Is Green The Salt Of The Future?

Green Salt is made from dehydrated Salicornia, an amazing salt-tolerant (halophyte) plant that is packed with vitamins, mineral, antioxidants, iodine and it is low sodium! It might very well be not only the salt of the future but the plant of the future!
►Green Salt Hummus Recipe◄
15.5 oz. Organic Can of Chickpeas (440g)
2.5 tsp Green Salt (12.5ml)
.5 tsp Organic Cumin (2.5ml)
1/2 cup Organic tahini (120ml)
1.5 Organic Lemons Juiced
1 Clove Organic Garlic
3 tbsp. Husary Olive Oil: husaryoliveoil.com/
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► References in this video◄
Salicornia: evaluating the halophytic extremophile as a food and a pharmaceutical candidate: tinyurl.com/tjduj47j
Glasswort (Salicornia spp) As A Source of Bioactive Compounds and Its Health Benefits: journals.ekb.eg/article_15565...
#hellenicsnackbar #awarehousechef #Salicornia #GreenSalt

[@partonca4916]

Most underrated cooking channel, why hasn’t the algorithm shown me this before?!

[@AwareHouseChef]

I’m at a loss myself. Thank you for the kindness!

[@jeffreyharriman4047]

I learned about and have used salicornia in the south of France where is is preserved in brine or available fresh. Usually, it is blanched and shocked, then sauteed as a side for seafood. The preserved form can be added to Pan Bagnat (salad Niçoise sandwich) for a great crunch.

[@AwareHouseChef]

Delicious! My son is in culinary school in France right now. Thanks for sharing!

[@Kathleen67.]

I'll stick with my Celtic and dulse. Interesting video.

[@cindytennessee]

Thanx George. Salicornia will be added to my life and I will only buy organic chickpeas or cook my own. Growing my own produce this year, so I’ll have to try chickpeas.

[@AwareHouseChef]

My pleasure Cindy! I would love to know more about how your homegrown chickpeas taste. All the best!

[@ethimself5064]

Speaking about salt, I finally found some local Calcium Chloride to keep my keep my pickles crisp.

[@AwareHouseChef]

Cool! Glad to hear it!

[@ethimself5064]

@@AwareHouseChef I found about this by reading the ingredients on Strubs and Clausen Pickle jars

[@agiasf7330]

Χριστός ἀνέστη! Interesting video. Thank you.

[@AwareHouseChef]

Thank you ! Alithos!

[@halohat2286]

First I've ever heard of this product, thank you for the information. P.S. - The thumbs up button isn't working? I see 58 on there so dunno?

[@AwareHouseChef]

That’s weird. It literally allowed me to like my own video. Didn’t know I could do that. Thanks for reaching out!

[@begoodbebetterbeblessedix3766]

Ok. I know I am not the only one who never ever heard of this salt. Video is very unbiased and informative (as always n appreciated) with good questions answered from the farmer 👍. My question is, because of the unami flavors, I do however wonder if it would just as tasty on just a steak, chicken, etcs along as well with root veggies. Either way, I gotta place an order to find out myself, for I am a bit of a salt snob.

[@AwareHouseChef]

It would taste great on all of the above. I would not recommend it however on a steak. I think it would clash. But then again, one time I had steak with a Wassabi chocolate sauce, and it was off the charts so it’s worth a try! Thank you so much for your kindness, and for reaching out all the best!

[@jamesormsby9064]

I just got my bag today , taste good . still pretty high in sodium

[@AwareHouseChef]

It is. Still half the usual amount. Glad you like it!

[@sanaaabbasi2068]

Awesome video as always. I look forward each and every time to your reviews. You mentioned there are some cons/negatives of consuming green salt. What are those? Contamination with heavy metals etc? This salt seems too good to be true..lol. I am always weary if incorporating unique ingredients in my diet especially the ones that have not been extensively researched. Because down the road, they always have some lethal/fatal side effects like erythritol. Although, I would love to use this salt. Do you use this in your diet? Thank you much.

[@AwareHouseChef]

Thank you for your kindness and for reaching out. So the side effects I would be a little concerned with are related to the iodine levels in this product. Some people need more and some people need less. It makes food very tasty so even though the sodium levels are lower, some people have a problem with excessive iodine, especially people who eat a lot of seaweed like in sushi. But you have to eat quite a bit to overdose on iodine. Cheers!

[@sanaaabbasi2068]

Awesome! Thank you very much. You are such a great help :) God Bless you

[@AwareHouseChef]

My pleasure. Thank you!

[@thatpointinlife]

Starting with dried chickpeas (and top quality tahini) is the key to great hummus. I make a version of Zahav's hummus that, on paper, seems overly complicated and time consuming, but after trying it it's almost impossible to go back to store-bought hummus.

[@AwareHouseChef]

Good ingredients are half the battle. Cheers!

[@DJDJ-ek9tu]

you should adding a dash of cayenne pepper to your hummus

[@LawnD4rt]

No link to the company you interviewed?

[@AwareHouseChef]

Trygreensalt.com cheers

[@fifiladu2659]

Where would you place it with respect to the top three from the low salt/ no salt video?

[@AwareHouseChef]

At the top with sodium. Bensons at the top with no sodium. Thanks for asking!

[@sanaaabbasi2068]

Please suggest a good clean D3+K2 supplement. I have searched endlessly but every supplement has some toxic ingredient. Thank you

[@AwareHouseChef]

I take D3 but the bottle is not in front of me. I will get back to you

[@littlepotato2741]

Interesting. I'll have to try that out at some point. My main additive for umami is fish sauce and a mushroom powder mix that I get from a local spice store, but it would be nice to have another source of umami that could be better on different foods (like sprinkling over veggies.) It feels like this plant would fit in perfectly to a salt water aquaponics system. Most of the systems that I've seen have been fresh water, but having a salt water system would allow you some variety in marine life that you raise.

[@AwareHouseChef]

Agreed! I am thinking of mixing some green salt with coconut aminos. I’m going to try it out! Cheers!

[@pjb9617]

You forgot Redmonds salt?

[@AwareHouseChef]

In this review?

[@Mrandyol]

Isn't the negativity around MSG a myth? Johnny Harris does some good reporting on this. @AwareHouseChef, do you avoid MSG?

[@AwareHouseChef]

I do avoid MSG. It makes me feel swollen and it really doesn’t help me enjoy the second best part of a meal, digestion. There is natural msg in food and it is actually good for you. A large concentration of msg is like anything else in large quantities, not good for you. The problem in particular with msg is that it causes your taste buds to swell so good food tastes better. You become addicted to that experience so you don’t stop eating the food which might be over saturated with msg. So I do not use it and avoid it as much as possible.

[@TedInATL]

I saw Salicornia open for Iron Maiden once. It looks similar to an ingredient called samphire, aka sea asparagus or sea beans that you often see on British cooking shows.

[@AwareHouseChef]

I believe they are one and the same… the sea asparagus 😂 cheers!