Spicy Tempeh Reuben

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

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!!

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

Maca Coco Cookies

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

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

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

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

Banana Cashew Muffins

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

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

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

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.

Flower of the Ocean and Cracked Pepper Pancakes

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 Ocean Raspberry French Toast

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

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!

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)