Microsoft Word - H.E.M.P Healthy Eating Made Possible - Paul Benhaim - Completed.docx

by  

  Paul  

  Benhaim

2 tbsp mustard seeds

2 tbsp paprika pods

2 tbsp kelp or other sea vegetable

Grind well and combine all herbs. Keep in salt shaker on table and
see if your guests comment. Store excess in an airtight container.
Salt is not often necessary and the above herbal salt will usually
satisfy the most demanding of taste buds. As an alternative when
cooking millet, amaranth, quinoa or other grains consider adding a
bunch parsley without stalks & some fresh greens. Onions added
in your cooking really help give some taste, instead of high
sodium, misbalancing salt.

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