agave nectar and milk in a bowl and set aside. Cut the cold butter into cubes and add to the mixer, mix on medium speed until the butter in crumbled into the flour into pea sized balls. Add the milk mixture with the mixer on slow until fully combined, then add the fresh herbs minced and allow to mix for around 10 seconds. Lay dough out onto a floured counter and dust the dough with flour, roll out the dough with a rolling pin till it is around 1 inch thick and using a circular cookie cutter, cut out the biscuits and place them 1 inch apart onto the parchment paper. (optional: whisk and egg and 1 tablespoon milk in a bowl and brush the tops with the egg wash before baking to create a glossy golden brown top) Bake for 18-20 minutes until golden brown.

Pink Quinoa with Fresh Swiss Chard

2009-04-10T11:40:00.000-07:00

2 Beets, chopped in 1/2 inch slices
2 lemons, zest and juiced
1 cup quinoa, rinsed and toasted
2 cups filtered water
3 large leaves of swiss chard, julienne (remove stem)
large pinch Celtic Sea Salt, Light Grey
Fresh cracked pepper to garnish

In a Crock pot or a steamer add the water to the bottom of the pot with the Light Grey Celtic Sea Salt and put on high heat. Toast the rinsed quinoa in a dry flat pan and stir continuously to be sure not to burn, it will be done when you smell a pleasant toasty fragrance. This is an optional step to add more depth of flavor. Add the quinoa to the water and gently stir into the water. Top the pot with the steamer basket and add the beets. The juice of the chopped beets will cause the quinoa to turn pink. Cook for around 20 minutes on medium to low heat. Be sure not to burn the quinoa.
Once the quinoa is done, fluff with a fork and add to a large mixing bowl. Toss in the raw julienne swiss chard and lightly dress with the dressing recipe described below. Garnish with the red beets and dressing and finish with Flower of the Ocean Sea salt and lemon zest. Serve warm or as a cold grain salad.

Dressing
2 cloves garlic, minced
Lemon juice from above of two lemons
1/4 cup olive oil
6 Tablespoons red wine vinegar
1 tablespoon spicy mustard
1 teaspoon chili paste
Flower of the Ocean sea salt, about a large pinch
Fresh crack pepper, about a large pinch

Blend until smooth…add salt and pepper to taste.

Dairy-free Corn Bread

2009-04-07T16:04:00.001-07:00

1 cup frozen or canned sweet corn kernels
1 cup stone ground corn meal
1 cup all purpose flour
2 eggs
1 cup coconut milk
2 tablespoons coconut oil or olive oil
1 teaspoon Flower of the Ocean
2 teaspoons baking powder
3-4 tablespoons raw honey or agave nectar (depends on how sweet you want them)
1/4 cup freshly chopped jalapeno (optional)

Preheat oven to 425 degrees. Grease a muffin pan with coconut oil and dust with flour to keep bread from sticking.
Combine all dry ingredients together in a large mixing bowl. In another large mixing bowl whisk the eggs, coconut milk, coconut oil, and honey until smooth. Mix the dry and wet ingredients until fully combined then fold in the corn and jalapenos. Spoon the batter into each muffin cup almost to the top and then bake for 20 minutes or until tops are golden.
Enjoy hot!!

Spicy Tempeh Reuben

2009-03-30T20:44:00.000-07:00

Russian Dressing
2 cups Coconut Mayo
1/4 cup yellow onion minced
2 Tablespoons fresh parsley minced
2 Tablespoons ketchup
1-2 teaspoons chili sauce
1 teaspoon Selina Naturally Portuguese Sea Salt
1/2 teaspoon fresh cracked black pepper
1 lemon zested
1 lemon juiced
1 celery stalk minced
2 dill pickles minced

Mix all together until fully combined.

Sandwich Ingredients
1 Block Tempeh, thinly sliced
1 cup Gold Mine’s Raw Sauerkraut
2 slices rye bread
4 slices cheddar cheese, thinly sliced
Russian Dressing

Tempeh Marinade
2 Tablespoons fresh crack black pepper
1/4 cup red wine vinegar
1 Tablespoon water
2 Tablespoon lemon juice
Whisk all ingredients together, and set aside.

