Don’t get me started on spices. HA! TOO LATE! 😆
First and foremost, get to know your salts. I have six different kinds in my pantry right now — Maldon flakes, smoked Maldon, applewood smoked coarse, Celtic sea salt and kelp salt. Maldons are finishing salts. The flaked texture lends crunch and bursts of flavor. When I’m fasting, I eat a pinch of Maldon a few times a day and I swear it’s like eating chips only without the ruinous root veg. I keep the applewood smoked in a grinder and use it primarily in salads with smoked fish. The smoke flavor is extremely strong, much stronger than with the Maldon, which enhances the smokiness of the fish. The Celtic sea salt is a great default table salt (also in a grinder) and is all I use for ferments. Kelp salt is salt mixed with dried seaweed which makes it naturally high in iodine. I use an 1/8th of a teaspoon of it a day in something (anything, really) for the micronutrient value of it.
I no longer keep Himalayan in the house as I find it too mild, bland even, which is a weird thing for a salt to be. It has a nice enough mineral taste to it, like a rock after the rain, but Gerolsteiner water is better on that score. If I’m going to pay for fancy salt, that badboy better be salty.
Now for spice combinations. I have several favorites. I don’t pre-combine them. I mix them together when it comes time to use them.
Deviled egg mix: smoked paprika, dry mustard, garlic powder, green onion powder, salt, black pepper
Taco mix: chipotle chili powder, cumin, cayenne, ground coriander, oregano, garlic powder, salt, black pepper
Greek mix: oregano, garlic powder, salt, lemon zest
Dolmas/kebabs mix: ground ginger, turmeric, cayenne, garlic, mint, parsley
Indian mix: garam masala, turmeric, cumin, curry powder, garlic powder, a tiny pinch of cardamom
One of the easiest things in the world to make is taco chicken. Put a pound of chicken (I use a pack of thighs because dark meat is better than white) in a slow cooker or in a dutch oven at low heat. Dump in two cups of chicken broth and two heaping tablespoons of taco spice. Cook for 2 hours. Shred the chicken with two forks. If it doesn’t fall apart easily, cook until it does. Take off the heat and let the shredded chicken soak up the spiced juices for an hour. The end. Use the chicken as a topping for a taco salad (without the chips, of course) or in a lettuce wrap topped with shredded sharp cheddar, a slice of avocado and a smattering of chopped green onion.
It’s a great trick for making an easy dinner for guests who don’t eat low carb. Use it as a centerpiece for a taco buffet. Chicken, shredded Romaine hearts lightly dressed in sour cream, salsa and lemon juice, avocado slices (or a quick guacamole coarsely mashed with the white part of the green onion, lime juice, garlic and hot sauce), black soy beans sprinkled with the taco spice, green onions, sliced jalapenos, shredded hard cheese, sour cream and salsa. Set out taco shells or tortillas for the carb eaters to stuff while you eat it as a salad. It’s a crowd-pleaser and you won’t be yearning for the annoyingly messy taco shells/tortillas while you’re eating all the same flavors happily with your fork.
