BioSalt - A Healthier Salt Recipe - Plus Variations for Healthy Seasoned Salt, Onion Salt, and Garlic Salt

BIOSALT

Recipe for BIOSALT

Sodium and potassium mineral balance for reduced water retention in the body.

Benefits:

Healthier salt for cooking and table use. Enjoy salt with out all the strain on the body. My mom has used it for over 20 years in all her home prepared foods. She also carries it with her in a small container when she travels. We have noticed that when we eat food containing regular salt (like in a restaurant), we don't feel so good. We experience swelling from excess water retention, ie. puffy eyes and fingers, and excessive thirst, etc...

Use:
Super good on foods you like highly salted, such as popcorn, chips, roasted nuts, soups, spaghetti, garlic bread...

Place in a salt shaker and use as regular table salt.

Make your own garlic salt, onion salt, seasoned salt, etc,,,

BIOSALT  Recipe:

1 part favorite sea salt (unbleached)
1 part food-grade potassium chloride (often sold as a salt substitute in grocery stores)

Mix together well and store covered.

Variations:

You can vary the proportions of sea salt and potassium chloride, to taste.
examples: 75% sea salt to 25% potassium chloride,

This is a good place to start to get used to the BioSalt.

Note: We don't  use over 50% potassium chloride in the blend.

Tip: Now brand offers an 8-ounce bottle of potassium chloride.

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BALANCED SEASONED SALT Recipe:

1/4 c. BioSalt
1 to 2 t. powdered erythritol or xylitol or preferred dry sugar substitute
1 to 2 t. sweet paprika
1 to 2 t. onion powder (not onion salt)
1 to 2 t. garlic powder (not garlic salt)
1/4 t. tumeric powder
1/8 t. ground celery seed
1 t. fresh ground black pepper, or to taste

Mix it to your taste, store covered, and enjoy this go-to seasoning.

BALANCED SEASONED SALT

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BALANCED ONION SALT or GARLIC SALT Recipe:

1/4 c. BIOSALT
2 T. to 1/4 c. powdered or granulated garlic powder OR onion powder, to taste

Mix to your taste and store covered.



Photos of the process:

Measure out your BioSalt and Onion Powder or Garlic Powder.

Mix together well.

Bottle it up.

 Enjoy!

Leila & Nancy

Purple Power Mush - To nourish and sustain you for hours...

PURPLE POWER MUSH

This is a very delicious and nutritious hot cereal and another of my mom's creations. All the darker pigments of these nutrient-packed grains mean there are more beneficial antioxidants for your body. When you have this for breakfast, it will keep you full for a long time. Purple Power Mush is much lower in carbs that traditional breakfast cereals, white cream of wheat, instant oatmeal, etc... This is not a gluten-free recipe however.

It is very easy to prepare. Shop online for these unique ingredients and keep them in your pantry for other uses as well as for this recipe. I like to mix all these beautiful grains together with my hands, just for fun.

When it comes time for making a batch of hot cereal, decide if you want to first sprout your grains before cooking, or freshly grind the grains and cook immediately.

Research the benefits of sprouting grains before consuming them, to motivate you to plan ahead and sprout these babies!

Even though this post is wordy - this is REALLY EASY to make.


PURPLE POWER MUSH Recipe:

Ingredients:

Whole-Grain Hot Cereal Base (not grain flours):

2 c. Black or red quinoa
2 c. Forbidden black rice
2 c. Sweet black rice
2 c. Black barley
2 c. Red barley
2 c. Red Wehani rice
2 c. Brown teff
2 c. Amaranth
2 c. Wild rice
2 c. Dark rye
2 c. Spelt


When Cooking the Hot Cereal:

1 1/2 c. Whole-Grain Hot Cereal Base (above)
2 T. Kasha buckwheat (or toasted buckwheat flour)
2 T. Poppy seeds
Purified water, as needed
BioSalt or sea salt, to taste

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Method:


Whole-Grain Hot Cereal Base:

This is a bulk mix you make ahead of time to store for future hot breakfasts.

Mix together all the grains in the hot cereal base above. All these grains are left whole.

Transfer to an air-tight container for storage. Store in a cool, dark place. For longer term storage, keep in the refrigerator of freezer.