Steam the tempeh for 10-15 minutes to allow the pores of the tempeh to open up and then marinate in the tempeh marinade. Toast the bread with cheese to melt in a toaster oven.
Assemble the sandwich with cheese toast on bottom facing cheese up, lay the tempeh slices onto the cheese in a row, then drizzle the Russian sauce, then top with the sauerkraut. Finish with your last piece of bread on top and dig in! Serve with potato salad, chips, or green salad.

Healthy tips

2009-03-21T12:45:00.001-07:00

Swiss chard

Like spinach? You're gonna love chard. A half-cup cooked delivers 10 milligrams of lutein and zeaxanthin, carotenoids that help guard against retinal damage caused by aging, say researchers from the Oregon Health and Science University.

Tip: Saute chard with a little olive oil and garlic for a super-simple side.

Beets

If beets give you "clean your plate" flashbacks, it's time to give them a second chance. They are one of the best sources of betaine and folate, two nutrients that reduce heart-disease risk.

Tip: Wash and peel one fresh beet, then shred it on the widest blade of a grater. Toss with 1 tablespoon of olive oil and the juice of half a lemon.

Cabbage

Cabbage makes you gassier than the Goodyear blimp, but each 22-calorie cup is loaded with sulforaphane, a chemical that increases your body's production of the enzymes that disarm cell-damaging, cancer-causing free radicals. If sensitive to raw cabbage try Gold Mine's fermented cabbage made with Celtic Sea Salt, very good for the tummy and digestion! http://www.celticseasalt.com/Sauerkraut_W230C19.cfm

Tip: Top off a burger with crunchy cabbage instead of soggy lettuce leaves.

Dried plums

Prunes' popularity among geriatrics has ruined its image. Too bad, because these fruits contain high amounts of neochlorogenic and chlorogenic acids, antioxidants that are effective at protecting against cancer growth.

Tip: Wrap a slice of prosciutto around a dried plum, secure with a toothpick, and bake in a 400°F oven for 10 to 15 minutes.

Goji berries

Goji berries are already a hit with hardcore smoothie fans. The natural sugars in these gems help boost the immune system and have also been found to reduce insulin resistance (which may help offset diabetes) in rats, according to one study.

Tip: Mix berries with a cup of plain yogurt or sprinkle some on oatmeal or cold cereal.

Guava

The deliciously sweet yellow and pink guava has a higher concentration of the cancer-fighting antioxidant lycopene than tomatoes and watermelon, often considered to be the best sources of the protective red pigment.

Tip: You can use the entire fruit, from the rind to the seeds.

Purslane

Pronounced "perslen," this common garden weed happens to have the most heart-healthy omega-3 fats of any edible plant. One nibble and you'll discover that its stems and leaves are crisp and succulent, with a mild, lemony flavor.

Tip: Top a bed of purslane with grilled chicken and lemon vinaigrette.

Parsley and Cilantro

Natural chelators that bind to heavy metals, such as in meat, and allows the body to pass them through without absorbing the metals.

Tip: chop some fresh as a garnish on a dish or blend in your dressing for a splash of bright flavor!

Miami Herald with Celtic Sea Salt and my recipes!!

2009-03-21T12:12:00.000-07:00

It's in spanish, so those of you that understand, enjoy! :)
http://www.elnuevoherald.com/entretenimiento/restaurantes/story/406822.html

Maca Coco Cookies

2009-03-18T16:12:00.001-07:00

Maca Coco Cookies

Yield 1 dozen

1/4 cup Maca/Hemp powder from Ruth’s Hemps
1 Tablespoon Chia Seeds
1/4 cup raw cacao powder
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon Portuguese Sea Salt from Selina Naturally
1 pinch cinnamon
1 pinch allspice
2 eggs
1 cup ghee (soft) or coconut oil)
1 cup coconut sugar
1 teaspoon vanilla paste
1/2 cup chocolate pieces (dark)
1/2 cup nuts (optional, your choice)

Preheat oven 350 degrees.
Mix together dry ingredients: Maca/Hemp, Chia seeds, cacao powder, flour, baking powder, seasalt, cinnamon, allspice, until mixed.
Mix together eggs, sugar, ghee and vanilla until combined. Next combine the dry ingredients into the wet in batches of thirds. Then fold in the chocolate pieces and nuts.
Bake for 10 minutes until the tops are no longer shiny.
Enjoy!

