FOR THE RIM
1 lime, halved
1 tbsp Orange Sea Salt
FOR THE MOHITO
1.5 oz Rum, White
3 oz Orange Juice
1.5 oz Lime Juice
2 tsp Sugar
Fresh mint leaves
Run the halved lime around the edge of a chilled glass.
Place salt in shallow bowl or plate. Dip the rim of the glass in salt and turn to spread evenly. Muddle mint leaves, sugar, and lime juice at bottom of glass.
Fill glass half way with ice, add rum and orange juice.
Top with sparkling water.
Garnished as desired, Enjoy!
1 Banana, smashed
⅓ c Rolled Oats
⅔ c Unsweetened Vanilla Almond Milk (sub milk of choice)
2 tsp Chia Seed (sub ground flax seed)
1 tsp Honey (sub Maple Syrup or Agave)
½ tsp Pumpkin Spice Sea Salt
Optional: Strawberries, sliced
In mixing bowl combine banana, chia, honey and salt.
Add oats and milk. Stir till thoroughly mixed.
Transfer to Mason Jar. Tighten Lid.
Place in fridge overnight.
Open and garnish with desired toppings. Enjoy!
Escarole, Kale and White Bean Soup
1 bunch escarole
1 bunch kale
2 Cups of dried cannellini beans (or two 15.5 oz cans)
3 cloves garlic
2 medium yellow onions
2 Cups chicken stock
4 Cups water
2 table spoons Extra Virgin Olive Oil
Garlic infused Florida Pure Sea Salt
Pecorino Romano cheese
Sautee your diced yellow onions in olive oil over low to medium heat. Once translucent, add the chopped garlic and sautee for another 2 minutes. Add your roughly chopped kale and escarole to the pot and bring to medium heat and put on the cover. Let steam for a few minutes stirring occasionally. Once greens are wilted, add your hydrated beans or cans of beans along with your chicken stock and water- just enough to cover greens. Added Florida Pure Sea Salt and black pepper to taste. Place lid back on, raise stove to high heat, and bring to a boil. Once boiling tilt lid to release steam and lower temp to low. Cook for another 30-40 minutes stirring occasionally. Serve with Pecorino Romano cheese and crusty bread on the side and share with those you love.