Instead of salt, I am going to experiment with the naturally-occurring salty taste in seaweed (dulse, kelp, wakame, nori, and the Philippines' very own lato).
I still have a jar of evaporated sea salt for soaking nuts and seeds with, but this will be purely for soaking now.
Of course, if I am at a raw food potluck or resto, I won't have control over the salt used, but I won't fret over what's outside my sphere of influence.
What kind of ingredients are you seeking independence from?
Happy Philippine independence day! :D
|What's on my spice shelves? Top Shelf: sukang tuba, expeller-pressed olive oil, two jars of seeds, Epsom salt, rosewater. Lower Shelf: VCO, organic vanilla (this one has alcohol though. no alcohol-free versions in the Philippines-boo!), Angel seaweed, evaporated sea salt, cinammon and paprika, capers, another bottle of olive oil, tree bark tea, raw cacao nibs|
2017 Update: I am taking sea salt again!