Pinch of Salt

Changing the way you think about salt.

Archive for the month “September, 2014”

HEPP’S Stuffed Peppers – Gluten Free



Stuffed Peppers are fun and easy to make, below is a basic recipe but you can add more or substitute if you want, some suggestions are ground beef, broccoli, cauliflower, onions ect.  In this picture we topped ours with mozzarella cheese, so customize yours and have fun with it!


  • 6 bell peppers, tops cut, stemmed and seeded
  • 1 Cup cooked Quinoa
  • 1 Cup corn
  • 1/2 can black beans, drained and rinsed
  • 1 cup diced Tomatoes
  • 1 carrot diced
  • 1/4 cup walnuts pieces (not whole, not crushed)
  • 1/2 cup shredded pepper jack cheese
  • 1 cup goat cheese
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground black pepper
  • Large pinch of HEPP’S Lemon and Lime Sea Salt each


  1. Preheat oven to 350 degrees, line a 9 X 13 backing sheet with tin foil or parchment paper.
  2. In a large bowl, combine quinoa, corn, beans, tomatoes, cheeses, cumin, garlic and onion powder, walnuts, and HEPP’S lemon and lime sea salt and ground pepper.
  3. Spoon the filling in each bell pepper cavity, place on baking sheet
  4. Bake until peppers are tender and filling is heated through, about 25-30 minutes

Alternatives: Use HEPP’S Ghost Pepper Sea Salt to make it spicy or a HEPP’S Applewood smoked salt for sweet smokey flavor.  


Sauteed Asparagus


Many times when we are behind the salt bar people are intrigued by our HEPP’S Black Lava Sea Salt because of the color, but always wonder what you do with it.  This is a perfect example of how to take a basic side like asparagus and dress it up with a little Black Lava Sea Salt.


  • 1 bunch of asparagus
  • 1 lemon
  • 2 tablespoons olive oil
  • HEPP’S Black Lava Sea Salt


  1. Heat a large skillet to medium – high heat
  2. Add asparagus and olive oil, stir until asparagus is lightly cover
  3. Cover, and cook for 10 minutes, stirring occasionally, or until asparagus is tender (add 10 more minutes if you prefer a more well done)
  4. Finish with a squeeze fresh lemon juice and a pinch of HEPP’S black lava sea salt

Note: One of the unique natural properties of the black lava salt is the trace amount of charcoal which is a natural detoxifier, Bonus!!

Alternatives: You can use any salt from our HEPP’S Salt collection to finish off your asparagus some of our other favorites are Lemon, Mesquite Smoked, Thai Ginger, and Ghost Pepper Sea Salt.   




HEPP’S Roasted Red Potatoes


Now that Fall is officially here and it might be OK to start thinking about turning on your oven again (those in So Cal know what we are talking about.)  Roasting potatoes instead of loading them up with deep fried grease and other fats helps keep them nutrient packed, and low calorie.

Serves 4


  • 1/2 pounds small red or white potatoes
  • 3 tablespoons olive oil
  • 1 tablespoon minced fresh parsley
  • freshly ground black pepper
  • HEPP’S Himalayan Pink and Garlic Sea Salt


  1. Preheat the oven to 400 degrees F.
  2. Cut the potatoes in half or quarters and place in a bowl with the olive oil, HEPP’S Himalayan Pink Sea Salt, and pepper; toss until the potatoes are well coated.
  3. Cover a cookie sheet with tin foil and transfer the potatoes so they spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
  4. Remove the potatoes from the oven, finish with parsley and HEPP’S Garlic Sea Salt, and serve hot.

Alternatives: Instead of using the himalayan pink you could use a flake salt like HEPP’S Signature Flake salt or Aussie flake. Garlic can be replace with Rosemary sea salt, Ghost pepper sea salt, Applewood or 7- fire Smoked sea salt or even Black Truffle Sea Salt.

