When I first went on the AIP (Autoimmune Protocol) diet in April, I had no idea how many seasoning blends I would have to eliminate.  I love to cook with fresh herbs as often as I can and grow them in my garden, but many times I'm in a hurry and don't have time to cut, wash and chop.  I decided to make my own seasoning blend based on what I use the most.  This seasoning has turned out to be my favorite and I put it on everything!!  Seriously, it's so good on chicken, fish, pot roast, veggies, etc...the possibilities are endless!  I highly recommend using Himalayan Pink Salt in lieu of regular sea salt.  Himalayan Pink Salt is unrefined, 100% natural, and is naturally rich in elements and minerals with strong nutritional and health properties.  It is wonderful and the only salt you should cook with (in my opinion).

I chose to bottle up this seasoning to bless friends and family for the holidays.  It's the first gift from My Healing Table to Yours!  Enjoy!

• 1 Cup Fine Himalayan Pink Salt

• 1 Cup Granulated Garlic

• 1 Cup Granulated Onion

• 1/2 Cup Black Pepper (optional if following AIP)

• 1/4 Cup Basil

• 1/4 Cup Dill

• 1/4 Cup Thyme

• 1/4 Cup Parsley

Thoroughly mix all ingredients.  If you prefer a finer consistency, you can blend the herds in a food processor before mixing.  I store it in a jar in the pantry or ziploc bag.