Cumin and Portugal Sea Salt encrusted Organic Chicken

2009-03-17T14:35:00.000-07:00

Ingredients
2 Organic boneless/skinless chicken breasts
2 Organic boneless/skinless chicken thighs
1 lemon

Rub:
2 Tablespoon whole organic cumin seed
1 Tablespoon Selina Naturally Portugal Sea Salt
1 pinch organic cayenne pepper
1 teaspoon organic chili powder
1 teaspoon organic whole white pepper corns (or black pepper corns)

Toast the cumin seeds in 350 oven for 5-6 minutes, until fragrant. Grind the cooled seeds in a coffee grinder with white pepper corns until they are fully ground. Mix the rest of the rub ingredients in a bowl with the ground mixture and rub onto the clean and dried chicken breast and thighs. Marinate with dry rub for a few hours.

Bake chicken covered with foil in 350 convection bake oven for 20 minutes in a glass, baking dish. Check periodically after 15 minutes to be sure you don’t over cook the chicken. Plate and finish with lemon juice and Selina Naturally Portugal sea salt.

Cumin Seeds are naturally high in iron, which help to stimulate production of enzymes, so they are considered a digestive aid. The Selina Naturally Portuguese sea salt has a stronger punch of salty flavor than other Selina Naturally sea salts so the nutty, spicy flavor of the cumin is complimented well with this sea salt.
Be sure to purchase organic, free range chicken not only for health reasons but it is also beneficial to the environment. Free range chicken that have access to natural diet of bugs tend to be:
• 1⁄3 less cholesterol
• 1⁄4 less saturated fat
• 2⁄3 more vitamin A
• 2 times more omega-3 fatty acids
• 3 times more vitamin E
• 7 times more beta carotene…… than conventional chicken!
For more information about free range chicken check out:
http://www.free-rangepoultry.com/
http://www.grassfedtraditions.com/pastured_poultry.htm?gclid=CO_kgcP0qpkCFRSfnAodAE8c6A (where to purchase quality free range chicken)

Mole Corn Muffins

2009-03-16T17:12:00.001-07:00

Yeild: 1 dozen
Prep Time: 10 minutes
Bake: 11 minutes
1/4 cup corn meal or sweet corn kernals
1 cup flour
1/3 cup raw cacao powder
1 teaspoon chili powder
1 pinch cayenne pepper
1 teaspoon Portugal sea salt
2 Table spoons toasted and freshly ground cumin seeds
1 teaspoon toasted and freshly ground coriander seeds
1 teaspoon baking powder
1/4 cup coconut sugar
2 eggs
1 cup mild coffee, cooled
1/4 cup melted coconut oil

Preheat oven to 350 degrees, grease muffin pan and set aside. Mix all dry ingredients in a medium sized bowl. Whisk eggs, coffee, and coconut oil together until blended. Mix both wet and dry mixtures into the medium bowl. Spoon the batter into the muffin pans halfway full and bake. Serve hot with chili or some other spicy saucy dish!
Enjoy!

News Day article on Celtic Sea Salt

2009-03-12T13:18:00.001-07:00

http://www.newsday.com/services/newspaper/printedition/exploreli/ny-fdsc6064845mar12,0,1437317.column

Banana Cashew Muffins

2009-03-12T13:02:00.000-07:00

Yeilds 1 dozen
Prep:15 minutes
Bake Time: 15minutes
Ingredients
1/4 cup coconut oil, melted
1/2 cup mashed over ripened banana
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon Hawaiian Deep Sea Salt
1/4 teaspoon ground vanilla bean
2 eggs beaten (for vegan recipe use 1 Tablespoon of ground flaxseed with water for 1 egg)
1 cup cashew cream (see Cashew cream and berries recipe)
1/4 cup agave nectar

