Redmond Real Salt Ancient Sea Salt Fine Description
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Amazing Taste
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Unrefined Mineral Salt
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Made in America
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For Everyday Use
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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.
Free Of
Gluten.
*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.
Supplement Facts
Serving Size: 1/4 tsp (1.4 g)
Servings per Container: 526
| Amount Per Serving | % Daily Value |
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| Calories | 0 | |
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| Total Fat | 0 | 0% |
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| Saturated Fat | 0 g | 0% |
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| Trans Fat | 0 g | |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 530 mg | 22% |
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| Total Carbohydrate | 0 g | 0% |
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| Dietary Fiber | 0 g | 0% |
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| Total Sugars | 0 g | |
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| Includes Added Sugar | 0 g | 0% |
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| Protein | 0 g | |
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| Vitamin D | 0 mcg | 0% |
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| Calcium | 0 mg | 0% |
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| Iron | 0 mg | 0% |
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| Potassium | 0 mg | 0% |
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Other Ingredients: Ancient 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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Low-FODMAP Stuffing Recipe
[vc_row][vc_column][vc_column_text]This low FODMAP stuffing brings all the cozy, nostalgic flavors of the holiday table without the ingredients that usually weigh you down. Toasty sourdough and gluten-free bread cubes soak up a savory mix of fresh herbs, veggie aromatics and rich flavors made even more comforting with Gourmend Organic Chicken Broth, crafted from FODMAP-friendly ingredients and none of the high-FODMAP additives you’d usually find in store-bought broth. A sprinkle of Gourmend Garlic Scape Powder adds that irresistible garlicky depth while still keeping things gentle on digestion. Each forkful delivers tender, brothy goodness with just the right amount of golden crunch.
Low FODMAP Stuffing Recipe
- 1.5 lbs. sourdough bread (cubed)
- 3/4 lb. gluten-free white bread (cubed)
- 3 lbs. chicken wings
- 2 tsp. vegetable oil
- 2 Tbsp. butter
- 1 cup leeks (green tops only, finely sliced)
- 3/4 cup celery (finely chopped)
- 1 tsp. salt
- 1 Tbsp. fresh oregano (finely chopped)
- 1 Tbsp. fresh thyme (finely chopped)
- 2-1/2 Tbsp. fresh sage (finely chopped)
- 1/2 cup scallions (green tops only, finely sliced)
- 1/2 tsp. black pepper
- 2 cups Gourmend Organic Chicken Broth
- 3 large eggs
- 2 tsp. Gourmend Garlic Scape Powder
- 3 Tbsp. fresh parsley (finely chopped)
- Position oven rack to lower and middle positions and preheat oven to 250 degrees F.
- Cube gluten-free bread with crust. To cube sourdough, cut loaf in half. Pluck fluffy bread out of one half and discard empty crust. Slice remaining sourdough with crust into 1-inch and ½-inch cubes.
- Spread bread onto two rimmed baking sheets. Bake 45 minutes, tossing every 10 minutes until edges have dried but centers are slightly moist.
- Depending on texture preference, use food processer to break up bread chunks into crumbier texture. Be careful not to over-process.
- Transfer toasted bread to large bowl and increase oven temperature to 375 degrees F.
- Using a paring knife, poke 3-4 holes in each chicken wing. Place large skillet over medium-high heat and add vegetable oil. Pan-fry wings in single layer 4-6 minutes on each side or until skin is golden brown. Transfer wings to bowl and set aside.
- Place skillet back over medium heat and add butter. Once butter foam subsides, add celery, leek tops and ½ tsp. salt. Cook 6-7 minutes until vegetables soften but are not brown, stirring every now and then. Add thyme, oregano, sage, scallion tops and black pepper, cooking 30 seconds until fragrant. Stir in 1 cup chicken broth and bring to simmer, scraping brown bits off bottom of pan as you stir. Pour vegetable mixture over bread chunks and gently stir until bread is well coated.
- In medium bowl, whisk eggs, remaining 1 cup broth, garlic scape powder, parsley and ½ tsp. salt along with any juices from wings. Pour over bread mixture and gently toss to combine. Transfer to greased baking dish and place chicken wings on top. Cover tightly with aluminum foil.
- Bake on lower-middle rack 45-50 minutes until juices in wings run clear or internal wing temperature is 175 degrees F. Remove wings from dish and place to one side and fluff bread with a fork.
- Turn oven temperature to 450 degrees F and bake stuffing for another 5 to 10 minutes until top is golden brown. Let stuffing rest 5 minutes before serving.
Grab these ingredients and more low-FODMAP ingredients at Vitacost.
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