Grilled Scallops on Himalayan Salt Block

Watch a short video by Melissa Kushi, showing how to grill scallops on a Himalayan Salt Block. She also shows how to care for your block while heating, what oils to use or what to avoid, and how to prolong the life of your salt plate.

Himalayan Salt Tapas Plates for Entertaining

Himalayan salt can be made into myriad objects, and HimalaSalt's 4x4x.5" tapas plates are by far the most gorgeous, everyday friendly piece of salt serving ware that we've yet to use.

For entertaining, the sparkly rosy, pink hues of these nicely sized tiles offer an unlimited range of presentations to impress your friends. From sushi to ice cream, these plates impart the most delicate hint of saltiness without overpowering the food - and, cleanup is a breeze.

Simply wipe clean with a damp cloth, using a scrubby if needed, to remove any dried or crusted food, then dry them off and store for the next party.

Because they're cut thin, these are not suitable for heating and grilling on. For grilling seafood, veggies, and meat, you'll want the 1.5 to 2" plates that can take the heat over and over again.

For easy, fast grilling recipes, check out the cooking videos on HimalaSalt's Youtube Channel


Watch Grilling Scallops on Himalayan Salt Slab!

Himalayan Salt Stone Massage; HimalaRose How-To!

Brian Skerry reveals ocean's glory -- and horror | Video on TED.com

Brian Skerry reveals ocean's glory -- and horror | Video on TED.com

Organic Watermelon Skewers on Himalayan Salt Plate - HimalaSalt

Recipe inspired by: Ferran Adria, El Bulli Restaurant, Spain

You can watch the cooking video of this recipe at HimalaSalt's Youtube Channel.

This delicious and visually stunning dish speaks of warm summer days and elegant, easy entertaining. I especially love and appreciate how these simple, wholesome ingredients can be combined in such a highly creative way for the most gorgeous artistic presentation and sensual flavor combinations. With less than 7 minutes of prep time, it doesn't get any easier than this – and, it reminds me of growing up in the south where salt on watermelon is the standard. In my version of world-renown Chef Ferran Adria's recipe, (often referred to as "the Salvador Dali of the kitchen"), we can now have watermelon on salt. This has become one of my summer favorites.

The subtle layers of flavor pair especially well with summer grilling and wine tasting. To finish the dish after the watermelon has vanished, soak up the remaining olive oil-yuzu, rosemary, and pepper mix with fresh cut sourdough bread.

Instructions:

Chill watermelon and cube to bite size pieces (approx 1 ½" cubes). Cut cherry tomatoes in half and scoop out seeds, set aside for garnish. In a bowl, add olive oil and yuzu or lime juice, and a pinch of HimalaSalt. Whisk with a fork to form an emulsion. Zest the lemon with long curls for visual appeal, set aside for garnish. Pick leaves, buds, and flowers off rosemary, set aside. Chop chives, set aside.

Arrange watermelon cubes on chilled HimalaSalt salt plate, spoon 1 tsp of tomato seeds on top of watermelon cube, drizzle olive oil emulsion over cubes, give about 3-4 grinds of HimalaSalt organic Tellichery pepper, grate the HimalaSalt Zen Cube over each one to fully open flavors. Place bamboo skewers into the center of each cube. Garnish by sprinkling with chives, rosemary leaves and blossoms, and finish with lemon zest.

TOTAL TIME: Less than 7 minutes.
Ingredients

Organic watermelon (seedless if possible)
4 organic cherry tomatoes
1 organic lemon
4 tbsp organic olive oil
Several sprigs organic rosemary with blossoms
HimalaSalt Organic Tellichery Pepper
HimalaSalt Zen Cube for finishing
4 sprigs organic chives
1 tsp Yuzu juice (or substitute fresh lime juice)
HimalaSalt Salt Plate (chilled for one hour in freezer)
Short bamboo skewers (enough for each watermelon cube)




* Prepared by Melissa Kushi

RAW Chilled White Almond & Grape Gazpacho with Rosemary, Lavender & Organic Garlic HimalaSalt

This recipe is inspired by Chef Jose Andres of Jaleo, Washington DC and the SLS Hotel, Beverly Hills. My version is RAW, VEGAN, AND ORGANIC.