Note that the buckwheat and poppy seeds are not added to the premix.



When Preparing the Hot Cereal:

You can make this hot cereal 2 different ways:

1. You can sprout the 1 1/2 c. whole grains before you cook the mush (more nutritious).

2. You can freshly grind 1 1/2 c. of the whole grain mix before cooking the mush (quicker).

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1. The sprouted version:


Sprout the grains:

Plan about 48 hours in advance to allow for sprouting time.

Measure out 1 1/2 cups of the whole grain mix above and add 2 T. poppy seeds. Pour the mixture into a sprouting jar. Rinse the mix and then soak in water overnight.

Drain in the morning. Keep rinsing and draining about 3 to 4 times a day, for about 48 hours. You can do less time if you choose.

The sprouted grains can be kept in the refrigerator a few days if needed.



To cook the grains:

Place the sprouted grains and 3 c. purified water in a high-powered blender or food processor. Roughly grind the grains. Do not puree.

Transfer to a cook pot on the stove. Add another 1 c. water and  1 t. sea salt or BioSalt, to taste (BioSalt recipe on this blog).

Bring just to a boil, while stirring occasionally. Once it comes to a boil, turn down the heat and simmer, covered, for about 30 minutes, or until it is the texture you want. you may need to add more water.

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2. The un-sprouted version: 


Grind the un-sprouted grains:

Measure out 1 1/2 c. of the whole grain mix and pass through a wheat grinder or high-powered blender (VitaMix or BlendTec). You may also grind it in smaller batches in a spice/coffee mill (Krupps is a great brand). AFTER grinding, add 2 T. Kasha buckwheat or toasted buckwheat flour and 2 T. poppy seeds.



 To cook the cereal:

Transfer the ground flour mix into a medium sized pot. Pour in 4 cups of purified water, while stirring to prevent lumps. Add 1 t. sea salt or BioSalt, to taste (BioSalt recipe on this blog).

Bring it just to a boil on the stove-top, stir occasionally. Once it comes to a boil, turn down the heat to low, and simmer about 30-60 minutes, until it is creamy and cooked through. You may need to add more water.

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To Serve:

Serve individual bowls with a dab of organic butter, or drizzle with "GOLDEN OIL" (recipe on this blog) and sweeten to taste (*agave/glycerine nectar, raw honey, real maple syrup, agave, or an IMO syrup for a sugar-free option). Pour over milk of choice (Nut milk, seed milk, coconut milk, or organic dairy milk).

I also like to sprinkle with organic raisins and ground cinnamon and sometimes ground ginger and cardamom, to taste.

* See this post for the agave/glycerine nectar recipe:
http://kitchencheetahs.blogspot.com/2015/01/the-best-agave-nectar-ever-with-new.html


See the pretty grains...

Amaranth

Black Barley

Brown Teff

Dark Rye

Forbidden Black Rice

Red Barley

Red Wehani Rice

Spelt

Sweet Black Rice

Wild Rice

Black Quinoa

Red Quinoa

Enjoy!

Leila

Better than Almond Breeze (Copy-Cat Recipe)

Smooth and Delicious Almond Milk

This is a recipe I created and demonstrated when I was teaching healthy cooking classes. This formulation tastes much better than the other almond milks out there (with the exception of my mom's). You may drink this as a beverage, or pour over breakfast cereals, and use as a healthy replacement for pasteurized commercial almond milk. You can also make a sweetened almond milk with out all the sugar that commercial almond milk has. A key to making good almond milk is to remember to add a touch of BioSalt, as it brings out the flavor.

Almond milk is an excellent choice for people who are health conscious, watching their dairy and sugar intake or are on low-carb or paleo diets. This is also great for people on cleansing raw-food diets.


ALMOND MILK Recipe:

Yield: 1 gallon

3 c. soaked raw almonds (see how to do this below)
purified water to make a total of 1 gallon
2 T. xylitol or Lakanto zero-cal granular sweetener
20 to 25 drops stevia glycerite (like NOW brand or the stevia glycerite recipe on this blog)
2 t. real vanilla extract
1/2 t. BioSalt (recipe on this blog)
1/2 t. almond extract, optional


Equipment Needed:

High-powered blender
Fine mesh cloth bag, for straining
1-gallon jug with tight-fitting lid, for almond milk storage


Method:

To soak the almonds:

Rinse and soak about 3 cups raw, shelled almonds in water for a total of 24 hours, rinsing every so often until the soaking water is no longer colored. Drain. The almonds will have expanded in size a bit. Store in a sealed jar in the fridge until use.


