Pristine Sun Fire Salt / SunFire Salt


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Pristine Sun Fire Salt is a gourmet blend of 4 premium salts. This great tasting salt is made up of Bolivian Rose Salt, Himalayan Pink Salt, Hawaiian Alaea Clay Salt and Chinese Sea Salt from the original Ming Dynasty Saltworks.

Sun Fire Salt is extremely rich in platinum group elements, supporting continuous peak mood and energy, immaculate hydration for perfect skin quality and high electrolyte levels for ultimate beauty, charisma, and magnetic attraction.

Your quality and quantity of salt determines your hydration. Salt holds water in solution and increases water's wetting angle, easing cellular uptake.

Use Sun Fire Salt daily as a healthful upgrade to regular table salt, adding robust flavor to foods and drinks. You may find yourself using smaller amounts of SunFire Salt as it has a stronger salt flavor than table salt and the minerals can leave you feeling satisfied quicker than any salty junk foods.

 

2 lb SunFire Salt

$30 + S/H

1 lb SunFire Salt

$20 + S/H
 

SunFire Salt Ingredients

Himalayan Pink Salt, Bolivian Rose Salt, Hawaiian Alaea Clay Salt and Chinese Sea Salt from the original Ming Dynasty Saltworks.

About the Ingredients
All these salts are free of nickel metal dust which is often created by low-quality grinders.

These salts are more porous than land-salts from the U.S.  There are other clean salts available in the U.S., but they are often compressed under high pressure so they are more dense and not as easy to digest.

This is a Pristine product.

This is a SunFire Super Food offered via David Favor / Radical Health in Austin, TX


Listen to this Audio
of David Favor
(creator of SunFire Salt)
explaining the power of salt
for hydration and PH balance:

Optimal Hydration and PH

Recipes Using SunFire Salt

Salt Flush

You can think of Salt Flushes as a "quarter colonic". Where colonics only clean the colon, Salt Flushes clean stomach, small intestine and colon.

A Salt Flush (or Salt Wash) is:
1 Tbls. of Sun Fire Salt mixed into
1 Quart warm water
Drink the whole quart immediately and stay near the bathroom!

Salt Washes give most people rapid, full elimination within 15-30 minutes. If no flush occurs, this may indicate a person is extremely salt deficient. In this case, I'd personally drink another quart of water and skip a day before my next Salt Wash. If no flushing occurs in a few days, some people increase up to 2 Tbls. or more of Sun Fire Salt.

Water retention may occur with Salt Washes, which is good. Water retention only occurs to accelerate removing toxins from tissue. When a body with stored toxins registers the availability of high quality salt and water, it will retain both. Water is held in contact with tissue to leech out toxins. When the water saturates (toxins begin to precipitate out), then this water will be expelled.

As a body comes upscale this process can progress into 'rapid cycling', where salt and water are retained for a few hours then expelled. This process continues until mineral quarantined toxins are completely expelled. This may create rapid weight swings, with the final swing to optimal weight.

It's very important to only use acid pH water if cycling begins, otherwise energy will go to detoxing minerals out of the water if alkaline pH water is used.

How long to keep up Salt Washes? My preference is one/day until water expelled with my bowel movements is clear. Then a Salt Wash every few months seems great maintenance. I follow my intuition on when to do these.

Excerpted from the Radical Health Step by Step Guide version 3.5, Step #4

 

Chia Pudding

3½ Cups pure water (or coconut milk for a creamier pudding)  
½ Cup Chia Seeds
In a large bowl, stir the chia seeds into the water and soak for about 30-60 minutes or overnight to make Chia Gel
$18 + S/H
¼ Cup Vanilla Agave Nectar
$25 + S/H
¼ tsp Sun Fire Salt
$20 + S/H
¼ tsp Cinnamon  
½ Cup Activated Cashews (soaked for 4 hours and rinsed)  
¾ Cup Berries (frozen blueberries, blackberries, raspberries, strawberries)

Optional:
   
1 Tbsp Chocolate Bliss mix or Pristine Carob Powder for a chocolatey taste
1 Banana  
2-3 caps Salivarius (probiotic that also helps preserve the pudding longer)

After creating chia gel overnight, stir the gel well and place 1 Cup of it in a Vita-Mix or other high powered blender. Add remaining ingredients and blend on high until smooth and creamy. Pour mixture back in bowl with remaining chia gel and stir well. Keep refrigerated. Enjoy!