Refreshing, light, pallet cleansing, and super nourishing, it's a great way to introduce raw vegan dishes to your family and friends.

Combine soaked, skinned almonds, garlic, water, and remaining ingredients (except olive oil and garnishes) in food processor. Puree until creamy smooth, add olive oil while blending. Season to taste and refrigerate for at least two hours. Serve in martini glass or decorative bowls. Garnish with a single chive stem and carefully split the peeled grapes 2/3 the way up the center and place on rim of glass or bowl. Drizzle a dollop of olive oil, add a pinch of organic garlic HimalaSalt, and chopped chives.

TOTAL TIME: 20 minutes
Ingredients

Yield: 6 servings
1 cup organic almonds, soaked, blanched, and skinned
1 ounce organic garlic cloves
1 1/2 cups spring water
4 ounces freshly pressed organic white grape juice (run through juicer or food processor)
1 1/2 ounces sherry vinegar
½ cup organic extra virgin Spanish olive oil
HimalaSalt and HimalaSalt organic white pepper, to taste
Whole organic chives for garnish
6 peeled grapes (one for each serving as garnish)

Himalayan Salt | Sea Salt | Pink Salt | Himalayan Sea Salt

HIMALASALT STUDIO SALE DEC 12TH, 10AM-6PM

Himala Salt | Sustainable Sourcing | Organic Peppercorns, Spices, and Artisan Salt Blends

Himala Salt | Sustainable Sourcing | Organic Peppercorns, Spices, and Artisan Salt Blends

Mercury in High-Fructose Corn Syrup?

We've known for years that commercial food products are not safe. Now boxed cereal is found to have Mercury... for health and wellbeing, stick to artisan produced, organically grown, heirloom quality, natural foods. Check out what we have available for detoxing at www.himalasalt.com.

Researchers Say 17 Products Tested Had Some Mercury; Industry Group Says Syrup Is Safe

By Miranda Hitti
WebMD Health News

Reviewed By Louise Chang, MD

Jan. 27, 2009 -- Some foods and drinks rich in high-fructose corn syrup may contain detectable levels of mercury, a new report shows.

The report, published on the web site of the Minneapolis-based nonprofit Institute for Agriculture and Trade Policy (IATP), shows detectable levels of mercury in 17 out of 55 tested products rich in high-fructose corn syrup.

But the researchers aren't telling people to avoid those products or other items containing high-fructose corn syrup, and they aren't sure what form of mercury those products contained.

The Corn Refiners Association stands by high-fructose corn syrup, calling it "safe."

Mercury and High-Fructose Corn Syrup
The new report comes from researchers including David Wallinga, MD, director of the IATP's food and health program. They bought 55 products that list high-fructose corn syrup first or second on their list of ingredients, which means high-fructose corn syrup was a leading ingredient in those products.

Wallinga's team sent samples of those products to a commercial lab, which checked the levels of total mercury in each sample.

"Overall, we found detectable mercury in 17 of 55 samples, or around 31%," write Wallinga and colleagues.

Here is the list of those products:

Quaker Oatmeal to Go bars
Jack Daniel's Barbecue Sauce
Hershey's Chocolate Syrup
Kraft Original Barbecue Sauce
Nutri-Grain Strawberry Cereal Bars
Manwich Gold Sloppy Joe
Market Pantry Grape Jelly
Smucker's Strawberry Jelly
Pop-Tarts Frosted Blueberry
Hunt's Tomato Ketchup
Wish-Bone Western Sweet & Smooth Dressing
Coca-Cola Classic: no mercury found on a second test
Yoplait Strawberry Yogurt
Minute Maid Berry Punch
Yoo-hoo Chocolate Drink
Nesquik Chocolate Milk
Kemps Fat Free Chocolate Milk
Wallinga and colleagues caution that their list was "just a snapshot in time; we only tested one sample of each product. That clearly is not sufficient grounds to give definitive advice to consumers."

Mercury exposure at high levels can harm the brain, heart, kidneys, lungs, and immune system. A form of mercury called methylmercury is particularly risky to a baby's developing brain and nervous system, according to background information from the Environmental Protection Agency (EPA).