To make the almond milk:

Put 3 cups soaked almonds into a VitaMix or BlendTec blender and add enough purified water to reach the 6-cup line on the blender container. Secure lid tightly.

Puree the almonds very well on high speed.

Strain by pouring the almond slurry into a finely woven cloth bag, placed inside a large bowl. (Or you can put the cloth bag inside a strainer that is placed over a bowl.)

Wring out and squeeze the pulp in the cloth bag well.

Place the almond pulp back into the blender, add water and puree again. Pour back into the cloth bag and squeeze it as dry as you can.

Rinse out your blender container. Pour in some of the nut milk and add the xylitol, stevia, vanilla, BioSalt, and almond extract, if using. Blend a few seconds more.

Pour into a 1-gallon jug and add the rest of the almond milk that's left in the bowl and then add enough purified water to make a total of 1 gallon. Shake to blend.

Taste the almond milk for sweetness and salt. if it tastes flat, add a pinch more Biosalt.

Store in the refrigerator. Shake before use.



Variations:

For a sweeter almond milk add a total of 3 T. xylitol, and no more than 30 drops stevia glycerite. you may also add a pinch of fresh ground nutmeg, if desired.

For a creamier almond milk that doesn't separate as easily, add 1 t. guar gum and 2 t. liquid lecithin.

Squeezing the almond pulp dry in a cloth bag

Notes: 

Reserve the almond pulp for other uses or compost it.

You can freeze the almond pulp and add to foods to increase the fiber content. Try adding a little to hot cereals, baked goods, pancakes...

You may also dehydrate the almond pulp and then grind it finely, so that you can add it to gluten-free/paleo baking mixes, home made granola, etc...  If you are on a raw-food diet, dry the pulp at or below 110 degrees F.


Enjoy!

Leila

An easy, delicious, and healthier Copy-Cat version of Olive Garden's Zuppa Toscana Soup

Olive Garden's Zuppa Toscana Soup 

Copy-Cat Recipe

Zuppa Toscana Soup

This soup is delicious. It has just a touch of heat, and a touch of sweet from the fennel in the Italian sausage. I made my version more robust and filling. It is comforting on cold nights, yet with a salad, it is great for warm weather too. It is very easy to make, and good for when I am pressed for time. Serve it with a nice hearty salad and you are good to go. Yes, bread sticks are good with it too, but I'm not posting my wheat flour garlic Parmesan bread stick recipe on this healthy eating blog. When we develop a fabulous gluten-free bread stick, then I will post it here.

I like knowing and having control over everything that goes into this recipe, unlike eating it at a restaurant. The BioSalt really helps with water retention issues in the body.

I add quite a bit more kale and potatoes than the restaurant version, frequently their's is a little skimpy on the goods. Kale is so beneficial for your body and this is a delicious way to eat it!


Zuppa Toscana Soup Recipe:

1 pound mild sweet Italian sausage
1 medium to large yellow onion, diced small
4 large garlic cloves, smashed
1 32-ounce carton organic chicken stock
10 ounces purified water (add more water to maintain the liquid level as needed)
3 to 4 organic russet potatoes, scrubbed, quartered, and sliced thin (do not peel)
1/2 to 3/4 t. dried hot red pepper flakes
4 to 6 c. chopped organic kale, woody stems removed (6 cups is about 7 ounces)
40 grinds black pepper, to taste
2 t. BioSalt or sea salt (recipe on this blog)
2 t. onion salt (recipe on this blog)
1 c. organic whole milk
1 c. organic heavy cream


Method:

Saute the sausage and onions in a soup pot until the sausage is crumbly and browned.
Add the garlic and saute in minute.
Add the chicken stock, potatoes, red pepper flakes, and water. Bring to a gentle simmer.
Let simmer until the potatoes are barely tender, but not mushy (about 30 minutes).
Add the chopped kale and simmer a few more minutes, until kale is tender.
Add the milk and cream and warm through with out boiling.
Add the BioSalt and onion salt.
Dilute further with water if it has evaporated.


