If you have been using salt in your diet for a long time, it is very likely that your taste buds have weakened and you can no longer feel the natural taste from unprocessed food. The good news is that the taste buds are constantly renewing when they have favorable conditions for that, and one of those conditions is that they are no longer exposed to salt in the form of sodium chloride.

Why is salt in the form of NaCl harmful?

There are many reasons to kick the salt out of use, and here I will list the three basic ones:

  • Salt is a preservative (disables the breakdown of food) that impairs digestion.
  • The body has to raise the blood pressure to flush this toxin out.
  • Salt leaves the cells dehydrated while excess water remains in the inter-cellular space giving a puffed look.

But you still want a salty taste?

No problem! I have a salty, yet healthy, solution for you: celery salt!

Ingredients:

  • celery stalk

Quantities are option, but bare in mind that when you dehydrate water-rich celery stalks, their volume is significantly reduced, so I recommend that you immediately fill up all the dehydrator trays.

Celery leaves contain alkaloids, which is why I remove them and do not use them.

Celery stalks are rich in sodium. They have as much as 22% sodium, so this vegetable is perfect for getting a salty taste.

You can also use celeriac to get celery salt, but keep in mind that the root contains only about 10% sodium.

Equipment:

  • knife and cutting board
  • dehydrator
  • blender
  • spoon
  • funnel
  • salt-shaker

Preparation:

  • Chop up the celery.

  • Place the chopped celery on the dehydrator trays.
  • Dehydrate the celery for about 24 hours at 46 C / 118 F degrees.

  • Put the dehydrated celery in the blender and blend it into celery salt.
  • Using a funnel, pour the resulting celery salt into a salt shaker.

  • Shake that salt shaker and sprinkle some celery onto your dishes! 😀

Start a new dietary chapter, strengthen your taste buds so that you can feel the salty tastes of vegetables again. Thanks in advance for commenting and sharing this recipe.

Keep glowing,
Marina

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