TIPS & RECIPES
~ Store your spices in glass containers. What's cheapest, easiest, and most effective way? Baby food jars. They are wide-mouthed with a rubber seal. And inexpensive! Eat the baby applesauce (or share it), re-label the jar, and that's it.
~ Mix your cold JAMAICAN HIBISCUS TEA with soda water for a sparkling summer quencher!
~ Stir the seasoned SEA SALTS into olive oil and dip fresh bread for a savory treat.
~ Iced Tea Tip: When making a large pitcher of iced tea, boil only a small amount of the water needed, make a concentrated tea and then dilute with water to make a large, refreshing pitcher of Iced Tea in a jiffy.
1 cup of almond milk or rice milk
2 tbsp COCOA POWDER
2 frozen bananas
Several CACAO NIBS
Put all ingredients in a high speed blender and blend until smooth.
4 1/2 cups rolled oats
1/2 cup toasted wheat germ
1/2 cup wheat bran
1/2 cup oat bran
1 cup raisins
1/2 cup chopped walnuts
1/4 cup packed brown sugar
1/4 cup raw sunflower seeds
2 TBSP Organic CINNAMON POWDER
In a large mixing bowl combine oats, wheat germ, wheat bran, oat bran, dried fruit, nuts, sugar, seeds, and CINNAMON POWDER. Mix well. Store muesli in an airtight container. It keeps for 2 months at room temperature.
STIR FRY VEGGIES
1 tbsp olive oil
1small yellow onion, sliced into strips
4 heads baby bok choy or spinach chopped
6 fresh shiitake mushrooms, sliced
GINGER SEA SALT
Heat oil in a frying pan. Add onion, turn heat down and cook 5 minutes, stirring occasionally. Add shiitakes, bok choy. Add water if necessary. Season with GINGER SEA SALT and TURMERIC. Cover and cook 3 minutes. Sprinkle with SESAME SHAKE. Serve while hot!
BEETS ON THE GRILL
6 beets, scrubbed
2 tablespoons olive oil
Dress with PURE WHITE COSTA RICA SEA SALT and CRACKED BLACK PEPPER to taste
Preheat an outdoor grill for high heat.
Coat one side of a large piece of aluminum foil with cooking spray. Place beets and butter on foil; season with our Costa Rica Sea Salt and Cracked Black Pepper.
Wrap foil over beets.
Place packet on the grill grate. Cook 30 minutes, or until beets are very tender. Allow beets to cool about 5
minutes before serving.
You don't even need to peel to enjoy!
1 1/2 tbsp olive oil
2 cloves garlic, minced
2 tsp GARLIC SEA SALT
2 bunches spinach, large stems removed and chopped
¼ cup water or vegetable stock
2 cup diced mushrooms
1 zucchini, sliced
6 chopped tomatoes
Brown rice lasagna noodles (1/2 cooked)
2 tsp. HERB & SPICE MIX
1. Set the oven to 350 degrees.
2. In a small sauté pan, heat 1 tbsp olive oil over medium heat.
Add garlic and sauté until fragrant. Add GARLIC SEA SALT, spinach, tomatoes and 1/4 cup vegetable stock. Continue to sauté until slightly wilted.
3. In the same sauté pan, add ½ tbsp oil, chopped mushrooms and zucchini. Sauté 3-5 minutes until fragrant.
4. In the baking dish, spread about 1 cup of the tomato sautee to cover the bottom. Add a layer of noodles, overlapping them slightly to make a solid single layer.
5.Layer sautee mixture on top of noodles and repeat, ending with a layer of noodles on top.
6. Garnish top with HERB & SPICE blend and any leftover zuchini or tomatoe slices.
7. Bake the lasagna for 35-40 minutes or until bubbly.
Let it sit for 5 minutes or so to firm up before slicing.
1 bunch of spinach
1/4 red onion chopped
2 tbsp olive oil
1/2 tsp HOT! CHILE SEA SALT
Chop spinach into small pieces.
Place in a bowl and toss
with the olive, lemon juice,
avocado and HOT! CHILE SEA SALT. Add in chopped onion and serve cooled or at room tempurature.
"SPICERS" SHARE THEIR FAVORITE SPICE JARS ...
1 kg of pasta
2 tbsp olive oil
1 clove of garlic, chopped
1/2 cup zucchini, chopped
1 cup chopped tomatoes
3 tsp HERB & SPICE Seasoning
Garnish with GARLIC SEA SALT and CRACKED PEPPER to taste
In a large pot, boil water.
Add pasta and cook for 8-10 minutes.
Meanwhile, in a large pan, warm the olive oil over medium hear.
Add garlic and stir until slightly brown and fragrant.
Add zucchini and stir 3-5 minutes.
Add tomatoes and continue to cook until tomatoes are slightly soft.
Season with SALT, CRACKED PEPPER, HERB & SPICE MIX, and chopped basil.
Drain pasta and put in a large bowl.
Toss in fresh veggies and serve.