Natural Recovery Electrolyte Sport Drink with Natural Ingredients.

Plm Ginger Hibiscus Tea

Drinking enough pure clean water is one of the most important things you can do for your overall health. But, for times of high-intensity exercise or lots of sweating and exertion where sweat causes mineral loss, a homemade natural electrolyte drink recipe can be helpful.

Many electrolyte drinks available (Gatorade, Powerade, etc.) have a lot of questionable ingredients; Water, sucrose syrup, glucose-fructose syrup, citric acid, natural grape flavor with other natural flavors, salt, sodium citrate, monopotassium phosphate, red 40, blue 1. In addition, artificial dyes, and mystery “natural flavors.”

Making your own is easy, fast, and a lot healthier.

Natural Homemade Electrolyte Drink Recipe:

You can make this recipe a variety of ways, but the ratios are the most important part. The base is any healthy liquid of choice and some good options are:

  • Herbal Teas

  • Coconut water

  • Plain water

  • Unsweetened Iced Black Tea, Plum Ginger Hibiscus Tea, Prickly Pear Hibiscus Fresca, Passion Papaya Green Tea, Agave Lemonade, Blood Orange Lemonade (Craft Beverages - no sugar coating from Panera Bread)

To turn the basic liquid into a sports drink, add some or all of these ingredients:

  • Sea Salt – A high quality salt Jorge Salt & Co. Hand-Harvested Pure Sea Salt adds sodium and other minerals

  • Calcium or Magnesium – Adding a high quality calcium magnesium power helps replenish minerals. But, these same minerals are also found in the Sea Salt.

  • Juice – Optional but adds sweetness and natural sugars if needed during exercise

  • Natural Flavors – Add natural flavors in the form of fresh ginger, fresh herbs, or even natural turbinado (sugar cane).

Ingredients; Customize to your personal taste preferences:

  • 1 quart liquid such as green tea, herbal teas, coconut water, or plain water, etc…

  • 1/8 -1/4 tsp high quality salt (Jorge Salt & Co. Hand-Harvested Pure Sea Salt)

  • 1 tsp calcium magnesium powder (also found in high quality salt)

  • ¼ cup or more 100% juice (optional)

  • 1-2 tbsp sweetener such as honey or natural turbinado/sugar cane (optional)



The differences between Sea Salt and Table Salt.

Table Salt and Sea Salt

The differences between Sea Salt and Table Salt; Sea Salt is extracted from seas and oceans. Table Salt is extracted from rock salt (halite).

NaCI:

75% of our body is made up of water. However, various types of salts are dissolved in it. Salts present in the cells and tissues facilitate various bodily processes such as muscle contraction, proper conduction of nerve impulses, and transport of nutrients into the cells. Sodium chloride (NaCl), which is often referred to as 'common salt', is the chemical compound which makes sea water salty. It is also present in the extracellular fluid of almost all multicellular organisms. NaCl can either be obtained from sea water or mined from underground deposits.

Table salt, sea salt, kosher salt, and iodized salt (which is a form of table salt with iodine added to it) are the four main types of salts available to us. Though there are other varieties of salt, in this blog, we would only be discussing the differences between sea salt and table salt.

Source of Extraction:

Sea Salt

As the name suggests, this type of salt is extracted from the seas and oceans.

Table Salt

It can be extracted from the rock salt (halite), that is formed on the mineral beds due to drying of water bodies.

Processing:

Sea Salt

This salt variety can be obtained with minimum processing. It is extracted just by evaporating water from the sea or the ocean. This method is called 'Solar Evaporation' or produced by artificial heating, which gives away larger flakes of salt. To make it easier, sea water is channeled into man-made pools along protected shores or salt pans, and is then left under the sun till all the water gets evaporated or artificially heated. Salt crystals are left behind in the pools or salt pans after evaporation. This process of salt production is quite expensive as compared to mining. However, considering the rich mineral content that is retained after processing, the expense is worth it.

Table Salt

It can be extracted using two methods - Mining and Solution Mining. Mining involves rock salt mining, which is further divided into two methods: 'Cut and Blast Mining' and 'Continuous Mining'. In solution mining, water is injected, with tremendous force, into the bore-wells drilled into the underground salt layers. The salt dissolves in water, converting it into brine. This brine is then extracted and pumped into the purification plant, wherein magnesium, calcium, potassium, and other trace minerals (considered as impurities) are removed. It is then sent for evaporation. Steam is used for heating the brine. This leads to the formation of small crystals of salt.

Chemical Properties:

Sea Salt

Sodium Chloride: 97%
Potassium Chloride: 2%
Trace Minerals: 1%

Table Salt

Sodium Chloride: 97.5 - 99%
Anti-caking Agents: 1 - 2.5%

Texture:

Sea Salt

There is a lot of coarseness in the texture, which provides an evidence for it being unrefined. However, when it is dissolved or cooked, it loses all its minerals and becomes equivalent to table salt.

