One of my friends recently brought me a small jar of fleur de sel from Paris. The moment she placed it in my hands, I felt as if she had gifted me a tiny, savory treasure. The name alone sounds poetic—“flower of salt.” Inside the jar, the delicate crystals look almost like snowflakes, glistening with quiet beauty.
But what exactly is fleur de sel? How is this luxurious salt made, and how should we use it in our kitchens? I dove in to learn more, and the story behind this precious salt turned out to be even more fascinating than I imagined.
Fleur de sel is a rare, hand-harvested sea salt that forms as a fragile, paper-thin crust on the surface of shallow salt ponds. Only a tiny fraction of the season’s salt forms this way, and each flake must be skimmed off by hand. That’s why chefs adore it—and why it carries a premium price.
(Photo: Difference between fleur de sel (left) and coarse salt (right) from the salterns of Guérande)
It stands apart for several reasons:
Soft, delicate flakes that retain a hint of natural moisture, giving it a gentle crunch.
A bright, clean, oceanic flavor with subtle mineral complexity.
Production limited to traditional salt marshes such as Guérande and Camargue in France, Castro Marim in Portugal, and a few other artisanal regions.
Every crystal is a tiny work of nature.
The Poetic Name — And Clearing Up the Myth
The literal translation of fleur de sel is “flower of salt.” The name comes from how the crystals appear—like tiny blossoms floating on the surface of seawater.
Some people imagine the salt being collected from dew on flowers, but the “flower” is simply a lovely metaphor for the delicate form of the salt flakes.
The traditional process is slow, gentle, and deeply connected to the rhythms of nature.
Seawater is channeled into shallow salt pans.
Under warm sun, light winds, and the right humidity, thin crystals begin to bloom on the surface.
Skilled salt harvesters—paludiers in France—skim the crystals by hand using long wooden tools to keep the flakes intact.
The fragile salt is carefully dried and packed to preserve its structure.
In classic salt marshes like Guérande, daily yields may be only about a kilogram per pond. No wonder it’s considered the “caviar of sea salts.”
Because fleur de sel is unrefined and minimally processed, it contains tiny amounts of trace minerals like magnesium and calcium, which contribute to its nuanced flavor.
However, these minerals exist in very small quantities. It’s best to think of fleur de sel as a way to elevate flavor, not as a health supplement. Like all salts, it should be used in moderation—just with a lot more joy.
How to Spot Good Fleur de Sel
Check the origin. Guérande is the most famous and most protected.
Look at the texture. The flakes should be delicate and slightly moist—not powdery.
Be aware of price. Very cheap fleur de sel is often not genuine.
How to Use Fleur de Sel — Tips from Chefs
Fleur de sel is a finishing salt. Heat will dissolve its texture, so it’s meant to be added at the very end.
Here are some delicious ways to use it:
Classic uses
Seared steak: Sprinkle over sliced steak for a gentle crunch and bright pop of flavor.
Roasted vegetables: A final pinch on asparagus, beets, or potatoes is transformative.
Chocolate & caramel: Fleur de sel + dark chocolate = pure joy.
Fresh tomatoes or salads: Add just before serving to highlight freshness.
Bread and olive oil: Scatter a few flakes on warm bread or stir into good olive oil.
Pro tips
Use it sparingly—a little goes a long way.
Never cook it into a dish; always add right before serving.
Store in a small glass or porcelain container to preserve its texture and smell.
Fleur de sel is especially lovely with:
Steak and grilled meats
Oysters, scallops, and simple grilled fish
Dark chocolate, brownies, ganache, caramels
Roasted root vegetables or leafy greens
Think of it as a tiny spotlight that brings out the best in each ingredient.
To me, this little jar from Paris is more than seasoning—it’s a reminder to pause and taste life with intention. Here are two simple ways I enjoyed it right away:
Sprinkled a tiny pinch of fleur de sel on top of a simple steak. That soft crunch and bright lift of flavor felt like a chef’s touch at home.
A square of dark chocolate topped with just three or four crystals created the most heavenly sweet-salty contrast.
Fleur de sel isn’t about using more salt—it’s about using better salt. It’s a finishing touch that invites you to slow down, savor, and appreciate the beauty hidden in small details… even in something as simple as a pinch of salt from a friend.
If you have a jar tucked away, open it. Let those tiny flakes make an ordinary meal sing.
