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I’ve wanted to make my own spice mix for a long time – using more than just dried spices. I have been growing my own organic vegies and herbs for over a year now in my two Healthy Patches, and had an abundance of celery, chillies, oregano, rosemary and spring onions… and nothing to make with it all.
This recipe is completely interchangeable – have you got an abundance of carrot tops or beet leaves? Use them in place of the celery leaves. How about parsley, basil and coriander? Use them instead of the oregano and rosemary. For an Indian twist, add garam masala instead of the smoked paprika. It’s really that easy!
Use this to add a depth of flavour to soups and stews, and for any of the savoury recipes in my brand new eBook ‘The Vegan Slow Cooker’.
Dried lemon peel would be a gorgeous addition as well! Season
By Adele McConnell Published: April 25, 2017
I've wanted to make my own spice mix for a long time - using more than just dried spices. I have been growing my own organic vegies …