Let Me Tell You About My Pink Mineral Salt Blend
You ever have one of those moments in the kitchen where you start a recipe, then suddenly remember you’ve run out of, well, everything? That’s basically how I stumbled into making my Pink Mineral Salt Blend for Natural Weight Support (2025). Honestly, I was just tired of the same old sea salt shaker, and after some late-night scrolling (plus a chat with my cousin who swears by Himalayan pink salt), I decided—why not create my own wild blend? I mean, what’s the worst that could happen? Let’s just say my first attempt tasted a bit—um—gravelly, but hey, live and learn, right?
Why You’ll Love This Salt Blend
I make this when I’m craving a bit of fancy without, you know, dropping half my paycheck at a health food shop. My family goes wild for it on roasted veggies (my sister even sprinkles it on popcorn, which I thought was odd until I tried it—now I’m hooked). Plus, it makes me feel like I’m doing something kind of good for myself, even if I did just eat my weight in homemade fries. Sometimes I get frustrated when I can’t find all the fancy minerals, but actually, I find it works better if you just use what you can find at your local shop.
What You’ll Need (But Hey, Sub What You Want)
- 2 heaping tablespoons Himalayan pink salt (or really, any pink salt—my grandma insists on Sherpa brand but, honestly, whatever’s on sale)
- 1 teaspoon coarse Celtic sea salt (I’ve used regular sea salt in a pinch—no biggie)
- 1/2 teaspoon black salt (kala namak gives it a funky edge, but if you can’t find it, just skip or use smoked salt)
- 1/2 teaspoon magnesium flakes (optional—I sometimes just crush a magnesium tablet, but don’t tell the supplement police!)
- 1/4 teaspoon ground turmeric (for color and a smidge of earthy flavor; sometimes I just use curry powder)
- Pinch of cayenne pepper (if you’re feeling brave—leave it out if your tongue says no thanks)
- Optional: dried lemon zest or sumac for a tangy twist (never hurts!)
How I Mix Up This Mineral Magic
- Grab a small mixing bowl (or, honestly, I just use a big mug if all my bowls are in the dishwasher).
- Toss in the pink salt, sea salt, black salt, and magnesium flakes. Give it a good stir with a fork—or your fingers, if you’re feeling rustic.
- Add in your turmeric, cayenne, and any extras like lemon zest. Stir again. This is where I usually sneak a little taste, just to see if it needs more kick (it usually does).
- If the blend looks a bit uneven, just mash it all up with the back of a spoon. Don’t worry if it looks a bit weird at this stage—it always does, then somehow sorts itself out.
- Transfer to a clean jar or an old spice shaker (I once used a cleaned-out jam jar, and honestly, who’s judging?).
Notes from My Many Experiments
- Don’t go overboard with the black salt—it can quickly overpower everything. Trust me, I learned the hard way.
- Sometimes the turmeric clumps. If it bothers you (it doesn’t faze me), just sift it in before mixing.
- I’ve read that magnesium flakes are super good for you, but if you don’t like the taste, just skip them. No big deal.
Variations I’ve Tried (and a Flop or Two)
Okay, so once I added dried rosemary and it smelled like a pine forest (not my jam, but maybe you’ll love it). Swapping turmeric for smoked paprika makes it a bit BBQ-ish, which is fun if you’re doing grilled corn. I tried dried beet powder for extra color, but it ended up looking like sidewalk chalk—maybe skip that one.
What If You Don’t Have Fancy Tools?
Listen, you can use a spice grinder if you want everything super fine, but most days I just bash it up with a rolling pin or even the bottom of a mug (on a cutting board, unless you want salt in your floorboards for weeks—don’t ask how I know).
How Long Does This Stuff Last?
Keep it in a sealed jar in a cool cupboard and it’ll stay fresh for a couple months—though honestly, in my house it never lasts more than a day or two. Maybe I should consider making a bigger batch?
How I Like to Serve It
I’ll sprinkle it on avocado toast or eggs (classic), but my brother dunks cucumber sticks in it like it’s going out of style. Sometimes I rim my margarita glass with it—don’t knock it till you try it! If you want more flavor-packed ideas, check out Minimalist Baker for snack inspiration.
Pro Tips (a.k.a. My Little Salt Sagas)
- I once tried rushing the mixing because I was late for dinner—clumps galore. Take your time, it’s worth it.
- If you’re storing this, label the jar. I mixed it up with my cinnamon-sugar blend once—let’s just say apple pie should not taste like roast potatoes.
FAQ—Things Folks Have Actually Asked Me
- Can I use table salt instead of pink salt? You can, but it won’t look as pretty. Plus, table salt lacks the minerals—so, if you’re not fussed, go for it.
- Is it really good for weight support? Well, I’m not a doctor. But it does make veggies taste better, so I eat more of them. That counts for something, right?
- Is the magnesium necessary? Nope! Sometimes I forget to add it anyway.
- My blend clumped. Did I mess up? Nah. Just shake the jar before using. Or leave it clumpy; adds character.
- Hey, can I gift this? Absolutely. I tied a ribbon on a jar and folks thought I was Martha Stewart for a day.
- Why is it called the 2025 blend? Well, I started it late 2024, but honestly, it sounds futuristic—and who doesn’t want their salt to be a bit ahead of its time?
So, there we are. My not-so-secret Pink Mineral Salt Blend for Natural Weight Support (2025). If you end up eating it on everything, don’t blame me—but do let me know how you tweak it! For more health food rabbit holes, I sometimes browse Whole Foods’ healthy eating section. Anyway, I should probably stop before I start rambling about the time my dog tasted my first batch (spoiler: he did not approve).
Ingredients
- 4 tablespoons Himalayan pink salt (fine grain)
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cayenne pepper
- 1 teaspoon dried lemon zest
- 1/2 teaspoon magnesium powder (food grade)
- 1/2 teaspoon potassium chloride (food grade)
Instructions
-
1In a medium mixing bowl, combine the Himalayan pink salt, ground ginger, ground turmeric, ground black pepper, and ground cayenne pepper.
-
2Add the dried lemon zest, magnesium powder, and potassium chloride to the bowl.
-
3Mix all ingredients thoroughly until evenly blended.
-
4Transfer the mineral salt blend to an airtight glass jar or spice container.
-
5Use as a seasoning on salads, soups, or main dishes, or stir 1/4 teaspoon into a glass of water daily as desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