I’ve always enjoyed exploring new recipes, especially when they’re healthy, simple to prepare, and vegetarian. There’s something deeply satisfying about discovering fresh flavors that not only nourish the body but also bring joy to my family and friends.
Recently, I came across a collection of easy and wholesome recipes on Zhaxi Zhuoma’s website. These dishes are perfect for early summer—light, refreshing, and full of natural goodness. I’m excited to share a few of my favorites with you here. I hope they inspire you to enjoy healthy cooking as much as I do!
Tofu with Gochujang Sauce
I fell in love with gochujang and when I bought my first tub from Amazon, I tried it on everything—ok, I didn’t put it on ice cream, but I considered it. It is complex and good enough to just use by itself with a little oil or butter, maybe cut with miso or doenjang (Korean soybean paste) if it is too spicy. Different varieties vary in sweetness and heat, so go easy with it until you get the Goldilock spot for you. I use gochujang paste which keeps forever and is more concentrated. Sometimes it is sold as a sauce and comes with other ingredients like vinegar and sugar added. It is cheaper and can be used, but adjust the other ingredients you add accordingly.
The following is a wish list—use what you have on hand. I rarely have all the ingredients when I feel an urge for Korean flavors. You can use the sauce alone, too—without the tofu or with beans, chicken breasts, shrimp, hamburger, etc. There are some other options to consider.
GOCHUJANG SAUCE
1/4 cup soy sauce
1-2 tbsp gochujang (may be part Korean doenjang or Japanese miso)
1 tsp-2 tbsp maple syrup, brown sugar, honey, monk’s fruit, molasses
1 tbsp avocado or olive oil
1/2 tsp sesame oil
1 clove of garlic, minced or grated
1 inch ginger, minced or chopped
Lime juice & zest or rice vinegar to taste
1/2 tsp black pepper
Toasted sesame seeds sprinkled in
1-2 scallion chopped, white parts may be sauteed first
TOFU
1 tub firm tofu
Neutral oil for sauteing
TOPPINGS: Green scallions, Sesame seeds, Diced seeded tomatoes, Diced bell peppers, Diced Chili peppers, raw or canned or pickled, Grated cheese, Greek yogurt-whole milk best, Sour cream, Diced Avocados, Fresh raw corn cut off cob, Shredded crisp lettuce or other greens, Finely chopped parsley or cilantro leaves, Finely chopped nuts-walnuts, peanuts, cashews, Fried or poached egg, Baby Shrimp (non-vegetarian), Red onion pickle, etc.
SAUCE OPTIONS: If you can’t find gochujang, ketchup or tomato paste and chili powder is an option, but no substitute; Coconut milk; Fish sauce (non-vegetarian); Anchovies (non-vegetarian); Kimchi (often non-vegetarian); Grated apple or pear for sweetener; Chickpeas or beans.
Directions:
If you want to use grated cheese as a topping, and I do recommend it, try grating it from a brick and avoid the prepackaged grated cheese. I finally understood why—too often the commercial gratings are dusted with something to preserve shelf-life and they do not melt correctly.
TOFU-CRUMBLED or CUBED: If you use crumbled tofu, it is best to leave in tub in freezer overnight or longer. The ice crystals that form when frozen -thaw- and extract the water from within the tofu. You can squeeze the tofu like a sponge and it will expel the majority of the water. It then is very able to absorb whatever sauce you put on it. If you don’t have time to freeze and thaw it, you can still dry or press tofu to remove as much water as possible, then crumble unfrozen tofu with a fork or cut into bite-size cubes. Either way saute tofu until crispy in neutral oil and add sauce.
TOFU-AIRFRY: You may also cut tofu into slabs pressing out as much water as possible and then either just rub or spray slab with oil or first dip in starch/flour or Panko crumbs or egg or combination of these and then airfry at 400F for about 10 minutes on both sides or until golden.
Serve tofu with Gochujang Sauce on rice, noodles, polenta, or pasta with your choice of topping(s) or wrap a piece of tofu in lettuce leaves with topping(s) and eat like tiny tamales with your favorite dipping sauce.
Eggs Florentine-Air Fryer or Oven
Eggs and spinach are always good together. This is just a contemporary version of a classic. I’m using my air fryer again as I am cooking in my cave instead of the temple kitchen. I do that when someone is doing a Solitary Retreat and needs the kitchen. I try to not have any contact with anyone on such a retreat, but I do sometimes forget, especially when the person doing the retreat is so quiet that I even forget they are also living here. Last week I heard someone shaking the screen door leading to the kitchen and I was sure it was our very pregnant Lucy Lentil trying to find a nest inside and I yelled. She had already ripped the screen and managed to get in before. I had forgotten to close the back door when I went to water the herbs and veggies. It was not Momma Lucy, but a very startled and thoughtful person trying her best to observe silence. Embarassed? Yes,very. Sorry.
