'Lick Quick Pickles

Quick pickles are an easy way to make the most of summer produce. you can use any combination of veggies and Saltlickers seasonings with this recipe. Left: Peter Rabbit carrot sticks with chives, garlic and smoky fennel. Right: Cy Salt cukes and radishes with onions and chives.


1 cup water
1/3 cup vinegar (apple cider, white, and rice wine are all good)
2 TBSP sugar (optional)
1 TBSP Saltlickers seasoning
2 cups sliced veggies like carrots, cukes or radishes
1/2 cup sliced onions
Peppers, chopped herbs, garlic, whole cherry tomatoes…whatever floats your boat

In a small bowl, stir to combine the water, vinegar, sugar, and spice. Add the veggies. The brine should cover the veggies but they will shrink. Cover and refrigerate for up to 3 weeks.

Air fryer kale chips


Thanks to Dr. Chris LoRang at Capitol Chiro DSM for giviong us this great idea! You can use any of our salty blends for these. I used GGX and added 1 tbsp nutritional yeast because I love it. Remove the ribs from the kale—they get sharp.

10 oz kale, ribs removed
Spray oil
1/2-1 tbsp Saltlickers

Blast the kale with spray oil, toss with Saltlickers, taste for seasoning, add more if you need it. Cook in an air fryer on 400 for 6-8 minutes. If you need to, you can keep crisping these up in the oven at 250.

Bob's Your Uncle Potato Frittata

This delish, flexible dish doubles as a Saturday breakfast and a simple Sunday dinner. You could fry bacon or sausage, sauté the onions in the fat, and add the meat to the egg mix. Or add mushrooms and leftover roasted veggies like carrots, peppers and broccoli. Or swap out the potatoes for sweet potatoes, toss in leftover black beans + queso fresco, and Bob's your uncle!

1 lb peeled boiling potatoes, diced to 1/2"
2 tbsp olive oil
1  medium yellow or red onion, finely chopped
Your fave Saltllicker blend, about 2 tsp or to taste
6  large eggs

Put the potatoes in a steamer basket. When the water boils, cover, remove from heat, and steam for 10 minutes. Sauté the onion on medium high till soft. In a bowl, beat the eggs, add Saltlickers's spice, onions and potatoes. Heat the broiler. Heat 1 tbsp oil in an oven safe pan on medium high, pour in the egg stuff, lower heat to medium. As the frittata cooks, keep sliding a spatula underneath along the edges so it doesn't stick. Turn heat to low, cover for 10 minutes, uncover and slide the pan under the broiler until it gets a nice crisp crust. 

Adapted from Martha Schulman





Grilla Gorilla or GGX Vegan Cashew Cheeze

If you’re one of those people who hates nut cheese, Imma sorry for you! This velvety, creamy, tangy stuff is heaven. I smeared it on mediocre slab of pizza last night, and it made the pizza light up like a Christmas tree! Ta-da! I eat it on steamed veggies, eggs, pasta, whatever. Try the nutritional yeast on popcorn with GG or GGX.

In the Ninja

In the Ninja

On steamed broccoli

On steamed broccoli

Adapted from Bob’s Red Mill

1 1/2 cups cashews
1/4 cup nutritional yeast
2-3 tsp Grilla Gorilla or GGX to taste
1-1.5 tsp Dijon mustard to taste
3/4 cup water
3 tbsp lemon juice


Throw all the ingredients into a food processor or Ninja with the yeast and spices on top. Fire the machine up and process until smooth.

Serve warm or at room temperature. Gently reheat over very low heat. Yields 2 cups (eight 1/4-cup servings).

Smoked Bangla-dash Butternut Squash

I love ALL squashes. Especially the fact that I can forget one I stashed under the sink, find it a month later, cook it, and it's delicious. You can't do that with meat, people!

Before smoking

Before smoking

After smoking

After smoking

Serves 6

1 Big-a$$ butternut squash
Olive oil
Crop Duster
Maple syrup (optional)
Pecan wood chips for smoking (any wood will do but pecan’s the bomb)

Start your smoker at its highest temp.

