Redmond Real Salt Ancient Sea Salt Fine Description
Unrefined Mineral Salt
Made in America
For Everyday Use
Simple, Clean, and Real
Unlike Any Salt On Earth
Long before the earth knew pollution, volcanic eruptions sealed an ancient, pristine ocean beneath a layer of protective ash in what is now North America. Real Salt® is the only brand of sea salt harvested from this ancient deposit near Redmond, Utah. We bring it to you exactly as nature created it - an unrefined, ancient sea salt with subtle, sweet flavor unlike any other salt on earth.
*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.
Serving Size: 1/4 tsp (1.4 g)
Servings per Container: 526
|Amount Per Serving||% Daily Value|
| Saturated Fat||0 g||0%|
| Trans Fat||0 g|
|Total Carbohydrate||0 g||0%|
| Dietary Fiber||0 g||0%|
| Total Sugars||0 g|
| Includes Added Sugar||0 g||0%|
|Vitamin D||0 mcg||0%|
Other Ingredients: Ancient sea salt.
The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that 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
Tempeh Sausage Stuffing “Meatballs”
This year, try a twist…on a spin…on a holiday classic. These sausage-style tempeh meatballs pack all the savory goodness of Thanksgiving stuffing into a bite-sized, deliciously vegan appetizer that your guests are guaranteed to be thankful for. Cremini mushrooms, walnuts, dried cranberries and tamari provide the mouthwatering (and meatless!) base for these soft-on-the-inside, crispy-on-the-outside meatballs. Freshly chopped rosemary, whole fennel seed and dried thyme will have your house smelling like the holidays. They’re the perfect start to a meal you wish would never end.
Tempeh Sausage Stuffing “Meatballs”
- 2 Tbsp. extra virgin olive oil
- 1 small onion (chopped)
- 3 cloves garlic (chopped)
- 8 oz. cremini mushrooms (sliced)
- 1 8 oz. package tempeh, cut into 3/4” dice
- 1 Tbsp. finely chopped fresh rosemary
- 1 tsp. fennel seed
- 1/2 tsp. dried thyme
- 1/2 cup old fashioned rolled oats
- 1/2 cup walnuts
- 1/4 cup dried cranberries
- 1/4 cup panko breadcrumbs
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. tamari
- 1 Tbsp. tomato paste
- 1 tsp. salt
- 1/4 tsp. ground black pepper
- Extra virgin olive oil cooking spray
- Preheat oven to 375 degrees F. Line rimmed baking sheet with parchment paper. Spray parchment paper lightly with extra virgin olive oil cooking spray.
- In large skillet, heat olive oil over medium high heat. Sauté onions and garlic for 3 minutes.
- Add mushrooms, tempeh, rosemary, fennel seed and thyme and cook for 6 more minutes, stirring frequently. (Note: Mushrooms should be cooked through and tempeh slightly browned.) Remove from heat and let cool slightly.
- In food processor fitted with S blade, add tempeh/mushroom mixture, oats, walnuts, dried cranberries, panko breadcrumbs, balsamic vinegar, tamari, tomato paste, salt and black pepper. Pulse until ingredients are finely chopped and mixture comes together but still has texture. Transfer mixture to a bowl.
- Using a cookie scoop or tablespoon, form 2 Tbsp. of mixture into 1.5-inch meatballs and arrange in a single layer on parchment-lined baking sheet.
- Spray tops lightly with extra virgin olive oil spray and bake 20 minutes or until meatballs are firm but springy and slightly golden. Serve hot.
Grab these ingredients and more at Vitacost.com.