The Truth About Salt

Hello everyone and welcome,

Today,  I want to talk about salt which is an essential part of cooking and baking for its ability to enhance whatever you’re making and so much more.

Let’s start by talking about the different varieties of salt…….

Basically salt falls into two categories unrefined and refined. With, unrefined salts being the best because they are pure and natural.

Let’s talk about my favorite unrefined salt first………..

(*This post contains affiliate links, which means I may receive compensation if you make a purchase using the links.)

Pink Himalayan

“Himalayan” salt is actually from Salt Mountains in Pakistan. Many people believe Himalayan salt has all kinds of healing properties due to the 84 natural minerals and trace elements found in this untouched natural salt such as calcium, chloride, iron, magnesium, phosphorus, potassium, sodium, and iodine . This salt is hand-mined deep inside a mountain, hand sorted and cleaned. The Pink color is from the high iron content along with 80 other minerals. These salt deposits  are over 250,000,000 years old.

As a natural source of sodium, Himalayan salt provides essential minerals for healthy bodily functions. The sodium in the salt helps to regulate blood volume and thus blood pressure, nerve transmissions and heart functions and much more.

  • Regulate the water content throughout your body
  • Promote healthy pH balance in your cells (particularly your brain cells)
  • Promote blood sugar health and can help reduce the signs of aging
  • Assist in the generation of hydroelectric energy in cells in your body
  • Absorb food particles through your intestinal tract
  • Support respiratory health
  • Promote sinus health
  • Prevent of muscle cramps
  • Promote bone strength
  • Regulate your sleep
  • Support your libido
  • Promote vascular health
  • Regulate your blood pressure with sufficient water and potassium intake.

 

Celtic Sea Salt®

Celtic Salt is a great salt harvested from the coastal areas of France. The salt is harvested by hand, unprocessed so it contains at least 75 natural minerals and trace elements such as calcium, magnesium, potassium, iron, zinc, sodium, chloride, and iodine. The only issue someone may have is that since the salt is harvested from the current ocean it could possibility be exposed to the toxins that are in the ocean. The benefits of this salt are as follows……

  • Alkalize the body
  • Balance blood sugars
  • Eliminate mucus buildup
  • Build immunity
  • Improve brain function
  • Increase energy
  • Provide electrolyte balance
  • Promote restful sleep
  • Prevent muscle cramps
  • Regulate heartbeat and blood pressure

 

Real Salt

Real Salt comes from a mineral-rich salt deposit formed by an ancient sea in Central Utah. Harvested from about 300 feet below the earth’s surface. It contains 62 trace minerals such as  calcium, magnesium, potassium, iron, zinc, sodium, chloride and iodine. Some of the benefits of this salt are………..

  • Contains 60 trace minerals which help you stay hydrated.
  • Sufficient sodium levels that help balance your sodium-potassium ratios.
  • Powerful electrolytes like magnesium.
  • Trace elements required for proper adrenal, immune and thyroid function.
  • Digestive enzyme enhancers, which help your body absorb more nutrients from the foods that you eat.

 

Refined Salts

Table Salt/Iodized Salt

The more common “refined” table salts are stripped of their natural minerals during processing. This is done by taking natural salt (sea salt or Himalayan) and cooking it at a very high heat temperature (heating at that type of high temperature causes the salt to lose the majority of the eighty important elements which are naturally occurring), bleaching and then adding synthetic chemicals. These chemicals include everything from manufactured forms of sodium solo-co-aluminate, iodide, sodium bicarbonate, fluoride, anti-caking agents, toxic amounts of potassium iodide and aluminum derivatives.

Table salt causes the blood pressure to rise rapidly because the blood is attempting to move the toxic elements rapidly away from the heart. This is why doctors will often tell people with high blood pressure to stop intake of salt. Moreover, excessive table salt causes us to retain waters and other fluids. Many chronic imbalances such as diabetes, gout and obesity can be worsened or even partially caused by excessive intake of common table salt. And be aware, this salt is not just the stuff in your shaker.