Learn more about chia seeds, special tips for making chia pudding, and other uses for chia gel with this short audio from our Superfood Tasting Night.

Get the Upgraded Chia Pudding Recipe Here. Even more yummy!


Goji Lemonade

½ Cup

lemon juice
Fresh squeezed from 3 lemons or try Santa Cruz Organic Lemon Juice. You might also try this with limes or grapefruit.

 
3 Tbsp Goji Berries
Temporarily Unavailable
½ tsp Sun Fire Salt
$20 + S/H
1 Tbsp Tocotrienols
$20 + S/H
6 Tbsp Vanilla Agave Nectar
$25 + S/H
2 Tbsp Coconut Oil
$18 + S/H

Add all ingredients to a Vita-Mix or other high-powered blender, then fill the blender to the 6 cup mark with pure water. Blend on high until smooth, pour into a container, and chill.

The combination of the Citrus juice, Salt and Agave creates great hydration properties, and adding Gojis, Coconut and Tocos rounds out the nutrient spectrum creating a very satisfying beverage. Enjoy!

Watch a Demo of this Recipe Here

 

Hemp Milk

4 Cups Water  
1/4 Cup Vanilla Agave Nectar
You can also substitute equal parts honey or about 10 Medjool Dates
$25 + S/H
5 Tbsp

Hemp Seeds
We recommend the higher quality pristine Hemp Seeds for this recipe because their super creamy taste is undisguised in this drink

$30 + S/H
1 Tbsp Maca
$35 + S/H
1/8 tsp Sun Fire Salt
$20 + S/H
1/8 tsp Cardamom  
1/4 tsp Cinnamon  

Add all ingredients to a Vita-Mix or other high-powered blender and blend until smooth. Drink immediately or chill for later enjoyment.

Watch a Demo of this Recipe Here


Activated Nuts

 

Your Favorite Nuts
(almonds, walnuts, pistachio meats, filberts)

   
  Pure Water    
2-5 Tbsp Sun Fire Salt
$30 + S/H

Soak your favorite nuts in pure water for several hours. The harder the nut, the longer it should soak. For example, soak almonds and filberts overnight - about 8-10 hours. Soak walnuts and pistachio meats for 3-4 hours.

Rinse the soaked nuts in pure water several times until the rinse water is clean. If you stop here, be sure to refrigerate the nuts or they will get moldy.

If you prefer salty or crunchy nuts, take these next steps...

Salting Option A:
Soak the nuts in salted water (~5Tbsp of Sun Fire Salt for 1 Quart of Water) for another hour.

Salting Option B:
Sprinkle Sun Fire Salt over the rinsed nuts.

Place the nuts on meshed dehydrator trays and dehydrate at no more than 105 degrees Faehrenheit (to maintain all the good enzymes) for about 24 hours or until they are crunchy.

For a great dehydrator I highly suggest the Good4u 10 tray dehydrator

p.s. dehydrating salted pistachio meats for 3-4 hours leaves them tasting like hot buttered bread (that's good for you). Yummy!

For a good source of raw, organic nuts, check out Sun Organic Farm. Enjoy!

 

Green Crackers

2 Cups

Golden Flax Seeds

 
2 Cups Sunflower Seeds (soaked and rinsed)  
2 Tbsp Sun Dried Tomatoes  
1/2 Tbsp Vitamineral Green mixed greens powder
$40 + S/H
1/2 Tbsp Blue-Green Algae
$30 + S/H
1/2 Cup Dulse Seaweed
Temporarily Unavailable
1 tsp Sun Fire Salt
$20 + S/H
1/2 tsp Fiesta Mole
$50 + S/H
1 tsp Curry powder  
1/2 tsp Chipotle powder  
5 Cups Water  

Grind flax seeds on their own in a food processor or dry container of a high-powered blender until they are a rough flour consistency. Pour into a mixing bowl.

Blend all other ingredients in a high-powered blender with 1/2 of the water, adding the water as needed to allow the blender to create a smooth texture.

Mix flax seeds and green mixture and any remaining water. Spread thinly (for maximum crispiness) on teflex dehydrator sheets. Recipe makes enough to fill a large dehydrator (my Good4u 10 tray dehydrator) with thin and crispy crackers.

Dehydrate at 145 degrees for 20 minutes to evaporate the water off, then turn it down to 110 and dehydrate until your desired consistency (shorter = moister/breadier, longer = crunchy/crispy).

