Redmond REAL Salt: My Go to Seasoning in the Kitchen + Why it’s Good For You!

Today I am going to take a few minutes to write about a product I enjoy using and believe is the absolute best source of salt on the market today.

 

Anyone who has been to one of my cooking classes has heard me talk about REAL salt.  This salt is truly a “natural product.” It is mined in Utah and then is shipped and sold in its unrefined state.  You can learn much more about REAL salt by visiting their web page.  I use it in most of my recipes and usually pass it around at my classes so people can see the difference between a salt that is unrefined and a refined salt.  The first difference most people notice is that REAL salt is slightly pinkish in color and has little dark flecks in it compared to the bone white salt that is most processed salts.  REAL salt has that coloration because it still contains over 60 trace minerals that are used by your body to help maintain your health.  Refined salts have approximately 0 trace minerals unless they have been fortified iodine, however the iodine used is often of low quality and poorly utilized by the body so while it is nice that it is added back in it is not as efficiently absorbed by the body and therefore has less of a positive impact.

 

Another aspect of REAL salt I personally enjoy is the flavor it adds to my cooking.  REAL salt has a salty and somewhat sweet taste.  It is not overpoweringly salty and it seems to me that smaller amounts of REAL salt achieve the same effect as regular table salt when seasoning foods.  It adds a savory flavor to soups and stews and it adds a very nice flavor to seasoned meats, especially hamburgers and steaks.  I also frequently use it to season steamed veggies like kale and cabbage.

 

Below are 2 recipes I love to prepare with REAL salt.  Try them out sometime.  Changes are you will never view salt the same way again.  If you want more recipes that use REAL salt you can visit the store and pick up a copy of my recipe book.

 

 

Hummus Beef Burgers

1lb ground beef (grass fed and finished)

1/2 small onion, finely chopped

1 clove garlic, finely chopped

½ cup prepared hummus

Dash fresh ground black pepper

¼ teaspoon Redmond REAL salt

2 tablespoons raw organic coconut oil or grass fed/grass finished butter

 

In a medium pan heat oil or butter to medium heat.  While pan heats, combine all other ingredients in a large bowl and mix with hands until the onion, garlic, hummus, pepper and salt are all well blended in with the beef.  Form into 6 round patties.  Reduce heat on pan to just below medium.  Cook the patties for 7 minutes on each side or until no pink remains in center when cut open with a knife.  I also suggest flattening the patties with a spatula when you first put them on the pan.

 

 

Chicken Veggie Stir-Fry

1lb chicken breast cut into 1 inch cubes or strips

1 medium sized onion, chopped

2 medium sized broccoli heads, chopped

1 large carrot, sliced

2 cloves garlic, sliced

½ cup frozen green peas

3 tablespoons raw, extra virgin coconut oil

1 teaspoon turmeric powder

1 teaspoon dried oregano

1/2 teaspoon dried thyme

2 teaspoons Redmond REAL salt

Fresh ground black pepper to taste

2 tablespoons extra virgin olive oil

 

In a large pan add oil and heat to medium.  Add carrot and onion and cook for 7 minutes, stirring occasionally.  Add chicken and cook for additional 10 minutes.  Add broccoli, peas and garlic and cook until broccoli is semi-soft and peas are not frozen (typically about 4 minute).  Reduce heat to low and add curry, oregano, thyme and salt.  Add olive oil and stir to coat all veggies and meat with oil.

Austin EricksonAbout the Author

Dr. Austin Erickson is a chiropractor with offices in Glenwood City and the 4 Corners near New Richmond, Wisconsin. He is an expert at combining chiropractic treatment with nutritional advice to achieve excellent results. He has cured himself of psoriasis and autoimmune related arthritis using his protocols. Connect with him on Twitter and Google+

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