Well folks, it’s that time of year: hibernation and holidays have set in right around our mid-sections and we resolve yet again to drop those dreaded pounds before spring. New Year’s resolutions are like babies: they are fun to make but difficult to maintain. Am I right? It’s hard to keep up the enthusiasm, but it’s not impossible. The trick is in small steps.
So let’s start small… small as in a grain of salt. I grew up eating table salt and never thought much about it until a couple years ago when I began researching pink Himalayan salt. The differences are astounding!
Now what’s really interesting about processed table salt is that it’s missing over 80 minerals. Commercial refined salt is not only stripped of all its minerals (besides sodium and chloride) but is also chemically cleaned, bleached and heated at unnecessarily high temperatures. In addition, it is treated with anti-caking agents, which prevent salt from mixing with water in the salt container. These agents also prevent dissolving within our system, leading to build-up and then deposit in organs and tissue, causing severe health problems.
To top it all off, the iodine that is added into salt is usually synthetic, which is difficult for your body to process properly. Shockingly, under U.S. law, up to 2% of table salt can be additives. So why would you want to eat salt that’s been artificially enriched when you could be eating salt that naturally contains eighty-four minerals?
What makes Himalayan crystal salt so amazing? Long ago, there were crystallized sea salt beds that were sealed with lava. Being kept in this untouched, pristine environment surrounded with snow and ice for so many years means that the salt has been protected from modern day pollution. Many people believe this pink salt from the Himalayas to be the purest salt found on the planet. Himalayan salt contains the same 84 trace minerals and elements that are found in the human body; that alone is quite impressive! A few of these minerals include: sodium chloride, sulphate, calcium, potassium and magnesium. When using this salt, you are actually getting less sodium intake per serving than regular table salt because it is less refined and the pieces are larger. (Fitlife.tv)
What Exactly Are The Benefits?
Learn more: naturalnews.com
So there you have it, in one small step you can start benefiting in numerous ways. Resolutions are not quickie fix-it-all-in-a-month diet fads. Make your resolution count and start small, gradually changing your habits and lifestyle to reflect your overall goal.
Whole Fish Baked in Himalayan Pink Salt
Along with the benefits of pink Himalayan salt, combining with fish is a win-win. Fish is among the healthiest foods on the planet and is an excellent source of omega-3 fatty acids and loaded with important nutrients such as protein and vitamin D.
Oven roasting whole fish makes for easy preparation, while Himalayan salt adds sensational gourmet flavor and mouthwatering presentation. This recipe creates a wonderfully simple, yet savory fish your family and guests will rave about!
2 tablespoons coriander seeds
1 tablespoon black peppercorns
½ tablespoon mustard seed
1 teaspoon fennel seeds
1 bunch fresh thyme leaves
1 tablespoon paprika
1 3-pound cleaned scaled whole fish (such as whitefish or salmon), fins removed
1 cup thinly sliced leek
1 lemon, thinly sliced into rounds
2 large egg whites
¼ cup water
6 cups coarse Himlayan pink salt
Extra-virgin olive oil
Position rack in center of oven; preheat to 450°F. Line large rimmed baking sheet with foil, leaving generous overhang. Combine first 4 ingredients in small skillet. Toast spices over medium heat until they begin to pop, stirring frequently, about 9 minutes. Cool spices. Coarsely crush in mortar with pestle or in heavy resealable plastic bag with mallet.
Rinse fish inside and out; pat dry. Sprinkle all of spice mixture in fish cavity. Stuff with leek and lemon slices.
Whisk egg whites and water in large bowl to blend. Add salt. Stir until salt is evenly moistened. Spread 2 cups salt mixture in 4-inch-wide, 12-inch-long strip (or use more to equal length of fish) on prepared sheet. Place fish on salt. Cover fish completely with remaining salt mixture, pressing to seal.
Bake fish 25 minutes. Let stand in crust 10 minutes.
Using large knife, rap crust sharply to crack. Brush salt from fish. Cut into portions and serve, passing extra-virgin olive oil and lemon wedges alongside.
For 8 to 10 servings, cook a 4½ pound fish instead (you’ll need to use 3 egg whites, 6 tablespoons water, and 8 cups of salt). Bake the fish for 35 minutes. Whatever size fish you use, be sure to preheat the oven for 30 minutes, using an oven thermometer for accuracy.