Most packaged and processed foods contain astronomical amounts of the stuff. These preservatives can cause swelling and, over time, major kidney, thyroid, liver problems, hypertension, heart disease, muscle cramps, water retention, edema, stroke, heart failure, and even major nervous system disorders such as anxiety and depression just to name a few.

It is also particularly hard on both the circulatory system and nervous system. As well as wreak havoc the lymph system in the body. This salt is also highly addictive, as the more the body becomes used to the high levels of fake sodium, the more your body will crave it.

Here are the benefits……

  • Iodine to prevent goiters
  • Very inexpensive

So there you have it a little more insight on salt and how it can be beneficial for your body when used in moderation. Remember to consult your doctor before making any major dietary changes. I hope you found this information to be as helpful as I have.

Thank you so much for taking the time to stop by, I greatly appreciate it.

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Until Next Time,

Sewloveable

 

 

 

 

 

 

The World’s Easiest Chicken Salad

Hello, everyone, I hope you’re having a wonderful day!

Effortless cooking without the appearance or taste of it being so effortlessly is what I’m going for today. In short keeping thing’s simple, delicious and as healthy as I can! So today I’m sharing a very easy to make Chicken Salad.

With that being said let’s jump right into this recipe.

(*This post contains affiliate links, which means I may receive compensation if you make a purchase using the links.)

Ingredients:

4 organic chicken breast (boneless skinless)

2 organic apples (I used pink lady diced)

3/4 C organic vegan mayo

1/2 small organic onion ( I used white onion diced)

Seasoning:

1/2 tsp pink Himalayan sea salt

1/2 tsp organic black pepper 

1/2 tsp organic garlic powder

1/2 tsp organic paprika

1 tbsp organic dried dill

Method:

  1. In a large pot over medium-high heat, cover the chicken with water and bring to a boil ( or what I like to do is use vegetable or chicken broth to add just a bit of flavor to the chicken itself.) Cook for 20-30 minutes, or until tender. Drain and set aside to cool completely for 15-20 minutes, then dice.
  2. In a bowl add all your ingredients and mix.

Just like that your Chicken Salad is prepared. This dish is very versatile you can add pears, craisins, raisins, grapes, walnuts, almonds, or whatever you like to make it your own.

Serve with crackers, over a bed of lettuce, make lettuce wraps, or make chicken salad sandwiches the choice is yours!

I hope you will give this recipe a try and enjoy it as much and my family and I do.

Thank you so much for taking the time to stop by, I greatly appreciate it.

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Until Next Time,

Sewloveable

The Best Vegan Philly Cheesesteak

Hello everyone,

Welcome to……..

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I love GOOD FOOD………but who doesn’t…..right???? I’m talking about good flavorful food that makes you close your eyes with pure, enjoyment of what marvelous flavors hit your taste buds. Well, this Vegan Philly Cheesesteak is just that for me. This dish proves that you won’t miss the meat.

Now let’s dive in and do a little cooking……

(*This post contains affiliate links, which means I may receive compensation if you make a purchase using the links.)

Ingredients

2 cups organic sliced mushrooms

3/4 cup organic yellow or white onion (julienned)

1 cup organic tri-color peppers (julienned)

Handful of organic spinach (roughly chopped)

1 tbsp liquid amino or low sodium soy sauce

2 tsp avocado oil (or oil of choice)

1/2 tsp organic onion powder, garlic powder, and black pepper

Vegan Mozzarella cheese

(2) 6″ sub rolls

Method

  1. In a pan on medium heat add your oil. Next, add your mushrooms, cook for about 8 minutes or until nice and tender.
  2. Now add your onion, pepper, seasoning and liquid amino. Stir to get everything evenly combine. Allow this mixture to cook with a top on your pan for about 3-5 minutes. Turn off
  3. the heat.
  4. Once done divide the mushroom mixture into two serving in your pan. Top each of your servings with cheese, place the top back on the pan and allow the cheese to melt.
  5. Once the cheese has melted add your mixture to your sub roll.