Table Salt

It has a fine texture, which makes it easier to mix. Anti-caking agents are added to avoid clumps and make it free-flowing. However, these additives may have negative effects on health.

Taste/Flavor:

Sea Salt

It offers a strong flavor and a less salty taste. When you place a small amount of this natural salt on your tongue, it offers a sweeter and pleasant taste after a while. All these properties have made it a popular choice for chefs. It is used very often in Mediterranean and Thai cuisines.

Table Salt

It has a strong salty taste due to the additives present in it. It also has a biting effect when you place a small amount of it on your tongue.

Color:

Sea Salt

The color depends on mineral content and algae. The color would therefore vary, according to its location of extraction. The salt that is white in color is obtained from the surface of concentrated brine. Gray color indicates that it has a higher mineral and mud content, and is extracted from the bottom of the salt ponds.

Table Salt

The white color is due to bleaching and overall processing. The pinkish or grayish tint is lost from the salt due to the removal of minerals and trace elements.

Effects on Health:

Sea Salt

It is important to note that both these salts contain almost the same amount of sodium chloride, and the health problems are because of excessive intake of sodium chloride. Hence, it is important to consume this salt in moderate quantities to avoid health problems. Apart from being a flavor and taste enhancer, this salt is beneficial for supporting a strong immune system, proper brain function, healthy muscles, etc. Another good thing is its natural form that is devoid of chemical additives, which are contributing factors in various health problems. The best way to enjoy the benefits of this salt to the maximum, without draining away its minerals, is by sprinkling the salt crystals on prepared food. This will not only offer good flavor, taste and aroma to the food, but also help retain essential nutrients.

Table Salt

Excessive intake of salt is toxic for the body. The most common health problem caused by this salt is high blood pressure. Increased intake of salt reduces the ability of your kidneys to remove water, and the extra fluid puts strain on the blood vessels, thereby increasing blood pressure. Others problems that may result from high intake of refined salt are, arthritis, gout, red eyes, fluid retention, etc. Salt pulls water from the bloodstream, which disturbs normal water absorption process. This may lead to excessive thirst and constipation in a person. It can be safely concluded that there isn't any significant difference between the chemical properties of sea salt when compared with table salt. They have different texture, taste, flavor, and processing. Some retailers may sell sea salts that are fine-grained and white in color. If you want to enjoy the advantages of sea salt, be sure that it is the unrefined one and contains the minerals that gives it an edge over table salt. And remember, regardless of which type of salt you eat, you need to consume a very small amount of salt, to maintain your health. Processed foods should be excluded from your diet as they come with high amount of salt. Daily intake of sodium should be less than 2,300 milligrams. People above the age of 51 years, and those who have high blood pressure, diabetes, or chronic kidney problems should consume less than 1,500 milligrams of salt per day.

Salt - The Number #1 Ingredient to Food.

 A caramel salty covered donut. An excuse to eating cake in the morning.

A caramel salty covered donut. An excuse to eating cake in the morning.

There is no single ingredient that does more zest for food than salt. And, we are not just talking about changing French fries from bland to vibrant. We're talking about how salt adds flavor to the food. It reduces bitterness, for example; salt cuts the bitterness of coffee, but it also smooths out the “stale” taste of tank-stored water. It enhances sweetness, fooling taste buds and making the dish feel richer and more savory, for example; sweet butter contains salt so this can also fool the taste buds of feeling even more buttery. It is effective as a preservative because it reduces the water activity of foods. It helps bread rise, and it is the critical ingredient in ice cream. It is the juicy secret to seasoning beef, pork and fish. It is the culinary American obsession to caramel. And, to a surprise, it does all this without increasing calories.

If you watch any of the food shows from “Iron Chef” to “Beat Bobby Flay”, the responses from the judges that gave a thumbs down are always the same; “It could have used more flavoring, it could have used more SALT!” It is the main ingredient to Chefs, one that they cannot be without.

Overall, facts indicate that consumers prefer the intensifying flavor that only salt can provide. So, the next time you reach out for Salt, explore Jorge Salt & Co. Hand-Harvested Pure Sea Salt. The difference is hand-harvested intense pure sea salt natural flavor.

For the Love of Sea Salt.

 Jorge Salt - always by the sea.

Jorge Salt - always by the sea.

