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.
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 h3er 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.
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1 servings per container
Serving size1/4 tsp (1.2g)
Amount Per Serving
% Daily Value*
Total Fat 0g
Saturated Fat 0g0%
Trans Fat 0g
Total carbohydrate 0g
Dietary fiber 0g0%
Total sugars 0g
Includes 0g Added Sugars 0%
Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS: Sea Salt
Allergy Info: Packaged in a facility that also processes tree nuts and wheat
Country of Origin: USA
Not available POST
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
optional: pinch cayenne pepper
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
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
Preheat oven to 400 degrees F.
Thoroughly wash and dry sweet potatoes, then slice (skin on) into bite-sized rounds/pieces.
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.
To the same mixing bowl, add rinsed, dried chickpeas, and grape seed oil, thyme, cinnamon, cumin, paprika, sea salt, and coriander + cardamom (optional).
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).
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.
In the meantime, prepare toppings and dressing (if using).
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.
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).
Best when fresh, though leftovers keep separately in the refrigerator up to 3 days.
Raw, Vegan Pecan Pie
Serves 8 to 10
For the crust
3/4 cup raw pecans
3/4 cup raw walnuts
1/4 teaspoon sea sat
1/4 cup shredded coconut
1 cup pitted medjool dates, packed
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
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.
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
2 tablespoons flaxseed meal
1/2 teaspoon Ground Cumin
1/4 teaspoon cayenne pepper (optional)
1 teaspoon sea salt
1 tablespoon coconut oil or more for cooking
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.
Lemon chia seed scones
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
1 tablespoon chia seeds
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
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
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)
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.
Bake in preheated oven until edges are lightly golden brown, 18 to 20 minutes.
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.
Buckwheat “Garden” Salad
1 cup buckwheat groats
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
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
½ tsp black pepper
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.
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.
Add all ingredients, including cooled buckwheat to a large mixing bowl. Mix until well combined.
Serve immediately or refrigerate for a few hours (or overnight) to allow for flavors to develop.
Recipe source: www.thehealthyfoodie.com
Quinoa Salad with Asparagus, Peas, Avocado & Lemon Basil Dressing
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
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
In a small bowl or medium jar, combine the dressing ingredients. Whisk to combine or shake with the jar lid on tight. Set aside.
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.
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.
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.
2 oz. dairy-free dark chocolate (chopped or in chips)
1 tablespoon coconut oil
Flaky sea salt, optional
Line an 8×8” square pan with parchment paper and lightly grease with coconut oil. Set aside.
In a large mixing bowl, stir together the rolled oats, puffed rice, toasted almonds, chia seeds, and kosher salt.
Stir together the almond butter and maple syrup in a small microwave-safe bowl or liquid measuring cup. Microwave the mixture for 30 seconds – it should be hot and pour easily. Stir in the vanilla extract.
Pour the almond butter/maple syrup mixture over the dry oat mixture and stir until all of the dry ingredients are coated. Stir in the mini chocolate chips.
Pour the sticky mixture into the prepared pan and then use a flat-bottomed drinking glass, measuring cup, or spatula to press the mixture into a firm, even layer in the pan. Cover and place in the refrigerator for at least 1 hour before cutting into 10 granola bars.
After the bars are cut, combine the dark chocolate and coconut oil in a small microwave safe bowl. Microwave in 30 second increments, stirring between each, until the chocolate is completely melted and smooth. Use a fork to drizzle the chocolate over the bars, or put the melted chocolate in a small Ziplock bag and snip the corner to drizzle over the bars. Sprinkle with flaky sea salt, if desired.
Store the granola bars in a sealed bag or container in the refrigerator for 2 weeks.
Recipe Source: http://amp.gs/ZQqx
Vegetarian Mushroom & Wild Rice Soup
1 T olive oil
1 large yellow onion, diced
4 celery stalks, diced
1 lb mixed mushrooms, chopped
6 cups vegetable broth/stock
1 cup wild rice
1 ½ tsp dried thyme
1 tsp sea salt
¼ tsp black pepper
1 T red wine vinegar
1. Add olive oil to a large pot on medium-high heat.
2. Add onions and sauté until translucent (about 5 mins).
3. Add celery and cook for another minute before adding mushrooms.
4. Let mushrooms cook for about 10 mins or until they’ve reduced in size. They will appear as if they are “sweating”.
5. Add vegetable broth, wild rice, thyme, sea salt and pepper and bring to a boil.
6. Lower heat to a simmer and cover. Let simmer for 30 minutes or until rice is fully cooked (time will depend on the type of wild rice you use so you may need a bit longer than this.
7. Remove top, add vinegar and simmer for another 10 minutes
8. Serve warm.
Recipe Source: http://amp.gs/B1Ot
Vegan Sticky Coconut Rice
1 (14.5-ounce) can lite coconut milk
½ cup water
½ teaspoon kosher salt
1 tablespoon pure maple syrup (can substitute granulated sugar)
1/3 cup scallions (white & pale green parts only), chopped, plus 2 tablespoons sliced green parts for garnish
2 cups white jasmine rice, rinsed
Set a medium saucepan over medium heat. Add the coconut milk, water, salt, and maple syrup. Bring mixture to a boil, stirring occasionally. Once boiling, add the scallions and slowly pour in the rice. Stir to combine. As soon as it returns to a boil, reduce heat to low and cover. Simmer, uncovering to stir occasionally then re-covering, until most of the liquid is absorbed and the rice is tender, 8-10 minutes.
Top with remaining scallions & serve.
Recipe Source: www.kitchentreaty.com
This classic hummus recipe is quick and easy to make, it’s naturally gluten-free and vegan, and it tastes SO fresh and delicious!
1 (15 oz.) can chickpeas (garbanzo beans), rinsed and drained
2 cloves garlic, peeled and smashed
3 tablespoons tahini
1-2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1/2 teaspoon ground cumin
pinch of salt and freshly-cracked black pepper (to taste)
1/4 cup water, or more if needed
optional topping ideas: extra drizzle of olive oil, chopped fresh parsley, crushed red pepper flakes, smoked paprika, toasted pine nuts, chopped roasted red peppers, basil pesto
Add first seven ingredients (chickpeas thru salt/pepper) to a food processor, and blend until smooth. Add in the water and continue blending until the hummus reaches your desired consistency, adding additional water if needed.
Garnish with optional toppings and serve immediately, or refrigerate in a sealed container for up to 3 days.
🥔 Beet Carrot & 🍎Apple Salad 🥗
2 beets small, raw, peeled and roughly chopped
2 carrots small, roughly chopped
2 green apples cored and roughly chopped
juice of 1/2 lemons
1 tbsp olive oil
3/4 tsp sea salt
Shred the beets, carrots, and apples. Use a food processor fitted with a shredding blade or use a box grater. Place the shredded beets, carrots, and apples into a large bowl.
Cut the lemon open and squeeze out the juice into the bowl. Be sure you don’t put any seeds into the salad.
Add the olive oil and salt.
Toss the salad well until everything is evenly combined.