Ingredients:
3 Cups Fresh or frozen spinach, thawed and drained,
1/4 Kosher salt,
1/2 Cup Ricotta cheese,
2 Tbsp Heavy cream or coconut cream,
2 Garlic cloves, minced (optional),
1/8 tsp Black pepper,
2 tsp Unsalted butter, melted,
3 Tbsp Grated parmesan cheese,
1/2 Cup Panko gluten-free crumbs,
4 Large eggs.
Directions:
Mix spinach, ricotta, cream, garlic (if used), salt & pepper. Also mix butter, cheese, and panko. Set aside. Scoop spinach mixture into individual serving circles on oiled air fryer basket or sheet pan. Set air fryer to AIR ROAST, set temperature to 375F degrees, and set time to 15 minutes select START/PAUSE to begin preheating. When preheated, slide basket or sheet pan into oven. After 8 minutes, press PAUSE and remove the pan. Make an indentation in each spinach serving, crack an egg into the indentation and sprinkle with panko mixture over the surface of the egg.
Return the pan to oven and push START to resume cooking. After 5 minutes, check eggs. Cook longer, if needed.
CONVENTIONAL OVEN: Set temperature at 400F degrees. May need to be cooked a few minutes more at each stage.
Chocolate Waffles
Ingredients
4 Eggs, whisked
1/3 Cup canned coconut milk
2 Tbsp maple syrup or raw honey (some kind of sweetener)
1 1/2 Cups almond meal/flour
2 Tbsp heaping unsweetened cocoa
1 tsp baking soda
1/4 Cup dark chocolate chips
1 tsp vanilla extract
Sprinkle of cinnamon
Pinch of salt
Toppings
Apple sauce, unsweetened creamy almond butter, Greek Yogurt coconut butter warmed to liquid state raw pecans chopped dark chocolate chopped blueberries
Directions:
Plug in waffle iron. Whisk eggs in a medium-large sized bowl. Add coconut milk and sweetener and whisk together with eggs. Next add almond flour and mix more! Then add cocoa powder, baking soda and mix together.
Lastly, add in your chocolate chips, vanilla, salt and cinnamon. Mix together thoroughly. Pour into waffle iron and cook until cooked through, about 4-5 minutes, until cooked through and crisped up.
4 Servings. I really liked them with the apple sauce toppings and Greek yogurt, but the more traditional maple syrup and butter are great, too. Enjoy!
Recently, I visited the Holy Vajrasana Temple in Fresno, CA, and was deeply impressed by their delicious vegetarian meals. The flavors were unforgettable, and I’m thrilled to share some of these favorite healthy, vegetarian recipes with you to bring extra joy and flavor to your Thanksgiving holiday!
The temple offers retreat sessions, providing a nurturing experience for both body and spirit. With a garden on-site, the monastery uses the freshest organic vegetables for meal preparation, resulting in incredibly tasty dishes. For anyone interested in learning more about their retreats, you can find details here.
Stay tuned for some of the delightful recipes inspired by this visit, perfect for a healthy, delicious holiday spread!
Grilled Slaw With Mint
Cabbage is one of the most useful vegetables. I love it in slaw, in stews, in mashed potatoes, etc., and here we have a recipe that grills it. I think you could serve this hot for the cold days we are now having, although the recipe cools the cabbage to serve as salad. Enjoy!
Ingredients for 4 Servings
1 1/2 Tbsp cider or rice vinegar, plus more to taste
1 1/2 Tbsp maple syrup, plus more to taste
1 1/2 Tbsp avocado or grape seed oil
1 1/2 tsp Dijon-style mustard
1/2 tsp caraway seeds
Kosher salt and freshly ground black pepper to taste
1/2 head savoy or other green cabbage quartered, lengthwise through core
2 Tbsp thinly sliced fresh mint
Directions
Light a charcoal or wood-burning grill and let the coals burn down to glowing embers. May also be grilled in an iron skillet or indoor grill.
Meanwhile, make the dressing: In a large bowl, whisk the vinegar and maple syrup. Whisk in the oil, followed by the mustard and caraway seeds. Season to taste with salt and pepper.
