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Himalania Fine Pink Salt -- 26 oz


Himalania Fine Pink Salt
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Himalania Fine Pink Salt -- 26 oz

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Himalania Fine Pink Salt Description

This Salt Does NOT Supply Iodide, A Necessary Nutrient

Himalania Fine Pink Salt from the foothills of the Himalayas, Himalania Pink Salt gets its pink speckled color from the natural richness derived from iron and other minerals. It has maintained its natural purity because it is unrefined with no additives. its subtle crunch and incomparable taste will delight your sense.

Free Of
GMOs

*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.


Ingredients: Himalayan pink 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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Yellow Split Pea Vegetable Stew

In cooler months, a pot of stew simmering on the stove makes home warmer and life sweeter. This nourishing vegan split pea stew is a stick-to-your-ribs kind of meal, with substantial heartiness coming from the addition of cauliflower, turnips and carrots. And here’s a bonus: Split peas are high in protein and low in fat content, making them an excellent ingredient for healthy meals. Work them in where you can! Vegetable Stew with Yellow Split Peas

Yellow Split Pea Vegetable Stew

  • 1 cup yellow split peas (soaked overnight in water, drained and rinsed)
  • 32 oz. vegetable broth
  • 16 oz. water
  • 2 cup sliced carrots
  • 2 cups chopped cauliflower (fresh or frozen)
  • 2 cups cubed turnips
  • ½ tsp. turmeric
  • ½ tsp. dried basil
  • 1 tsp. Himalayan pink salt
  • ¼ tsp. black pepper
  • 2 cups spinach

Optional

  • 1 cup watercress for garnish
  1. In soup pot, combine split peas, broth, water, carrots, cauliflower and turnips. Bring to boil, reduce heat, cover and simmer 20-30 minutes.
  2. Remove cover, stir in spices. Season with salt and pepper to taste.
  3. Add spinach to stew before serving and garnish with watercress, if desired.

Stir this one up with ingredients from Vitacost.

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