Product Description

Coarse sea salt is a natural product obtained directly from seawater. It offers plenty of health benefits that processed salt cannot give you. There is a lot of research that proves processed salt to be highly detrimental to your overall wellbeing. This product doesn’t have such a negative effect on your health, so it becomes the safe alternative to this most popular of spices.

Health Benefits

Despite the fact that the amounts of coarse sea salt in your food will be miniscule, it can do you much good as the nutrients it contains are highly concentrated. It has so many of them that adding just a bit of this salt to your food will make your body stronger as a whole by increasing your natural defenses. Aside from a major impact on your immune system, sea salt offers the following health benefits:

• It promotes weight loss.
  Sea salt triggers the production of digestive juices. Therefore, it helps your body digest food faster, which helps to control weight gain as well as prevents constipation and other unpleasant digestive disorders.
• It helps treating some skin conditions.
  You can not only eat coarse sea salt but put it in your bath water as well. This will help with the treatment of eczema, psoriasis, body acne, and other similar conditions. A bath like this opens up the pores, reduces inflammation, improves blood circulation, and promotes healing.
• It helps relieve the symptoms of asthma.
  According to some people, sprinkling a bit of sea salt on your tongue and drinking a glass of water right after can help in case of an asthma attack just as much as using an inhaler can. While it’s not an accepted treatment method, you can use this approach in a situation where a suitable medication is unavailable. The anti-inflammatory effect of sea salt slows down the production of phlegm, making it easier to breathe.
• It reduces the risk of osteoporosis.
  Your body actually stores over 1/4 of the salt you consume in the bones. Therefore, adding coarse sea salt to your meals will help you maintain bone density.
• It helps relieve muscle spasms.
  Sea salt contains large amounts of potassium, which helps to both relieve and prevent muscle pains and spasms.
• It alleviates depression.
  Sea salt helps your body retain serotonin and melatonin. Both these hormones make you feel happier and help keep depression at bay.

INGREDIENTS: Sea Salt

Allergy Info: Packaged in a facility that also processes tree nuts and wheat

Country of Origin: USA

Wraps

Ingredients

SWEET POTATOES

• 2 large sweet potatoes (~300 g | organic when possible)
• 1 Tbsp (15 ml) grape seed oil
• 1 tsp fresh thyme
• 1/4 tsp ground cinnamon
• 1/2 tsp sea salt – http://bit.ly/1L7fLMO
• optional: pinch cayenne pepper

CHICKPEAS – http://bit.ly/1A2TUEw

• 1 15-ounce (425 g) can chickpeas, rinsed, drained and thoroughly dried in a towel
• 1 Tbsp (15 ml) grape seed oil
• 1 tsp fresh or dried thyme
• Pinch ground cinnamon
• 1 tsp ground cumin – http://bit.ly/1MxlT1H
• 1/2 tsp smoked paprika
• scant 1/2 tsp sea salt
• optional: Healthy pinch each ground coriander + cardamom

FOR SERVING optional

• 4 Garlic Herb Flatbreads (or store-bought flatbreads or pita)
• Garlic Dill Hummus Sauce
• Toasted sunflower seeds or pumpkin seeds
• Dried cranberries, chopped
• Fresh arugula or parsley