Tips:

I like the bulk sausage from Sprouts Farmer's Market. It has no MSG or Nitrates, and is gluten-free.This is the ingredient list: Pork, water, sweet Italian seasoning, evaporated cane juice, salt, spices, dehydrated garlic, oil of fennel.

You can remove the sausage casings if you can't find bulk sausage.

You can use 2 cups rich coconut milk in place of the dairy if a Low-Carb or PALEO soup is desired.

I find that salting the soup at the end uses less salt.

If the soup gets too salty, just add a touch more water. The BioSalt is a balanced salt for the body.

You may put all of the ingredients in a large crock pot and cook on high heat 3 to 4 hours.


Enjoy!

Leila

Start by browning the sausage and onions in a large soup pot

Getting the rest of the  ingredients together

The sausage, onions, and garlic are browned

Chop the kale and potatoes

The soup before the milk and cream were added

The finished soup


Author, Leila Wood.

Chicken Masala - Copy Cat Indian Restaurant recipe

Crazy Good Indian Butter Chicken

(Murgh Makhani Masala)

I'm not kidding, this dish is amazing. For years I have wanted to duplicate Indian Masala dishes found at my favorite Indian restaurant, The Bombay House, in Utah. My girls and I ADORE masala. Nothing made at home ever came close, I never found good recipes in books or online.

Sigh...

I get stubborn about these things sometimes... I again did my research, and still did not find what I was looking for. BUT, I decided to start with a basic Indian gravy and work from there. I knew I wanted a creamy, buttery tomato base. I did not want to taste an over abundance of cumin, which most home made recipes have. I also did not want the sauce to be acidic tasting from the tomato, again, most home made sauces are too sour. I wanted a harmonious marriage of exotic Indian spices, peeking their way through, delighting the taste buds. The sauces I love also have a subtle sweetness to them too and I wanted to duplicate that.

I cooked and tasted carefully, adding more spices and "stuff" until the sauce "officially arrived".

The sauce turned out so rich and flavorful. The chicken was so moist and tender, with a touch of tang that perfectly complimented the decadent sauce. Served over basmati rice, and garnished with cilantro, it was perfect. We enjoyed it more than the version served at most Indian restaurants. I usually have to have tamarind chutney on the side to fully enjoy this dish, but this has such a nice flavor that I didn't need it at all. We fell into a blissful Indian food coma after this incredible meal. We were SO happy, just sayin'.

This is a sauce you can add any meat to, not just the marinated chicken recipe below. You can make it vegetarian, by adding Paneer (an Indian cheese). Oh, how I love paneer... I tried making it once - epic fail. I'll figure that one out too some time.

This makes enough sauce to serve about 8 people, or 2 meals of 4. I like to make the sauce ahead of time and store it in the fridge until needed. Restaurants also make their sauces in advance, in big batches, to save time. They will then customize it to order for their patrons. Marinating your meat ahead of time makes for quick meals come dinner time.

This recipe is surprisingly easy to prepare.  How great is that?

Serve with basmati rice for authenticity and true deliciousness. I like to garnish with fresh chopped cilantro too.

Garlic Naan is a natural to serve with Indian food, My recipe is not gluten-free (yet), so I will not share it with you here.

Here is my original prized recipe, I now present it to you...



Marinated Chicken:

3 to 4 fresh or thawed skinless chicken breasts, cut into chunks
1 T. fresh lemon juice
1/2 T. mashed garlic
1/2 T. grated fresh ginger
1 T. plain yogurt (Greek yogurt works too)
1 t. garahm masala powder (recipe on this blog)
1/2 t. tumeric powder
1/2 t. chili powder
1 t. BioSalt (recipe on this blog)


Method:

Mix the marinade with the chicken in a heavy duty Ziplock bag. Coat the chicken evenly.

Let marinate in your refrigerator for at least 4 hours, overnight is even better (you may store in your refrigerator up to 3 days this way).



