
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.

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