Split the squash lengthwise and scoop out the seeds. Place face down in a microwave safe dish with about one inch of water in the bottom. You may have to microwave each half separately if it is, indeed, a big a$$ squash. Microwave on high for about 14 minutes. You could also steam the squash in a steamer basket if you wanna go old school and skip the radiation (you hippy). When cool, scoop out the squash into a bowl and mix with a splash of olive oil, about 1 tbsp of Bangla-dash and 1 tsp of Crop Duster. Taste for spice. Splash some maple syrup in there if you’d like. Stuff the squash back into the empty shells. You could also sprinkle cheese (Manchego would be great) or breadcrumbs on top. Place the squash on the racks, shell down, and smoke with one pass of wood for about 30 minutes.

Roxy Taco Chili-ful Chili: Pork or Veg

Last weekend, we chili-ed our faces off, starting at the Stanhope Locker's first chili cook-off with pulled pork chili (left), then at Wheatsfield's Member Appreciation Day with roasted butternut sguash black bean chili (right, it's vegan!), served with Cy Salt Oyster crackers. Both batches had the same base, starting with 4 oz of dried chilis—leave the seeds in if you like heat—covered in 4 cups of boiling water and soaked for 1/2 hour. You can find dried chilis in the Mexican aisle of your grocery store. We used New Mexico chiles, but poblano, ancho or hatch would also work great and be fairly mild for heat. Both styles were delicious. Serves 12, adapted from Cook’s Illustrated.

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4 oz dried chilies: New Mexico, poblano, ancho or hatch
stemmed, seeded and torn to pieces
4 cups boiling water
2 tbsp honey
2 tbsp white vinegar
5 peeled garlic cloves
1 tbsp Roxy Taco*
1/2 tbsp Cy Salt or to taste*
1 tbsp olive oil
28 oz whole peeled tomatoes
2 15 oz cans of your fave chili beans:
    For the squash we used black beans,
    pintos for the pork

For pork chili: 5 lbs boneless pork shoulder

For squash chili: 5 lbs butternut squash
(about 3 medium or 2 large) peeled, seeded and cubed

For both: Crop Duster spice, Grilla Gorilla, or GGX

For pork chili:
 Sprinkle your pork shoulder with Crop Duster spice, Grilla Gorilla, or GGX, wrap in plastic wrap and let it sit in the refrigerator for at least 3 hours, up to 24. Preheat the oven to 300. Brown the shoulder in olive oil in a big Dutch oven or oven-safe pot. Cook in the oven for about 4 hours--till it’s falling apart. Remove, let it cool, and chop it short. This was my mistake for the Stanhope chili: I left the strands of pork too long and ropey, like a pulled pork sandwich.

For squash chili: Preheat the oven to 425. Toss your squash with a splash of olive oil and sprinkle with Crop Duster spice, Grilla Gorilla, or GGX. Roast for about 45 minutes, tossing after about 30 minutes.

For the chili: Pour the boiling water over the chilies and soak for 30 minutes. Drain off half the soaking liquid and save. Place the chilies, honey, vinegar, garlic, Roxy and Cy in a food processor and blend till you have a smooth paste. 

Heat the oil on medium high in a big Dutch oven or heavy pot. Pour in the chile paste and stir for 5 minutes. Add the tomatoes and their juice. Drain and rinse the beans and add them to the pot. If your chili’s looking dry, add some of the bean liquid, chile soaking liquid, or some dark Mexican beer.

Stir the meat or squash into the chili and cook on low for 1 hour, or in a crockpot on low for 4 hours. Taste for seasoning.

*My squash chili took twice as much spice as the meat version.

Serve with Cy Salt oyster crackers: 1 tbsp Cy Salt + 1/4 cup olive oil. Bake at 250 for 5 minutes.

Feather Duster White Bean Dip

Add 1/2 tbsp of Feather Duster, 2 tbs olive oil, pepper and 1/2 cup grated Parmesan cheese to 2 cans or 2 lbs of boiled white beans. Taste for spice. Serve with crudite, pita toasts, etc.


Creamy Red Bean Salad (Lobio)

1 16 oz can red beans
Fresh parsley or cilantro
Pomegranate seeds (optional)

1 clove garlic
1/2 cup walnuts
   + 1 tbsp for garnish (optional)
1 tbsp red wine vinegar
1 tbsp olive oil
2 tsp GGX or Cy Salt or to taste
Drain the beans, and save the juice. Move the beans to a bowl. In a food processor, whip the juice from the beans and everything but the fresh herbs until white and creamy. Toss the beans with the dressing and fresh herbs. Taste for seasoning. Garnish with crushed walnuts and pomegranate seeds if you wish.


