Recipe Friday: Salt Sole

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Salt Sole (pronounced “so-lay”) is a healthy way to get your daily minerals. Information in this post is taken from Jacqueline at https://deeprootsathome.com/salt-sole-never-buy-minerals-again/; she references Dr. Mercola’s website: https://foodfacts.mercola.com/himalayan-salt.html. I strongly suggest you click over and read these articles, as they have so much valuable information.

But, to condense:

Salt sole is simply a saturated mixture of salt (REAL salt, not table, store-bought salt) and water (FILTERED water). Why is it so healthy? Because Himalyan salt or Celtic salt is naturally occurring, and provides a multitude of essential minerals our bodies need to function properly. And, the minerals are delivered in a way that our bodies can assimilate and use.

Contrary to wide media publicity, our bodies need salt (serious health consequences follow a diet too low in salt). But we don’t need any of the table salt commonly sold in grocery stores because those salts are processed so that it contains no more beneficial minerals, only sodium. Real salt contains many salty-tasting minerals, so you’re not getting just sodium. Use real (i.e., Himalayan pink salt) for all of your salt needs in cooking and seasoning. Real salt provides iodine naturally; it is not processed out and added back in, as in table salt. One teaspoon of Himalayan Sole (and other unrefined salt) contains approximately 412 mg. of unprocessed, natural sodium. The USDA states that the body absolutely requires a minimum of 500 mg. of sodium per day just to live.

Salt sole offers these health benefits:

  • Sole is most effective in stabilizing irregular heartbeats.
  • Sole is a strong natural antihistamine.
  • Sole can dissolve and eliminate sediments which lead to stones and various forms of rheumatism like arthritis and kidney and gall bladder stones.
  • Sole can balance the alkalinity/acidity [pH] of the body and work towards normalizing blood pressure. Contrary to popular belief these salts do not elevate blood pressure. Their ability to regulate fluid balance allows them to naturally stabilize blood pressure at a healthy and supportive level for the body.
  • Sole is vital for clearing up congestion of the sinuses.
  • Sole is essential for the prevention of muscle cramps.
  • Sole can help with skin diseases by cleaning from inside out.
  • Sole is vital for the clearance of the lungs of mucous plugs and sticky phlegm, particularly in asthma and cystic fibrosis.
  • It is vital for sleep regulation. It is a natural hypnotic.
  • It is vital to the extraction of excess acidity from the cells in the body, particularly the brain cells.
  • It is vital for balancing the sugar levels in the blood; a crucial element for diabetes sufferers.
  • It is vital for the generation of hydroelectric energy in your body’s cells.
  • It is vital to the nerve cells for communication and information processing.
  • It is vital for absorption of food particles through the intestinal tract.
  • Sole is absolutely vital to making the structure of bones firm. Osteoporosis, in many ways, is a result of mineral and water shortage in the body.
  • A little Sole on the tongue will help stop persistent dry coughs.
  • It can help restore magnesium when you have a migraine.

And, a study conducted at the University of Graz in Austria found that people who drank water containing Himalayan crystal salt daily experienced improvement in:

  • respiratory conditions
  • organ functions
  • connective tissues
  • reported sleeping better
  • having more energy
  • ability to concentrate better and longer
  • lost unwanted weight
  • enhanced hair and nail growth

Salt Sole

Ingredients:

  • a glass jar
  • a plastic lid, non-metal
  • himalayan, celtic, or real salt
  • filtered water

Directions:

  • Fill the jar about ¼ of the way with Himalayan Salt, Real Salt or Celtic Salt (or a mixture)
  • Add filtered water to fill the jar, leaving room at the top
  • Cap jar and shake gently (Ball makes leak-proof lids)
  • Leave on the counter overnight to let the salt fully dissolve
  • In the morning, if there is still some salt on the bottom of the jar, the water has absorbed its maximum amount and it is ready for use. If not, add more salt and repeat (shake and wait overnight) until there is salt remaining at the bottom of the jar. This means that the water is fully saturated.

TO USE:

Consume every morning on an empty stomach. Do not stir. Take *2-3 tsp. of the Sole from the top of the Sole and add it into a glass of water. Do not use a metal utensil. A wooden or plastic spoon is preferred, but do not leave it sitting in the Sole.

* Even with such a small amount of sole in your glass of water, it will taste very salty. You may want to start with just 1 tsp of sole added to your water, and work your way up.

You can store Sole at room temp. It will last indefinitely as salt is naturally anti-bacterial and anti-fungal so you should never have to buy minerals again unless you run out of salt! More water and salt can be added as needed to keep up the amount in the jar.

Real salts can be purchased at many health food stores, vitacost.com, amazon.com, or from your favorite supplier.

My Days

To my fellow bloggers and friends who read Maggie Tiggles’ stuff, thank you for hanging in with me. These past few days have been rather rough, with the passing of my mother in law last week.

I have been keeping up with my readings as best I can, but I know my replies have not been as well-thought-out and researched as I like.

Death is surprisingly complicated these days! My husband has to do most of the legwork, but our days are very different since this happened.