Wallinga points out that the lab only tested for total mercury levels, not methylmercury or other types of mercury. He also notes that the EPA has a "reference dose," or upper limit, for methylmercury intake but not for other forms of mercury.


Where Did the Mercury Come From?
Wallinga's report doesn't prove that the mercury in the tested products came from high-fructose corn syrup, but "I'm hard pressed to say where else it would come from," Wallinga tells WebMD.

Wallinga explains that mercury can be used to make caustic soda, which is one of the products used to make high-fructose corn syrup. That's outdated technology; mercury isn't needed to make caustic soda, notes Audrae Erickson, president of the Corn Refiners Association, in a statement emailed to WebMD.

Erickson didn't comment specifically on Wallinga's study. Instead, her statement focuses on a new study published online in Environmental Health, which shows mercury in some samples of commercial high-fructose corn syrup tested in 2005.

"This study appears to be based on outdated information of dubious significance," Erickson states. "Our industry has used mercury-free versions of the two re-agents mentioned in the study, hydrochloric acid and caustic soda, for several years."

Wallinga agrees about the technological shift away from mercury. "If you just look within the confines of the U.S., yes, about 90% of production now is not using mercury," says Wallinga. "The problem is that we don't actually know where our companies are buying their high-fructose corn syrup from ... it's a global industry."

"For me, the take-home message is really that this is a totally avoidable, unnecessary exposure to mercury," says Wallinga. "We've got a safer, more efficient technology for making these chemicals that are part of the ingredients used to manufacture high-fructose corn syrup."

Mercury's Form Unknown
Like Wallinga's report, the study published in Environmental Health doesn't specify the form of mercury present in the high-fructose corn syrup.

"I would imagine that a good majority of the mercury that is detected would have been in the form of elemental mercury," not methylmercury, toxicologist Carl Winter, PhD, tells WebMD. Winter, who directs the FoodSafe Program at the University of California, Davis, says that methylmercury is "by far the most toxic form of mercury" because methylmercury is better absorbed by the body than other forms of mercury.

"We have a principle in toxicology, which is the dose makes the poison," says Winter. "It's the amount of a chemical, not its presence or absence, that determines the potential for harm, and frankly, I don't see based on their findings that they've made much of a case that this is something that consumers need to worry about."

Besides his academic work, Winter is a volunteer spokesman for the Institute of Food Technologists, a nonprofit scientific society that includes food science and technology professionals in industry, academia, and government. Winter says his work has never been funded by food or chemical industries.

Companies Respond
WebMD contacted the makers of all 17 products that tested positive for mercury in Wallinga's report.

ConAgra Foods, which makes Manwich Bold Sloppy Joe and Hunt's Tomato Ketchup, is "absolutely confident in the safety of our products," ConAgra Foods spokeswoman Stephanie Childs tells WebMD.

Childs notes that "the levels of mercury reported in our ketchup are well below the EPA's safe exposure level. In fact, we estimate that you'd have to eat more than 100 pounds of ketchup per day to even come anywhere near the EPA's safe exposure level in terms of mercury.

A spokeswoman for Kraft Foods, Adrienne Dimopoulos, tells WebMD that Kraft has not had time to review the study's findings. However, "Kraft Foods' highest priority is the safety and quality of our products and the safety of our consumers. All of the ingredients we use are approved and deemed safe for food use by regulatory agencies, including the US FDA."

Amy Reilly, a spokeswoman for Target, which makes Market Pantry Grape Jelly, tells WebMD that Target is carefully evaluating the information and that "Target looks to the Food and Drug Administration to provide guidance on the safety of food additives and ingredients."

An FDA spokesperson wasn't immediately available to comment on Wallinga's report or the study published in Environmental Health.

