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Worth Their Salt: s.a.l.t. sisters

October 11, 2013
Pump up your cooking and add minerals to your diet with s.a.l.t. sisters natural sea salts and flavored rubs from around the world.

There is such a thing as healthy salt. Yes, too much can be a problem, especially when it’s processed. But some salt can be great for you if you know which type to use.

Indiana-based s.a.l.t. sisters, founded by Charmane Skillen and named for her four daughters (Sydney, Alexis, Lauren and Taylor), offers natural salts from around the world, plus rubs made with unrefined sea salt and herbs. What’s wrong with refined salt? Explains Skillen, “Instead of having whole molecules that are easy for our bodies to understand, refined salt is in a stripped down form.” It’s also treated with chemicals. In contrast, Skillen’s salts are naturally filled with trace minerals and nutrients.

For an idea of how each salt will taste, consider its source: French “sel gris” is moist, and comes from seawater; it has a “briny” flavor. Himalayan pink salt comes from the earth, so it has a more “mineral” taste. Hawaiian black salt contains detoxifying activated charcoal, and Hawaiian red salt is blended with Hawaiian clay, which adds iron. For a flavor kick, try a smoked salt, or one of Skillen’s naturally flavored salts (truffle salt and ghost pepper salt tempt us). For a different texture, sample a delicate flake salt.

Do your own salt experiment with this seasonal recipe from Skillen—each type of salt will lend it unique flair!

Roasted Root Vegetables from s.a.l.t. sisters

Serves 2-4

Clean Plates recommends choosing all organic vegetables (especially potatoes, which can carry a heavy pesticide load). Check your local farmers’ market!

2 parsnips
2 potatoes
10 Brussels sprouts, cut in half
2 carrots
1 onion, medium
olive oil
unrefined salt of your choice (suggestions: Applewood smoked sea salt, French grey sel gris, Himalayan pink mineral salt or Hawaiian black sea salt)
freshly ground pepper (unless you choose flavored salt)

Preheat oven to 375°F. Chop the vegetables into similar-sized pieces. Place on a baking sheet without crowding them. Drizzle with olive oil and season with salt and pepper (pepper is optional). Roast until golden brown, about 30 minutes.

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