Salted peanut butter cookies
- 3/4 cup all-purpose flour.
- 1/2 teaspoon baking powder.
- 1/4 teaspoon sea salt.
- 1/3 cup unsalted butter, at room temperature.
- 1/2 cup brown sugar.
- 1/2 cup creamy peanut butter.
- 1 large egg.
- 1 teaspoon vanilla extract
- pinch of Borvo Blend
- Preheat your oven to 375 degrees
- In a bowl, combine the flour, baking powder, and sea salt.
- Cream together the butter and brown sugar until light and fluffy, about 2 minutes. Beat in the peanut butter until combined. Beat in the egg and vanilla.
- Mix in the flour mixture until just combined. Cover and chill the dough
- Form the dough into 1 1/2-inch balls and place on a lined sheet pan 2-inches apart. Sprinkle the Borvo Blend lightly over the dough balls. Bake for 11-14 minutes or until the cookies are just set on the edges and slightly browned.
How to Make ItStep 1
In a bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 2
In a mixer, cream together the butter, brown sugar, and sugar until light and fluffy, about 2 minutes. Beat in the peanut butter until combined. Beat in the eggs and vanilla.
Step 3
Stir in the flour mixture until just combined. Cover and chill the dough for at least 1 hour.
Step 4
Preheat the oven to 375°F. Line a couple sheet pans with parchment paper.
Step
Step 5
Form the dough into 1 1/2-inch balls using a 1-ounce cookie scoop and place on the lined sheet pan 2-inches apart. Sprinkle the sea salt flakes lightly over the dough balls.
Step 6
Bake for 11-14 minutes or until the cookies are just set on the edges and lightly browned. Let them cool for a few minutes and then transfer to a wire rack to finish cooling.
The Best Quinoa Recipe Ever!
You will need:
I use all organic ingredients, but whatever you have is fine. I modified the original ingredients a little, with the ingredients I used being in the parenthesis.
Soak the quinoa in some water overnight and then rinse and drain. Cook quinoa for about 25 minutes in the broth, until all the water is soaked up. Transfer the cooked grain into a bowl or baking dish to cool. Fluff with a fork. Chill well in the refrigerator, then add the other ingredients. Stir well and chill again. Adjust the seasonings if needed.
- 1 cup quinoa
- 1.5 cups water (vegetable broth)
- 1 tsp. sea salt (1 tsp. Earth & Sea Salts Southwest Blend or Thai Chili Blend)
- 1/4 cup olive oil (organic, extra virgin olive oil)
- 1/4 cup lemon juice
- 1 clove garlic (or 1 tsp. garlic powder)
- 1 tsp. dried mint (1 tsp. black pepper)
- 1 cup cooked beans, garbanzo beans work well
- 1 bunch finely minced parsley and/or cilantro (1 cup chopped cilantro)
- 1 cup shredded carrot (1 cup chopped celery)
- 1 minced red, orange, or yellow pepper (1 small red pepper,chopped)
- 1 to 2 tomatoes, chopped or 1 cup cherry tomatoes (did not add)
- 1/2 pitted Kalamata olives (did not add)
I use all organic ingredients, but whatever you have is fine. I modified the original ingredients a little, with the ingredients I used being in the parenthesis.
Soak the quinoa in some water overnight and then rinse and drain. Cook quinoa for about 25 minutes in the broth, until all the water is soaked up. Transfer the cooked grain into a bowl or baking dish to cool. Fluff with a fork. Chill well in the refrigerator, then add the other ingredients. Stir well and chill again. Adjust the seasonings if needed.
Easy Stir-fry with Shrimp, Sea Salt and Cilantro
Until last week, I have never been satisfied with the stir-fry dishes I have made. I want to share this new creation because it came out so darn good, was really easy and cost under $10.00 to prepare!
You will need:
½ lb. fresh shrimp (prawns), cleaned
1 package udon noodles (soak in hot water to separate before adding to stir-fry, then drain)
½ onion, chopped
2 or 3 cloves garlic (the more the better I say), sliced
2 small zucchini, sliced into thin rounds
1 teaspoon Earth & Sea Salts Thai Chili Blend
1/4 - 1/2 cup freshly chopped cilantro
Unrefined, virgin coconut oil (adds lots of flavor and is excellent for high-heat cooking)
Put cleaned shrimp into a bowl and mix with Earth & Sea Salts Thai Chili Blend. The flavors in this blend include: basil, cilantro, thai chilies, garlic and lime. Then, on medium-high heat in a deep frying pan, briefly sear both sides of shrimp in coconut oil. Add onion and garlic, turn down the heat a little and cook for a couple of minutes, stirring occasionally. Add zucchini and cook for a few more minutes until zucchini is tender but not mushy. Add noodles and a little more Thai Chili Blend or you can use the seasoning packet (with a little water) that comes with the noodles. If you use both, it will be too salty. Stir until noodles are heated, then add fresh cilantro. Some kids might not appreciate the fresh cilantro, but I think it adds a huge boost of goodness. It is now ready to serve two hungry people!