SOURCES: Dufault, R. Environmental Health, Jan. 26, 2009; online edition. Wallinga, D. "Not So Sweet: Missing Mercury and High Fructose Corn Syrup." David Wallinga, MD, director, Food and Health Program, Institute for Agriculture and Trade Policy. Statement from Audrae Erickson, president, Corn Refiners Association. Carl Winter, PhD, director, FoodSafe Program and Extension Food Toxicologist, department of food science and technology, University of California, Davis. Adrienne Dimopoulos, spokeswoman, Kraft Foods. Amy Reilly, spokeswoman, Target.

http://www.medicinenet.com/script/main/art.asp?articlekey=96029

Symptoms of Mercury Toxicity

If a person has 7 or more of these symptoms, there is a significantly increased possibility that mercury toxicity is a major contributing factor.

CENTRAL NERVOUS SYSTEM
Irritability
Anxiety/nervousness, often with difficulty breathing
Restlessness
Exaggerated response to stimulation
Fearfulness
Emotional instability
lack of self-control
fits of anger, with violent, irrational behavior
Loss of self-confidence
Indecision
Shyness or timidity, being easily embarrassed
Loss of memory
Inability to concentrate
Lethargy, drowsiness
Insomnia
Mental depression, despondency
Withdrawal
Suicidal tendencies
Manic-depression
Numbness and tingling of hands, feet, fingers, toes, or lips
Muscle weakness progressing to paralysis
Ataxia
Tremors/trembling of hands, feet, lips, eyelids, or tongue
Incoordination
Myoneural transmission failure resembling Myasthenia Gravis
Multiple Slerosis
HEAD, NECK, ORAL CAVITY DISORDERS
Bleeding gums
Alveolar bone loss
Loosening of teeth
Excessive salivation
Foul breath
Metallic taste
Burning sensation, with tingling of lips, face
Tissue pigmentation (amalgam tattoo of gums)
Leukoplakia
Stomatitus
Ulceration of gingiva, palate, tongue
Dizziness/acute, chronic vertigo
Ringing in ears
Hearing difficulties
Speech and visual impairment
Glaucoma
Restricted, dim vision

GASTROINTESTINAL EFFECTS
Food sensitivities, especially to milk and eggs
Abdominal cramps, colitis, diverticulitis or other G.I. complaints
Chronic diarrhea/constipation

CARDIOVASCULAR EFFECTS
Abnormal heart rhythm
Characteristic findings on EKG
Abnormal changes in the S-T segment and/or lower
Broadened P wave
Unexplained elevated serum triglyceride
Unexplained elevated cholesterol
Abnormal blood pressure, either high or low

IMMUNOLOGIC
Repeated infections
Viral and fungal
Myobacterial
Candida and other yeast infections
Cancer
Autoimmune disorders
Arthritis
Lupis erythematosus (LE)
Multiple sclerosis (MS)
Scleroderma
Amyolateral sclerosis (ALS)
Hypothyroidism

SYSTEMIC EFFECTS
Chronic headaches
Allergies
Severe dermatitus
Unexplained reactivity
Thyroid disturbance
Subnormal body temperature
Cold, clammy skin, especially hands and feer
Excessive perspiration, with frequent night sweats
Unexplained sensory symptoms, including pain
Unexpalined numbness or burning sensations
Unexplained anemia
G-6-PD deficiency
Chronic kidney disease
Nephrotic syndrome
Receiving renal dialysis
Kidney infection
Adrenal disease
General fatigue
Loss of appetite, with or without weight loss
Loss of weight
Hypoglycemia

http://www.icnr.com/uam/MercuryToxicitySymptoms.html

Virtually all sodas have high fructose corn syrup:

Mountain Dew lists its ingredients as:
Carbonated water
High fructose corn syrup (HFCS)
Concentrated orange juice and other natural flavors
Citric acid
Sodium benzoate (preserves freshness)
Caffeine (55.2 mg per 12 oz.)
Sodium citrate
Gum arabic
Erythorbic acid (preserves freshness)
Calcium disodium EDTA (to protect flavor)
Brominated vegetable oil
Yellow 5

...as well as most cereals:

Kellogg's Corn Flakes


Serving Size 1 cup (28g)

Amount per serving
Calories 101 Calories from Fat 1
Hide Daily Values % Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 202mg 8%
Total Carbohydrates 24g 8%
Dietary Fiber 1g
Sugars 3g
Protein 2g

Vitamin A 10% Vitamin C 10%
Calcium 0% Iron 45%
Thiamin 40% Riboflavin 43%
Niacin 34% Vitamin B6 48%
Vitamin B12 44% Folic Acid 31%
Vitamin D 11% Potassium 1%
Phosphorus 1% Magnesium 1%
Copper 2% %
* Percent Daily Values are based on a 2,000 calorie diet.