After it's been dehydrating for a while (about 10-12 hours), the top of the batter should look dry. To dry the bottom, take each teflex sheet with the batter attached, flip it over onto the mesh tray, then peel the teflex sheet off and leave the batter on the mesh tray so the wet side is facing up. If there's any residue on the teflex, scrape it off with a spoon and smooth it out onto the rest of the cracker. You can also watch the video of how this is done.

This is my new favorite cracker! It gives me all the greens I need while still tasting nice and salty/spicy/crunchy ... just like I like it. Try it to dip into Yemiah's Creamy Spinach Dip. Yumm ... Enjoy!

 

Tomato Spice Crackers

This recipe makes 2 trays of crackers for your dehydrator. To create more trays of crackers simply repeat the recipe process since the seed gel and spice mix blends best in this small batch size.

Cups pure water  
½ Cup

Golden Flax Seeds

 
¼ tsp Sun Fire Salt
$20 + S/H
1 Tbsp Tomato Concentrate Flakes or Sun Dried Tomatoes  
½ tsp Cumin powder  
¼ tsp Cayenne pepper powder  

Soak the Golden Flax Seeds in the pure water for at least 4 hours (or overnight in the fridge).

After soaking, stir the seeds with a spoon to mix the gel well. Add more water if it's really thick. Pour the seed gel mixture into your Vita-Mix or other high-powered blender. Add more pure water until the entire mixture is at the 3-cup line in your blender container.

Add the remaining ingredients and blend from low to high, for a short period of time, just until the seeds are partially shredded and the mixture has a uniform color. Spoon half the mixture onto a teflex sheet on your dehydrator tray, and smooth it out with a spoon until it's covering almost the whole sheet and is of an equal thickness all over. Put into your dehydrator, and add the rest of the mixture to another sheet/tray.

Dehydrate at 145 degrees for only two hours to evaporate the water off, then turn it down to 110 and dehydrate until your desired consistency (shorter = moister/breadier, longer = crunchy/crispy).

After it's been dehydrating for a while (about 10-12 hours), the top of the batter should look dry. To dry the bottom, take each teflex sheet with the batter attached, flip it over onto the mesh tray, then peel the teflex sheet off and leave the batter on the mesh tray so the wet side is facing up. If there's any residue on the teflex, scrape it off with a spoon and smooth it out onto the rest of the cracker. You can also watch the video of how this is done.

To make your crackers extra crunchy you can keep aside some of the flax seed gel from the blending process and simply stir in the seed gel to the spiced blend before spreading the entire mix on your teflex sheet. The whole flax seeds will give your crackers even more crunch. Enjoy!

 

Yemiah's Creamy Spinach Dip

  Step 1: Almond Cheese  
2 Cups

Unpasteurized, Activated Almonds or alternatively dry or soaked Almonds

 
1½ Cups Water, less for soaked/wet Almonds  
1/2 Cup Fresh Lemon Juice  
1/4-1/2 Hot Pepper - Habenaro or Jalapeno  
4 Tbsp Golden Flax Seeds or Olive Oil or half and half mixture  
2 tsp Sun Fire Salt
$20 + S/H
 
Step 2: Chopped Spinach
 
16 oz Fresh Baby Spinach  
1/2 - 1 Sweet Onion  
1/2 Cup Artichoke heart (optional)  

Blend until smooth all ingredients in Step 1 Almond Cheese. Pour into large mixing bowl. For Step 2, pulse Spinach & Onion together in a food processor or hand chop coarsely. Mix together the Almond Cheese and coarsely chopped Spinach & Onions for desired tasted and creaminess. Pack tightly in a glass jar and refrigerate to intensify flavors and enjoy all week! Spinach dip is ready to eat as soon as you're finished.

Use as an entree, dip, spread or addition to soups. Adding different amounts to soups can create an unusual flavor component and texture which is amazingly delicious, subtle and will have people trying to guess what you've added.

Great in Nori rolls with greens, avocado, sprouts, tomatoes and a sprinkle of Fiesta Mole. Great mixed with shelled Edamame Beans for a richly robust flavor appealing to most anyone. Great added to baked potato with a sprinkle of Fiesta Mole for an upscale transitional dish. Enjoy!

