S.A.L.T. Sisters Recipes!

Charmane Skillen is a champion for shifting consumer lifestyles to a more wholly nutritious and beneficial one! Check out these recipes you can make at home for your family.

Strawberry Water

1 lb. strawberries, sliced

1 cup agave nectar

8 cups cold water

Lemon juice to taste, freshly squeezed

In a medium bowl, mix sliced strawberries, agave nectar and 1 cup of water. Cover the bowl with plastic wrap and place in refrigerator for up to overnight.

Remove the strawberry mixture from the refrigerator and pour into a blender. Blend on high until smooth.

Add the remaining 7 cups cold water to the pureed strawberries and mix well. Pour over ice and serve immediately

Note: If desired you can pour the berry mixture through a wire mesh strainer set over a large mixing bowl; discard the pulp and seeds.


Lime Brown Rice

EVOO, one circle around the pan

½ small onion, chopped

1-2 cloves garlic, minced

8.8 oz. bag of whole grain brown rice (I used Uncle Ben’s)

¼ cup chicken broth, no salt added

1 tsp. s.a.l.t. sisters Lime Sea Salt

Green chilies, to taste

Lime juice from ½ a lime

Heat a medium-size sauté’ pan on medium heat. Add EVOO and onion. Cook until the onion is soft then add garlic. Turn down heat and cook mixture for one minute. Add brown rice and chicken broth, stir thoroughly. Season with lime salt and green chilies. Just before serving add lime juice.


Clementine Cake

5 small Clementine’s

6 eggs

1 ¼ cup s.a.l.t. sisters Vanilla Sugar Cane

2 ¼ cups ground almonds

1 tsp. baking powder

Pinch of sea salt

Preheat the oven to 375 degrees. Butter and line a 9-inch springform pan or 2 cake pans with parchment paper.

Peel half of the rind off each of the clementine’s. Discard peeled rind. Put the clementine’s in a pot with cold water to cover, bring to a boil, reduce heat and simmer until soft about 30 minutes. Cool slightly then put into a food processor and process until smooth.

In a large bowl beat the eggs and the sugar until double in volume, about 5 minutes.

Add in chopped clementine’s and mix well. Then add the ground almonds and baking powder and sea salt; mix until combined. Pour mixture into pan and bake for about 30 minutes until a toothpick will come out clean.

Cool in the pan on a rack. Once cake is cold remove from pan and discard parchment paper.

Top with icing and candied clementine’s to decorate.

Note: The amount of cake batter will depend on how much volume you get out of the eggs. If you have enough batter for two cake pans simple create a 2-layered cake with icing between the layers and on



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