Selina Naturally Celtic Sea Salt Light Grey Celtic® Description
- Vital Mineral Blend
- Doctor Recommended
- Natural Sea Salt Brand
- Family Owned Since 1976
- Unrefined & Sustainable
- Exquisite Taste
- Quality Certified
- Gluten Free
- Every Day Cooking
- Pickling • Raw • Perfect for Grinder
- Paleo Friendly • Certified Organic
- 100% Raw • Kosher Certified
Celtic Sea Salt® Brand is alive with vital minerals which is why it is the best sea salt for those seeking wellbeing and exquisite taste. Our Light Grey Celtic® sea salt is a whole raw crystal filled with mineral rich brine and an alkaline pH which are essential for sodium assimilation in the body. The brine has key minerals and trace elements for magnesium, calcium and potassium in the perfect ratio that has won the Recommendation of Doctors, Nutritionists, and Chefs worldwide since 1976.
Celtic Sea Salt® enhances the taste of any dish while adding essential nutrients to your diet, with zero additives. 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 sustainable practices to help preserve this planet for generations to come. Celtic Sea Salt® is 100% responsibly sourced always!
Our 40+ years expertise as the leading sea salt brand has given us the knowledge of quality standards you should expect from a high mineral sea salt:
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Regular Inspection at Harvesting Site
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Fair Business Practices with our Farmers
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3rd Party Laboratory Analyzed to Confirm Mineral Content and pH
Free Of
anti-caking or bleaching agents, or any other additives, gluten, 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.
Supplement Facts
Serving Size: 1/4 tsp (1.5 g)
Servings per Container: 1510
| Amount Per Serving | % Daily Value |
|
| Calories | 0 | |
|
| Fat | 0 g | 0% |
|
| Sodium | 480 mg | 20% |
|
| Carbohydrates | 0 g | 0% |
|
| Protein | 0 g | 0% |
|
| Iron | 0 | 2% |
|
Other Ingredients: Sea salt
Warnings
This salt does not supply iodide, a necessary nutrient.
Contains no anti-caking or bleaching agents, or any other additives.
To preserve optimal freshness: Store in a ceramic, glass, or wood container with a loose fitting lid.
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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Chocolate Thumbprint Cookies With Pistachio Cream
Thumbprints are high on the list of favorites for many cookie lovers. It’s the slightly gooey dollop in the center of buttery shortbread that makes knees buckle and hearts go pitter-patter. In this recipe, rich chocolate shortbread (made with coconut sugar!) is paired with a velvety pistachio cream, taking an established winner into new blue-ribbon territory.
Chocolate Thumbprint Cookies With Pistachio Cream
- 4 Tbsp. unsalted butter
- ? cup coconut sugar
- 1 large egg (yolk only)
- 1 tsp. vanilla extract
- ¼ tsp. pistachio extract
- 1-¼ cups flour
- ? cup cocoa powder
- 6 Tbsp. white chocolate
- 3 Tbsp. pistachio butter (or pumpkin butter)
- ½ tsp. sea salt
- ½ cup coarsely chopped pistachios
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
- In bowl of stand mixer, beat together butter and sugar until light and fluffy, about 3 minutes.
- Add egg yolk, pistachio extract and vanilla extract and blend until combined.
- Slowly add flour and cacao powder and blend on low until stiff dough forms. (Note: Add small bit of milk of choice if crumbly.)
- Roll dough into silver dollar-sized balls and arrange on prepared baking sheet.
- Using thumb or measuring spoon, press balls in center to flatten slightly and form indentation.
- Bake for 8-10 minutes, until edges are puffed and slightly darkened.
- In microwave-safe bowl, warm white chocolate in 30-second increments until melted.
- Stir pistachio butter into white chocolate until smooth.
- Fill cookie indents with mixture, sprinkle on pistachios and sea salt and cool cookies on wire rack until centers are set.
Note: Feel free to add fewer nuts to some, or leave off entirely, for added variety.
Get the sweet ingredients you’ll need!
