Selina Naturally Celtic Sea Salt Fine Ground Description
Family Owned - Since 1976
Your Everyday Salt
Unrefined Mineral Salt
Kosher Certified • Paleo
Non-GMO Project Verified
Cooking, Baking, Pickling
Vital Mineral Blend
Taste the salt recommended by health professionals and chefs
Find Ground Celtic Sea Salt® is the perfect all-purpose salt with a more subtle flavor than our coarse salts and is convenient for use in a salt shaker, as an ingredient, or in baking.
Celtic Sea Salt® brand has won the recommendation of Doctors, Nutritionists and Chefs worldwide since 1976.
Fine Ground Celtic Sea Salt® has no additives and is not processed in any way beyond lightly drying and grinding. Our sustainable harvesting methods combine tradition with innovation designed to preserve the vital balance of the ocean's minerals.
Being 3rd generation family owned we choose mindful practices to help preserve this planet for generations to come.
Our 40+ years experience as the leading sea salt brand has given us the knowledge of quality standards you should expect from a high mineral sea salt:
Regular Inspection at Harvesting Site
Fair Business Practices with our Farmers
3rd Party Laboratory Analyzed to Confirm Mineral Content and pH.
To preserve optimal freshness: Store in a ceramic, glass, or wood container with a loose fitting lid.
GMOs, anti-caking or bleaching agents, or additives, iodide.
This salt does not supply iodide, a necessary nutrient.
*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 (1.3 g)
Servings per Container: 1755
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Baked Brussels Sprouts with Cashew "Cheese"
Of all the side dishes on all the dining tables in all the world, you serve this one. It’s a guaranteed crowd-pleaser, so you can’t go wrong. In this simple but satisfying side, creamy, vegan cashew “cheese” deliciously pairs with soft-on-the-inside, crispy-on-the-outside baked Brussels sprouts. It’s perfect for any veggie naysayers or kids who aren’t so keen with greens. Soon enough you’ll hear them say, “Serve it again, Mom!”
1 lb. (or 3 cups) Brussels sprouts or baby Brussels, whole or chopped
Black pepper, freshly ground, to taste (or cayenne pepper)
Pinch sea salt, optional
Extra virgin olive oil, drizzled, optional
Freshly squeezed lemon juice, optional
1 cup raw cashews, soaked several hours or overnight
1/4 to 1/2 cup nutritional yeast
- Preheat oven to 350 degrees F.
- Prepare cashew cheese. In blender, combine drained and rinsed cashews with nutritional yeast and small amount of water. Add more water as needed and blend until desired consistency is reached.
- In casserole pan, evenly spread out whole or chopped Brussels sprouts. Spread about 3/4 cup cashew cheese over sprouts. (Add more cheese if desired. Reserve remaining for another use.) Sprinkle with freshly ground black pepper and, if desired, drizzle olive oil and lemon juice and add pinch of sea salt.
- Bake approximately 20-25 minutes. For a crispier dish, bake for 30-35 minutes, checking to avoid burning.