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Product - Pansalt Recipes


  • 8 fresh squid tubes cleaned
  • 1 tsp Family Choice Pansalt
  • 1 tbs whole black peppercorns
  • _ tsp sumac (depending on preference)
  • 2 tbs extra virgin coconut oil
  • Salad
  • 2 large fennel bulbs, trimmed and thinly sliced
  • 1 red capsicum, deseed & cut into strips approx 4mm thick
  • 2 medium carrots peeled, cut into strips approx 4mm thick
  • _ bunch fresh mint leaves, roughly chopped(depending on preference)
  • Dressing
  • 2 tsp sesame oil
  • 1 tsp tahini
  • Juice of _ lime (depending on preference)
  • 1 tbs brown rice vinegar
  • 1 tsp water

Cut the body of the squid open to make a flat piece. Wipe with damp kitchen paper to clean and blot dry. Using a serrated knife, make a diamond pattern by scoring the inner side of the flattened squid, lines 1cm apart.

Grind peppercorns and combine with the Family Choice Pansalt & sumac.

Sprinkle the salt & pepper mix over the scored side of the squid then cut into 5 cm pieces.

Mix the dressing ingredients together until well combined.

Place fennel, capsicum and carrot in a bamboo steamer and steam 3 minutes.

Combine the dressing through the vegetables in a bowl.

Stir through the chopped mint and set aside.

Heat 1tbs coconut oil in a wok until it’s very hot.

Add half the squid and cook for 2 minutes until it curls.

Remove and repeat the process.

Serve squid on top of the fennel and sesame salad.


  • 4 salmon fillets
  • _ large cauliflower (depending on preference)
  • _ bunch mint leaves chopped finely (depending on preference)
  • 1 young coconut
  • 1 small sweet potato cut into thin shavings
  • Juice of _ lime (depending on preference)
  • _ tsp Family Choice Pansalt (depending on preference)
  • Black pepper
  • Coconut oil

1 ) Preheat the oven to 180C. Pierce a few holes in the top of the coconut. Drain the juice by tipping it up over a jug. Break the coconut. (This is best achieved hitting it with a hammer on a solid stone floor). Scoop out the soft flesh and set aside.

2 ) Wipe the salmon fillets clean and brush with a little olive oil and lemon juice.

3 ) Trim the cauliflower of all its outer leaves and cut it into small pieces (5 cm wide).

4 ) Add cauliflower to vegetable steamer and steam until tender (10 – 15 mins)

5 ) In a food processor blend the cauliflower with coconut flesh and lime juice, adding the coconut juice a little at a time until smooth. Season with Pansalt® & black pepper. Stir through the mint, set aside & keep warm.

6 ) Sear the salmon on each side for 1 minute. Place on a baking tray & cook in oven for 10 minutes.

7 ) Using a potato peeler cut thin chips out of sweet potato. Blot dry.

8 ) Heat the coconut oil until very hot and fry sweet potato chips until crispy.

9 ) Drain any excess oil from the chips and sprinkle with Pansalt®. Place seasoned chips on a lined baking tray and position on top shelf of oven for one minute to crisp.

10 ) Serve the salmon over cauliflower puree and top with sweet potato chips and freshmint.


  • 1 cup coarse oats* soaked overnight (available from a health food store)
  • 1 _ litres water
  • _ tsp Family Choice Pansalt
  • 1tbs apple concentrate
  • 1cm piece fresh ginger peeled
  • 1 green apple cored with the skin on
  • _ cup almond slivers dry roasted
  • 1 cup soy milk

1) Strain oats and place in saucepan with the fresh water. Add Family Choice Pansalt & apple concentrate & bring to the boil.

2) Simmer for 25 minutes stirring frequently. If the porridge gets too thick add a little extra water. While the porridge is cooking, dry roast the almonds over a medium heat taking care not to burn them. Set aside.

3) Cut apple into cubes & place in a pan with 1/3 cup of water and ginger. Bring to the boil, cover & reduce heat, simmer for 10 minutes until tender but still retaining the shape.

4) Add soy milk and almonds to the porridge and cook for 10 minutes. Serve topped with the apple, natural yogurt, milk or soy milk.

*Some health food stores sell whole oats – these make delicious porridge but take longer to cook. Allow 60 minutes if using whole oats

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