HEPP’S Awesome Avacado



We love Avocados!!  Not only are they high in fiber, potassium, folate and B6 but one globe contains over 1/3 of our daily intake of Vitamin C & K.  It is amazing so much goodness is packed into one little fruit!  The best part is that there are so many different ways to sneak them into your diet daily.   This one is one of our favorites, created by they guys from Soledad goat cheese, if you visit the Pacific Palisades Farmers Market on Sundays you might just get lucky enough to enjoy one freshly made with produce from all the market vendors.


  • 1 Avocado
  • 2 Tomato’s diced
  • 1/2 Red Onion diced
  • 1-2 jalapeno’s diced
  • Cilantro
  • 1 lime juiced
  • 1 tablespoon goat cheese
  • HEPP’S Ghost Pepper Sea Salt 


  1. Finely dice the tomatoes, red onion, and jalapeno’s and put them in a small bowl
  2. Mince Cilantro, set to the side
  3. Slice the lime in half and squeeze fresh juice into the bowl, gently mix to combine flavors
  4. Slice Avocado in half,
  5. place 1 tablespoon goat cheese in center
  6. add scoop of fresh tomato mixture
  7. Finish with cilantro and HEPP’S Ghost pepper Sea Salt

Alternatives: Any of our salts pair well with avocados try an applewood or 7 fire smoked, lemon or lime, or himalayan pink sea salt. 


HEPP’S Quinoa Pasta and Vegetable Salad


This is a great salad whether you need to eat gluten free or not, quinoa pasta is so close to regular pasta you will never know the difference.  The other great thing about this salad is the many different ways you can change it up and make a whole new experience. This recipe is a good base to start with but you can add as many vegetables or meats (or not) as you want.  It is also great if you have a refrigerator full of leftovers and you unsure what to do with all of it.

Serves 6


  • 3 Cups quinoa pasta spirals
  • 1 cup arugula
  • 12 cherry tomatoes, halved
  • 1/2 cup fresh basil, chopped
  • 1/2 cup goat cheese (could use shaved parmesan)
  • 6 tablespoons extra virgin olive oil
  • 3 chicken breasts, or 1 1/2  cup shrimp if desired
  • HEPP’S  Lemon Sea Salt


In a large sauce pan bring 4 cups of water to a boil, add pasta reduce to medium heat and continue to boil for 6 to 9 minutes.

Drain well, and place in a serving bowl.

Toss with arugula, tomatoes, basil, goat cheese, olive oil and choice of protein if  desired.

Alternatives: White Truffle Sea Salt, Applewood or 7- Fire smoked sea salt, Himalayan PInk sea salt



HEPP’S Fire Grilled Corn Salad



This fire grilled corn salad is perfect on a hot summer day, it is light, juicy, and full of flavor.  It is best when you can cook the corn on the grill, however, using our smoked salt will give you the delicious smoky taste any time of the year!

Serves 6


  • 6 ears fresh corn, husked with silks removed
  • 2 tablespoons olive oil
  • HEPP’S 7-Fire Smoked Salt
  • 2 cups halved cherry tomatoes
  • 1/2 cup chopped cilantro
  • 1 serrano chili pepper, seeded and minced
  • 4 scallions, finely chopped
  • 1 avocado sliced


  • 1 lemon, juiced or squeezed
  • 4 tablespoons olive oil

HEPP’S Signature Flake Salt and freshly ground black pepper


Preheat grill or broiler to medium heat.

Rub corn with 2 tablespoons of canola oil and season with salt and pepper. Grill or broil corn for 7 minutes or until ears are lightly browned. Remove from grill and allow to cool. Remove the kernels from the cob and place in a large mixing bowl along with the cherry tomatoes, red pepper, scallions, cilantro, and serrano chili pepper

In a small bowl, prepare dressing by whisking together lemon juice, olive oil, salt, pepper.

Toss the salad with the dressing and serve at room temperature.


You can also substitute frozen corn when necessary to make this dish year round.

HEPP’S Signature Flake coming very soon

Alternatives: Any of our HEPP’S Salt Smoked Salt Collection Hickory, Applewood, Alderwood, and Mesquite or our HEPP’S Lemon or Lime Sea Salt and HEPP’S Black Lava Sea Salt.





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