Instructions

1. Preheat oven to 400 degrees F.
2. Thoroughly wash and dry sweet potatoes, then slice (skin on) into bite-sized rounds/pieces.
3. Add to a mixing bowl with grape seed oil, thyme, cinnamon, sea salt and cayenne (optional). Toss to coat, then arrange in a single layer on a baking sheet.
4. To the same mixing bowl, add rinsed, dried chickpeas, and grape seed oil, thyme, cinnamon, cumin, paprika, sea salt, and coriander + cardamom (optional).
5. Toss to coat, then arrange on baking sheet with sweet potatoes where space permits. (Depending on size of baking sheet, you may need to use a second to accommodate all potatoes and chickpeas).
6. Bake for a total of 25 minutes, flipping/stirring once at the 15-minute mark to ensure even cooking. You’ll know they’re done when the potatoes are fork tender, and the chickpeas are golden brown, dehydrated, and slightly crispy. Remove from oven and set aside.
7. In the meantime, prepare toppings and dressing (if using).
8. Once potatoes and chickpeas are finished baking, wrap flatbreads in a damp towel and warm in the still warm oven for 1-2 minutes (or in the microwave for 30 seconds) to soften and make more pliable.
9. To assemble, top each wrap with a portion of sweet potatoes and chickpeas. Add desired toppings, such as dried cranberries, pumpkin seeds, arugula, and Garlic-Dill Hummus Sauce (recipe link above).
10. Best when fresh, though leftovers keep separately in the refrigerator up to 3 days.

 

 

Raw, Vegan Pecan Pie

Serves 8 to 10

Ingredients

For the crust

• 3/4 cup raw pecans – http://bit.ly/1KFJHAw
• 3/4 cup raw walnuts – http://bit.ly/1y3rucg
• 1/4 teaspoon sea sat – http://bit.ly/1L7fLMO
• 1/4 cup shredded coconut – http://bit.ly/1IwcAKt
• 1 cup pitted medjool dates, packed – http://bit.ly/1Gn0is1

For the pie filling

• 1 1/4 cups medjool dates, tightly packed, pitted, and soaked in warm water for at least an hour
• 1/2 cup plus 3/4 cup raw pecans, divided
• 1/4 cup melted coconut oil
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Big pinch sea salt

Instructions

To make the crust: Place the walnuts and pecans, sea salt, and coconut in a food processor and grind roughly. Add the dates and process until the mixture is thoroughly broken down and sticks together when you squeeze a bit in the palm of your hand. Press mixture evenly onto the bottom and sides of a pie plate (alternately, you can press it into a 9″ springform pan). Drain the dates, reserving the soak liquid. Transfer the dates to a high speed blender or powerful food processor. Add the 1/2 cup pecans, coconut oil, vanilla, cinnamon, nutmeg, salt, and about 1/4 cup of the date-soaking water. Blend until the mixture is totally smooth.Pour the filling into the crust. Smooth the top over with an inverted spatula. Place in the fridge for at least four hours to set. Decorate the top with the 3/4 cup pecans, and continue to chill till ready to serve.

 

Broccoli fritters

Ingredients:

• 1 medium head broccoli florets (about 3 cups processed)
• 1/2 cup onion, chopped
• 1/4 cup chopped cilantro
• 2 cloves garlic
• 1/2 cup Chickpea Flour – http://bit.ly/1A2TUEw
• 2 tablespoons flaxseed meal – http://bit.ly/1N9uZmg
• 1/2 teaspoon Ground Cumin
• 1/4 teaspoon cayenne pepper (optional)
• 1 teaspoon sea salt – http://bit.ly/1L7fLMO
• 1 tablespoon coconut oil or more for cooking

Directions:

Place broccoli florets, onion, cilantro and garlic in batches in a food processor and process until crumbly (looks like rice grains). Transfer to a large bowl. Stir in chickpea flour, flaxseed meal, cumin, cayenne pepper and salt. Mix well and squeeze together like you are forming a dough. Heat oil on medium in a large skillet. Form into patties about 1/4 cup, place fritters in the skillet, reduce heat to low and cook fritters on each side for about 4 minutes until golden brown. These are lightly fried and not deep fried. What I do is cover the skillet after I turn them to make sure the fritters are well cooked in the middle. Delicious served with guacamole.

Enjoy it!

