Vitacost Himalayan Pink Salt - Fine Description
Still using the same old table salt? It's time to shake things up!
When it comes to seasoning your favorite foods, this Himalayan pink salt is the perfect pick.
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Gluten Free
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Vegan
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BPA Free
Directions
Keep dry and at room temperature (59°- 86° F [15° - 30°C]).
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.
Nutrition Facts
Serving Size: 1/4 teaspoon (1.5 g)
Servings per Container: 605
| Amount Per Serving | % Daily Value |
|
| Calories | 0 | |
|
| Total Fat | 0 g | 0% |
|
| Sodium | 530 mg | 23% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Protein | 0 g | |
|
Not a significant source of saturated fat, trans fat, cholesterol, dietary fiber, total sugars, added sugars, vitamin D, calcium, iron, and potassium.
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Other 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.
Reviews
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Lemon Risotto with Spring Peas
When Arborio rice is slowly stirred to al dente with vegetable broth and just the right ingredients, it becomes next-level – creamy, bright and bursting with flavor! You’ll want to add this lemon risotto to your recipe rotation and experiment with adding more veggies, greens or toppings as the mood strikes. It
never disappoints.
Lemon Risotto with Spring Peas
- 1-1/2 cups Arborio rice
- 4-1/2 cups vegetable broth
- 3 Tbsp. plant-based butter
- 1 Tbsp. avocado oil
- 1 small yellow onion (diced)
- 2 large garlic cloves (minced)
- 1/2 cup dry white wine
- 1/4 tsp. Himalayan pink salt
- 1/8 tsp. ground black pepper
- 8 oz. English peas (fresh)
- 1/2 cup non-dairy Parmesan cheese
- 2 Tbsp. lemon juice
- 1 medium lemon (zest only)
- In small pot on medium-low heat, bring vegetable broth to simmer and cover.
- In large pot over medium heat, heat butter and avocado oil. Add onions and cook 6 minutes. Add garlic and cook until fragrant, about 2 minutes.
- Add uncooked rice and stir to toast 1 minute. (Note: Avoid browning rice). Add white wine and cook until liquid is absorbed.
- Over medium/medium-low heat, slowly pour in 1/2 cup hot vegetable broth and stir until mostly absorbed. Repeat adding about ½ cup broth about every 3 minutes, stirring constantly, until rice absorbs all liquid, about 35 minutes. Stir in peas about 10 minutes before risotto is done.
- Once rice is al dente, stir in parmesan cheese and lemon juice and top with lemon zest. Serve warm in bowl.
Chef’s tip: Add micro greens and grilled asparagus with blackened tofu, tempeh or another protein of choice.
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