Preheat oven to 350degrees and then oil the muffin pan with coconut oil.
Mash banana and set aside for later use. Mix together flour, Hawaiian deep sea salt, baking powder and vanilla bean. Beat eggs, cashew cream, agave, melted coconut oil and banana together until combined. (it's ok if the mixture is still be lumpy) Incorporate the flour mixture with the wet ingredients in thirds until all combined. Using a 1/4 cup measuring cup scoop the batter into the greased muffin pans only half way full. Bake for 15 minutes until the tops are no longer shiny. Test if done with a toothpick in the center of one, it should come out clean.

This is a delicious, vegan optional, recipe. The Cashew cream adds richness and you can add brazil nuts for nutritional benefits. No butter or milk this is still a full flavored muffin. I brought the left over muffins to my boyfriend's office and it was a great hit...even our dog Leo, wanted some!! (I did give him at least a bite :)
ENJOY!

Tomato Gazpacho with Hawaiian Deep Sea Salt

2009-03-11T17:47:00.001-07:00

Vegan
Serves: 4
Prep time: 10 minutes
Total: 13 minutes

Ingredients
4 Vine Ripened tomatoes, blanched
1 Lemon juiced
1 clove garlic raw, minced
1 teaspoon Hawaiian deep sea salt
1 pinch fresh cracked black pepper
1/4 cup cold pressed high quality olive oil
1/4 cup fresh parsley
1 pinch dried oregano
1/4 cup fresh basil
1/2 fresh jalapeno (optional)

Cut a shallow small X on the bottom of each tomato. Blanch the tomatoes in a pot of boiling water for 1-2 minutes until the skin starts to peel back on it’s own. Then with a slotted spoon fish out the tomatoes and dunk them for a minute into ice water. Peel the tomatoes and remove the seeds and core. In a food processor add the tomatoes, minced garlic, Hawaiian Deep Sea Salt, pepper, lemon juice, parseley, oregano, olive oil, basil, and jalapeno (opt.) and blend until smooth. Serve either room temperature or chilled.

Cashew Cream and Berries with Hawaiian Deep Sea Salt

2009-03-11T17:45:00.000-07:00

VEGAN and RAW
Yeild: 4 Servings
Prep time: 5 minutes
Total: 10 minutes
Ingredients
1 cup raw cashews
1/2 cup amber agave nectar
1 or 2 brazil nuts (optional)
3/4 cup filtered water
1 pinch ground vanilla bean
1 pinch Hawaiian Deep Sea Salt
3-4 cups fresh, clean and air dried berries

In a blender or food processor add the cashews, brazil nuts, and water and blend until smooth for around 3 minutes. Add the agave, vanilla and Hawaiian Deep Sea Salt. Blend until all combined and one color. In a serving bowl place the washed and dried berries and pour the cashew cream on top, serve immediately. Enjoy!

Mango Baked Chicken

2009-03-04T11:56:00.001-08:00

Mango Baked Chicken

By Carla Delangre Serves 4 Prep time: 10 minutes Total time: 45 minutes

Ingredients:

4 chicken breasts, with bone and skin 1/2 jalapeno pepper, chopped
2 ripe mangoes, peeled, pitted, and chopped
1 tsp. Celtic Sea Salt® Brand salt, Light Grey Celtic® or Fine Ground 1 tsp. dulse flakes (optional; a good source of iodine)
1 tsp. freshly ground Selina Naturally™ organic black peppercorns 4 cloves garlic, chopped 2 limes, zested and juiced 2 pinches chili powder
2 tablespoons fresh cilantro, chopped; and a few whole leaves set aside for garnish
1 tablespoon coconut oil 1-2 tsp. cayenne pepper 1 tsp lemon zest 1 plantain, thinly sliced

Directions

In a blender, combine the jalapeno, mango, Celtic Sea Salt® Brand salt, dulse flakes, ground pepper, garlic, lime (both juice and zest), chili powder, and chopped cilantro. Blend together until smooth. Marinate the chicken in this mango dressing for a few hours or overnight in the fridge.