Show Daily Values Description:


Cereals ready-to-eat, KELLOGG, KELLOGG'S Corn Flakes

Ingredients:

MILLEDCORN, SUGAR, MALT FLAVORING, HIGH FRUCTOSE CORN SYRUP, SALT, IRON,NIACINAMIDE, SODIUM ASCORBATE AND ASCORBIC ACID (VITAMIN C), PYRIDOXINEHYDROCHLORIDE (VITAMIN B6), RIBOFLAVIN (VITAMIN B2), THIAMINHYDROCHLORIDE (VITAMIN B1), VITAMIN A PALMITATE, FOLIC ACID, VITAMINB12, AND VITAMIN D. TO MAINTAIN QUALITY, BHT HAS BEEN ADDED TO THEPACKAGING.

Raisin Bran Cereal

Post Foods, LLC show contact info Ingredients:

Whole Grain Wheat, Raisins, Wheat Bran, Sugar*, Corn Syrup, Salt, Wheat Flour, Malted Barley Flour. Vitamins and Minerals: Reduced Iron, Niacinamide, Zinc Oxide (Source of Zinc)Vitamin B6, Vitamin A Palmitate, Riboflavin (Vitamin B2)Thiamin Mononitrate (Vitamin B1)Folic Acid, Vitamin B12, Vitamin D.

Post's website: http://www.postcereals.com/cereals/post_raisin_bran/#nutrition

On Post's website, they state, "Sugars on the Nutrition Facts panel include naturally occuring sugars such as fructose in fruit and lactose in dairy products as sucrose (table sugar) and high fructose corn syrup.

Study Finds High-Fructose Corn Syrup Contains Mercury
Wednesday, January 28, 2009; 12:00 AM

MONDAY, Jan. 26 (HealthDay News) -- Almost half of tested samples of commercial high-fructose corn syrup (HFCS) contained mercury, which was also found in nearly a third of 55 popular brand-name food and beverage products where HFCS is the first- or second-highest labeled ingredient, according to two new U.S. studies.

HFCS has replaced sugar as the sweetener in many beverages and foods such as breads, cereals, breakfast bars, lunch meats, yogurts, soups and condiments. On average, Americans consume about 12 teaspoons per day of HFCS, but teens and other high consumers can take in 80 percent more HFCS than average.

"Mercury is toxic in all its forms. Given how much high-fructose corn syrup is consumed by children, it could be a significant additional source of mercury never before considered. We are calling for immediate changes by industry and the [U.S. Food and Drug Administration] to help stop this avoidable mercury contamination of the food supply," the Institute for Agriculture and Trade Policy's Dr. David Wallinga, a co-author of both studies, said in a prepared statement.

In the first study, published in current issue of Environmental Health, researchers found detectable levels of mercury in nine of 20 samples of commercial HFCS.

And in the second study, the Institute for Agriculture and Trade Policy (IATP), a non-profit watchdog group, found that nearly one in three of 55 brand-name foods contained mercury. The chemical was found most commonly in HFCS-containing dairy products, dressings and condiments.

But an organization representing the refiners is disputing the results published in Environmental Health.

"This study appears to be based on outdated information of dubious significance," said Audrae Erickson, president of the Corn Refiners Association, in a statement. "Our industry has used mercury-free versions of the two re-agents mentioned in the study, hydrochloric acid and caustic soda, for several years. These mercury-free re-agents perform important functions, including adjusting pH balances."

However, the IATP told the Minneapolis Star Tribune that four plants in Georgia, Tennessee, Ohio and West Virginia still use "mercury-cell" technology that can lead to contamination.

IATP's Ben Lilliston also told HealthDay that the Environmental Health findings were based on information gathered by the FDA in 2005.

