Hold the Salt: Vegetable Blend

Substitute with a dash of herbs.


| February/March 1996


Use this blend in stir-fries with a bit of lemon juice or on any cooked vege­tables, such as carrots, green beans or snow peas.

  • 1½ tablespoons onion powder
  • 1½ tablespoons toasted sesame seeds
  • 1 tablespoon dried chives
  • 1½ teaspoons dry mustard
  • 1½ teaspoons dried dill weed
  • 1½ teaspoons dried red bell pepper flakes

Erica Levy Klein, who lives in Princeton Junction, New Jersey, is the author of a series of low-calorie cookbooks, including Skinny Sauces, Skinny Chicken, and Skinny Spices (Chicago, Illinois: Surrey Books, 1993). The recipes in this article are adapted from the last, which includes fifty recipes for homemade blends.

Click here for the original article, Hold the Salt.





mother earth news fair 2018 schedule

MOTHER EARTH NEWS FAIR

Next: April 28-29, 2018
Asheville, NC

Sit in on dozens of practical workshops from the leading authorities on natural health, organic gardening, real food and more!

LEARN MORE