Asian Style Grilled Green Bean Salad


1 lb of fresh green beans trimmed and cut into appx 2" pieces
1 lb bag of colored peppers, trimmed, seeded, and roughly chopped
1 red onion roughly chopped
2 tbsp soy sauce or liquid aminos
1 tbsp neutral oil or 1/2 tbsp neutral oil and 1/2 tbsp sesame oil (optional)
Chili paste with garlic, Sriracha, or chili flakes (optional)
Grilla Gorilla or GGX to taste
A grill pan with holes to let the heat through

Heat your grill to high, spray your grill pan with cooking spray, set it on the grill, and cover the grill. Mix the first three ingredients. Toss in soy sauce/aminos and oil (if using—you really don't need it). Season with Grilla Gorilla to taste. Start with 1 tsp; we use about 1/2 tbsp. You can always add more when the beans are done. If you like it hot, add chili paste with garlic, Sriracha or chili flakes here. 

When the grill's hot, pour your green bean mix into the grill pan, spread it out with tongs, and cover the grill. Let it cook for about 5 minutes. Uncover, flip with tongs, recover the grill, and let it cook for about 5 minutes again. Uncover and flip. The veggies should have a nice char on their edges. Move the veggies to a bowl, taste for seasoning and add more Grilla Gorilla if desired. You can add a splash of rice wine vinegar or fresh chopped basil. You can also make this with chicken, pork, sausage or shrimp. 

Strawberry Spinach Salad


1 pint of strawberries, trimmed and cut in half
1 lb fresh spinach
1/4 cup slivered red onion
Alliyum or Whassamatterhorn
Fruit, white or champagne vinegar
1/4 c crumbled feta, goat or farmers cheese (optional)
1/2 c chopped toasted walnuts (optional)

Toss Alliyum or Whassamatterhorn on the strawberries to taste in a big bowl. Add spinach and nuts. Splash the vinegar on the greens, toss. Add feta and walnuts, and toss again. Taste for Alliyum or Whassamatterhorn and vinegar. Add more if you need them.

Herky Perky Roasted Red Pepper Spread


You can smear this yummy-happy-healthy-fatty goodness on everythang. 

PREP TIME: 5 minutes
COOKING TIME: 1 minute
TOTAL TIME: 6 minutes


3/4 cup tahini
1/4 cup water
2 medium roasted red peppers
1 Tbsp lemon juice
2 pitted dates
1 clove garlic
1 Tsp Herky Perky

Put all the ingredients in a food processor, turn it on, and roar! Add a can of chickpeas and you got roasted red pepper hummus! What the what?!?! 

Adapted from Eat to Live.

Cy Roasted Summer Veggies

My absolute favorite thing to make at the end of summer. Roughly chopped tomatoes, onions, zucchini, eggplant, garlic and peppers—whatever you have in the garden, even greens sliced thin—then tossed with Cy Salt, olive oil and a splash of vinegar. Roast it at 350 for about 2 hours. Use it as a spread, on pizza, in pasta or just shovel it in your face.


Christiana's Watermelon Beet Salsa

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"Who'da thunk the beet/watermelon combo would be so delicious?" Christiana asked in our email exchange.

"I would think it would be great! The family veggie stand next to us at the Downtown Des Moines Farmers' Marke gave us FOUR bunches of beets on Saturday. It was like that joke where someone breaks your back windshield and throws in an accordion," I replied.

1.5 cups of watermelon, cut into 1/2" cubes
1 shucked corncob’s worth of kernels
½ a small zucchini, cut into ½" cubes
1 green onion
1 jalapeno, deseeded and minced
1/4 cup leftover cold chopped beets, optional
Juice of half a lime
Coarse ground black pepper
1 tsp. Alliyum, Cha-cha Lima or Roxy Taco

Combine all into a bowl and enjoy with Luke's Organic multigrain chips, or, as a side dish/salad.

