Got Some Beets? Soup

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!

Pink Quinoa with Fresh Swiss Chard

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.

Cumin and Portugal Sea Salt encrusted Organic Chicken

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)

Mango Baked Chicken

Mango Baked Chicken

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

Ingredients:

1. 4 chicken breasts, with bone and skin 1/2 jalapeno pepper, chopped
2. 2 ripe mangoes, peeled, pitted, and chopped
3. 1 tsp. Celtic Sea Salt® Brand salt, Light Grey Celtic® or Fine Ground 1 tsp. dulse flakes (optional; a good source of iodine)
4. 1 tsp. freshly ground Selina Naturally™ organic black peppercorns 4 cloves garlic, chopped 2 limes, zested and juiced 2 pinches chili powder
5. 2 tablespoons fresh cilantro, chopped; and a few whole leaves set aside for garnish
6. 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.

Pan Baked Spiced Tilapia with Celtic Sea Salt

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.