You will need:
½ lb. fresh shrimp (prawns), cleaned
1 package udon noodles (soak in hot water to separate before adding to stir-fry, then drain)
½ onion, chopped
2 or 3 cloves garlic (the more the better I say), sliced
2 small zucchini, sliced into thin rounds
1 teaspoon Earth & Sea Salts Thai Chili Blend
1/4 - 1/2 cup freshly chopped cilantro
Unrefined, virgin coconut oil (adds lots of flavor and is excellent for high-heat cooking)
Put cleaned shrimp into a bowl and mix with Earth & Sea Salts Thai Chili Blend. The flavors in this blend include: basil, cilantro, thai chilies, garlic and lime. Then, on medium-high heat in a deep frying pan, briefly sear both sides of shrimp in coconut oil. Add onion and garlic, turn down the heat a little and cook for a couple of minutes, stirring occasionally. Add zucchini and cook for a few more minutes until zucchini is tender but not mushy. Add noodles and a little more Thai Chili Blend or you can use the seasoning packet (with a little water) that comes with the noodles. If you use both, it will be too salty. Stir until noodles are heated, then add fresh cilantro. Some kids might not appreciate the fresh cilantro, but I think it adds a huge boost of goodness. It is now ready to serve two hungry people!
Smoky Aioli with Sea Salt
What is aioli anyway? It’s a traditional sauce from Provence made of garlic, olive oil, lemon juice, and egg yolks. I personally consider it to be a fancy mayonnaise. This recipe takes traditional aioli to another level of goodness, with the addition of Earth & Sea Salts, smoked paprika and organic grapeseed oil.
You will need:
In a mortar and pestle, mash the garlic and salt together into a paste. Then whisk the paste and the egg yolks together in a bowl. Slowly drizzle in the grapeseed oil while whisking constantly. The mixture should become thick. Then slowly add olive oil while whisking constantly. Stir in the smoked paprika, lemon juice and pepper. Put in a small mason jar and refrigerate. This recipe yields a little more than a cup of aioli. Try this aioli on sandwiches, as a veggie dip, in egg or tuna salad instead of mayonnaise or add it to a home-made salad dressing!
You will need:
- 2 large organic egg yolks
- 2 organic garlic cloves, chopped
- 1/2 teaspoon Earth & Sea Salts (Southwest Blend or Borvo Blend)
- 1/2 cup organic grapeseed oil, chilled
- 1/2 cup organic, extra-virgin olive oil, chilled
- 1 teaspoon smoked paprika
- Fresh-squeezed lemon juice to taste (I use almost a whole lemon)
- Freshly ground, organic black pepper to taste
In a mortar and pestle, mash the garlic and salt together into a paste. Then whisk the paste and the egg yolks together in a bowl. Slowly drizzle in the grapeseed oil while whisking constantly. The mixture should become thick. Then slowly add olive oil while whisking constantly. Stir in the smoked paprika, lemon juice and pepper. Put in a small mason jar and refrigerate. This recipe yields a little more than a cup of aioli. Try this aioli on sandwiches, as a veggie dip, in egg or tuna salad instead of mayonnaise or add it to a home-made salad dressing!
Fresh Salsa
Finally, the tomatoes are ready! We’ve waited a long time this year for garden-fresh tomatoes, and there aren’t many things better to use them for than fresh salsa. I have a couple of tricks to make fresh salsa even yummier. First, I use organic, locally-grown, heirloom tomatoes (support your local farmer!). The flavor and texture of heirloom tomatoes is hard to beat, not to mention the unique and beautiful color of some varieties is truly amazing. Another trick of mine is to use Earth & Sea Salts Southwest Blend.This salt blend is made with: cilantro, oregano, ground cumin, lime juice, fresh garlic and Celtic Sea Salt.
You will need:
2 medium-sized heirloom tomatoes
1/2 bunch fresh cilantro
2-3 cloves garlic
1 jalapeno pepper (remove half the seeds)
1/2 small red onion
1 tsp. Earth & Sea Salts Southwest Blend
Once you have all the ingredients, fresh salsa is very easy to make. Just put everything in a food processor or blender and process until you have the consistency you like. Pour off any extra water that might have accumulated on top. You can always make a little extra to use for guacamole. Just mash up an avocado then stir the extra salsa into it. Serve with tortilla chips.
