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Tomato Mozzarella Salad with Pine Nuts & Black Lava Salt

Never heard of black lava salt before? I hadn't either until about a year ago. I was walking in New York City and I happened to walk by a store that was selling chocolates from around the world. That is was drew me into the store, because well I have to be honest I consider myself a chocoholic. As I was browsing the chocolates and adding more and more to my purchase I turned around and saw this entire wall of salts. These beautiful small glass bottles from the ceiling to the floor, from the front of the store to the back of all different kinds of salts. I gasped! I knew I was going to be doing some damage in this store. 

I started at the front and worked by way to the back, picking up every bottle and reading its origin, what foods it would pair well with, and the health benefits of the salts. Now some were in their natural form like sea salt, and other had ingredients added to them, like this one, black lava salt. I had to purchase this salt because one I had never heard of it before, two I was so intrigued to taste it and try it, and thirdly I thought it was really cool. I purchased a few more salts, but this one I was most excited about. 

Black lava salt comes from Hawaii. It is black because charcoal, from the volcanos and is added to the unrefined salt. Hence the black color. Charcoal has been known to be a health benefiting item, it helps to detoxify the body from impurities and potentially harmful substances during digestion. Digestive problems can be reduced with the regular intake of black lava salt.

It has a very coarse texture, but it doesn't crumble in your mouth like other coarse salts. It isn't overly salty in taste either like many salts can be. It actually is a very mild almost undertone like flavor. This is why is pairs so well with tomatoes in this case, but vegetables, raw, grilled, or roasted. 

Yields 2 servings


2-3 vine ripe tomatoes- washed and sliced 

1 bunch of basil leaves- chiffonade

2 tablespoons pine nuts - lightly toasted 

1/2 cup Fresh Mozzarella - torn 

Balsamic vinegar 

Extra virgin olive oil 

2 teaspoons black lava salt 

Crushed black pepper


Add pine nuts to a saute pan over medium heat. Watch the pine nuts closely because they can burn quickly. Toast just until golden, then remove the pan. 

Slice and assemble the salad. 

Garnish with basil and pine nuts. 

Season well with the black lava salt and pepper. 

Drizzle with the  balsamic vinegar and olive oil 

Serve and enjoy! 





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