Citrus Seasoning
November, 2005

Makes about 1/2 cup / This is a wonderful salt substitute, great for sprinkling over fish, rice, salads, soups, baked potatoes, stir-fries, and more. Orange rind may be used in place of lemon. Look for wakame, a nutritious sea vegetable, in the Asian section of your natural foods store.

2-4 organic lemons, to yield

3 tablespoons minced peel
3 tablespoons toasted sesame seeds (half black, half golden)
2 tablespoons wakame flakes
1/4 teaspoon sea salt, or to taste
1/4 teaspoon black pepper

1. Preheat oven to 200°. Thoroughly wash and dry lemons before removing peel with a vegetable peeler. Arrange peels on an ungreased baking sheet and bake for 20 minutes. Peels should feel dry but not crisp or browned. Allow to cool thoroughly.
2. Process peels in a food mill or spice grinder until well-minced. Add toasted sesame seeds, wakame, salt, and pepper, adjusting to taste. Store in an airtight glass jar. (For a finer texture, pulverize all ingredients together in a grinder or mill and store in a salt shaker.)

PER TEASPOON: 6 cal, 63% fat cal, 0g fat, 0g sat fat, 0mg chol, 0g protein, 0g carb, 0g fiber, 28mg sodium