You will need:
2 medium-sized heirloom tomatoes
1/2 bunch fresh cilantro
2-3 cloves garlic
1 jalapeno pepper (remove half the seeds)
1/2 small red onion
1 tsp. Earth & Sea Salts Southwest Blend
Once you have all the ingredients, fresh salsa is very easy to make. Just put everything in a food processor or blender and process until you have the consistency you like. Pour off any extra water that might have accumulated on top. You can always make a little extra to use for guacamole. Just mash up an avocado then stir the extra salsa into it. Serve with tortilla chips.
Greens with purple cabbage, garlic and sea salt
It's the middle of winter, and your body is craving some greens. A cold salad just doesn't seem like it's going to do the trick. What to make? Try this simple recipe - cooked greens with red cabbage, garlic and Earth & Sea Salts.
What you need:
First, cook the garlic and cabbage with the bacon grease in a large frying pan over medium-low heat for about 5 minutes, stirring often to avoid burning the garlic. Then add the greens, Earth & Sea Salts and pepper, cooking for only a couple of minutes (kale will take longer) and stirring often. Dish it out and add a squirt of citrus.
Health benefits of this dish are plentiful:
I hope this easy, yet savory and satisfying dish makes your winter a little more healthy!
What you need:
- A mix of some fresh greens, about 3-4 cups. I like to use a combination of baby greens (mizuna, chard, spinach and arugula). You could also just use kale or chard.
- Red cabbage (chopped), about a cup
- Two cloves garlic, sliced
- 1 tablespoon of bacon grease or a mixture of butter and olive oil
- Earth & Sea Salts, any blend will work, but my favorites for this dish are the Original Blend and the Borvo Blend
- Freshly ground black pepper
- A slice of orange or lemon
First, cook the garlic and cabbage with the bacon grease in a large frying pan over medium-low heat for about 5 minutes, stirring often to avoid burning the garlic. Then add the greens, Earth & Sea Salts and pepper, cooking for only a couple of minutes (kale will take longer) and stirring often. Dish it out and add a squirt of citrus.
Health benefits of this dish are plentiful:
- Greens are loaded with vitamins and minerals
- Cabbage can help reduce risk of cancer, stroke and heart disease
- Garlic fights infection, helps heart health, aids in good circulation, lowers blood sugar levels, etc.
- Adding vitamin C from citrus fruits (lemon or orange) helps make plant-based iron (from greens) more absorbable
- Earth & Sea Salts contain a large amount of different minerals
I hope this easy, yet savory and satisfying dish makes your winter a little more healthy!
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Guacamole:2 ripe avocados, mush with fork
1/4 – 1/2 cup salsa verde 1/2 cup chopped cilantro Juice from 1 lime Freshly-pressed garlic, 1 or 2 cloves Smoked paprika 1 teaspoon Earth & Sea Salts Southwest Blend, grind with mortar and pestle Mix all ingredients together and serve with tortilla chips |
Easiest Salad Dressing Ever!
2 parts extra virgin olive oil, 1 part apple cider vinegar, freshly ground black pepper and any blend of EARTH & SEA SALTS will work, but I usually use Earth & Sea Salts Greek Blend. I prefer grinding the salt in a mortar & pestle for this recipe.
Mix ingredients in a cup and stir with a fork or just put individual ingredients directly onto salad. A variation of this dressing is to use fresh-squeezed lemon juice instead of vinegar and add a little raw honey and freshly pressed garlic – yummy!
Mix ingredients in a cup and stir with a fork or just put individual ingredients directly onto salad. A variation of this dressing is to use fresh-squeezed lemon juice instead of vinegar and add a little raw honey and freshly pressed garlic – yummy!
Roasted Vegetables
2 medium-sized potatoes, 4 peeled carrots, 2-3 peeled beets, 2 small or 1 large leek. Cut vegetables into 1/2 inch pieces and coat with extra virgin olive oil. Sprinkle and stir with Earth & Sea Salts Original Blend. Bake at 375 degrees for 1 hour, tossing every 20 minutes.
Alfredo Sauce with Garlic, Herbs and Sea Salt
2 Tablespoons butter, 3 Tablespoons flour, 1 clove garlic, 2 cups hot milk, ½ cup grated cheese (I use whatever I have, usually cheddar or parmesan), ¼ - ½ teaspoon Earth & Sea Salts Herbs de Provence, freshly ground pepper, freshly chopped basil (optional).
Melt butter in a small saucepan on low heat, then freshly press garlic clove into melted butter. Let the garlic sizzle in the butter for a couple of minutes (be careful not to burn the garlic). Add flour, stirring well and simmer for a couple more minutes. Remove from heat. Slowly add hot milk, stirring constantly with a whisk. Return to medium heat, stirring while mixture comes to a low boil. Reduce heat to low. Sauce should now be thickened. Add cheese, Earth & Sea Salts Herbs de Provence, pepper, basil and stir all together.