Lay the cabbage quarter(s) directly on the grill and roast until all sides are charred, turning with tongs, about 2 minutes per side. Transfer to a sheet pan and let cool.
Discard the tough core of the cabbage then thinly slice the cabbage crosswise. Add the sliced cabbage to the dressing and toss to coat. Season with more salt, maple syrup, and vinegar to taste. Refrigerate until serving and serve within a couple hours of mixing. Just before serving, stir in the mint.
Broccoli Slaw
This is a very easy, colorful and delicious salad or slaw that uses shredded raw broccoli stalks instead of cabbage and usually carrots and red cabbage or radicchio for color. You can find packaged broccoli slaw at most markets now or make your own.
3 cups broccoli slaw (shredded broccoli stalks, carrots, red cabbage)
finely chopped green onions (optional)
¼ cup dried figs, dates, unsweetened cranberries or other dried fruit; cjopped mang, apple, pears also good
1/3 cup chopped roasted macadamia or hazel nuts
5 radishes, thinly sliced
½ chopped red, green, and/or yellow chopped bell peppers
chopped avocado
chopped parsley, cilantro, mint, dill, or other herbs
hemp, flax, or poppy seeds
Dressing
¼ cup red wine vinegar
2 Tablespoons olive or avocado oil
1-2 dates, chopped or seasonal fruit like pears or apples, but most fruit would work
salt & black pepper to taste
1/2 tsp turmeric power
toasted sesame seeds, grated ginger (optional)
Blend dressing, if dates or other fruits are used, otherwise, just mix ingredients.
Toss all ingredients, except nuts, and refrigerate for several hours to blend flavors. Add nuts and serve. Nuts may be served separately as some may have nut allergy.
NON-VEGAN: Add can of drained chicken or tuna or grated cheese or other leftover protein. Tofu also may be marinated in dressing to give it more flavor.
DRESSING OPTIONS: Lemon juice and zest good with avocado oil mayo, black pepper, turmeric, curry, chimichurri, or za’atar spices. Korean gochujang would also be good.
Carrot Cake Paleo Waffles
These delicious breakfast (or any time) treats are healthy and nutrient dense. They can be fried as pancakes, if you don’t have a waffle iron and you can make a big batch and freeze them to be reheated in your toaster or oven. Enjoy!
Toppings
Butter, sour cream, maple syrup, coconut butter
Yogurt, applesauce, more pecans or walnuts
Waffles
2 Eggs
1/3 Cup Plain yogurt
1/2 Cup Almond or coconut milk
1 tsp Vanilla
1 Cup Almond meal or flour
2 Tbsp Coconut sugar or maple syrup
1 1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Grated ginger
1/2 Baking powder
1/4 tsp Salt
1/2 Cup Grated carrot
1/4 Cup chopped walnuts or pecans
1/4 Cup chopped dates or raisins
2 Tbsp Coconut, shredded
Oil spray
Whisk the eggs, yogurt, milk and vanilla together. Mix the dry ingredients in a separate bowl, add to egg mixture, and whisk until smooth. Fold in the carrots, walnuts, dates and coconut. If batter is still very thick add a few splashes of milk. Spray waffle iron with oil. Place 1/4-1/2 cup of the batter (depends on size of waffle iron) into hot waffles iron and cook according to waffle iron instructions. Top with toppings of choice and serve warm.
4 waffles. Can also be cooked as pancakes.
Bombay Frittata
This is a spicy Indian omelette with herbs and cheese that would be good for breakfast or any meal.
12 large eggs
½ cup crème fraiche or sour cream
½ cup finely chopped red onion or celery
2 scallions, white and green parts, thinly sliced (optional or serve as condiment)
2 garlic cloves, thinly sliced (optional)
¼ cup tightly packed fresh cilantro or parsley leaves
½ teaspoon garam masala
½ teaspoon fine sea salt
½ teaspoon black pepper
½ teaspoon ground turmeric
¼ teaspoon red-pepper flakes
2 tablespoons ghee, butter, or coconut oil
¼cup crumbled paneer or feta cheese
Position a rack in the upper third of the oven and heat the oven to 350 degrees.
In a large bowl, combine the eggs, crème fraiche or sour cream, onion or celery, scallions & garlic (if used), cilantro, garam masala, salt, pepper, turmeric and red-pepper flakes and beat with a whisk or fork until just combined.