Preheat oven to 400 degrees. Place chicken in glass baking dish and cover with parchment paper. Bake for 25-30 minutes, replacing parchment paper with aluminum foil for the last 10 minutes.

Lay plantain slices out on a metal cookie sheet (coated with coconut oil) and dust with cayenne pepper and lemon zest. Bake at 400 degrees for 4-7 minutes.

Remove chicken and plantain from the oven and place on a serving dish with extra mango sauce, cilantro leaves, and plantains for garnish. Serve.

Flower of the Ocean andCracked Pepper Pancakes

2009-03-04T11:42:00.000-08:00

Ingredients
Yeild 12 pancakes
1 cup white all purpose flour
1 tsp. baking powder
1 tsp. Flower of the Ocean
1 tsp fresh cracked black pepper
1 egg
1 Tablespoon melted butter
1/2 cup raw milk
1 teaspoon Tahitian Gold Vanilla Bourbon Paste (http://www.celticseasalt.com/Vanilla_Paste_-_Bourbon_1_oz_P2170C295.cfm)
1 tsp grated orange zest (opt)

Whisk together the dry ingredients, then the wet ingredients into the batter until and smooth semi-runny consistency. Heat a large skillet on medium to high heat and coat with butter. Once pan is hot pour batter into the pan and cook until the batter has small bubbles (or holes) in the middle of the pancake and becomes less shiny on the edges. Flip once and allow to cook for a minute or two until fluffy and golden brown. Serve hot with butter and pure maple syrup.

Flower of the OceanRaspberry French Toast

2009-03-04T11:28:00.000-08:00

Ingredients:
1/2 cup raspberry kefir
2 eggs
1/2 tsp Flower of the Ocean
1/2 tsp vanilla
(whisk all above ingredients in a shallow dish)
6 Challah bread slices
Fresh raspberries (opt. Garnish)
In a large skillet on medium to high heat, add butter. Coat pan with butter, then soak a slice of bread in batter on each side. Place soaked bread in the hot pan and wait two to three minutes, then flip and cook for 2-3 minutes as well.
Repeat until all slices are cooked and batter is gone, serve hot with syrup and butter. Finish with Flower of the Ocean.

Miso Soup

2009-03-02T14:36:00.001-08:00

1 small sweet onion, diced
8 baby carrots, chopped
2 tablespoons of dried wakame, soak in room temperature
4 garlic cloves, minced
1 teaspoon ginger, minced
1 tablespoon coconut oil
1 teaspoon toasted sesame oil
1 tablespoon tamari
1 teaspoon ume vinegar
1/4 cup miso paste
4-5 cups filtered water
4 sliced shitake mushroom (optional)

Preheat pot on medium to high heat with coconut oil. Add onions, mushrooms (optional), tamari, ume vinegar, garlic and ginger and sautee until onions become translucent. Add carrots and water. Bring to a boil and allow carrots to soften. Drain and rinse the seaweed and add to the pot and turn off the heat. Add the sesame oil and stir. In a mixing bowl add some of the hot broth and the miso paste, stir until fully disolved. Then add the miso broth to the full pot. Add Celtic Sea Salt to taste. Serve hot. Remember never to boil the soup once the miso paste has been added. Boiling the miso will kill the benefitial enzymes naturally occuring in fermented miso paste.

Almond Hazelnut Cookies GLUTEN FREE!

2009-03-02T10:03:00.000-08:00

Yeild 1 dozen
Prep time 10 minutes
Bake time 10-11 minutes

1 cup almond/hazelnut butter with Celtic Sea Salt
3/4 cup rapadura sugar or raw honey
1 teaspoon baking powder
1 egg
1/4 cup sesame seeds

Preheat oven to 350 degrees.
Using an electric mixer mix the almond/hazelnut butter with the rapadura sugar or honey until completely combined. In a small mixing bowl beat the egg and baking powder until frothy. Then add the egg mixture to the almond butter mixtures and on a slow setting mix the two in the electric mixer until combined.
Pour the sesame seeds into a shallow bowl and set aside. Roll the sticky dough into 1 inch balls and roll the balls in the sesame seeds to coat. Place the coated balls onto an ungreased cookie sheet 1 inch apart. Bake for 10-11 minutes until they slightly crack throughout, but are still soft. Be sure not to burn. Allow to cool for 2-5 minutes before removing from cookie sheet, so they harden. And enjoy. (store in an airtight container to retain freshness)

