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)