Salt Seasoning

A couple of years ago, we started having annual blood tests done & were horrified by the results. One of the first things I did was to stop adding salt to our food. It was rough going at first, but we don't miss it at all now. In fact, we can taste salt in the strangest places!

I used to use Lawry's seasoning salt so much that I had to come up with a homemade, salt-free version to use. After researching, trying, & combining a few recipes, this is what I got. If you want the salt in it, add about 1/2 to 2/3 cups salt. Otherwise substitute this at about 1/2 to 1/3 the amount of Lawry's salt your recipe calls for.

2 T sugar
1 T cornstarch (you can leave this out if you want. It's just for thickening & to prevent clumping when stored)
1.5 T ground celery seed
2 T paprika
1 T onion powder
2 t garlic powder
2 t ground mustard powder
1/2 t ground nutmeg
1/2 t ground oregano
1/4 t ground thyme
1/4 t cayenne pepper
1/8 t ground cumin
1 quick sprinkle ground cinnamon (less than 1/8 t)
1 quick sprinkle cloves (less than 1/8 t)

3 comments:

Medifast Coupons said...

There is enough seasoning of salt in our foods naturally. I don't even put salt on the table anymore it is too much of a temptation. But thank you so much for your homemade seasoning version.

Karen said...

You inspired me to make several kinds of homemade dressings with your linky last week. I had never realized how simple dressings were I guess. Now I'll have to try seasoning salt too! I hope you'll come link up at Burnt Toast Thursday at The Executive Mom again.
http://www.theexecmom.com

Stephanie said...

Thanks for the reminder, Karen! I'm on it!