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Next time you want to add fl avor to a meal, skip the table salt and reach for unrefi ned, artisan salts. Because artisan salts have a more pronounced fl avor and texture, you can use smaller amounts; and they’re rich in trace minerals, such as potassium and magnesium. Some to try:

Black salt: crystals are infused with charcoal, lending a dramatic appearance. Celtic grey: takes its color and fl avor from the rich clay in salt marshes. Red Hawaiian: terracotta in color, it’s also rich in minerals from its high content of red volcanic clay ( alaea). Pink Peruvian: harvested from water with a high mineral content, the pale pink hue comes from minerals and red carotenoid pigments in the water. Fumée de sel: sea salt that’s coldsmoked in chardonnay oak barrels, creating a deep tan color and smoky aroma with a hint of wine. Toss papaya and jicama cubes with minced basil and a squeeze of lime; sprinkle with black salt.

Roast cauliflowe­r florets and shallots in olive oil, then toss with minced rosemary and Celtic grey salt.

Thinly slice cooked gold beets, arrange on a bed of watercress, drizzle with olive oil, and sprinkle with red alaea salt.

Combine Belgian endive leaves, avocado cubes, toasted hazelnuts and crumbled ricotta salata cheese, then sprinkle with fumée de sel.

Toss honeydew melon balls with diced cucumber, minced basil and minced mint leaves, and sprinkle with pink Peruvian salt.

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