Selina Naturally Celtic Sea Salt Light Grey Coarse Description
- Vital Mineral Blend
- Doctor Recommended Since 1976
- Sustainably Harvested
- More Nutritious than table salt
- Kosher Certified
- Exquisite Taste
- Product of France
Light Grey Celtic® sea salt has been hand-harvested and dried by the sun and wind. The sustainable harvesting methods combine tradition with innovation, and serve to preserve the vital balance of the ocean's minerals. Light Grey Celtic® sea salt contains no anit-caking or bleaching agents. Celtic Sea Salt® brand is highly recommended by doctors and chefs.
Unlike ordinary table salts, Light Grey Celtic® sea salt also provides potassium, magnesium, and other important nutrients. Celtic Sea Salt® is certified at the source by Europe's nature et Progres to be free form pesticides, herbicides and harmful chemicals, and is also certified kosher.
Directions
Light Grey Celtic® Sea salt imparts a rich, exceptional flavor that enhances the taste of any dish. use instead of table salt in cooking, baking or to season dishes before serving. To preserve optimal freshness and taste, its recommended that you store Light Grey Celtic® sea salt in a glass, wood or ceramic container with a loos-fitting lid.
Free Of
Anti-caking or bleaching agents, pesticides, herbicides and harmful chemicals.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/4 tsp (1.3 g)
Servings per Container: 175
| Amount Per Serving | % Daily Value |
|
| Calories | 0 | |
|
| Calories from Fat | 0 | |
|
| Total Fat | 0 g | 0% |
|
| Trans Fat | 0 g | 0% |
|
| Sodium | 410 mg | 17% |
|
| Potassium | 2 mg | <1% |
|
| Total Carbohydrates | 0 g | 0% |
|
| Sugars | 0 g | 0% |
|
| Protein | 0 g | 0% |
|
| Magnesium | 6 mg | 2% |
|
| Chloride | 665 mg | 20% |
|
Other Ingredients: Light Grey Celtic® Sea Salt.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Zucchini & Mushroom Risotto
[vc_row][vc_column][vc_column_text]Treat yourself to a warm bowl of comforting flavors with this zucchini and mushroom risotto. Arborio, carnaroli or vialone rice is gently simmered and stirred with a savory broth until it reaches a creamy, velvety consistency. Earthy zucchini and mushrooms join leeks, garlic, turmeric and sage, creating a deliciously layered dish that’s nuanced and elegant.
Zucchini & Mushroom Risotto
- 1-1/2 cups organic arborio rice (carnaroli rice or vialone rice, sorted and rinsed)
- 2 Tbsp. ghee (or vegan butter)
- 4 cups organic vegetable broth (store-bought or homemade, at room temperature)
- 1 cup lukewarm water
- 1/2 cup white wine (optional)
- 2 tsp. turmeric root (minced, or turmeric powder)
- 1/2 cup leek (chopped)
- 2 garlic cloves (minced)
- 1-2 tsp. dried thyme
- 2-3 fresh sage leaves
- 1 medium zucchini (finely grated (should come to 2 cups))
- 1 cup shitake mushrooms (sliced)
- 1 tsp. umami blend spice
- Salt (to taste)
- Pepper (to taste)
- 1 tsp. truffle oil (or truffle powder)
- Lemon juice
- Lemon zest
- Chives
- Nutritional yeast (or Parmesan cheese, for serving)
- In large skillet over medium heat, melt butter of choice and sauté leeks, turmeric and garlic for about 5 minutes or until soft and fragrant. Add in grated zucchini and shitake pieces, and cook down 5-10 minutes, until tender and soft.
- Add rice and stir frequently 2-3 minutes until slightly toasted.
- Add white wine, if using, to deglaze pan, stirring frequently and scraping any browned bits from bottom of skillet.
- Stir in salt, umami spice, pepper and truffle oil. Add 1/2 cup vegetable broth and fresh herbs. Stir together until completely absorbed by rice.
- Add another 1/2 cup broth and repeat, continuing to add broth 1/2 cup at a time until it’s all absorbed and rice is fully cooked. (Note: Add extra 1/2-cup water if needed to complete the cooking of the rice.)
Prior to serving, stir in Parmesan, lemon juice and lemon zest. Garnish with chopped chives and drops of truffle oil.
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