Tag Archives: Himalayan Pink Salt

What’s So Great About Himalayan Pink Salt?

Himalayan Pink Salt

Himalayan Pink Salt

You may have noticed I use Himalayan Pink Salt in my recipes.  I think it is the bomb, because it has 84 trace minerals in it, it is unprocessed, we need salt for our thyroid and many other body functions, and it makes things taste so good!  It also helps us stay hydrated, which may be why it is one of the reasons it claims to reduce the signs of aging, for that glow!  It also helps keep your bones strong and your circulation flowing.  There are other great salts out there as well, another favorite of mine if Redmond Real Salt, but I am partial to the Pink!

Kelly Bejelly of A Girl Worth Saving recently posted a very informative article, The Amazing Benefits of Himalayan Pink Salton her blog.  Just click on the above link to read it.  This salt is amazing!

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Thick and Rich Italian Tomato Sauce

 

Italian Tomato Sauce with Zucchini Noodles

Italian Tomato Sauce with Zucchini Noodles

This recipe for Italian Tomato Sauce is thick and rich with a lot of flavor.  You can make it in larger batches and freeze it too ,so you always have good sauce on hand.  You need a food processor or immersion blender for this recipe.

Thick and Rich Italian Tomato Sauce

Ingredients:

2 – 25 oz. cartons or cans of Strained Tomatoes

1 orange bell pepper, diced (they are the sweetest)

1 Tablespoon Garlic Infused Olive Oil

1 1/4 teaspoon Himalayan Pink Salt

1 teaspoon black pepper

1 tsp. ground fennel

1 Tablespoon Italian Seasoning (I used Spicely Organics certified gluten free)

1/2 Cup Dry Red Wine

Place garlic infused oil, diced orange bell pepper and 1/4 teaspoon of Himalayan Pink Salt in a dutch oven or large stock pot and cook on medium high heat until soft and starting to brown. Stir in remaining ingredients and simmer on stove top with sauce partially covered with the lid for approximately 40 minutes, stirring occasionally.  The sauce will reduce, thicken up, and get infused with all the seasonings you added to it.   Using a food processor or immersion blender blend the sauce until smooth incorporating all the orange pepper so there are no chunks.  Serve!  The sky is the limit.  I served it over zucchini ribbon noodles.

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