When I think about foundation, it all goes back to roots. The foundation of any person is who they are, where they came from, and their beliefs. The person’s foundation also lies in who raised them, who are their parents, what did they learn and how ultimately did they grow. Today, being a Holy Day of Obligation for Catholics, the Assumption of Mary, where Mary’s body and soul ascended to heaven after her earthly life, this day also holds the foundation that Mary is everyone’s spiritual and heavenly Mother. This deep connection can be a role model to others as well as the start to something great.
Just like Mother Mary, the foundation of every great meal starts with flavor (and in my kitchen this comes with the meal’s own special prayer). With flavor comes possibilities and with possibilities come fond memories that are tied to that special dish. Flavor you ask? Flavor are the herbs, spices, and bases of ingredients that can either amplify or subdue the dish, as well as a host of other techniques like cooking, cutting, and caring for your ingredients (I call this the triple “C” effect).
But for the focus of flavor, we are going to stay with spices and herbs…some of my favorite topics when cooking. To help you along the way in your own cooking journey, I have three of my go-to spice blends that are ready for you. These are usually my top blends that are common in many dishes, dressings, marinades and can help save you time in the kitchen.
Quality Flavor begins with Quality Herbs and spices
As always, use the best quality ingredients you can source and afford. This may include purchasing in smaller batches, local, and organic. There are more and more spices and herbs that contain unfriendly toxins like heavy metals (such as arsenic, cadmium and lead) and pesticides (such as glyphosate, thiabendazole, cypermethrin and chlorpyrifos) so please be mindful that when you are sourcing and storing. Sometimes purchasing in smaller batches more frequently is better for your overall health. I try to avoid bulk amounts unless I’m going to use it all within a few months. If you can grow some, like thyme, rosemary, basil, oregano, sage, etc., this can better control the soil nutrients and limit or exclude the use of pesticides. When you grow them, you can also control optimal nutrients and benefits, as well as limit exposure to plastic by harvesting according to the season, drying and/or dehydrating them and storing them in glass containers in dark areas for up to a year (for some).
Below are my favorite dried spice blends that go well with many dishes. Enjoy these blends and the foundational start of your recipes…and know that Mother Mary is praying for you along your journey of greatness. If you have any questions or need help in understanding your own meal plan, please reach out to me, I’d love to help you on your journey.
Foundation Herbs & Spice Blends
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