Add whatever condiments you desire or enjoy as is.

My daughter’s say that they don’t like mushrooms but they absolutely love this sandwich.

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I hope that you will give this recipe a try and enjoy it as much as my family and I have.

This recipe makes (2) 6″ subs or (1) 12″ sub

Thank you so much for taking the time to stop by, I greatly appreciate it.

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Until Next Time,

Sewloveable

 

Warm Citrus Quinoa Sweet Potato & Kale Salad

Hello everyone,

Welcome to……..

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I was looking to try out something light, yet filling. I’d been craving something with savory and citrus flavors. Since this craving would not leave my mind I had to get in the kitchen and create something to remedy it. Now you all know that my kid’s are SUPER PICKY…..so who know’s how this is going to go over with them. But hey every now and again I deserve for it to be about ME and my taste buds.

With that being said………let’s dive in.

(*This post contains affiliate links, which means I may receive compensation if you make a purchase using the links.)

Ingredients

  • 1 large organic sweet potato
  • 1 cup organic quinoa
  • 1 tablespoon avocado oil
  • 1/2 teaspoons organic garlic powder, onion powder and black pepper
  • Juice of 2 organic limes
  • 3 teaspoons liquid amino
  • 2 cups of organic kale (cut into bite size pieces)

Method

  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper ( I am all about easy clean up.)
  2. Peel and chop the sweet potato in small, bite-sized pieces. Drizzle a teaspoon of your oil over the sweet potatoes. Toss to coat. Place your sweet potatoes on your baking sheet and roast for 20 – 25 minutes until tender, stirring half way through so as not to burn them.
  3. While my sweet potatoes are cooking, cook your quinoa according to package instructions.
  4. Once your sweet potatoes and quinoa are done just set aside and allow them to cool while we continue on.
  5. In a skillet over medium heat add your remaining oil, then kale, seasonings, and liquid amino. You’re going to sautee for 3-5 minutes until your kale is tender and fully incorporated with all your flavor’s.
  6. In a large bowl add your quinoa, kale, sweet potatoes, and lime juice. Gently toss to get everything evenly mixed and fully incorporated with all the flavor’s.

This recipe was surprisingly a big hit with my kid’s……who used say that they don’t like quinoa or sweet potatoes. Until now that is. I think it’s the savory and citrus flavor’s together that won them over. Whatever the reason I’m just happy that those picky taste buds enjoyed this as much as I did.

This recipe serves 4

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I hope you will give this recipe a try and enjoy it as much we did.

Thank you so much for taking the time to stop by, I greatly appreciate it.

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Until Next Time,

Sewloveable

Easy Vegan Breakfast Burrito’s

Hello everyone,

Welcome to……….

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I enjoy variety. I don’t like eating the same old thing all the time. Since I have what I call “selective eaters” to feed I try to pick thing’s that incorporate things they already enjoy as well as thing I enjoy. You wanna talk about a tall order……lol. Let’s dive into this recipe and see just how I filled this tall order.

(*This post contains affiliate links, which means I may receive compensation if you make a purchase using the links.)

INGREDIENTS:
1 Tbsp avocado oil
(2) 13-15 oz. organic carton of pinto beans (DO NOT DRAIN)
1 tsp organic garlic & onion powder
1 tsp organic cumin
1 tsp smoked paprika
1/2 tsp sea salt & organic black pepper

TOPPINGS:

organic spring mix lettuce

organic salsa

organic guacamole

METHOD:

  1. Place your beans along with its liquid into a food processor next add all or your seasonings. Pulse until the mixture comes out mostly smooth.
  2. In a pan on medium heat add your oil. Once the pan is heated add the bean mixture. You’re essential going to stir this mixture like you would scrambled eggs. It will start to thicken up as you’re cooking. You will know that it is done when it has the consistency of refried beans or mashed potatoes.
  3. Lay a tortilla out flat, scoop a portion of your bean mixture on top. Top with lettuce, organic salsa, organic guacamole. Fold the tortilla around mixture and enjoy!