Makhani Masala Sauce (a thick buttery tomato based sauce):

2 T. virgin coconut oil
1/2 c. pureed onion
1 T. fresh grated ginger (paste)
1 T. smashed garlic (paste)
1/2 to 1 T. kasuri methi (dry fenugreek leaves), optional to taste (Indian food stores)
1 1/2 t. Graham masala powder
1 t. Ancho red chili powder
1/2 t. plus 1/8 t. Saigon cinnamon
1/2 t. cardamom powder
1/2 t. tumeric powder, optional (I left it out this time)
1 pinch red hot pepper flakes
1 green chili, minced, optional (I left it out this time)
3 8-ounce cans tomato sauce
1 c. hot water
1 c. heavy cream (Dairy-Free Version: omit cream and water, add 2 cans full-fat coconut milk)
2 t. xylitol
1 1/2 t. BioSalt, to taste (recipe on this blog)
1 T. butter (omit if dairy-free version is desired)



Method:

Heat 2 T. coconut oil in a large sauce pan over medium-high heat..

Add ground onion  and saute until it starts looking translucent.

Add the ginger paste, garlic paste and kasuri methi, if using (I did not have any).

Saute until the mixture until it starts to sizzle and let it sizzle a few minutes. Don't let it burn.

Add a touch of water if you feel the onion is sticking to the bottom of the pan.

Add the graham masala, chili powder, cinnamon, cardamom, hot pepper flakes, and green chili.

Mix well in the pan. Add the tomato sauce and 1 c. hot water.

Turn the heat down to medium, cover and let cook for about 15 minutes, stirring occasionally.

Add 1 c. heavy cream and 2 t. xylitol, stir and then bring up to a boil again, uncovered.

Add 1 1/2 t. BioSalt and 1 T. butter, stir in and remove from heat.

Taste for seasoning. It should have a subtle sweetness from the xylitol and sweet spices.

Use the sauce immediately or pour into a quart jar and store in your refrigerated until needed.

There is enough sauce to prepare 2 batches of the marinated chicken above.



To Prepare The Meal:

Prepare the basmati rice according to the directions for your rice cooker, using 3 cups rice, the amount of water called for, 1 T. butter and a heaping t. BioSalt.

In a large frying pan, heat the 2 T. coconut oil and fry the chicken pieces for about 3 minutes on each side, until starting to brown. don't over crowd the chicken in the pan.

Once the chicken is done, Add the prepared sauce, about 2 cups worth.

Stir together and gently heat through. Thin with a little water as needed.

Top with fresh chopped cilantro.

Serve over hot cooked basmati rice.



Notes: 

In the future I may puree the sauce to make it even more velvety.

I used our home made Garam Masala spice blend recipe found on this blog.



See pictures of the cooking process:

The sauce is the boss!

Sauce ready to put into the fridge.

The chicken is marinating...

Virgin coconut oil is perfect for this dish.

Coconut oil is melted in the pan and marinated chicken is placed inside...

Saute chicken until golden and flip over to brown the other side.

Pour in about half a jars worth of  prepared sauce.

Add a bit of water when the sauce gets too thick.

The finished chicken and sauce.

Served with Basmati rice and Naan.

Enjoy!!!

Leila.

Healthy Sugar-Free Cranberry Juice Cocktail Recipe

Sugar-Free Cranberry Juice Cocktail Recipe

Today I decided to create a healthy version of cranberry juice cocktail. My version uses no high fructose corn syrup, sugary fruit juices, or sugar. Cranberries are very high in anti-oxidants, it's all the sugar that is normally found in cranberry juice cocktail that is a heath concern. This would be an excellent drink for U.T.I., a common female ailment.

I chose to use xylitol for it's anti-cavity and anti-bacterial properties. I add stevia glycerite to cut back on the amount of xylitol needed, and to create a more balanced sweetening profile. The BioSalt adds minerals and the ascorbic acid (Vitamin C) adds a bit more dimension to the drinks flavor.

This is a great recipe to use up some extra cranberries you may have left over from the holidays.

SUGAR-FREE CRANBERRY JUICE COCKTAIL RECIPE:

Yield: 1/2 gallon

Difficulty Level: Easy-Peasy

12 ounces cranberries
8 1/2 c. water, divided
1/2 c. xylitol
1 t. stevia glycerite
1/4 t. ascorbic acid crystals or powder
1/8 t. BioSalt (recipe is on this blog)

Method:

In a blender or food processor, roughly puree the washed and sorted cranberries in 2 cups of the water. Pour into a large non-reactive pot.