Flourless Chocolate Cake with Flower of the Ocean®

2009-02-24T13:44:00.000-08:00

Flourless Chocolate Cake with Flower of the Ocean®

Ingredients:

Cake
1/2 cup ghee or butter, softened
1/2 cup raw honey
1 cup raw cacao powder
4 eggs
1/2 teaspoon Tahitian Gold vanilla paste
1 large pinch Flower of the Ocean®
Ganache
3/4 cups semisweet chocolate chips
1/2 cup heavy cream
1/4 cup raw sugar (optional)

Mini Flourless Chocolate Cake with Flower of the Ocean® Ganache

Yield: 6 small cakes Time: 45-50 minutes

Instructions for Ganache:

Heat cream in a small saucepan and pour over all other ingredients. Mix until smooth, and then set aside.

Prep Instructions:

Preheat oven to 325 degrees F. Use 2 T of softened butter to grease 6 (1/2 cup) ramekins. Sprinkle 1 teaspoon raw sugar into each ramekin and shake to coat bottom and sides of each evenly. Place the ramekins in a large baking dish and set aside. Bring a medium saucepan of water to a simmer.

Instructions for Cake:

Combine the cacao, ghee, and honey in a metal bowl, set over simmering water or in the top of a double boiler. Melt the ingredients together and stir to combine until smooth, about 5 minutes, set aside.

Meanwhile combine the eggs, vanilla, and Flower of the Ocean® in a large bowl and beat with an electric mixer until frothy and doubled in volume, for about 5-6 minutes. Fold the eggs into the chocolate mixture in 1/3 portions at time with a rubber spatula to keep the air bubbles from the eggs. Fold in until fully combined.

Pour the batter into the ramekins till half full. Place in preheated oven on the bottom shelf. Bake for 20 minutes or until the edges are starting to set. Allow to cool for a few minutes then, using a butter knife, gently loosen the cakes from the edges of the ramekin. Invert each cake onto a plate and invert the cakes again so the top is upward. Cool to room temperature, then top with Ganache and allow to cool for 5-6 minutes. Sprinkle tops of each cake with Flower of the Ocean® and then allow to set in a cool place. Cover and refrigerate for a few hours or overnight. Or enjoy warm from the oven.

High Iodine Chips

2009-02-24T11:22:00.000-08:00

High Iodine Chips
Yeild: 2 dozen
Prep time: 10 minutes
Cook time: 10 minutes

Ingredients:
5 Sheets Nori, cut into 2-3 inch squares
2 tablespoons raw honey
1 tablespoon lemon juice
1 teaspoon Celtic Sea Salt
1 pinch cayenne pepper
2 teaspoon sesame seeds
1 teaspoon fresh cracked black pepper

Preheat oven to 350 degrees. Place nori pieces onto a cookie sheet, spread out evenly. In a small mixing bowl mix honey and lemon juice until it is thinner but still sticky. Then add the Celtic Sea Salt, fresh crack pepper, and cayenne pepper. Using a pastry brush, evenly coat just the top side of the nori pieces. Sprinkle the sesame seeds over the nori then bake in the oven for 5-10 minutes on the middle rack. Check them at the 5 minute mark periodically to be sure to not burn them.

These chips are a great way to get a boost of iodine in your diet. Iodine helps to regulate your thyroid which is the wonderful gland that balances your hormones. Balanced hormones helps to manage your weight, helps with your mood stability and many other benefits.

Sea Salt does not have iodine naturally occurring in it, so be sure to supplement your diet with lots of dark colored sea weeds daily. These chips are sweet and spicy and addicting! If you're not a fan of sea weed in general, check out www.celticseasalt.com under supplements you'll find a great iodine supplement made from sea weed. Enjoy!