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I hope that you will give this recipe a try. It’s truly a great breakfast option anyone can enjoy!

 

Thank you so much for taking the time to stop by, I greatly appreciate it.

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Until Next Time,

Sewloveable

Vegan Pad Thai

Hello everyone,

Welcome to……….

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I have been wanting to make Pad Thai for sooooooo long. I have to admit I was intimidated by the dish. So here’s how I overcame my intimidation…..a buddy of mine told me about a Pad Thai that he made after hearing him say how easy it was……I knew for sure I could do it. It was kind of one of those moments of if he could do it I can definitely do it better. So that is exactly what I set out to do…lol!

So let’s dive in and get started…….

(*This post contains affiliate links, which means I may receive compensation if you make a purchase using the links.)

Pad Thai 

  • 8 ounces organic brown rice Pad Thai noodles
  • 2  organic zucchini’s (sliced)
  • 1/2 cup organic tri- colored peppers (sliced)
  • half of a medium organic white onion (sliced)
  • 1/2 cup organic mushrooms (sliced)
  • 1 tablespoons avocado oil (or oil of choice)
  • 1 cup peanuts, chopped
  • 2 cups organic bean sprouts
  • ½ cup fresh organic spinach and green onions (chopped)

Pad Thai Sauce

  • 3 tablespoon liquid aminos
  • 1 tablespoon sriracha
  • 2 tablespoons organic lime juice
  • 1 tablespoons avocado oil
  • 1 tablespoon organic toasted sesame oil
  • 2 tablespoons organic brown sugar ( DIY here )
  • 1 tablespoon organic cane sugar
  • 2 tablespoon organic peanut butter
  • 1/2 tsp organic garlic, ginger, and onion powder

Method

  1. Cook your noodles according to package instructions and set aside.
  2. Whisk together all of the ingredients for your sauce and set aside.
  3. In a wok or large and deep non-stick skillet over medium-high heat, add your oil.
  4. Add mushrooms, bell peppers, onions, zucchini and saute 1 – 2 minutes then add spinach, and bean sprouts saute 1 minute longer.
  5. Add in noodles and sauce and toss everything together and cook 1 – 2 minutes.
  6. Serve warm topped with green onions and  peanuts.

This dish serves 4

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I hope that you will give this recipe a try and enjoy it as much as my family and I do!

Thank you so much for taking the time to stop by, I greatly appreciate it.

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Until Next Time,

Sewloveable

 

Vegan Tuna Salad Sandwich

Hello everyone,

Welcome to…….

 

Ok…..I know this recipe might seem totally strange but bear with me I promise it’s good and you’re going to love it. You have my word!

In an effort to change my eating lifestyle I’ve given up a lot of things I used to love for one reason or another. So I have to find unique ways of replacing some of the thing’s I used to enjoy. This recipe is just that!

Let’s get into it……….

(*This post contains affiliate links, which means I may receive compensation if you make a purchase using the links.)

Ingredients:

3 C organic cooked and drained chickpeas

1/2 C organic tri-colored peppers (diced)

1/4 C organic green onion (finely chopped)

1-1/2 C  Vegenaise

Seasoning:

1-1/2 Tbsp organic sea kelp seasoning ( this is a must)

1 Tbsp organic dried parsley and dill

1 tsp organic garlic, onion powder, and black pepper

1/2 tsp sea salt

Method:

  1.  In a food processor add your chickpeas and pulse for 30-60 seconds. It should have the appearance of crushed peanuts.
  2. Add your peppers and onions and pulse for 10-20 seconds.
  3. Transfer the mixture to a large bowl. Add the seasonings and Vegenaise, mix together to evenly combine everything.

 

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Serve over lettuce or bread such as spelt which I just so happen to have a recipe for…lol.

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My family and I were totally surprised by just how much this taste like traditional tuna salad. If you’re looking a meatless option I highly recommend giving this recipe a try and hopefully you will be just as pleasantly surprised.

