My Morning Pink Salt Recipe
A simple, mineral-rich morning ritual that blends pink Himalayan salt with filtered water and optional boosters like lemon, honey, or apple cider vinegar to support hydration, digestion, and sustained energy from the very first sip
Ingredients
- 8 oz 1 cup filtered or spring water, room temperature or warm
- ¼ teaspoon fine pink Himalayan salt food-grade
Optional add-ins:
- ½ teaspoon fresh lemon juice about ¼ lemon
- 1 teaspoon raw honey
- 1 teaspoon raw apple cider vinegar
- Pinch of grated fresh ginger
- 2 –3 fresh mint leaves
- Splash of coconut water for extra electrolytes
Instructions
- Pour water: Fill an 8 oz glass with filtered water.
- Add salt: Stir in ¼ teaspoon pink Himalayan salt until fully dissolved
- Boost flavor (optional): Add lemon juice, honey, or apple cider vinegar; stir again.
- Customize: Sprinkle in ginger or mint leaves, or top with a splash of coconut water if desired.
- Sip mindfully: Drink slowly on an empty stomach, ideally 20–30 minutes before breakfast
Notes
- Water temperature: Use warm (not hot) water for fastest dissolution and gentler digestion.
- Containers: Prefer glass or stainless-steel; avoid plastic to prevent flavor transfer.
- Start small: If new to salt water drinks, begin with ⅛ teaspoon salt and work up to ¼ teaspoon.
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Flavor variations:
- Ginger boost: Add a pinch of grated ginger for digestive support.
- Herbal twist: Muddle mint or steep turmeric/cinnamon for anti-inflammatory benefits.
- Sole concentrate: For batch prep, dissolve 4 tablespoons salt in ½ cup water; let sit 12–24 hours. Use 1 teaspoon sole per glass.
- Storage: Best enjoyed fresh; if premixing sole, store at room temperature up to two weeks.
- Allergies/intolerances: Omit honey for a vegan, low-sugar version; gluten-free and naturally dairy-free.