Finishing Salts

Over the years I have hunted in every nook and cranny, in nice shops and little dives, for a new salt adventure. When Halen Mon, the first flake salt I ever had, passed my lips, it was love at first bite.

People are always asking me for reliable brands of salts to purchase. I have had many, many “special” or “boutique” salts as I call them, over the years, most of them excellent. But when talking about widely available, reliable and consistent products, I have a short list. I hope that you find it of some use.

Celtic Sea Salt: Sea Salt. Superfine grain, very moist in texture, amazing with steamed broccoli and sweet butter, on popcorn, cooked with grains. High mineral content.

Diamond Kosher Salt: Not technically a finishing salt, but a good substitution for table salt, even at the table!

Fleur de Sel de Guerande: "Flower of the Sea" Sea salt. Delicate, small crystals, exquisite with fish, steamed vegetables, cream sauces and as an ingredient in pastries. The "de Guerande" portion on the label is very important - it is the only one hand harvested; other companies that claim the Fleur de Sel name mechanically harvest by scraping the tops of sea salt beds, a very different process. "de Guerande" is hand harvested with wooden paddles, and only the free floating flakes of salt in the sea are used.

Halen Mon (Pure, Celery, Vanilla): Flake sea salt. Halen Mon is in my opinion the crème de la crème, the ONLY gourmet finishing salt you must have, and you must have it. MUST. I have a little bowl on the dinner table, at all times. Hand harvested in the Atlantic waters that surround the Welsh Isle of Anglesey, Halen Mon has a distinct flavor that is truly a pleasure. The Pure is fantastic on steaks, salads, cheeses, fish, poultry, melon and even the occasional desert! Vanilla pairs amazingly with strawberries (of course!), maple breakfast sausage links (I swear!) and crushed, even makes a nice rim garnish for a cocktail. The Celery salt is unique, and livens up every single veggie and chicken plate I’ve tried it on, and is the star of my next truffle experiment. It should be noted that there also exists smoked flake salt, a blend with organic spices, and a lighter flaked pure version; I have not tried them yet, but I'm sure they are amazing.

Himilania Pink Salt: Imported mineral salt. Available in the form of a whole rock, and in a variety of granulations. I recommend the rock for shaving tableside, fine for cooking and baking. The trademark pink coloring is derived from the high mineral concentration. I use it for all baking recipes, and sparingly in place of table or kosher. Pretty, nutritious and delicious!

Jane’s Krazy Mixed Up Salt: Proprietary salt and seasoning blend, low in sodium, a delicious everyday-at-the-table option.

Maldon: Flake sea salt. Delicate, melts nicely on meats, excellent sprinkled on caprese salads and roasted vegetables, a more widely available all-purpose flake salt. Buy this is you can't find Halen Mon, you won’t be disappointed!

Real Salt: Domestic mineral salt. Granulated texture, white with specks of color derived from the high concentration of minerals that are present. Similar to the pink salt in flavor/mineral makeup (more earthy than a sea salt). Fantastic on root vegetables.

It goes without saying that too much of anything is a bad thing, and this holds true particularly with salts! Remember, you can always add more, but you can't take it away.

Copied from text originally published October 22, 2009

Chia Mama Chia Pearl Oatmeal

Gluten free and delicious! Stir in two tablespoons chia pearl gel with your morning oatmeal, add a little honey and regular or rice milk, and you have started your day off a lot better than you would have with a fast food breakfast.

Coped from text originally published November 17, 2010

Chia Mama Believes Chia Water Comes To The Rescue!!!

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Just a quick personal testimonial - it's been too long.  Late Friday evening I was exposed to a flu from my son after taking care of him all night. Then on Saturday morning, after going into work to setup and help cook for a Country Club buffet luncheon, I contracted it. At first we thought it was just the common cold, but,  "Noooo", this was a full blown Flu. As such,  I have been unable to eat much for way too long!

Thankfully I drank chia water, and tried snacking on fruits and veggies, but really its the chia that got me through.