And the group's own study, while not peer-reviewed, was based on products "bought off the shelf in the autumn of 2008," Lilliston added.

The use of mercury-contaminated caustic soda in the production of HFCS is common. The contamination occurs when mercury cells are used to produce caustic soda.

"The bad news is that nobody knows whether or not their soda or snack food contains HFCS made from ingredients like caustic soda contaminated with mercury. The good news is that mercury-free HFCS ingredients exist. Food companies just need a good push to only use those ingredients," Wallinga said in his prepared statement.

http://www.washingtonpost.com/wp-dyn/content/article/2009/01/26/AR2009012601831.html

Another Un-Truth About Salt in Food. They Just Don't Get It!

In commenting on the article below, I'd like to point out that while science is spending LOTS of money experimenting with trying to "layer" high salt and low salt fractions in food (with common table salt), they are missing the boat entirely. If they simply used a high-quality, high-mineral salt, such as HimalaSalt, that the body can assimilate, unlike table salt, it would mean improved health for consumers, truthful education about the differences between and hence perils of common table salt vs. HimalaSalt. Curbing spending on wasteful studies might put $$ to feeding the hungry, tackling environmental challenges, and evolving education...?

I feel really passionate about the salt issue, not just because I have a salt company, nor because I'm a salt authority, but because I've got customers across the country using HimalaSalt that have lowered their blood pressure, have been able as Celiac's patients to finally enjoy a gluten-free delicious salt once again, and I've seen first hand how people's lives have changed for the better.

I also feel very passionate about the environment - and the 1,000+ chemicals that are used to strip table salt of its mineral base, leaving only sodium and chloride, detrimental to health in isolated form, is poisoning our air, water, and soil. Is this really what you want to feed your family? Didn't think so.

If you're ready to switch, or to just dabble, now's a good time. We are having a huge holiday sale through November with free shipping.

If you've had a life changing experience, tell me about it, I'd really like to hear from you. Melissa Kushi, Great Barrington, MA November 6, 2009

Smart salt distribution can cut salt without extra additives
By Stephen Daniells, 06-Nov-2009


Dutch scientists have developed a new technology to enable up to 25 per cent reduction of salt in food products without loss of taste or adding other additives.

Scientists at Top Institute Food and Nutrition (TIFN) in the Netherlands have developed a technique to reduce salt without adding sodium substitutes, or taste or aroma additives.

Speaking to FoodNavigator.com, Professor Rob Hamer, TIFN’s scientific director explained that the ‘smart salt distribution’ technology works by blending a high salt fraction with a low salt fraction. This creates different layers with different salt content.

“It has to do with the ability of people to measure difference rather than absolute levels,” he explained. “By varying layer thickness we could achieve the sensation of 2 per cent bread, for example, while the actual salt level is 1.5 per cent,” he said.

The patented technology is the result of new insights into how consumers perceive the salt taste, said Prof Hamer.

While the technology was initially applied to bread and bakery products, the Dutch manufacturer Vion Food Group has applied it to bacon to produce low-salt rashers, with an eye on the UK market. It could also be applied to cheese or snacks, said TIFN.

“We believe our findings represent a significant breakthrough in the battle to reduce salt intake in the general population,” says Prof Hamer.

“It is not an easy task for the food industry to reduce salt, because there is no real alternative for salt as a tastant. This new technology will enable the food industry to lower the salt content of many products,” he added.

Organic Cubeb Madeleines & HimalaSalted Agave Caramel

Organic Cubeb Madeleines & HimalaSalted Agave Caramel

A delicate dessert bread, flavored with either lemon or orange, and peppered with Organic Cubeb. The high essential oil content in the cubeb pepper makes it especially aromatic, fragrant, and a delicious balance to ice cream and sweet agave caramel. Ingredients: * 1 1/4 cup organic pastry flour * 1 tsp baking powder, non-aluminum * 2 eggs. organic free-range * 1/2 cup organic powdered sugar * 1 tbs lemon or orange juice * 6 tbs butter, melted * Grated rind of lemon or orange Preparation: Preheat oven to 375F and grease a 12 cup madeleine cake tin. Sift flour and baking powder together. In another mixing bowl, beat eggs and icing sugar together until mixture is thick. Fold in rind and juice (either lemon or orange). Fold in some of the flour mixture and then the melted butter, alternating until both are completely mixed. Let stand for 10 minutes, then spoon into tin. Bake for 15 minutes, and rotate the tin halfway through. Dust with icing sugar before serving. Makes 12 Madeleines.cakes.