 

Lemon chia seed scones

Ingredients

• 1 cup whole wheat flour
• 1 cup oat flour (made from old-fashioned oats, pulsed in a blender)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon fine sea salt – http://bit.ly/1L7fLMO
• 1 tablespoon chia seeds – http://bit.ly/1RUj2zW
• ¼ cup organic cane sugar
• 3 tablespoons coconut oil (solid form, not liquified)
• ⅓ cup soy milk
• 2 tablespoons lemon juice
• 2 tablespoons lemon zest

For the Glaze:

• ¾ cup confectioners’ sugar
• 1½ tablespoons lemon juice
• 1 tablespoon lemon zest

Instructions

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
2. Combine whole wheat flour, oat flour, baking powder, baking soda, salt, chia seeds, and organic cane sugar in a bowl. Mix in coconut oil in until the mixture is crumbly. Stir in soy milk, 2 tablespoons lemon juice, and 2 tablespoons lemon zest until a dough forms. (add an extra tablespoon or two of soy milk if needed)
3. Transfer dough to a bowl and knead. Gently roll into a ball and turn out onto a lightly floured surface. Press into a circle about 1 inch thick; cut into 10 wedges. Place scones onto prepared baking sheet.
4. Bake in preheated oven until edges are lightly golden brown, 18 to 20 minutes.
5. Mix confectioners’ sugar, 1½ tablespoon lemon juice, and 1 tablespoon lemon zest in a small bowl. Drizzle or spread frosting on top of scones while still warm.

Enjoy it!

 

Buckwheat “Garden” Salad

INGREDIENTS:

• 1 cup buckwheat groats – http://bit.ly/2jkznYc
• 2 cups water
• ½ tsp salt
• ½ chayotte, finely diced
• 12 large green olives, pitted and quartered
• 1 small yellow bell pepper, diced
• 1 cup broccoli florets, chopped
• ¼ cup red onion, finely chopped
• 50g walnut, chopped – http://bit.ly/1y3rucg
• ½ cup fresh dill, chopped
• 2 tbs fresh mint, chopped
• juice of 1 lime
• 2 tbsp white wine vinegar
• 1 tbsp olive oil
• ½ tsp salt – http://bit.ly/1L7fLMO
• ½ tsp black pepper – http://bit.ly/1U1LRkr

INSTRUCTIONS:

1. In a small saucepan, bring water and salt to a boil. Add buckwheat groats, reduce heat, cover and cook until all water has absorbed, about 10 minutes.
2. Remove lid and allow to cool for at least 30 minutes. You can also cook your buckwheat groats the previous day and let them cool overnight.
3. Add all ingredients, including cooled buckwheat to a large mixing bowl. Mix until well combined.
4. Serve immediately or refrigerate for a few hours (or overnight) to allow for flavors to develop.

 

Enjoy!

Recipe source: www.thehealthyfoodie.com

 

Quinoa Salad with Asparagus, Peas, Avocado & Lemon Basil Dressing

INGREDIENTS:

For the Dressing:

• 3 tablespoons olive oil
• 3 tablespoons fresh lemon juice
• 1 teaspoon honey or agave nectar
• 1 clove garlic, minced
• 1 tablespoon finely chopped fresh basil
• salt and freshly ground black pepper, to taste

For the salad:

• 2 cups water
• 1 cup quinoa – http://bit.ly/2kyA51l
• 1/2 teaspoon salt
• 2 teaspoons olive oil
• 1 small bunch asparagus, about 15 spears, cut into 1-inch pieces
• 1 tablespoon fresh lemon juice
• 1 cup frozen peas
• 1 avocado, chopped
• salt and freshly ground black pepper, to taste
• 1/4 cup chopped basil

DIRECTIONS:

1. In a small bowl or medium jar, combine the dressing ingredients. Whisk to combine or shake with the jar lid on tight. Set aside.
2. Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.
3. While the quinoa is cooking, cook the asparagus. In a large skillet, heat the olive oil over medium heat. Add the asparagus and fresh lemon juice. Cook until tender, about 5 minutes. Stir in the peas and cook for an additional 2 minutes.
4. In a large bowl, combine quinoa, asparagus, peas, and avocado. Pour the dressing over the salad and stir until well coated. Season with salt and pepper, to taste. Stir in the fresh basil and serve.

 

Recipe Source: www.twopeasandtheirpod.com