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RE: Natural Cures & Natures Medicine: How To Eat Your Way To A Healthy Heart (medicine free)
Hey @lyndsaybowes thanks for taking the time to read and comment, I really appreciate it! The Celtic Sea salt is amazing, everyone raves about Himalayan salt but when you think about it, it's actually been dead for potentially thousands of years. Such is the negativity that surrounds it if you try and explain the health benefits of salt people look at you as if you're crazy, but this is an entirely different beast :D .. I've tried to choose supplements that work together to create a powerful combination, so hopefully it will help someone at some point. Thanks again :)
That actually makes a lot of sense about the Himalayan salt...common sense actually now that you bring it up!! Good thinking @perceptualflaws!!
I've actually made sea salt. As long as you get clean ocean water, it's not hard. It's fun to add stuff to it too, like red wine, then evaporate off the liquid, and you're left with a delicious, colorful texture and flavor explosion to top off even the most sophisticated entree.
The props you get from making it yourself only add to the savor.
Red wine enhanced salt .. inspired, I like it! :)
Use something dry, for more robust flavor. Sweet wines just don't seem to work for me. The Vins de Pays (French country wines), or even skookum Spanish or Italian table wines. Carlo Rossi Paisano comes in cheap gallon jugs and is quite dry and robust. I've used Pinot Noir from domestic wineries to good effect.
The color is amazing, the texture and zest complements beef and similar entrees. Plus, it's fun. Where's the downside?