Some Vogue issues are worth keeping. Could it be the radiant cover shot of Lupita Nyong’o bedecked in Chanel? Or, was it the promise of “Falling In Love” with the season’s most romantic fabrics? Regardless of my reasoning, I never discarded my October 2016 issue of Vogue. And, thankfully, I discovered there was more than just fashion inside.
Flip to Page 293 and you will find a ravishing picture of model Guinevere van Seenus cocooned by a magnificent rock of salt. Thanks to the breathtaking photograph by Tim Walker, I stopped flipping through the pages and found myself captivated by the restorative promises only Pink Himalayan Salt could provide.
Before reading the article, I only considered Pink Himalayan Salt to be a sexy way that fashionable restaurants decorate their dishes. But, as author Maya Singer explained, the “rosy-hued salt” could not only be viewed as a mineral-rich, unpolluted food seasoning , but also as a stabilizing, pH-balancing magical ion.
She continued by considering its properties in everything from holistic juices to antioxidant facial serums. And, ultimately, after I dabbled in various “pink” products, I came to the same conclusion as Ms. Singer. To quote: “And, if you still don’t experience the positive ion-neutralizing, aura-tuning calm, there’s always this: It tastes fantastic on avocado toast. And that’s not up for debate.”
With this humble recipe, I invite you to discover how amazing Pink Himalayan Salt tastes and perhaps how balanced it can make you feel! Xoxo, E.
- 2 Slices Whole Grain, Seeded Bread (I prefer the Eureka Brand)
- ½ Avocado, peeled with the seed removed, thinly sliced
- ⅛ to ¼ t Pink Himalayan Salt
- Toast the two slices of bread in a conventional toaster oven or broil it at 550 degrees F in a standard oven.
- Top the toast with the sliced avocado and sprinkle with your desired amount of salt.
- Enjoy for breakfast, lunch or as a lovely afternoon snack!