Cy Slaw

So good, so easy. Use what you have on hand to get a large half bowl full: 1/2 a head of cabbage, onions, kale, collards, broccoli, carrots, kohlrabi, peppers, corn. Slice the stuff fine (we shoot it through the food processor). Top with roasted sunflowers seeds, peanuts, or broken ramen noodles.

CREAMY STYLE: Blend 1/2 c mayo + 1/2 c yogurt + 1 tsp Cy Salt + 1 tsp curry powder + 1/2 tsp mustard. Toss it.
LIGHT STYLE: Splash with 2 tbs vinegar + 1 tsp Cy Salt. Add more to taste. Add oil if you'd like.

Herky Perky Red Pepper Hummus

If you have a food processor, you can nail homemade hummus. Use any kind of bean: black beans, white beans, etc. You don't need tahini—any kind of nut butter works: peanut butter, almond butter, etc. Or use an avocado instead. All our salts work in this recipe: Cy Salt, Roxy Taco, Alliyum, etc. How about Roxy Taco black bean avocado peanut butter hummus? Hey, if it's wrong, I don't wanna be right.


1 can garbanzo beans, rinsed and drained (any kind of beans will work)
2 tbsp tahini (or any kind of nut butter will work: almond, peanut, etc.)
2 roasted red peppers, drained
1 tsp Herky Perky to taste (I use about 1/2 tbsp, and any Saltlickers salt will work)

Throw it all in the food processor, pulse and scrape down the sides until it's smooth and creamy. Garnish with chopped herbs like cilantro, parsley, chopped chives or scallions.

Roasted Beets with Whassamatterhorn or Das Bigfoot

Whoever said beets taste like dirt never tried 'em like this: roasted with Whassamatterhorn. Das Bigfoot would work great, too. Sprinkle them with blue cheese and toasted walnuts if you want.

PREP TIME: 15 minutes
COOK TIME: 45 minutes
TOTAL TIME 60 minutes

A bunch of beets with the greens attached
Red wine vinegar
2 tsp olive oil
2 tsp Whassamatterhorn or 

Das Bigfoot
Black pepper (optional)

Preheat the oven to 400. Remove the greens, wash and chop. Get the stems in there, too. Wrap each beet in foil and throw it on the grill for about 45 minutes, or in the oven at 400 for about 45 minutes. While the beets are cooking, sautee the greens in the olive oil until they're soft and sprinkle with 1/2 tsp Whassamatterhorn or Das Bigfoot. When the time's up on the beets, squeeze one to see if it's soft. If it is, it's done. Unwrap, rinse, peel, and slice the beets in a bowl. Add beet greens, a splash of red wine vinegar, and the rest of the 

Whassamatterhorn or Das Bigfoot. 

Add black pepper if you wish. Taste for vinegar and spice.

Grilled Greens soaked in Coconut Milk and Grilla Gorilla or GGX

PREP TME: 2-6 hours, mostly unattended
COOKING TIME: 10 minutes
TOTAL TIME: 2+ hours

3 lbs greens—use any kind (kale, mustard, etc.) but I like collards—ribs removed
2 cans coconut milk
2 tbsp Grilla Gorilla or GGX
2 limes

Combine coconut milk, juice from one lime, and GGX in a big bowl. Shove the green in and toss. Refrigerate for 2-6 hours covered in plastic wrap. Preheat the grill to high.  Layer the greens on the grill. Flip when one side is lightly charred. Char the other side. Remove to a cutting board and chop. Taste for spice. Add more GGX if necessary. Serve with lime wedges.

Bean Burgers

  • 1/4 sunflower seeds
  • 2 cups (about 1 can) any kind of beans, drained and rinsed
  • 1/2 c minced onion
  • 2 Tbsp ketchup
  • 1 Tbsp wheat germ or rolled oats
  • 1 Tsp Roxy Taco (goes great with black beans or black eyed peas) or Cy Salt (goes great with pink or white beans) or Alliyum (goes great with white beans)
  • I also like to throw a chopped chipotle in adobo sauce into the black bean burgers.
  • Chopped roasted mushrooms (roasted without oil) are great in all of them, too.  

Mush everything up—in a food processor or by hand. Form six 1.5" high patties and place on a lightly spray-oiled baking sheet. Bake at 350 for 25 minutes, let cool, reform the patties and bake for another 10 minutes. Serve in a whole wheat pita.

Adapted from Eat to Live.