What is Himalayan salt?, and that it is super-healthy. Origin The Himalayan mountain range goes across Asia, and passes through China, Nepal, Myanmar, Pakistan, Bhutan, Afghanistan, and India. People usually associate the Himalayans with Mount Everest, or the highest peak on the planet, but there is something even more exclusive about it – the Himalayan salt. Hundreds of millions years ago crystallized sea salt beds were covered with lava. Today, they lie deep in the Himalayans. The salt was not only preserved in a pristine environment surrounded with snow and ice, but the lava also protected it from pollution. This is why Himalayan Pink Salt is considered to be the purest salt out there. Today it is hand-mined from the mountains and later sold on the market. Why is it pink? Its pink color indicates that Himalayan salt is loaded with minerals and energy-rich iron. Health Benefits Same as the vitamins and minerals are packed with fruits and veggies, minerals found in this pink salt also work in synergy. Synergy is an interaction of multiple elements …
Ingredients 4 tablespoons olive oil, divided ¼ cup lime juice ¼ cup orange juice 1 teaspoon fresh oregano, chopped 2 large garlic cloves, minced 1 teaspoon ground cumin 4 (6-ounces each) thin sirloin steaks Freshly ground black pepper FOR THE SAUCE: 1/3 cup cilantro, chopped 2 garlic cloves, chopped ¼ cup flat-leaf parsley 2 jalapeno peppers, seeded and chopped 1 ripe avocado, peeled and diced ¼ cup lime juice ½ teaspoon ground cumin. Preparation 1. In a small bowl, combine 3 tablespoon olive oil, lime and orange juices, oregano and garlic. 2. Place steaks in a glass container and pour marinade over them, turning to coat well. Cover and refrigerate for an hour. 3. Place all sauce ingredients in a food processor and process until smooth. If too thick, add a little water. Transfer to a bowl, cover and refrigerate until needed. 4. Heat remaining 1 tablespoon olive oil in a large skillet, add steaks and cook for about 3-4 minutes per side or to desired doneness. 5. Spoon sauce over steaks and serve.
Ingredients 1 large onion, sliced 1 teaspoon fresh oregano 1 each red, yellow and orange bell peppers, diced 1 bay leaf 1 ½ pounds boneless skinless chicken breast or thighs 1 teaspoon ground cumin ½ teaspoon cayenne pepper 1 (14 ounces) can no salt added diced tomatoes 1 green chilli pepper, seeded and chopped 2-3 fresh thyme sprigs 3 large garlic cloves Freshly ground pepper, to taste 3 tablespoons fresh cilantro of flat-leaf parsley, chopped. Preparation 1. Place onion, oregano, bell peppers and bay leaf in a slow cooker. 2. Add chicken, cumin, cayenne, tomatoes, chilli pepper, thyme and garlic cloves; season and cook for about 4 HOURS ON HIGH setting or 8 HOURS ON LOW. 3. Transfer chicken to a large plate and shred with two forks. Return to pot and stir to combine with the rest of the ingredients. 4. Serve sprinkled with cilantro or parsley.
Ingredients 1 tablespoon coconut oil 2 shallots, finely chopped 2 garlic cloves, minced 2 cups (about 1 pound) cremini mushrooms, sliced 2 cups baby spinach 2 large zucchini, shredded with a spiral slicer or mandolin 2 teaspoons fresh thyme 1 large summer squash, shredded with a spiral slicer or mandolin ½ cup coconut milk 1 teaspoon arrowroot powder, mixed with ¼ cup water Freshly ground black pepper Preparation 1. Heat oil in a large skillet and sauté shallots until softened, about 3 minutes. Add garlic and mushrooms and cook until tender, 5-6 minutes. Stir in baby spinach, zucchini, thyme, and summer squash and cook, stirring until the spinach is wilted and zucchini are just tender. 2. Add coconut milk and arrowroot powder and cook for 1-2 minutes until the sauce is thick and creamy. 3. Serve immediately.
Ingredients FOR THE SALSA: 1 cup blackberries 1 large cucumber, diced 1 small red onion, chopped 1 jalapeno pepper, seeded and chopped 1 small red bell pepper, seeded and chopped 1 persimmon, peeled and chopped (optional) 1 cup fresh pineapple, chopped FOR THE SALMON: 1 tablespoon balsamic vinegar ¼ cup fresh pineapple juice (reserved from the chopped pineapple) ½ teaspoon chilli powder 1 teaspoon prepared mustard 1 tablespoon olive oil 4 (6 ounces each) salmon fillets Freshly ground black pepper, to taste. Preparation 1. In a medium bowl, combine all salsa ingredients and refrigerate until needed. 2. Season salmon fillets with black pepper and place in a container. In a small bowl, whisk balsamic vinegar, pineapple juice, chilli powder, mustard and olive oil and pour over salmon fillets. Let it marinate for 15 minutes in the refrigerator. 3. Heat oven to 400°F and lightly grease a baking sheet. 4. Drain salmon fillets from marinade and place on the baking sheet. Cook for 10-12 minutes, until salmon is fork-tender. 5. Serve salmon topped with the salsa.
Ingredients FOR THE CHICKEN BURGERS: 1 ½ pound ground chicken 2 garlic cloves, crushed 1 egg, lightly beaten 3 tablespoons almond meal 2 shallots, finely chopped 2 tablespoons fresh basil, chopped 1 jalapeno pepper, seeded and finely chopped 1 large carrot, coarsely grated Freshly ground pepper 1 tablespoon extra-virgin olive oil, to grill FOR THE PEPPER SAUCE: 1 tablespoon olive oil 2 red bell peppers, roasted, peeled and seeded ½ teaspoon each dried basil and oregano ½ teaspoon red pepper flakes 1 tablespoon olive oil 1 garlic clove, crushed Freshly ground black pepper, to taste. Preparation 1. In a large bowl, combine all burger ingredients and form into patties, season to taste and mix well. Form into thick patties and refrigerate for 15 minutes. 2. To prepare the pepper sauce, heat oil in a saucepan and all ingredients and simmer for about 8 minutes, stirring occasionally, until smooth and thick. 3. Heat grill pan over a medium-high heat. 4. Brush burgers with olive oil and cook on the heated grill for 4-5 minutes per side, …
Ingredients ½ cup almond flour 4 eggs, lightly beaten ¼ teaspoon cayenne pepper 1 – 1½ cups almond milk 2 tablespoons coconut flour 4 tablespoons coconut oil 1 cup leftover cooked salmon 2 tablespoons fresh dill, chopped Preparation 1. Preheat oven to 425°F. 2. Place almond flour, cayenne, 1 cup almond milk, coconut flour in a blender and blend until smooth, adding more milk if needed to obtain a pancake batter. 3. Add ½ tablespoon coconut oil to 8 cups of a muffin tin, place in the oven and heat until smoking hot. 4. Carefully take the muffin tin out of the oven and fill the eight cups ¾ full with the batter. 5. Bake for about 15 minutes, until golden brown and puffed. 6. In a bowl, combine salmon with dill. 7. Carefully transfer pancakes to a serving plate and top with salmon and serve.