Pan Baked Spiced Tilapia with Celtic Sea Salt

2009-02-24T11:20:00.000-08:00

Pan Baked Spiced Tilapia with Celtic Sea Salt
Serves: 4
Prep time: 5 minutes
Cook time: 8 minutes
Level: easy

4 Fillet of fresh Tilapia (or another light thin white fish)
1 tsp. Celtic Sea Salt
1 tsp. Fresh cracked black pepper
1 pinch cayenne pepper
3 tablespoons ghee, butter, or olive oil
2 lemons cut into wedges

Preheat oven to 350 degrees.
Prep your fish by rinsing it with cool water, then pat dry and lay out the fillets on plate. Mix together the Celtic Sea Salt, black pepper, and cayenne pepper in a small bowl. Rub the spice onto the fish on both sides, then rub some lemon wedges and squeeze the wedges simultaneously to get some juice onto the fish and allow to sit for a few minutes.
In a large skillet pan heat1 tablespoon of either butter, ghee, or olive oil to medium heat. Use the remaining oil and run it directly onto the fish. Once the pan is heated gently place the fillets in the pan with enough room to cook and not be over crowded in the pan so you can flip the fillets when ready. You should hear a nice sizzle sound when the fish hits the pan. Allow each side of the fish to cook for 1 minute each then place the whole pan into the oven for 3-6 minutes depending on the thickness of the fish.
Serve on a platter hot with large lemon wedges. Finish with Flower of the Ocean crystals.

Flower of the Ocean Sea Salt Chocolate Chip Cookies

2009-02-24T11:17:00.000-08:00

Flower of the Ocean Sea Salt Chocolate Chip Cookies
Yeilds: 5 dozen
Prep time: 15 minutes
Bake Time: 10 minutes

3/4 cup sugar
3/4 cup packed brown sugar
1 cup butter, softened
2 eggs, beaten
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon Flower of the Ocean sea salt
2 cups semisweet chocolate chips

Preheat oven to 375 degrees. Mix sugar, brown sugar, butter, vanilla and eggs in a large bowl by hand. Stir in flour, baking soda, and Flower of the Ocean sea salt. Stir in chocolate chips. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. Let cool completely then remove from cookie sheet. Enjoy

Light Citrus Cookies with Flower of the Ocean Sea Salt

2009-02-24T11:04:00.000-08:00

Light Citrus Cookies with Flower of the Ocean Sea Salt
Makes: 3 dozen cookies
Prep time: 10 minutes
Cook time: 15 minutes

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 small pinch of cayenne pepper
1 teaspoon Fine ground Celtic Sea Salt
2 cups sugar
2 eggs
1 (15-ounce) container ricotta cheese
1 stick unsalted butter, softenened
3 tablespoons fresh squeezed lemon juice
1 tablespoon fresh squeezed lime juice
1 lemon, zested
1 lime, zested
1 teaspoon Flower of the Ocean Sea Salt

Preheat the oven to 375 degrees F.

In a mixing bowl combine the flour, baking powder, cayenne pepper, and Fine ground Celtic Sea Salt. Set aside.

Using an electric mixer beat the butter and sugar until combined and fluffy, for 2 minutes in a medium sized bowl. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon and lime juice, and lemon and lime zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Sprinkle the tops with Flower of the Ocean sea salt. Bake for 15 minutes, until they are no longer shiny and the edges are light golden color. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Welcome to Salt n Zest, home of the granddaughter of Celtic Sea Salt brand!

2009-02-24T10:03:00.000-08:00

Hi there,
Thank you for visiting my blog. The Celtic Sea Salt brand was created by my grandfather Jacque deLangre. Today my mother, Selina deLangre is the CEO and I am a Natural Chef and the creator of recipes to demonstrate the many uses of Celtic Sea Salt and Selina Naturally products. I invite you to comment, ask questions and add creations of your own to this blog. For the current fans of Celtic Sea Salt and Selina Naturally products, let me know your favorite applications and benefits for this sea salt. And for all you newcomers, feel free to ask questions and call our toll free 1800TOPSALT for a free sample of your own. www.celticseasalt.com