Little ol me. I'm nobody special. I certainly don't claim to be an expert in anything. But the awesome people from Himala Salt sent me a wonderful package full of their really cool products for me to test out and review! I wasn't compensated for my opinions, other than getting some really awesome salt in my pantry. So, these views are my own.
We love salt, yall. I know, I know, EVERYBODY loves salt. But, uh, I think we win the salt award. Harper even likes to eat the salt off her tray after shes finished off her food. Ya, I know. It's pretty sketchy. So after we started to re-work the way we see and eat food, I was still using normal, processed salt. WHY? I dont know. Because apparently I don't live life in the details. But after reading some of the substantial benefits to using less processed salts we started to seek out some good salts. I tried several different brands. Heres my issues I had with what I bought first.
- Hit or miss. The obvious step was to try sea salt. My issue with this was that it was such huge grains of salt that you would miss the flavor all together until you bit down on this huge chunk of salt and then you'd like have nothing but salt palette for the rest of your day. Yuck.
- Too ground. So, in order to avoid the above, I went with the super-thin-fine-ground salt. Well, then I learned that Sea Salt has a stronger flavor than regular salt. So we all died of over-salted food.
Enter Himala Salt. WHOA perfect. It solves the two issues above by having a medium grain for your shaker and a GOOD grinder for the larger grain.
Now, knowing it tastes good, I can focus on the stuff that really matters. The reason David & I made the change in our food was wanting to be better stewards to the earth that God gave us. We want to make sure we leave this place a better place for Harper and her children. Himala Salt is just another good way to be able to do that. Here's why.
"While there are other pink Himalayan sea salts on the market, there is only one HimalaSalt™. HimalaSalt is the only Ethically Sourced, Artisan Made Pink Himalayan Sea Salt that is Kosher Certified, Green-e Certified (made by 100% renewable wind and solar energy), sustainably packaged, with 5% of profits going to the environment and back to the source community.
HimalaSalt™ was created 250 million years ago, during a time of pristine environmental integrity. Hand-harvested from a protected source deep within the exotic and remote Himalayas, HimalaSalt remains free of impurities, unlike refined table salt or salt from today's widely polluted oceans.
HimalaSalt's rare, gorgeous pink color stems from its naturally high content of wholesome essential minerals, of which our bodies are made and require for wellbeing. HimalaSalt™ is never heat treated or processed, it is slowly stone-ground to retain its full potency of rich essential minerals, delicious, full flavor, and health giving alkaline properties."
I'm truly happy that I've found this product. I will never buy another salt ever again.
So, now to food. I made one of our staples in the Barnett house to try out my salt for the first time. That way I know how the food is supposed to taste and can have a clear idea of why it is really the best. Here's our Barnett Roasted Potato Recipe.
I start with about 4 or 5 sweet potatoes (peeled) and 4 or 5 golden potates (unpeeled). You can use whatever potatoes you have/like. We use these potatoes in whatever throughout the day. David loves them with his morning eggs, I like them with whatever meat I make for dinner. They are very versatile and can be changed depending on how you want to use them.
Preheat your oven to 375 & cover a cookie sheet with foil.
Dice your sweet potatoes and your golden potatoes and put them in a large bowl.
Use enough coconut oil (we buy this kind) to cover your potatoes and give them a nice hug.
Salt, pepper, a couple cloves of pressed garlic and if you'd like you can go crazy with the seasonings and add rosemary, red chili flake, whatever.
I also had about half a little can of HATCH green chili to ours, because David eats it on anything I put it on. Haha. And I like the little kick it gives when I do.
After you're all mixed up, put it on your sheet and stick it in the oven. Set the timer for 30 minutes. About 15 minutes in, I check on them and give them a little shake to make sure they cook evenly. After the 25/30 minutes (depending on what potatoes you're using) I turn off the oven and turn ON the broiler. I let them brown really nice for about 4/5 minutes (I watch them to make sure they don't burn) and when they are nice and crispy and golden I take them out!
We use them and then the rest is saved until they are gone. They are so good!
I hope you enjoyed this blog and I hope you go out and buy some Himala Salt and support good food and good sourcing :)
May God bless you and yours!
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