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!

Hawaiian Deep Sea Salt Mint Rosemary Biscuits

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

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

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

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