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!
- YIELD: 3/4 cup (20-40 Servings)
- PREP: 5 mins
- COOK: 20 mins
- READY IN: 25 mins
- 2 cups celery leaves rinsed and dried well
- 5-10 whole green or red chillies
- 1 bunch Spring Onions
- 2 tbsp fresh rosemary
- 1 tbsp fresh oregano
- 2 tsp smoked paprika
- 1 tbsp turmeric
- 1 tbsp Sweet Paprika
- 1 tbsp celtic sea salt
- 5 Black Peppercorns
- Preheat your oven to 140°. Wash and dry the celery leaves well, and lay out flat on a baking tray. Pop them in the oven and let them gently bake until they shrivel up and turn a light brown colour, being careful not to let them burn.
- Put the chillies on another tray, and crank up the oven to 180°, allowing the chillies to cook and dry, and slightly turning black. Remove and set aside, then pop the rosemary, oregano and spring onions in the oven and cook for 5 minutes.
- When all the ingredients are cool, pop them in a blender along with the peppercorns, and pulse until it becomes a light powder. Mix in remaining spices and salt, and store in an airtight jar in the fridge.