Articles with 'sea salt'

Chilled Melon and Mint Soup



  • 1 ripe honeydew melon, peeled and seeded
  • Juice of 1 lime
  • 6-7 fresh mint leaves (plus extra for garnish)
  • 1-2 tbsp. local honey
  • Two pinches of sea salt/real salt
  • Raspberries

Chop melon into chunks and put into a food processor with lime juice, mint leaves, honey and sea salt. Puree until smooth. Adjust sweetness, if needed. Let the soup chill inside the refrigerator for at least one hour. Garnish with fresh raspberries and mint leaves. Enjoy!

(1 votes, average: 5.00 out of 5)

Spinach and Mushroom Omelet



  • 1 tbsp. olive oil
  • 2 tbsp. butter
  • 1 leek, sliced thin
  • 3-4 cremini mushrooms, sliced thin
  • 5-6 leaves of spinach, finely chopped
  • 1 tomato, seeded and diced
  • 3 black olives, pitted and sliced thin
  • 2-3 organic eggs, beaten
  • 1-2 ounce. grated raw cheddar cheese or feta cheese (optional)
  • Sea salt
  • Black pepper

Saute leek and mushroom in olive oil and butter for 3-4 minutes.  Add the finely chopped spinach.  Cook on a medium/high heat until spinach wilts. Add diced tomato and black olives. Season with sea salt. Remove the vegetables from the pan and set aside on a plate.  Add butter and olive oil and beaten eggs into the pan. Roll the eggs around the skillet and cook 3-5 minutes on low heat. Let the eggs partially set. Add cheese (optional) and cooked veggies back into the pan on top of the eggs. Gently fold one side of the omelet on top of the other. Season with a couple of dashes of sea salt and freshly ground black pepper.

(1 votes, average: 5.00 out of 5)

Pumpkin Cheesecake with Candied Nuts


pumpkin cheesecake

Crust :


  • 1 eight oz package neufchutel cheese (or cream cheese) softened
  • 1 fifteen ounce can pumpkin puree
  • 2 tsp. vanilla flavoring
  • 1 cup maple sugar (or other sugar)
  • 2 eggs beaten
  • 1 tsp. pumpkin pie spice
  • 1/4 tsp. sea salt

Preheat oven to 350.  Pulse graham crackers in a food processor or blender until it becomes crumbs. In a bowl combine crumbs and butter until moist. Press mixture into a 8 inch pie pan and bake 10 minutes.  Let cool.  Put cheesecake filling ingredients into a food processor  and blend until smooth and creamy.  Pour liquid ingredients onto the baked graham crust and place into the oven for one hour.  Garnish with Candied Nuts.

Candied Nuts Topping:

  • Whole walnuts or pecans, toasted
  • 1/4 cup maple syrup
  • 1 tsp. vanilla
  • 1 tbsp. butter

Heat maple syrup, vanilla and butter on medium high heat until bubbling and cook 2-3 minutes. Pour hot syrup on top of nuts and let cool completely.  Garnish cheesecake with candied nuts. Enjoy!

(1 votes, average: 5.00 out of 5)

Celery Root Mash



  • 2 celery roots (celeriac), peeled and chopped
  • 2 medium potatoes, peeled and quartered
  • 1/2 tsp. sea salt
  • 2 cups water
  • 3-4 tbsp. butter

Put water, celery root, potato, and sea salt into a pot. Bring to a boil and cook on high heat for 12-15 minutes or until vegetables soften. Remove celery root and potatoes from the pan (drain the liquid) and place into a large bowl. Add butter and mash vegetables with a potato masher until you achieve desired consistency. Season with a couple pinches of sea salt.

(3 votes, average: 4.00 out of 5)

Gluten-Free Fall Fruit Crisp



  • 3 apples, cored and diced
  • 2 pears, cored and diced
  • 1/4 cup apple juice
  • 1/2 cup granulated maple sugar
  • 2 cups gluten-free rolled oats
  • 1/4 cup walnuts, chopped
  • 1/4 tsp. ground cardamom
  • 1/4 tsp. ground cloves
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. sea salt
  • 4-5 tbsp. cold pastured butter

Preheat oven to 350.  Lightly oil a 9×9 baking pan or casserole dish.  Spread fruit evenly in the pan and add apple juice. In a food processor, pulse 1/2 the oats until they are a flour-like consistency. Combine maple sugar, oats and oat flour, walnuts, cardamom, cinnamon, cloves and sea salt.  Cut the butter into small pieces and work it into the oat flour mixture until it resembles medium-sized crumbs.  Lay the oat crumbs on top of fruit.  Cook, uncovered, 35-45 minutes or until mixture is bubbling and oat flour is browned.

