Chicken Artichoke Vegetable Soup

Rosemary Paprika Sea Salt

Ingredients:
2 Cups of cooked Chicken cubed
1 28 oz. Can of Diced Tomatoes
1 Cup Vegetable broth
1 Yellow Squash sliced
1 Can of Artichoke Hearts, drained
1 Cup of Sprouted Beans, your choice
1/2 Cup Black Lentils
1 tsp. Garlic Powder
1 tsp. Black Pepper
Red Pepper Flakes to taste
2 tsp. of Rosemary Paprika Sea Salt

Combine everything in a pot and heat..............serve with chips, crackers, bread.




I would recommend these gluten free chips to go along as well:










I also used the Rosemary Paprika Salt on some cubed white and red potatoes.
Fried them up in some Olive oil until they were nice and browned. 

Sometimes it really surprizes me how 'leftovers' can turn into a whole new dish.......

 

Flavored Sea Salts

So easy and can really jazz up a simple chicken or fish meal with some extra flavor, great for popcorn even!

Proportions are 1/2 Cup of Sea Salt to 2 Tbs. of flavor, ground and mixed well. Here I made a Citrus Red Pepper Fennel.

I had already dehydrated some Blood Oranges so I just ground up a couple slices of those first then added in the red pepper and fennel to blend everything.

And this one is
Rosemary Paprika  Sea Salt. 
Same proportions but you could adjust to your own tastes of course. 

Be sure to store the Salt in an sterilized, air tight container. 

What flavors can you think of to try?

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