We plan the visitation for tomorrow, and the funeral for Saturday. I have one post scheduled for tomorrow, but I don’t know about after that. I hope to return to “regular” blogging some time in the new year, after we’ve had some time to process well, and grieve.

God bless you richly.

Dr Axe on Canola Oil

Another worthwhile read from Dr Axe –

His intro: When it comes to one cooking oil, in particular, there are two extremely passionate viewpoints. Some say it’s bursting with healthy fats, while others equate it to modern-day poison. So, what’s the truth? I decided to take a deep dive into the data. What I found is shocking — and I want you to share it with everyone you know. I can say with confidence that this is the #1 cooking oil you should always avoid… including in holiday recipes

How Is Canola Oil Bad for You? Plus 4 Substitutes

Dr Axe Discusses Fructans

Interesting article this morning. Definitely something to read and consider.

Dr Axe’s intro: If you’re eating gluten-free everything but still suffer from constant bloating, gas or abdominal pain and IBS, there may be a tricky carbohydrate to blame. (Hint: It has nothing to do with gluten.) Learn the signs that could signal a fructan intolerance, something most doctors aren’t talking about

What Are Fructans? Signs of Fructan Intolerance & How to Overcome It

Recipe Friday: Canna Chili and Kathy’s Corncakes

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This is my go-to chili, easy and tasty. It’s perfect for those cold winter nights, and for those hurry-up-and-feed-me times when there are more important things to do (like opening presents or getting the kids to bed). It’s called Canna Chili because I toss in a “can a’ this and a can a’ that.” The recipe doubles or triples easily. This can be made and eaten right away; or you can put it in a slow cooker on low to wait for hours; or you can reheat it for delicious leftovers another day. It goes great with cornbread (I’ve provided a recipe, following. Jiffy makes a nice box mix, too.).

This recipe does not include salt or pepper. First, I’m allergic to pepper. Second, it hasn’t needed any salt, but my husband sprinkles some into his. Shake away to your taste.

This is a mild chili. You can kick it up any way you like with more chili powder, hotter chilis, or whatever peppers your taste buds and sweat glands love.

One more note: If you’ve got some shredded zucchini you want to sneak in for nutrition, this is a good recipe to dump it into.

Canna Chili

Ingredients:

  • 1 pound ground meat of choice
  • 1 large onion, chopped
  • 1 heaping tablespoon minced garlic
  • 1 4.5 oz can mild chopped green chilies
  • 1 15 oz can tomato sauce
  • 1 15 oz can tomato puree or chopped/diced tomatoes
  • 1 15 oz can pinto beans, drained and rinsed
  • 1 15 oz can black beans, drained and rinsed
  • 1 teaspoon chili powder (adjust amount to taste)

Optional toppings:

  • Sour cream
  • Salsa
  • Chopped onions or scallions
  • Corn chips (I like Fritos Scoops, so I can scoop the chili like a dip) or Doritos, crushed or whole
  • Shredded cheese
  • Black olives (whole, chopped, or sliced)
  • Guacamole or sliced avocado
  • Fresh cilantro
  • Pickled jalapeños

Directions:

  1. In a 3-quart saucepan or Dutch oven, brown ground meat over medium-high heat. Add the onion along with the meat. When meat is two minutes from being done, stir in the garlic.
  2. Dump in the green chilies, tomato sauce, tomato puree, beans, and chili powder. Stir well.
  3. Heat to simmer.
  4. Serve immediately with optional toppings, or simmer for hours in a slow cooker. Or, put the filled Dutch oven into a 200° oven to keep warm.

Kathy’s Corncakes

Serves: 6

These make small johnny cakes. If you prefer, pour batter into muffin liners and bake in a muffin tin; or pour batter into a pie plate.
The batter thickens quickly after mixing, but it works well for frying up any size corncake you want.
If the griddle is too hot, make sure you watch the cook time, so they don’t burn.
These freeze well. I layer between parchment paper.

Yield: 12 cakes
Prep Time: 20 min
Cook Time: 6 minutes fry time each

Ingredients:

2 1/2 cups               stone-ground cornmeal

1 1/2 teaspoons     baking powder

1/2 teaspoon          baking soda

1/4 cup                    palm coconut sugar or other sweetener

1 teaspoon             salt

1 1/2 cups               buttermilk *

2                               eggs **

4 tablespoons        melted butter or coconut oil

Directions:

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  1. Blend dry ingredients together.
    2. In a separate bowl, whisk together wet ingredients.
    3. Pour wet ingredients into dry ingredients; stir just until combined. Batter will be thick. (If too thick, thin with a little more buttermilk.)
    4. Heat a nonstick skillet over medium-high heat. For each corncake, spoon 1/4 cup batter onto hot skillet, and cook 3 minutes per side.
    Makes 12 little ones or 4-5 big ones.

[Alternate: Pour batter to fill paper muffin liners ¾ full and bake 20 min at 400°. (Makes 12 – 14 muffins)]

[Other alternate: pour batter into a greased pie plate and bake 20 min at 400°.]

* As a substitute, measure 1 tablespoon lemon juice or vinegar into measuring cup; fill with the 1 1/2 cups of milk.
** or 3 tsp Enr-G egg replacer with 4 T water