 

Yemiah's Mock Tuna Salad

1 bunch

Celery

 
2 Large Red Bell Peppers  
1 Large Sweet Onion  
4 Tbsp Raw Sauerkraut  
4 Tbsp Dulse Powder
(blend Dulse into a powder in your food processor)
Temporarily Unavailable
1 tsp Sun Fire Salt
$20 + S/H
4 caps Seaweed Energy
(empty contents of capsules into the mixture)
$25 + S/H

From Yemiah's Raw Food Delights DVD Set, DVD #2 Quick Meals. The recipe listed here is the lite version. The DVD version adds 2 Cups Activated Walnuts, which make this a more substantial meal.

Toss all ingredients into a food processor and hit pulse till mixed. Using pulse keeps all the material chunky, with greater texture.

Great to eat as-is, in Nori rolls or kale wraps with Raw Sour Cream below, also as a base for nut loaves, pate's and dehydrated veggie patties. Enjoy!

 

Yemiah's Sour Cream

2 Cups

Cashews (soaked and rinsed)

 
3/4 Cup Lemon Juice  
1 Cup Water  
4 Tbsp Onion Powder  
  Finely chopped fresh chives, dill, and parsley to taste  
2 tsp Sun Fire Salt
$20 + S/H

From Yemiah's Raw Food Delights DVD Set, DVD #2 Quick Meals.

Blend all ingredients in a high-powered blender or a food processor.

This is a key recipe for people choosing upgrade of eating cheeses. This recipe is fast since cashews are extremely hydroscopic/hygroscopic (water absorbing) and require only a few hours soaking to soften. Also, as the cashews are soaked they work well for people with nut/cashew allergies. You'll be amazed with it's perfect sour cream flavor and consistency.

You can use this as a topping or add in a few herbs and a bit more water to create a decadent creamy salad dressing. Add a sprinkle of Fiesta Mole and Truly Natural Vitamin C to add an exotic Chiapas-Polynesian-Berry flavor.

Nori rolls with avocado, tomato, arugula, greens and sour cream are fantastic! Enjoy!

 

Yemiah's Bell Pepper Pesto

2 Cups

Walnuts (soaked and rinsed)

 
3 Large Red Bell Peppers  
1/2 Cup Lemon Juice  
2 Cups Cilantro  
1 Tbsp Sun Fire Salt
$20 + S/H

From Yemiah's Raw Food Delights DVD Set, DVD #3 Italian Delights.

Blend all ingredients until smooth in a food processor.

This is house staple everyone loves. Yemiah's Italian Delights covers a variety of Pestos made from a handful of ingredients. Most Raw Food dairy replacements are too heavy for Yemiah and David. Yemiah designed each of her Pesto and other dairy replacement recipes to emulate a different variety of cheese - texture and spicing - using upscale, lite ingredients. You'll love the rich creamy flavors and tastes during eating, then you'll love all the energy you feel after eating.

To make a stronger flavored version of this recipe, halve the amount of walnuts.

For a Mediterranean twist, add 1/4 to 1/2 cup of pitted, sun dried olives and replace the cilantro with arugula.

For a South American twist, add 1/4 to 1/2 cup of Fiesta Mole. Enjoy!

 

Nori Rolls - Barbeque Jerky Flavor

These nori rolls make a great carry-around snack ... we often take them while hiking or traveling or just roaming around town. This recipe will make about 10-12 nori rolls (depending how thinly you spread the paté filling).

1 Cup Sunflower Seeds (best if you've soaked them, but fine if you don't)  
¼ Cup Sun Dried Tomatoes  
4 Tbsp Lemon Juice  
2 Tbsp Pure Water  
2 Tbsp

Molasses

 
1 tsp Liquid Smoke or Chipotle Powder  
½ tsp Chili Powder  
½ tsp Fajita Seasoning (typically includes garlic powder and pepper)  
¼ tsp Sun Fire Salt
$20 + S/H
4 sheets Nori Sheets  

Grind all ingredients (except the nori sheets!) in a food processor or vita-mix blender. Add more water as needed to make the paté filling spreadable.

Cut the nori sheets into 2 inch wide sheets. Spread the paté filling evenly across one 2" nori sheet at a time, leaving about an eight of an inch space unfilled on either side of the width (but not the length). Gently roll the nori sheet (like you would roll sushi) until the end flap is sealed and place the nori roll on your dehydrator tray. You can also see pictures of this process.

Dehydrate your nori rolls at 145 degrees for 1 hour, then dehydrate at 105-110 degrees for another 22 hours or until the inside filling (seen at the ends of the rolls) is dry to the touch. Enjoy!

