Hello Winter! Can’t say I missed you but I sure did enjoy that little Spring teaser we’ve experienced over the last few weeks.
Snowy days are perfect for kitchen projects!
Todays recipe features three simple ingredients
I was first inspired to make herb salts while living in Lima, Peru.
Every Saturday I would walk two miles to the weekly Bio Feria. There are so many fruit carts and produce markets in Peru, like this shopping cart of avocados that roamed the streets
The Bio Feria is the equivalent of a farmers market here but focuses more on whole grain baked goods, organic products, and prepared food than produce since local produce is everywhere.
One of my favorite products from the market was a “salad” herb salt made from organic herbs and quality sea salt, all ground up super fine and powdery. I don’t remember exactly what the combo of herbs was but it was delicious on everything!
It is certainly possible to buy herb salts here in the States but they aren’t cheap and they are so super easy to make (and I am such a DIYer!).
Today I made a Rosemary Salt and a Lavender Salt.
Gather your ingredients, I bought all three at Integral Yoga but they can certainly be found at Whole Foods, World Market, or probably any health food store with a bulk sections. Or, even better, use your own garden grown herbs!
The salt is a coarse grey sea salt. I only buy sea salt because it is less processed than iodized table salt (regular salt) and kosher salt (table salt with a different size/shape crystal) and thus contains more minerals.
Process the herb first
Oh how I wish the scent of crushed lavender could waft out of your speakers right now! Amazing.
Then add the salt. The ratio is really a matter of personal choice, I like about 1:1 but you could certainly tip it either way.
I love using coarse grey sea salt for this because it’s a very wet salt and the flavor quickly permeates throughout. The final texture is also a matter of personal preference, you could go very coarse or very fine or somewhere in the middle, like I did today.
Repeat process to make Rosemary Salt.
Choose your texture!
This salt dish lives on our table and the rosemary always empties first! I have heard that lavender salt is a natural with pork but I don’t eat pork so if you are so inclined to give it a try let me know what you think! I love it on steamed butternut squash and coconut truffles and Kath swears by it on salad.
I have every intention of creating my own blends but these two are so good as is!
There is no way I am going to meet my February walking goal. 🙁
I am at 58 miles with 7 days left. Yeah, it’s not going to happen. No biggie, I think I will drop it down to 85 miles.
On the other hand, my running goal will be met and exceeded! I am at 23 miles and plan on another at least another 10 over the next 7 days.
No running today though, I already had a hell of a workout with Core Four this morning! I will be pleasantly sore tomorrow.
Time to give my foam roller some love!