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Water & Salt: Essentials for Life

Recently we have been celebrating World Water Day – the vital precious substance that is essential for life. But did you know that salt is equally essential to life as is water? In fact, water and salt work synergistically together to create a state of balanced health in your body.

Water delivers nutrients to the cells and helps remove toxins and metabolic wastes from the cells. Salt’s main role in regulating water in the body is to keep a balance of enough water inside and outside the cells through osmotic retention.

Where Oryx Desert Salt begins: salt pans in the Kalahari

The Oceans Inside Us

Dr. Batmanghelidj, the author of “Your Body’s Many Cries for Water,” describes it this way: “Basically, there are two oceans of water in the body: one ocean is held inside the cells of the body and the other ocean is held outside the cells. Good health depends on a delicate balance between the volumes of these two oceans.” Salt helps to create this balance.

Natural salt crystals contain all the minerals and trace elements needed for good health – for even the simplest process in our bodies requires salt – it’s the core essential nutrient that is fundamental to keeping us alive. Without salt, our brains couldn’t think nor could our muscles move.

The minerals found in natural salt crystals are available in such small particles that they can be absorbed easily by our cells. Unrefined salt is a vital source of life, helping to balance blood sugar, keeping bones strong, regulating metabolism, boosting the immune system and providing micro-nutrients and minerals in a form the body recognises and knows how to absorb. 

Sole Solution

One way to help the body’s natural ability to regulate and heal itself is to drink Sole (pronounced so-lay), a mixture of mineral-rich unprocessed salt and warm filtered water. The term Sole comes from the Latin sol, which means sun. This seems appropriate since one of the effects of drinking Sole is increased energy!

So here’s what happens when you drink Sole:

Improved hydration: drinking too much plain water can dilute extracellular fluid which creates a stress response and the release of adrenaline.  Natural unrefined salt in water allows the body to better absorb and use the water you’re taking in instead of it just going straight through your body and being eliminated.

Better digestion: natural salt stimulates hydrochloric acid and a protein-digesting enzyme, both of which help to break down food. Warm salt water also stimulates secretions in the intestinal tract and liver that help with digestion.

Improved sleep: unrefined salt lowers stress, and stress is one of the main reasons for poor sleep. Drinking warm salt water an hour before bed can raise your oxytocin levels. Oxytocin is a hormone that helps to create calmness and relaxation increasing your sense of well-being.

Some other benefits:

  • Improved energy
  • Reduced blood sugar
  • Healthy veins
  • Weight loss
  • Reduced muscle cramps
  • Reduced blood pressure

How to Make Sole – It’s Easy!

  1. Fill a litre-size mason jar one-third full with unrefined, natural Oryx Desert salt.
  2. Fill the jar with filtered water, leaving some space at the top.
  3. Cover the solution with a plastic (not metal) storage cap.
  4. Shake the jar and allow it to sit for 24 hours.
  5. Check in 24 hours to see if all the salt crystals are dissolved, and if so, add a little more salt.
  6. When no more salt can dissolve, it means the water is salt-saturated and the Sole is ready.
  7. Store covered on a counter or in a cupboard. The antibacterial and anti-fungal properties of the Sole will make it last indefinitely.

How to Take Sole

Add half a teaspoon of Sole to a glass of filtered warm water each morning, before breakfast. If it tastes salty (like you would expect it to), then it is the right amount for you.

If it tastes too salty, dilute with plain, filtered water until it tastes just right. If it does not taste salty enough, add some more Sole. Just go with what tastes good to you — your body knows best! The amount you need may vary each day.

And that’s it.  Salt and water – the two essentials for life!

For more information on Sole visit: https://www.thealternativedaily.com/7-reasons-drink-warm-salt-water-every-morning/

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Oryx salted coffee caramel tiramisu

Sense of Taste School have taken our theme of coffee and salt and created a glorious twist on Tiramisu adding crunchy toasted coffee beans and Oryx Salted Coffee Caramel. A coffee-licious combination!