This creamy, cheesy, herby sauce is now ready to add to steamed broccoli, noodles or whatever else you are trying to get your kids to eat. Just remember, some kids might not appreciate the fresh basil.
Melt butter in a small saucepan on low heat, then freshly press garlic clove into melted butter. Let the garlic sizzle in the butter for a couple of minutes (be careful not to burn the garlic). Add flour, stirring well and simmer for a couple more minutes. Remove from heat. Slowly add hot milk, stirring constantly with a whisk. Return to medium heat, stirring while mixture comes to a low boil. Reduce heat to low. Sauce should now be thickened. Add cheese, Earth & Sea Salts Herbs de Provence, pepper, basil and stir all together.
This creamy, cheesy, herby sauce is now ready to add to steamed broccoli, noodles or whatever else you are trying to get your kids to eat. Just remember, some kids might not appreciate the fresh basil.
Baked Chicken
Lay chicken pieces in baking pan
Rub Earth & Sea Salts Greek Blend onto chicken (I prefer to grind the salt first with a mortar and pestle)
Coat chicken with extra virgin olive oil with basting brush
Bake at 350 degrees for 1 to 1.5 hours, baste occasionally
Rub Earth & Sea Salts Greek Blend onto chicken (I prefer to grind the salt first with a mortar and pestle)
Coat chicken with extra virgin olive oil with basting brush
Bake at 350 degrees for 1 to 1.5 hours, baste occasionally
Spaghetti Sauce
28 oz. can of organic crushed tomatoes
1 lb. of sage or Italian sausage (ground pork also works)
~ 3/4 lb. sliced mushrooms
1 teaspoon honey (can substitute with sugar)
a little water (1/4 – 1/2 cup)
~ 1 teaspoon Earth & Sea Salts Original Blend
1 tablespoon extra virgin olive oil
1 tablespoon dried herbs (try a mixture of basil, marjoram, oregano and thyme)
In large frying pan, cook sausage well (till it’s a little crispy and brown). Without draining, add crushed tomatoes, sliced mushrooms, honey, salt, water and olive oil. Simmer for about an hour, then add herbs. Simmer another 15 minutes. Put on pasta of your choice. Top with Parmesan cheese. Enjoy!
1 lb. of sage or Italian sausage (ground pork also works)
~ 3/4 lb. sliced mushrooms
1 teaspoon honey (can substitute with sugar)
a little water (1/4 – 1/2 cup)
~ 1 teaspoon Earth & Sea Salts Original Blend
1 tablespoon extra virgin olive oil
1 tablespoon dried herbs (try a mixture of basil, marjoram, oregano and thyme)
In large frying pan, cook sausage well (till it’s a little crispy and brown). Without draining, add crushed tomatoes, sliced mushrooms, honey, salt, water and olive oil. Simmer for about an hour, then add herbs. Simmer another 15 minutes. Put on pasta of your choice. Top with Parmesan cheese. Enjoy!
Cheese-Scalloped Potatoes
This dish is always a crowd-pleaser and is great to make when you already have the oven on for something else. I like to use 2-3 types of cheeses, usually cheddar and Parmesan and either Gouda, blue cheese or Swiss.
4 medium-sized Yukon gold potatoes
2 cups grated cheese
1 cup hot milk
3 tablespoons butter
1 clove pressed garlic
Spanish paprika
black pepper
Earth & Sea Salts Southwest Blend ( Earth & Sea Salts Original Blend also works nicely)
Rub some butter and pressed garlic on bottom and sides of baking dish (I like to use a round baking dish). Peel and slice potatoes very thinly (use a veggie slicer or grater if you have one). Layer half of potatoes in pan, dab some butter on top, sprinkle on some salt and black pepper and cover with half of the cheese. Layer with other half of potatoes, rest of the butter, more salt, black pepper and rest of cheese. Pour hot milk over the top. Top with sprinkled paprika. Bake at 375 degrees for approximately 30 minutes.
4 medium-sized Yukon gold potatoes
2 cups grated cheese
1 cup hot milk
3 tablespoons butter
1 clove pressed garlic
Spanish paprika
black pepper
Earth & Sea Salts Southwest Blend ( Earth & Sea Salts Original Blend also works nicely)
Rub some butter and pressed garlic on bottom and sides of baking dish (I like to use a round baking dish). Peel and slice potatoes very thinly (use a veggie slicer or grater if you have one). Layer half of potatoes in pan, dab some butter on top, sprinkle on some salt and black pepper and cover with half of the cheese. Layer with other half of potatoes, rest of the butter, more salt, black pepper and rest of cheese. Pour hot milk over the top. Top with sprinkled paprika. Bake at 375 degrees for approximately 30 minutes.