I have spent years learning about sea salt at my family’s coastal farm back in Spain, and all I know and love is in Jorge Salt & Co. Hand-Harvested Pure Sea Salt. Real sea Salt, hand-harvested from South Florida sea water, evaporated and carefully dried to coax out all the subtle sea salt flavors. I then taste and fine-tune the process for a delicious, pure crystal flake sea salt. I want people to experience the same amazing taste of sea salt that I do. - Jorge Salt

Jorge Salt & Co. Hand-Harvested Pure Sea Salt Brand Label and Packaging.

Photo credit Tomclarkphoto.com

As the sea salt of choice for Florida. Jorge Salt & Co. Hand-Harvested Pure Sea Salt is no ordinary sea salt. The pleasant crunchiness of Jorge Salt & Co. Hand-Harvested Pure Sea Salt crystals enhances any dish with texture and savor. 

The brand label was inspired by old Florida and the deep blue ocean. All the while, simplified to reflect the dedicated focus of its founder, using the family name to tell the story.

'Spending a day from gathering the sea water to harvesting the sea salt gives you a unique inward nature of the process,’ - Jorge Salt

Jorge Salt & Co. Hand-Harvested Pure Sea Salt is available in two sizes; 4 ounces and 1 pound. 

Taste the Difference in Gourmet Foods

Jorge Salt & Co. Hand-Harvested Pure Sea Salt is available in fine food retailers, gift shops and individual gourmet merchants throughout Florida. Please check with your nearest retailer to ensure they carry Jorge Salt & Co. Hand-Harvested Pure Sea Salt.

                                                                    Sea Salt on it’s way to market.

Sea Salt on it’s way to market.

Why buy in Gourmet/local Food stores?  Gourmet Food Stores is an epicure's paradise store for those who love great food and great ingredients. An ultimate selection of specialty foods such as caviar, cheese, foie gras and pate, gourmet chocolates, oils and vinegar's, smoked salmon, specialty meats, teas, fresh truffles, SEA SALT and many other gastronomic delights. Explore the best organic foods from your local farmers.  Discover recipes, wine pairings, tips and everything you need to know about gourmet food all in one place.

Bon appetite! 

From Sea to Table

 Sea Salt Farmer Jorge Salt & Chef Tim Piazza at Michael's Genuine Food & Drink

Sea Salt Farmer Jorge Salt & Chef Tim Piazza at Michael's Genuine Food & Drink

Michael’s Genuine Food & Drink: …it’s just a gooey smidge of an ever-changing menu full of primo foodstuffs sourced from local farmers, fishermen, ranchers, artisans and family-owned operations.” – Evan Ross Katz/THRILLIST MIAMI

https://www.thrillist.com/eat/miami/miamis-best-farm-to-table-restaurants

Why eat local? When you eat food that is local you eat healthier. Healthier foods provide a healthier diet. A healthy diet means no preservatives, chemicals, pesticides, growth hormones and other trace toxic substances.  

Jorge Salt & Co. Hand-Harvested Pure Sea Salt collects sea water for harvest, undergoes filtering, evaporation, and drying in order to keep the natural minerals. The difference is in the taste and the pleasant crunchiness of pure sea salt crystals enhances any dish with texture and savor.

 

Eating Cuban

To “eat Cuban” is to savor a deliciously complex culinary culture. Spanish, Native American, African, Chinese, and French traditions have all contributed to Cuban cooking, producing a distinctive Caribbean cuisine as richly chorded as the island’s music. 

Beverly Cox and Martin Jacobs’s itinerary takes them from the barrio, paladars (private restaurants), and chic nightspots of Havana to the eateries of Florida’s emigré communities. From their journeys, they’ve gathered more than 120 recipes that comprehensively document Cuban cooking’s diversity, from the black bean soup found on any Cuban table, to the empanadas sold by Havana’s street vendors, to the grilled sandwiches that are a mainstay of Miami’s Calle Ocho, to the innovative dishes devised by chefs at top Cuban restaurants. 

Gorgeously illustrated with Jacobs’s photographs —many shot on the authors’ travels through Cuba—Eating Cuban highlights Cuban food’s historical roots, the classic Creole dishes that evolved from these disparate cultural influences, current trends in Cuban cooking, street foods and on-the-go snacks, and quintessential Cuban beverages from café Cubano to the mojito. A valuable resource list helps American cooks locate the required ingredients, and a restaurant directory points the way to the very best in Cuban cuisine—in Cuba and the U.S.

Food Network Channel

Cuban-Caribbean Connection
It's Florida's exclusive bbq on the beach with champagne--and you're invited. Bobby's on the beach at Miami's Bubble Q, grilling Salmon tacos. Then cigars, bbq and mojo, enjoy a Cuban bbq. 
(Episode: BQ1A02)

Read more at: http://www.foodnetwork.com/shows/bbq-with-bobby-flay/1-series/cuban-caribbean-connection.html?oc=linkback