 

Nori Rolls - Curry Flavor

The curry flavor nori rolls are my new favorite. This recipe works great with different kinds of nuts or seeds as the base and will make about 10-12 nori rolls (depending how thinly you spread the paté filling).

1 Cup Almonds (best if you've soaked them, but fine if you don't)
You can also make this with cashews or sunflower seeds
 
2 Tbsp Golden Flax Seeds  
2 Tbsp Vanilla Agave Nectar or Honey
$25 + S/H
8 Tbsp Pure Water  
3 Tbsp

Nutritional Yeast Flakes

 
1 tsp Curry Powder  
1 tsp Sun Fire Salt
$20 + S/H
4 sheets Nori Sheets  

Grind all ingredients (except the nori sheets!) in a food processor or vita-mix blender. Add more water as needed to make the paté filling spreadable.

Cut the nori sheets into 2 inch wide sheets. Spread the paté filling evenly across one 2" nori sheet at a time, leaving about an eight of an inch space unfilled on either side of the width (but not the length). Gently roll the nori sheet (like you would roll sushi) until the end flap is sealed and place the nori roll on your dehydrator tray. You can also see pictures of this process.

Dehydrate your nori rolls at 145 degrees for 1 hour, then dehydrate at 105-110 degrees for another 22 hours or until the inside filling (seen at the ends of the rolls) is dry to the touch. Enjoy!

 

Laura's Bliss Kisses

4 Tbsp Mayan Gold Cacao (Chocolate) Powder or Chocolate Bliss powder
$25 + S/H
4 Tbsp

Tocotrienols

$20 + S/H
¼ tsp Sun Fire Salt
$20 + S/H
1½ Tbsp Vanilla Agave Nectar
$25 + S/H
1½ Tbsp Coconut Oil or Cacao Butter
$18 + S/H

Optional:
1 Tbsp Chia Seeds
$18 + S/H
1 Tbsp Goji Berries
Temporarily Unavailable
1 Tbsp Cacao Nibs
$10
½ tsp Vitamineral Green or Blue-Green Algae
$40 + S/H
2 drops Orange Essential Oil  
3/4 tsp Cinnamon  

Stir the dry ingredients together in a bowl. If you are including any of the optional ingredients, add them in now too. If you decide to add any of the powdered greens, I suggest you also add the orange essential oil or cinnamon to cover any potential "green flavor".

Add the Coconut Oil and Agave Nectar and stir. It works best and is more fun to get your hands into the mix now and really mush all the ingredients together so that the oil and agave bind the dry ingredients well.

Create small teaspoon-size drops of the mixture and place them on wax paper. You can see pictures of the size and yummy messiness. You will get about 10 little bliss kisses per recipe. Freeze your bliss kisses for best taste and longevity, though you may find that after licking your fingers you desire to eat them all up quickly.

You can also use Carob in your bliss kisses to make a sweeter kiss. Try using half Cacao and half Carob or substituting Carob for the Tocotrienols in the recipe.

For an extra-creamy and more truffle-like bliss kiss that can sit out at room temperature, substitute Cacao Butter for the Coconut Oil. Mmmmmm. Enjoy!

 

Best Brownies Ever

3 Cups Brazil Nuts  
1 tsp Sun Fire Salt
$20 + S/H
3 Cups Dates (Medjool Dates are best - you will need to pit them!)
2 Tbsp Vanilla Extract  
1 Cup Carob Powder
$15 + S/H
1/4 Cup Cacao Powder
$25 + S/H
1/4 Cup Mesquite Powder
$13 + S/H
1 Cup Hemp Seeds
$30 + S/H
1/4 Cup Bee Pollen
$30 + S/H
3/4 Cup Chopped Walnuts or Pecans  

Add the brazil nuts and salt to a food processor and grind as fine as you can before it starts to turn into a creamy paste/butter.  (Note that you do not need to soak brazil nuts – they don’t have enzyme inhibitors like most other nuts).  Add the dates and vanilla to the food processor and process until a smooth cake batter like consistency (you may want to add the dates a few at a time).

In a separate bowl add all the remaining ingredients and mix well.  Add the nut/date mixture to the blended dry ingredients and mix thoroughly (best if kneaded by your hands – and more fun).

Put the brownie mix into a 9×12 pan and spread evenly, pressing down with your hands to make a uniform appearance in the pan.

For more details on this recipe and updates, please visit the blog posting for our Best Brownies Ever.

Enjoy!

 

 

And You Deserve
Your Perfect Health Now!

 


 

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