Add 2 cups water to the emptied blender (put the lid on!) and turn it on long enough so that the sides are rinsed clean of the berries. Pour blender contents into the pot.

Add 2 cups more water to the pot and bring the mixture up to a boil on medium-high heat. As soon as it starts to boil, turn the heat down to medium-low and simmer 15 minutes. then take off heat and let cool a while.


Strain the mixture through a fine mesh sieve into a 1/2-gallon glass jar (with tight fitting lid). use a silicone spatula to stir the pulp as you strain, to release more juice.


Mix the spent pulp with the last 1/2 cup water and strain into your juice container.


Add the xylitol, stevia glycerite, ascorbic acid, and BioSalt. Put the lid on tightly and shake to dissolve the xylitol. Taste for sweetness and chill.


Serve over crushed ice. Yum.


Note: I mix the spent cranberry pulp into natural, unsweetened applesauce and sweeten it to taste with a few drops of stevia glycerite, or other healthy sweetener of choice.

Tip: Now brand stevia glycerite works well and can be found at health food stores. Ascorbic acid and Xylitol can also be found at health food stores.

Cranberry juice cocktail in the making

Straining and stirring the cranberry pulp

Cranberry pulp with the 1/2 c. added water

Finished Cranberry Juice Cocktail

Note: The quininic acid found in cranberries is what causes the distinctive bitter taste, and is also thought to have nutraceutical properties. When consumed, quininic acid is converted to Hippuric acid, which removes toxins from the urinary tract and kidneys. Here's to your Health!

Author, Leila

The Best Bacon Salt Recipe - And It's Healthier Too!

If you like bacon, you will love this bacon salt! 

Have you ever tried a good bacon salt? A potent bacon salt packs quite a smoky punch and livens up almost any dish you can dream up.

Bacon Salt

We love to sprinkle a bit of this amazing seasoning on grilled burgers, our Roast Chicken, eggs, hash browns, Our Copy-Cat Costco Rotisserie Chicken Salad, breakfast casseroles, mac & cheese, potato salad, pop corn, grilled cheese sandwiches, B-B-Q chicken pizza, baked potatoes, scalloped potatoes, oven fries, savory nut mixes, vegetable casseroles, grilled corn on the cob, tuna topped garden tomatoes, steamed or roasted asparagus, and any other place you'd want bacon in.

We have perfected the art of bacon salt making here at the Kitchen Cheetahs test kitchen. Most homemade bacon salts are oily, clumpy, and weak on the smoky bacon flavor. We set out to solve these problems. This recipe is the result of these efforts.

This bacon Salt is very fragrant and flavorful. A little goes a long way. We love it!

Bacon alone does not give the flavor punch we were looking for, so we added a high quality smoke salt and a nutritional yeast product called "Bakon Yeast". It is a natural hickory smoked Torula yeast product that is used as a smoky bacon flavored seasoning for snack foods, sauces, meats, and vegetarian foods.

We also use our in house BioSalt recipe in pace for regular salt. We like our salt because it is balanced for the body and does not promote water retention. BioSalt is a staple in our kitchens.

Feel free to make this recipe to suit your tastes. You may add more or less bacon, vary the type of smoke salts used, and add however much salt you want here. Have fun with it.


My research shows that you can find this Bakon Yeast here:


Bakon Yeast Products are available from Ohly Americas located in Hutchinson, MN.  Their website is :http://www.ohly.com .  
MN telephone: 800-321-2689



Some online retail sites carrying it are:


http://abchealthfoods.com/index.php/brands/bakon-yeast.html


http://stores.wholesome-essential.com/bakon-yeast-hickory-smoke-seasoning-2-oz/



Best Bacon Salt Recipe:

1 c. well rendered bacon (1 to 2 pounds raw smoked bacon)
1/2 to 1 c. BioSalt or sea salt, to taste
1/4 to 1/2 t. of your favorite smoke salt, to taste
2 T. Bacon-Yeast
1 t. fresh ground black pepper, optional, to taste


Method: 

Use the healthiest, most flavorful smoked bacon you can find.

Preheat the oven to 325 degrees F.

Spread the strips of raw bacon onto a cooling rack set over a rimmed baking sheet.