Heat the ghee or oil in a 12-inch ovenproof skillet, such as cast iron, over medium-high heat, tilting the skillet to coat it evenly. When the ghee bubbles, pour the eggs into the center of the skillet, shaking to distribute evenly. Cook, undisturbed, until the frittata starts to firm up on the bottom and along the sides but is still slightly jiggly on top, about 5 minutes. Sprinkle with the paneer and transfer the skillet to the oven. Cook until frittata is golden brown and has reached desired doneness, 15 to 25 minutes. Serve warm with toast, rice, or salad.
Serves 6.
Sweet Potato and Kale Soup
It is a Caribbean treat that can be cooked and served several ways. It could be a great soup for Thanksgiving dinner.
INGREDIENTS:
3 Tbsp olive oil 2 Tbsp brewers yeast 2 minced carrots 3 Tbsp minced ginger 2 large garlic cloves, minced 4 medium sweet potatoes, peeled and cubed 1 Tbsp fresh (or 1/2 that dried ) thyme 2 tsp allspice 1 tsp nutmeg 1 tsp cinnamon 1 tsp chili sauce or Korean chili powder or flakes 1 tsp turmeric black pepper 2 cans diced tomatoes 5 cups water or broth 14 oz coconut milk 19 oz white or garbanzo kidney beans or cauliflower florets Stevia or maple syrup to taste 9 cups kale 2 Tbsp lime juice and zest
Fresh thyme for garnish
DIRECTIONS:
In a large saucepan or stockpot, heat olive oil over medium-low heat. Add brewer’s yeast, minced carrots, minced garlic, and minced ginger. Sauté for 4 to 5 minutes, stirring often.
Add the peeled and cubed sweet potatoes, thyme, allspice (if not available use more nutmeg, cinnamon, and mace), nutmeg, cinnamon, and chili sauce or flakes. Cook, stirring often, for another 3 or 4 minutes.
Stir in the diced tomatoes, salt, black pepper, vegetable broth or water. Turn heat to high and bring to a boil. Once boiling, immediately turn heat to low, cover and let simmer for about 25 to 30 minutes, or until the sweet potatoes are tender. Can be cooked in a large crock pot on high for 3-4 hours.
Add the coconut milk, cauliflower florets (or beans-drained & rinsed, and sweetener to taste) to soup. Turn heat up a little bit to medium-low. When soup returns to boil, add chopped kale (thick stems removed & washed) and let cook uncovered for another 5 minutes or until the kale is limp and tender.
Remove from heat and stir in the 2 Tablespoons lime juice and zest. If needed, season to taste with extra salt, pepper, sugar, or chili sauce or flakes. Garnish with fresh thyme leaves. Half batch fills 6 cup cooker.
Gochujang and Maple Syrup Glazed Roasted Brussels Sprouts
Here’s an easy and quick way to cook Brussels sprouts that the whole family will enjoy!
INGREDIENTS:
1 lb Brussels sprouts uniform size ½ teaspoon onion powder* ½ teaspoon garlic powder* ¼ teaspoon black pepper powder 1 tablespoon olive oil vegetable olive oil 1 tablespoon soy sauce or coconut aminos 1 tablespoon honey or maple syrup or to taste ½ teaspoon sriracha or Gochujang sauce. more. used 1 Tablespoon. 1 fresh lime optional
DIRECTIONS:
Wash, rinse, and dry the Brussels sprouts. Trim off the ends and cut them in half or quarters. Try and keep all pieces the same size. You can also include the individual leaves off of the sprouts. Mix together onion, garlic and pepper powders, soy sauce, sriracha, honey and oil in a small bowl. Transfer the Brussels sprouts to a medium bowl and coat them with some of the seasonings, making sure all surfaces are covered.
Spray pan with oil. Air-fry 14 minutes at 375F or roast in conventional oven at 400F for 16 minutes. Watch closely as they may burn.
Squeeze lime juice in sprouts and serve.
Cranberry-Orange-Date Relish
This is the best cranberry relish I have found. No cooking, easy. Makes about eight generous servings and freezes well.
INGREDIENTS:
12 oz Raw cranberries 1 Navel orange 1/4 Cup Vegan sugar or dates OPTIONAL: chopped pecans
DIRECTIONS:
Process cleaned and sorted cranberries and one navel orange (include peel) that has been cut into eighths in food processor. Add vegan sugar or dates. Toasted pecans are good added just before serving.
Peace LiLy 