Thank you so much for taking the time to stop by, I greatly appreciate it.

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Until Next Time,

Sewloveable

 

The World’s Best Vegan Eggs (Review)

Hello everyone,

Welcome to…….

wpid-textgram_1446521642.png(*This post contains affiliate links, which means I may receive compensation if you make a purchase using the links.)

For the past few months, I/we have been transitioning to a plant-based diet. It’s something I’ve been considering and talking about for quite some time. Now I’m taking the steps and making it happen.  I must admit with a bit of creativity in my cooking this has been easier than I thought it would be and quite delicious.  I can honestly say that we all don’t feel like we are missing out on the things we used to eat. They key is creatively finding way’s to make and substitute all the thing’s we use to love.

When it came to eggs initially it was a bit challenging. My youngest loves scrambled eggs. So I set out on a mission to try and recreate a vegan version. I first tried it with scrambling chickpeas which taste good but it did have the egg consistency.  Then just when I was going to give up on a great tasting vegan egg option…….I discover Follow Your Hearts Vegan Eggs. I picked them up at my local organic market and came home and made them right away.

My youngest daughter and I were so impressed. The surprise of it all was that my oldest daughter who “hates eggs” loves these vegan eggs. Like this kid hates scrambled eggs, omelets, boiled eggs……she only likes eggs if they are used in baking. But she loves these eggs!!!

So if you’re considering a more plant-based lifestyle or are already following a more plant-based diet I highly recommend you giving these a try. They taste a lot like traditional eggs and the consistency is very reminiscent as well. My one recommendation is that you cook the eggs a bit longer than the package instructions depending on how you like your eggs. I cook my vegan scrambled eggs for about 10- 12 minutes. A carton makes about a dozen eggs and you can use them for baking, scrambling, and omelets.

 

They are……

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Most of all they are delicious!!

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I hope you enjoyed my review and found it helpful.

Thank you so much for taking the time to stop by, I greatly appreciate it.

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Until Next Time,

Sewloveable

Easy Breezy Veggie Lo Mein

Hello everyone,

Welcome to………….

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I was chatting with a friend of mine and they were making veggie lo mein at home. After hearing all of the deliciousness going into the dish…….I had a serious craving for some myself.  So the next day I got right in the kitchen to satisfy that craving.

Let’s get started and see how this comes together……..

(*This post contains affiliate links, which means I may receive compensation if you make a purchase using the links.)

INGREDIENTS:

1 pound organic rice noodles
3 tablespoon liquid amino (or low sodium soy sauce)
1 tablespoon sesame oil
1 tablespoon organic hoisin sauce
2 teaspoon organic cane sugar
pinch organic of five spice powder
1/2 teaspoon organic garlic and onion powder
1 tablespoon avocado oil (or oil of choice)
1 cup organic sliced mushrooms (shiitakes, button mushrooms, or anything you like)
1 organic scallion (finely sliced)
1  organic red, orange, or yellow bell pepper, julienned
a handful of organic leafy greens (bok choy and spinach)
1/2 cup of organic bean sprouts
METHOD:
1. Cook your noodles al dente according to package instructions. Drain, rinse with cold water and set aside.
2. In a small bowl, combine the soy sauces, sesame oil, sugar, garlic powder, onion powder and five spice powder. Heat oil in a wok over high heat and add the mushrooms. Stir-fry for 30 seconds next add the peppers. Make sure your wok is searing hot. Stir fry for another minute.
3. Next, add the leafy greens and bean sprouts to the wok and cook until the greens are just wilted. Then add your noodles. Make sure that before you add them to the pan, they’re somewhat loose and not all clumped together (you can rinse them in warm water to loosen them up before adding them to the pan).

4. Pour your sauce mixture over the noodles and stir-fry until the color of the noodles are uniform.Once everything is well-combined, your dish is ready to be served.

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I hope you will give this dish a try and enjoy it as much as my family and I did.
 Thank you so much for taking the time to stop by, I greatly appreciate it.

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Until Next Time,

Sewloveable