TIRAMISU FILLING

INGREDIENTS:

  • 1 cup – Mascarpone Cheese
  • 1 cup – Fresh Cream
  • ½ cup – Castor sugar
  • 4 – Free Range Egg yolks
  • 2 leaves – Gelatin
  • 4 tablespoons – Rum or Brandy
  • 2x – boxes boudoir biscuits (Finger Biscuits)
  • 1 cup – Good quality filter coffee
  • 4 tablespoons – rum or brandy
  • Good quality Toasted Coffee Beans and Ground Coffee Beans for dusting
    Salted Coffee Caramel – see recipe below  

METHOD

  1. Whip the cream to soft peak stage.
  2. Mix the mascarpone and whipped cream together.
  3. Soak the gelatin leaves in cold water and squeeze dry.
  4. Whisk the yolks, rum and sugar together to the ribbon stage.
  5. Fold the thick egg mixture into the cheese mixture.
  6. Gently melt the gelatin and stir into the mixture.

SALTED COFFEE CARAMEL

INGREDIENTS:

  • 1 cup – White Sugar
  • 4 tablespoons – Water
  • 1 cup – Cream
  • 4 tablespoons – Salted Butter
  • 2 tablespoons – Good Quality Ground Coffee Beans
  • 2 teaspoons – Vanilla essence
  • 2 teaspoons – Oryx Salt

METHOD

  1. Place the water, ground coffee and sugar into a clean saucepan and set over a low heat.
  2. Dissolve the sugar completely before allowing to come up to the boil. Brush the sides of the pots continuously to keep crystals from forming.
  3. Boil until the sugar turns a deep caramel colour.
  4. Remove from the heat and immediately whisk in the cream.
  5. Place back over a gentle heat and stir until smooth.
  6. Remove from the heat and stir in the butter, salt and vanilla.

PUTTING YOUR TIRAMISU TOGETHER

  1. Place a layer of boudoir biscuits into the base of 1 large or 10 individual dishes.
  2. Mix the coffee and rum together and drizzle over the biscuits to soak them.
  3. Drizzle the salted coffee caramel and sprinkle over some toasted coffee beans
  4. Spoon a layer of tiramisu filling over the soaked biscuits.
  5. Repeat these layers until the dish is full.
  6. Dust the surface of the tiramisu with the ground coffee and toasted coffee beans and a final drizzle of the Salted Coffee Caramel
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Our Oryx Desert Salt mini shakers fix so much more than lift the taste of a bland sandwich!

I might be a little early with this given the weather but there is nothing like being prepared, especially for Summer! Few things in life compare to the excitement of travelling and enjoying the outdoors. There is something magical about exchanging familiar scenery for new horizons. Whether you’re planning a road trip or a Sunday picnic, we’ve got a practical tip giving you a reason to make your Oryx Desert Salt mini shakers part of the journey too!

  • Keep your wicker picnic basket from yellowing with age. Scrub it annually with a stiff brush dipped in warm salt and let it dry in the sun.

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THE ART OF SMOKING

Smoking food is a finely calibrated art.

Smoking food is a finely calibrated art and Sean Hormann is our very own maestro in the craft of traditional hot and cold smoking. Sean is the owner of the Aphrodisiac Shack Smoke House Deli based in Villiersdorp and has been smoking ORYX DESERT SALT for many years now.

Smoking Oryx Desert Salt

Foods can be either hot or cold smoked depending on whether you want to only flavour the food with a smoky taste or if you want to both flavour and cook/preserve the food. Cold smoking means infusing food with a smoke flavour at below 14°C and is used for foodstuffs such as butter, chocolate and olive oil. Typical foods that are hot smoked are fish, bacon and poultry.

Our salt is cold-smoked and takes many hours during which time the salt grains are regularly moved around to ensure they get evenly smoked. “You’ve got to be able to see what you’re smoking when you open the door of the smoking oven,” says Sean. “If the smoke is too thick, it means the ventilation is wrong. Smoke has to move through the food, it’s not a case of just letting the food getting saturated in smoke. If that happens, the smoke will ‘settle’ leaving a bitter tasting sediment. Smoking is a very subtle process. These days I just know when a food has been smoked enough by the look of it. It’s something I’ve learned to develop a feeling for,” he adds.

It took a considerable process of experimentation to figure out exactly how long Oryx Desert Salt should be smoked for and which wood would impart the best flavour. The most common woods used for smoking salt are alder wood, apple wood, hickory, mesquite and oak. The smell and taste is deliciously savoury, the aroma of fragrant ashy wood smoke mingling with the crystal tang of salt.

Why use smoked salt?

Smoked salt both enhances the inherent flavours of a dish while at the same time imparting a subtle smoky taste. We think it adds a magic twist to all sorts of dishes such as eggs, aubergines and hummus.