Which reminded me of something I always want to share, but gets side-barred far too often. One of my beliefs as a food educator is to encourage Mindful Eating. I recommend this more than any ingredient. So many times we eat for the wrong reasons! When you start your day with chia water, as long as you choose healthy foods for that chia to distribute to the rest of the body during the day, you will know you are well fed. After some time, you will find that you don't necessarily need the fixes obtained from food culprits such as: sugar, caffeine, or even the rush of filling emotional voids with your favorite comfort food. You may also gain a healthier outlook when you do choose an occasional food indulgence.

Chia seeds made this possible for me, and that is one of the many reasons why I have been trying to share their amazing properties since 2006 when I was first introduced to this amazing "Superfood". Chia has an amazing amount of Omega-3 fatty acids, way more than salmon or flax, in their tiny hydrophilic bodies, as I learned in my studies at Bauman College in Berkeley, CA. Back then, I thought, "these little guys are miracles!" and honestly, I have felt that way ever since. I don't have a thyroid, suffer from hypoglycemia and have a soy intolerance. This is made all the more bearable because if I can't find an appropriate food, I can always drink chia water.

I hope that you too find a way to connect with food and your body, in a mindful way. For me, I am a Chia Mama through and through!

Namaste!

Originally published March 15, 2011

Vanilla Chia Pearl Gel Pudding

This is an incredibly satiating snack and really hits the spot for a sweet tooth craving! Easy to prepare, and simply delicious!

 

 

1/2 cup dairy free milk

1 tablespoon whole chia seeds

1 teaspoon vanilla extract

1/2 teaspoon brown cane sugar

 

Combine all ingredients in a small bowl (or teacup!) and whisk occasionally for a minimum of fifteen minutes. May be stored in fridge in a covered container for up to 24 hours. Whisk well prior to serving.

Serves 1 as a snack or dessert.

 

Copied from my original recipe published May 25, 2015

Chia Pearl Gel

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I'll make this quick, because if you're here, you're likely looking for one thing - how to prepare chia seeds for consumption. I think chia seeds should be hydrated prior to eating/drinking, so they don't hydrate in your system. This is the method I employ and have shared with others, to their success. Because this works for me doesn't always mean it will work for you. Look at your medical history, as when adding any new food to your diet. Are you allowed to eat nuts and seeds? etc.

Chia Pearl Gel

Whisk 2 tablespoons dry chia seeds into 2 cups of water; let sit for 15 minutes, whisking occasionally, until the chia seeds have formed a soft gel.  You can also combine seeds and water in a bottle or container, and shake intermittently for fifteen minutes. When you look closely, you will see the gel is comprised of the hydrated chia pearls. Refrigerate chia pearl gel until ready to use. I recommend keeping the dry seeds in the freezer.


Chia Water
As a supplement to your regular diet, combine 2 tablespoons chia pearl gel with 2 cups water.  Fresh squeezed lemon juice from 1/2 lemon is recommended, if available. You can prepare this in advance in a water bottle.

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So this is what I do to regulate my blood sugar and keep my weight in the healthy range;  I make a pearl gel with chia seeds and water, and keep it on hand to use in foods and water. I know that when I start my day with a bottle of chia water, that chia is supplementing any food I eat with fiber, calcium, and Omega-3 fatty acids, all the while keeping me hydrated.

I eat less because chia satiates my appetite. I also tend to choose better foods, knowing there's chia in my stomach, at the ready to distribute whatever it is I choose to eat! That means good fats like avocado or salmon, natural sugars from whole fruits, etc.

About me: I don't have a thyroid, am prone to low blood sugar, and am a "bad food" addict. I can't tolerate many soy products. I am able to eat nuts and seeds, grass fed meats and of course, fruits and veggies. Shouldn't that be enough?!?

(I will post new ways to use your Chia Pearl Gel as often as possible! I am presently enjoying Navitas Naturals brand, organic and non-GMO, available at the link above)

Copied from my original recipe published November 15, 2010

Chia Pearl Vinaigrette

Almost everyone has a favorite vinaigrette, or Italian style dressing. Adding chia pearls to your favorite dressing right before serving is absolutely delicious! (I mostly use the basic shallot/dijon/aged sherry  or red wine vinaigrette, so if you try with a ranch or caesar type dressing, please let me know your thoughts on taste/texture!)

	Revised from my original recipe published November 16, 2010