Roasted garlic and summer herb salt
blend: Harvest the last of your summer herbs, basil, sage, thyme, whatever you have, dry until they can crumble at your finger tips Roast 3 - 4 cloves of garlic with a drizzle of olive oil When cool, remove from the skin and finely chop, it will be sticky at first Mix the roasted garlic with a few teaspoons of salt and set
aside to dry Finely chop the dried herbs Mix in the chopped herbs with the garlic and salt until all the textures are combined Stir or run a knife through the
mixture until all flavors are mixed well, set to dry some more, about 10 - 15 minutes When dry, place in a mason jar and keep close to brighten any meal all winter long
Whisk together the granulated stevia / erythritol
blend with the eggs in a medium saucepan, then add the pumpkin puree and bring to a simmer, set
aside and pour the gelatin
mixture and the pumpkin spice to the pumpkin mix.