August 3, 2007, Newsletter Issue #174: NoSalt Salt
Tip of the Week
Here´s a good recipe for a salt substitute.
It does use kelp, which has trace amounts of sodium
chloride, much less than table salt.
3 Tablespoons dried basil
2 Tablespoons dried savory
2 Tablespoons celery seed
1 & 1/2 Tablespoons dried sage
1 Tablespoon dried thyme
1 Teaspoon powdered kelp (obtained at most health food stores)
1 Tablespoon dried marjoram
Powder the herbs in a grinder or blender. Store in
airtight container away from heat and light.
Use in soups, stews, eggs, meats, any recipes to
replace salt.
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