(1 votes, average: 5.00 out of 5)

Gluten-Free Rice Pasta with Fresh Pesto

  • Rice pasta (elbows, spirals or other)
  • 2 cups fresh basil leaves, washed
  • 2 garlic cloves, peeled
  • 1/3 cup pine nuts
  • 1/4 cup grated reggiano cheese
  • 1/2 cup extra virgin olive oil
  • 1/4 tsp. sea salt
  • Grated Parmigiano cheese

Cook pasta according to the directions on the package.  While pasta is cooking, wash the basil and blanch it quickly (1-2 mins) in boiling salted water. Drain basil leaves and squeeze out the excess water. Put basil, garlic, pine nuts, grated cheese, olive oil and sea salt in a food processor or blender.  Drain pasta when it’s ready and mix with pesto sauce. Garnish with freshly grated parmigiano cheese.

(2 votes, average: 5.00 out of 5)

Lamb Stew with Winter Vegetables

  • 1 tbsp. butter or olive oil
  • 8-12 oz. pastured lamb stew meat, cubed, seasoned with salt, pepper and cumin
  • 2 onions, peeled and quartered
  • 3 garlic cloves, peeled and chopped
  • 4 cups water or stock
  • 1 cup organic red wine
  • Dash of cardamom
  • Dash of cinnamon
  • 1 tsp. dried rosemary
  • 2 carrots, chopped into 2-3 inch pieces
  • 1 parsnip, chopped into 2-3 inch pieces
  • 1 medium potato, chopped into 1-2 inch cubes
  • 2 collard green leaves, chopped into bite-sized pieces
  • 1 tsp. sea salt
  • 1/8 tsp. freshly ground black pepper
  • Parsley

In a soup pot, sear lamb cubes until lightly browned. Add onions and garlic and cook 2-3 minutes.

Add stock, red wine, dried rosemary, cardamom, cinnamon and bring to a boil.

Cover and reduce heat to medium/low for 45 minutes.

Add carrots, parsnip, and potato and cook 30-40 minutes.

Add collard greens, sea salt and black pepper and cook an additional 5-10 minutes.

Season with chopped parsley.

(3 votes, average: 5.00 out of 5)

Curried Cauliflower Soup


  • 1 tbsp. olive oil
  • 1 tbsp. grass-fed unsalted butter
  • 1 onion, peeled and chopped
  • 5 cups water or chicken stock
  • 1 head cauliflower, chopped
  • 2 potatoes, peeled and chopped
  • 1 tsp. sea salt
  • 1 tsp. organic curry powder
  • 1/2 tsp. ground organic cardamom
  • Freshly ground black pepper (to taste)
  • Parsley, minced

Saute onion in olive oil and butter until wilted. Add water, potatoes, cauliflower, sea salt, curry and cardamom. Bring to a boil, cover and lower heat to simmer. Cook 15 minutes or until potatoes soften. Remove vegetables with a slotted spoon and puree in a food processor or blender until creamy (add a little of the soup broth into the food processor). Add the pureed ingredients back into the soup pot and adjust seasoning if needed. Garnish with minced parsley.

(11 votes, average: 4.27 out of 5)

Autumn Crumble

  • 3 pears, cored and diced
  • 3 apples, cored and diced
  • 2 tbsp. lemon juice
  • 2/3 cup rolled oats
  • 1 cup all purpose flour (or other flour)
  • 1/2 cup granulated maple sugar or other sugar
  • 1 tsp. allspice
  • ½  tsp. sea salt
  • 6-8 tbsp. butter softened

Preheat oven to 375. Place diced pears and apples into a 9×12 casserole dish with lemon juice.  Combine flour, oats, maple sugar, allspice and sea salt.  Work softened butter into the flour mixture until it looks like rocky crumbs. Top fruit with crumb mixture. Bake 40-45 minutes or until golden brown and bubbling.

(10 votes, average: 3.50 out of 5)

Savory Lentil and Vegetable Stew with Crispy Kale


  • 1 cup lentils, soaked overnight
  • 5 cups water (or chicken stock)
  • 2 inches alaria sea vegetable or wakame
  • 1 tbsp. olive oil
  • 1 leek, cleaned and cut into 1 inch pieces (use both white and green part of leek)
  • 2-3 garlic cloves, peeled and minced
  • 2 parsnips, diced into ½ inch pieces
  • 3 carrots, diced into ½ inch pieces
  • 1/2 celeriac root, peeled and diced into ½ inch cubes
  • 1 red potato, diced into ½ inch cubes
  • 1 tbsp. fresh thyme or 1 tsp. dried thyme
  • 1½ tsp. sea salt
  • ¼ tsp. black pepper
  • Crispy Kale

Discard the lentil soaking water. Bring lentils, alaria and five cups fresh water (or chicken stock) to a boil. Reduce heat to simmer, cover and cook 35 minutes. In a separate soup pot, saute olive oil, leek and garlic 2-3 minutes. Add parsnips, carrots, celeriac root, potato, thyme, sea salt and black pepper.  Pour the cooked lentils and alaria into the pot with the sauteed vegetables. Cover and bring back up to a boil. Reduce heat to medium/low and cook 20-25 minutes.  Remove 1/3 of the ingredients and puree in a food processor or blender.  Return the puree to the soup. Garnish with Crispy Kale.

Yield: 6 Servings

(3 votes, average: 4.33 out of 5)