Inspired by St.Monans’ rich heritage of salt production, the East Neuk Salt Co harnesses the power of nature and hand to craft some of the finest sea salt produced in the UK. However, not all salts are made equal. Because whilst its true that all salt is sodium chloride, and all salt comes from the sea, table salt has been processed and stripped of its beneficial minerals leaving ONLY sodium and chloride, and perhaps an anti-caking substance such as silicon dioxide or magnesium carbonate. We have developed a unique solar evaporation process that harnesses the sun and the wind to evaporate the water that sits in ponds within polytunnels beside Loch Snizort. The Dietary Guidelines for Americans recommends that everyone limit sodium to 2,300mg per day. The average person in the United States consumes closer to 3,500mg each day. ( 2) PS: The quality and freshness of your nettles really shine through in this recipe. Use the freshest, greenest, youngest nettle leaves you can find.

Each and every month - and possibly twice at Christmas - we send out every food lover's favourite newsletter. ENSC was founded in St Monans, a coastal village in the East Neuk, by Darren Peattie in 2019, producing its first salt harvest in 2021 after a long project build. A multi award-winning, natural sea salt made entirely from the mineral-rich sea waters of Loch Snizort on the Isle of Skye. We use just the sun and wind to transform it into pure sea salt crystals that have a distinct texture and flavour. We collect our mineral rich, and super clean sea water from the Atlantic. This is so we can be sure that our raw material has the correct amount of salinity. After we collect the sea from our favourite spot, we then pass it through a triple filtering system, developed and designed to preserve all the goodness from the Jurassic Coast.” East Neuk Sea Salt : Buy Online >

However, this doesn’t mean we should add a whole teaspoon of salt to our food each day. It is very important to know how much salt is already in the foods we eat. About 80% of the salt we eat is already in food. It is a completely natural, unrefined sea salt made using a single stage evaporation process that ensures that all the minerals and elements found in the sea are retained in the salt. This gives our salt a distinct, robust flavour and a 'sweet finish'. With real sea salt, the balanced ratio of minerals, especially potassium and sodium, help release retained water. Eating real food and salting your own food with sea salt will help eliminate bloat and water retention usually associated with salty foods. Summary: A beautiful and tasty raw food apple cake. Takes minutes to assemble although please allow time to soak the pitted dates and sultanas beforehand.

Summary: Despite their unpleasant sting, the humble wild nettles are actually tasty and very nutritious: they are high in Iron, Calcium, Magnesium, Phosphorous, Zinc, Chromium, B vitamins and trace minerals including Selenium and Manganese ! Plus, they are free and widely available, so the little care required in handling them is totally worth it. In fact, the occasional nettle sting, unpleasant as it can be, is actually a good tonic for the nervous, circulatory and lymphatic systems. Nettles are used intentionally for this purpose in a treatment called uritication. Salt and sodium is an important part of our diet. Our bodies need sodium to keep water where it should be in our body. Sodium is also important to help our nerves and muscles work correctly. Sea salt is made through the evaporation of seawater, undergoing minimal processing (if any), which ensures it retains its trace levels of minerals such as magnesium, potassium, calcium and other nutrients.

I have only one kidney and it is low functioning. I also get kidney stones. My doctor just told me I am pre-diabetic and have high cholestrol(206) After 18 years, Darren returned, with his wife Mhairi and two daughters, to the village of St Monans, where he had grown up and generations of his family had lived for 400 years. The idea of a contemporary salt works came to Darren and Mhairi, a head chef, on their walks by the ruins of salt pans in St Monans. Together with a still standing windmill, nine salt pans dating from the 17th century were used to heat seawater for the extraction of salt in an industry which thrived for centuries until its decline in the 19th century.