While we mostly think of smoking meats and cheeses, it turns out that many other foods such as olives, lemons, mustard and even yoghurt can be successfully smoked to great effect. Perhaps most unusual is smoked water! Smoke loves moisture and water holds the smoky flavour exceptionally well. Freeze into ice-cubes and add to cocktails for sublime flavour.

Speaking of which, try our smoky Margarita. You may just want to keep our smoked salt in your kitchen for this reason alone.

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SOUFFLE WITH LAMB CURRY, MOZZARELLA CHEESE, SOUR CREAM AND MICRO GREENS

Here is one for autumn. One of Jackie Cameron’s most frequently requested recipes, this warming dish is so flavourful and yummy, and best of all, perfect for those of us avoiding carbs.

Soufflé Omelette

Ingredients:

  • 2 Eggs

Method:

  1. Separate, whisk egg whites until firm peaks are visible.
  2. At the same time heat a small pan and cover with butter, non-stick.
  3. Fold in lightly whisked egg yolks to egg whites and add to pan.
  4. Allow to cook on low heat until brown/golden, before putting under the grill.
  5. After a film has formed on surface add mozzarella cheese (40g).
  6. Allow to rise and cheese to melt before adding 70/100g of spicy lamb neck curry down centre of omelette, fold and serve on warm plate.
  7. Top with a large dollop of sour cream and micro greens

Spicy Lamb Neck Curry

Ingredients:

  • 500g Lamb Neck
  • 10g Ginger grated
  • 100g  Masala Powder
  • 4g Mustard Seeds
  • 3g Cumin Seeds
  • 3g Turmeric Powder
  • 2g Coriander Seeds
  • 2g Fennel Seeds
  • 4g Cinnamon Powder
  • 4g Ginger Powder
  • 1 Medium Onion
  • 2 Tomatoes
  • 5g Garlic
  • 30g Tomato Paste
  • 20g  Butter
  • 35ml Oil
  • half a tsp of Oryx Desert Salt

Method:

  1. Heat butter and oil.
  2. Slice onions and add to medium pot.
  3. Allow to cook and become golden brown.
  4. Add spices and cook.
  5. Add tomatoes and tomato paste.
  6. Add lamb neck and 700ml of water or stock and allow to simmer/cook for 9 hours.
  7. Allow cooling and remove all bones and shred finely-heat on service.

www.jackiecameron.co.za

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Now you can make your own smoky spare ribs at home

Thank you to the Jackie Cameron School of Food of Wine for this fabulous recipe! Now you can make your own smoky spare ribs at home with all the pleasures of homemade smoky sauce – just add a twist of Smoked Oryx Desert Salt for that final smoked touch!

Ingredients:
1 / 1,2 kg Pork Spare Ribs (smoked or unsmoked)
1 tablespoon Oryx Desert Smoked Salt
1 tablespoon Oryx Desert Black Pepper
1 tablespoon Paprika
1 tablespoon Chilli Powder

Half a cup Soya Sauce, Kikkoman
Half a cup Honey
Half a cup Maple Syrup (this can be replaced with honey)
8 minced Garlic cloves

Method:
1. Season Ribs evenly with all the dry ingredients
2. Place all wet ingredients into a slow cooker including garlic
3. Add seasoned ribs and mix well with the sauce until evenly coated
4. Cook for 4 hours on high or 7-8 hours on low
5. Turn ribs every couple of hours for even cooking
6. Once cooked transfer the meat to a chopping board and cut into individual ribs.
7. Use leftover gravy as a sauce
8. Sauce can be reduced to become more sticky and gooey.

 

www.jackiecameron.co.za

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WHAT HAPPENS WHEN BATMAN RULES THE KITCHEN

This one is for our furry four-legged companions and comes from our wonderful friends at Sense of Taste Chef School.  They’re introducing a dog called Batman!  Batman is the mascot for the Sense of Taste Chef School and is Chef Peter’s Baby Boy who goes everywhere with him. And Batman wants to be a Chef when he is big 🙂

One of the dishes  Batman likes Chef Peter  to make for him is Turkey, Lentil, Spinach and Butternut Meat Balls. (one of Batman’s favourites) And as Chef Peter would season all his dishes for 2 legged folk – he seasons Batman’s dishes with Oryx Salt. After all the flavour and seasoning of any dish is paramount.

