Spice Rub

Submitted by Valerie M., who is a member of Bee's Candida Support Group, that you are welcome to join!

This is my favorite spice mixture. There is almost nothing it doesn't taste good on or in. Use it to make spice-encrusted pork ribs, chops, or tenderloin; veal chops; chicken breasts; duck; beef; liver; or eggplant.

Pre-Soak Fennel Seeds

Do this the night before you make this recipe.

• Put 1 cup of fennel seeds in a small bowl, and add enough water to cover them.
• Add 3/4 teaspoon sea salt and stir to mix it well.
• Leave it at room temperature for 7 hours (or overnight).
• The next day spread out the seeds on a cookie sheet and dry them in the oven, with only the oven light on and the oven door slightly ajar (to avoid building up too much heat).
• Check them every 1/2 hour to ensure they do not burn, and turn them frequently. They should dry within 2 hours.

Ingredients

• 1 cup fennel seeds, pre-soaked (above)
• 3 tablespoons coriander seeds
• 2 tablespoons white peppercorns
• 2 tablespoons ocean sea salt

All spices and herbs must be organic or certified organic from the health store, since most commercial
products are irradiated (zapped with radiation) which change and damage the body's cells if consumed.

Preparation

1. Put the fennel seeds, coriander seeds, and peppercorns in a heavy frying pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly.
2. When they are light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
3. Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds.
4. Store in a tightly sealed glass jar in a cool, dry place, or freeze.