Craft An Herbal Holiday

(Page 6 of 6)

November/December 2006
By Kim Erickson 
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Combine all ingredients and mix well. Store in a jar with a tight-fitting lid. Attach the following instructions on a gift tag:

RELATED CONTENT

Combine 1 tablespoon of the mix with 3/4 cup sour cream, 1/4 cup mayonnaise and 1 teaspoon lemon juice. Blend well. Cover and refrigerate at least 4 hours. Serve with assorted fresh vegetables. Makes 1 cup.

HERBAL POPCORN SEASONING

This is a healthy alternative to the traditional salt-coated snack. Combine with a bag of organic popcorn and a DVD in a festive bowl adorned with ribbons.

1/4 cup dried basil
1/4 cup dried marjoram
1/4 cup dried thyme
1/2 cup nutritional yeast powder
1 cup cheddar cheese powder
1/4 cup garlic powder
1/8 cup kelp powder

In a grinder, grind basil, marjoram and thyme and mix well with the rest of the ingredients. Store in an airtight glass container away from heat and light. Attach the following instructions on a gift tag:

Sprinkle on lightly buttered popcorn.

ROSEMARY WALNUTS

These savory nuts are delicious on their own or sprinkled over a green salad.

2 tablespoons butter
2 tablespoons olive oil
1 pound walnut halves
11/2 tablespoons dried rosemary, crushed
1 teaspoon paprika
2 teaspoons salt

Preheat oven to 325 degrees. Place butter and oil in a large pan and melt in the oven. Add nuts to pan and stir to coat evenly with butter-oil mixture. Sprinkle nuts with rosemary, paprika and salt and toss to coat. Spread nuts into a single layer and bake for 20 to 25 minutes, shaking and stirring often. Drain on paper towels and cool completely before packing into bags or tins. Makes one pound of roasted nuts.

Kim Erickson is the author of Drop-Dead Gorgeous: Protecting Yourself from the Hidden Dangers of Cosmetics (Contemporary Books, 2002) and a frequent contributor to Herbs for Health.

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