This recipe makes enough for 3 to 4 meals

Ingredients

  • ½  Cup Brown Rice
  • 2 ½ Cups Turkey Mince
  • 2 Cups Finely Chopped Spinach
  • 2 Cups Brown Lentils
  • 2 Cups Shredded Butternut
  • 1 ½ Cups Pearl Barley
  • 3 Tablespoons Olive Oil
  • Oryx Desert Salt to season all ingredients
  • Sprinkle of Oryx Desert Salt when serving

Method

  • Cook the brown rice, lentils, barley – as per instructions on packet – and allow to cool
  • Cook Spinach and Butternut in some water until tender – allow to cool
  • Season Turkey meat as well you barley, brown rice, spinach, butternut with Oryx Desert Salt
  • Combine all ingredients together with olive oil
  • Roll mixture into “meatball shapes” – not too big – not too small
  • Place the meatballs onto baking tray and bake in the oven at 180’C for about 20 min – until Turkey is cooked
  • Allow to cool – sprinkle with Oryx Salt and serve to your 4 legged children

Chef’s Tip: You can make a bigger batch of these meatballs – double the recipe – roll into meatballs and freeze before baking. When needed simply defrost and bake!

www.senseoftaste

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CLASSIC MARGARITA WITH A SMOKY TWIST

Some people say don’t mess with a recipe that’s perfect and hey, the Margarita, with its minimal ingredients is classic for a reason. But when we asked Izelle Hoffman for her take on this classic, she dreamed up this smoky piece of magic – making the perfect classic margarita…well we think, just a little more perfect! Tequila, lime juice… are we feeling the Mexican vibes?

Preparation time: 5 Minutes

Serves 1

Ingredients:
• 1 part tequila
• 1/2 part triple sec liqueur
• 1/2 part lime juice
• 1 lime wedge
• Oryx Desert Smoked Salt
• Cubed ice

Method:
• Use a chilled margarita glass of your choice

• Place all of the ingredients in a shaker and shake well for at least 30 seconds to chill the liquid.

• Run the lime wedge around the outside of the rim of the glass before rolling the rim in the  Oryx Desert Smoked Salt.

• Double strain the mix into the glass and garnish with the lime wedge before serving.

• Enjoy!

Thank you, Izelle for this summer treat!

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A TENDER AND DELICIOUS FEAST OF HONEY-GARLIC GLAZED BRISKET

Salt-diva Izelle Hoffman creates a succulent dish using brisket (also known as corned beef – so called because the meat was often treated with large grained rock salt, also called “corns” of salt). The brisket has been cured (or pickled) in a seasoned brine. Create a tender and delicious feast! I might give this ago in the Weber!

Continue reading A TENDER AND DELICIOUS FEAST OF HONEY-GARLIC GLAZED BRISKET

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WHERE IT ALL BEGINS

Have you noticed how already, the days are flying by?  Sometimes in the mad crazy hustle of our busy lives, it can be a relief to stop, even if for only a moment.  In the midst of the whirlwind of our  to-do lists and appointments,  as we find ourselves running to keep up with our own lives,  rushing into the shops to buy our groceries, flinging foodstuffs into our trolleys, we rarely stop to think about where everything comes from.

That’s why we want to talk about going back to the source this month.  When we don’t know the origins of our food, it’s easy to feel disconnected from it, as if where it comes from has nothing to do with us – all we have to do is buy it and eat it.  We take a very different approach.  We think there is something deeply grounding and nourishing about knowing where the food you eat has been grown and produced.

You may have felt the  satisfaction of growing your own vegetables, fruit and herbs in your garden. But it can be almost as rewarding to shop at farmer’s markets, getting to know the people who make the cheese and bread you buy,  meeting  the different  farmers who sell you fresh eggs, asparagus, gourmet mushrooms,  saying hello to the producers who cure the bacon you love and make the best pies.

We want you to feel just as good about knowing exactly where our 100% pure and natural Oryx Desert Salt comes from. We’d like you to know that it has its origins in the 50 km2 salt pan situated in the remote pristine unpolluted pristine Kalahari desert. The source of our salt can be found in the ancient Dwyka rock formations, through which the underground streams flow, geo-scientifically tested to be 250-300 million years old.

These underground streams converge and replenish an ancient underground lake of 55 million tons from which the salt water is pumped, laid out on the pan under the hot Kalahari sun and naturally sun-dried. This cyclical process lives in harmony with the natural rainfall and the surrounding environment.

We believe Oryx Desert Salt is so much more than just a product on a shelf. It’s a journey that we take over and over again. And it always begins at the source.