Gina Fontana is a certified health coach, recipe developer, food photographer, published author, and blogger. Her own personal health challenges led her to a gluten-free, vegan, plant-based lifestyle where she found significant improvement in her symptoms. Her passion and mission is to now share that with others who also need (or want) to pursue a healthier lifestyle.
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This is a sponsored post written by me on behalf of Sur La Table. The opinions and text are mine. Thanks for supporting brands that support Healthy Little Vittles! Sur La Table gifted me this Himalayan Salt Bowl to try for this post and original recipe and I’m so grateful 🙂
When Sur La Table came to me with a request for a recipe using their Himalayan Salt Bowl I was SOOOO EXCITEDDD! I’ve literally been dreaming about a Himalayan Salt Plate. Guys, I didn’t even know the bowls existed! Mover over salt plate, there’s a new salted gem in town. If you know me, you’ve probably noticed I love bowl recipes… any kind of food I can eat from a bowl is my jam, so this just heightened my excitement to a whole new level.
Most of my recipes have salt, and I suppose I should specify Himalayan salt because that’s what I use (even in some of my sweet recipes!). The amazing thing about this recipe is that I didn’t have to add any salt because the bowl imparts it’s rich trace minerals into the food, and acutally, it results in a milder flavor than when using ground salt! The other neat thing about this bowl is you can place it in the oven or in the fridge to keep your hot food hot or chilled food cold depending on what dish you’re making. And besides, how gorgeous is this bowl?! Talk about adding an elegant look to your dinner table…
So now what to make in this gorgeous bowl… hmmm. I thought about making a dessert, which I still might do, I have an idea brewing, but I settled on this Curried Shiitake + Kale Noodle Bowls with Panko Crusted Tofu because it sounded just so darn delicious. I am always down for a good noodle bowl.
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This curried noodle bowl is so flavorful featuring marinated shiitake mushrooms, kale and crispy panko crusted tofu tossed with a red curry paste and tamari sauce! And again, there’s no need to add salt to this recipe as it’s served in this lovely Himalayan Salt Bowl which transfers salt right to your food while also keeping it warm as you eat!
Did I mention clean up is easy with this bowl too? Because Himalayan salt is a microbial inhibitor, it requires no cleansers! Heck ya! So you simply just have to rinse the salt bowl under warm water and lightly and let it air dry for 24 hours before the next use.
I think you’re really going to love this bowl to use all summer long enjoying amazing bowls, dips, spreads, desserts (I mean you name it). But for now, I’ll leave you with this Curried Shiitake + Kale Noodle Bowls with Panko Crusted Tofu recipe, and trust me, it’ll be on repeat at my house.
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** Marinated mushrooms adapted from Lauren Caris Cooks
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Gina Fontana is a certified health coach, recipe developer, food photographer, published author, and blogger. Her own personal health challenges led her to a gluten-free, vegan, plant-based lifestyle where she found significant improvement in her symptoms. Her passion and mission is to now share that with others who also need (or want) to pursue a healthier lifestyle.
Read our privacy policy for how we collect and use your information.
By subscribing to the Healthy Little Vittles email list, you agree to receive updates, recipes, affiliate products, and stay in the know about other fun stuff going on at Healthy Little Vittles, right to your inbox! Enter your email and I'll send the free ebook right over!
"So, whether you eat or drink, or whatever you do, do all to the glory of God".
- 1 Corinthians 10:31