Place the bacon in the oven and bake for at least 30 minutes, or until very crispy and quite dark in color. Render the bacon long and slow to remove as much fat as possible (or the bacon salt will really clump together - not good).

Remove bacon from the oven and let cool completely. Dab with paper towels to remove fat.

Process the rendered bacon in a food processor until it looks like grainy bits.

Add the salt, to taste.

Add your chosen smoke salt to taste.

Emphasize the bacon salt flavor by adding the "Bakon-Yeast" seasoning.  The Bakon-Yeast also helps to absorb some of the oil from the bacon.

Add the pepper if using. Taste and adjust flavors as desired.

Store air-tight.


Tip: Alderwood smoke salt is good. Mesquite smoke salt is good for mexican foods.


Enjoy, 

Leila & Nancy.

An easy refreshing tropical meal: Coconut Black Beans & Rice with Fried Bananas

Leila's Coconut Rice with Black Beans & Caramelized bananas (vegetarian or vegan, and gluten-free)

This is a quick and tasty dinner to make. We love it at our house. My daughter will even eat the leftovers cold in her school lunch (her doing, not mine). It is a nice family meal for when you don't feel like eating meat. You can easily make it vegan by using all coconut oil instead of butter. This meal is also naturally gluten-free (just check your salsa ingredients).

I adore caramelized bananas! My mom would make them for me as I was growing up. At the time, she always used real butter, and we ALWAYS salted them. They are like nature's version of salted caramels. The trick with the bananas is not to use too high of heat, or you will scorch them instead of caramelize them. Being patient is worth it. Make the bananas as the rice is cooking. Also prepare all the garnishes as the rice and beans finish up.

Bananas this ripe and even riper, are used.

Lay the bananas cut side down in the prepared pan.

They are looking caramely on the edges and are ready to turn.

Leila's Coconut Rice with Black Beans & Caramelized bananas
Serves 4.

Ingredients:

The Rice:
2 c. basmati rice (white or brown) with 1/2 t. sea salt or Leila's BioSalt, cooked in a rice cooker according to rice cooker directions
1 14-ounce can coconut milk
1 15-ounce can black beans, rinsed and drained (can use 2 cans to up the protein and fiber)
2 T. raw agave nectar, optional *

The Caramelized Bananas:
1 T. coconut oil (deodorized or virgin)
1 T. real butter, or ghee (clarified butter)
4 to 6 very ripe bananas (or as many bananas as you can cram in the pan!)
Sea salt, or Leila's BioSalt, to taste (my BioSalt recipe is in my first blog post)

Garnish with:
the Caramelized Bananas (above)
raw baby spinach leaves
diced pineapple, fresh or canned
golden raisins, optional (or chopped dates)
scallions, minced
shredded jicama
red bell pepper, chopped, optional
sugar snap pea pods, optional
fruit salsa (like peach-mango salsa)
cilantro leaves, roughly chopped

Method:

The Rice: 
Cook the rice, 1/2 t. salt and water amount called for in your rice cooker until done.
Leave the rice cooker on the keep warm setting.
Fluff the rice and stir in the can of coconut milk. Toss gently to blend.
After the coconut milk has been absorbed by the rice, add the canned black beans and toss.
Let the rice cooker's keep warm feature warm the beans and rice mixture.

The Caramelized Bananas:
Melt the butter and coconut oil in a large non-stick frying pan, over med-high heat.
Peel and cut in half lengthwise 4 to 6 very ripe bananas.
Place banana halves, cut side down into the melted fats in the pan.
Let the bananas start sizzling before you turn the heat down to medium heat.
When the underneath sides look golden brown and caramelized, sprinkle salt over them and turn them over. Caramelize the other side and lightly salt. Turn heat to very low to keep warm, until use.

Putting it all together:
On individual serving plates, first put a bed of baby spinach, then portion the rice & bean mixture over top. Top with caramelized bananas, pineapple, and other desired fruit and vegetable garnishes.
Finish off by topping with the fruit salsa and cilantro.

At our house we load up on the fruit and vegetable toppings and we like a generous amount of fruit salsa.


* Note: You may omit the agave and use Lakanto's Golden zero-cal granular sweetener instead. I would add it to the cooking water so that it will fully dissolve.


Enjoy!

Author: Leila Wood.