Plate with organic ice cream, either dairy, rice dream, or yummy coconut based vegan ice cream, there are so many choices... and drizzle with agave caramel, dusted with a grating of fresh HimalaSalt, using the HimalaSalt Zen Cube & Stainless Grater.

Agave Caramel Sauce

Ingredients
• 1 cup organic agave nectar
• 6 Tbsp organic butter
• 1/2 cup organic heavy whipping cream

NOTE: Be careful making this, caramel bubbles and gets hotter than boiling water! Not safe for kids to make, be sure to have everything ready to go at once. Heat agave moderately on high heat in a large heavy-bottomed 2-quart or 3-quart saucepan. Stir vigorously as it begins to bubble. As soon as it comes to a boil, stop stirring. Add butter, whisk until melted, take the pan off the heat. Slowly add cream, continue to whisk. Note that mixture will bubble up, so be sure to use large pot. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. Stores in frig for up to 2 weeks. Warm before serving. Makes a little over one cup of sauce. Serve with Organic Ice Cream, Madeleines, use the HimalaSalt Zen Cube & Grater to lightly salt the caramel for exquisite flavor and balance.

Organic Peaches Poached in Wine & Cubeb Pepper

Ingredients
1 tbsp HimalaSalt Organic Cubeb Peppercorns
1 cup Port Wine
Peel of ½ organic lemon
1 organic vanilla bean
6 organic bay leaves
½ bottle organic red wine
2 ½ tbsp agave nectar
6 ripe organic peaches

Place peppercorns in a square of cheesecloth and the tie securely with string. In a large saucepan, combine the port, lemon peel, vanilla bean, bay leaves, wine, pepper sachet and bring to a boil. Stir in agave and remove from the heat. Add more agave if needed, cover and set aside. Half fill large saucepan with water and bring to a boil. Plunge peaches into boiling water and let them sit there for one to two minutes, then rinse them under cold water and peel. Place them in the warm wine over medium heat and bring to simmer 10 minutes. Remove from heat, cover and cool. Remove fruit from syrup and place it in shallow bowl. Pick out bay leaves to use as garnish. Cut vanilla bean into fine slices for garnish. Set aside in a cool place, (not the frig) until ready to serve. Get your ingredients at www.himalasalt.com

Join Me on Ning!

The Truth About Salt Campaign

Sustainable Sourcing LLC, the leader in sustainably sourced seasonings, has launched a campaign to demystify salt, the most widely used and misunderstood seasoning in America. Fear of salt has overshadowed the truth. Table salt is no more than industrial waste and sea salt is contaminated. Primordial salt provides a healthy alternative as it was created 250 million years ago when the world was still pristine. Primordial salt promotes our natural balance.

Our fear of salt has overshadowed the truth. We need to focus more on quality not quantity

Common table salt is an industrial waste byproduct and sea salt comes from highly polluted oceans. Primordial Himalayan salt was made during a time of pristine environmental integrity, millions of years ago and has been protected in the remote Himalayas. It contains more than 80 essential trace elements and minerals required for wellbeing.

When a salt like HimalaSalt is ingested, the body knows what to do with the balance of minerals, which are easily assimilated

Unlike table salt or sea salt that has been heat treated, HimalaSalt does not compete for body fluids, it helps to regulate them. HimalaSalt has been known to lower blood pressure, decrease water retention, and supports the liver, kidneys and adrenals to work more efficiently. It also can boost the immune system.

Since healthy blood mirrors the alkaline structure of the ancient ocean, and HimalaSalt is the ancient ocean in pure crystalline form, you have a healthier choice for your family

By substituting HimalaSalt for common table or sea salt, you can obtain easily assimilated essential minerals and alkalize your body, which is baseline wellness.

HimalaSalt by Sustainable Sourcing

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