1 onion, finely chopped
1/2 cup finely chopped scallion
2 teaspoons fresh thyme leaves
1 teaspoon sea salt
2 teaspoons coconut sugar or maple syrup
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 hot pepper, finely ground (or 2 Scotch bonnet peppers)
1 teaspoon fresh ground black pepper
3 tablespoons Coconut Aminos or soy sauce (if you dare to walk there)
1 tablespoon olive
1 tablespoon apple cider vinegar
Mix all ingredients together and marinade anythingt from fish to veggies. Grill.
This is an excellent sauce that goes well with so many things. Pasta, salads, cheese and tomatoes or use on the grill!
1 bunch parsley
3 T chopped oregano
4 garlic cloves (adjust for your taste in garlic)
1/2 t sea salt
1 t dried red pepper flakes
1/4 t fresh ground black pepper
1/3 c extra virgin olive oil
2 T Organic apple cider vinegar
Place everything into a food processor and blend until smooth. Add to pastas, over salads, uase as a dip!
It's fresh and full of flavor!
One of the best ways I know to make your foods "pop" is to have it seasoned to the max. What better way than to have seasoned salt ready to go?
I make all my salts, even to the point of smoking with hickory, mesquite or applewood. I then combine them with a variety of spices to make flavors.
Here is one of I keep on hand. It's very tasty and makes cooking a breeze!
2 tablespoons coarse Pink Himalayan or Celtic Sea Salt
5 cloves garlic (or more to taste)
2 cups herbs (sage and rosemary) fresh is best
Roughly chop the garlic into the salt.
Chop the rosemary into the garlic salt mixture.
Chop the sage into the garlic salt rosemary mixture.
Spread on parchment and let air dry for 1-2 days, or place in dehydrator at 105 degrees until dry.
Alternatively, you can do this in a food processor. Go in the same order but be very careful not to over process. You will end up with mush.
Makes about one cup.
The first key to foolproof mayonnaise is to use a stick blender (or immersion blender) and the accompanying mixing cup. If you are accustomed to making mayo in a regular upright blender, then you will appreciate that the stick blender method does not wear out your arm by requiring you to drizzle oil into the mayo in a slow, steady stream. The other key to fool-proof mayo is to use a recipe like this one that is based on a mixture of flax meal and water, rather than eggs.
3/4 cup grapeseed oil
1 TBSP finely ground flax meal
3 TBSP water
1 TBSP raw, unfiltered apple cider vinegar
1/4 tsp sea salt
1/2 tsp dry mustard powder
1 tsp raw honey
Pour oil into the immersion blender cup. Add all other ingredients. Place blender into the cup. With the blade resting flat on the bottom of the cup, blend the mixture for a few seconds until it no longer incorporates. Tilt the blender or lift it a bit to allow more oil to flow into the blade as you continue mixing. Blend until no more oil incorporates. Total blending time is about 15 seconds. Don't worry if a bit of oil on the top doesn't incorporate. Simply remove the blender, and use a spoon to stir it in. Cover and store in the fridge.
This mayo will likely have a slightly green hue from the grapeseed oil, and specks of flax meal will also be visible in the finished product.
Grapeseed oil adds a fairly neutral flavor to mayonnaise. If you substitute extra virgin olive oil or any other stronger tasting oil, you may wish to increase the amount of honey.
A vegan alternative to the classic Aioli. Cashews are naturally creamy when blended so make a fabulous base for the aioli, though macadamia nuts are also divine. If you have a sensitivity or allergy to nuts, you can substitute with sunflower seeds or even avocado – if you don’t mind it being green of course.
1 cup raw cashews, soaked in water for 2-5 hours
½ cup + 2 tablespoons water
Juice of one lemon
2 teaspoons organic apple cider vinegar
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon olive oil
1 teaspoon mustard
1 tablespoon + 1 teaspoon nutritional yeast
2 big pinches fine sea salt (or more – taste first)
Drain and rinse the cashews then add all ingredients to the blender, whiz till smooth. Store in an airtight container in the fridge.
1/2 cup unsweetened almond milk
1 1/2 tablespoons ground golden flax seeds (sometimes called flax meal)
1 teaspoon ground dry mustard
1 teaspoon onion powder
1/4 teaspoon salt
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
1 cup grapeseed oil
Combine milk and ground flax in a blender. Blend on high speed until flax meal is barely noticeable, and the mixture is frothy, about a minute.
Add the sugar, dry mustard, onion powder, salt, vinegar and lemon juice, blending for a few seconds to combine.
Now begin to add the oil. With the blender running, use the hole at the top to stream in a tablespoon at a time, blending for about 30 seconds after each addition (if using a high power blender like Vitamix 5 to 10 secs should do it.). Give your blender a break every now and again so that it doesn’t heat up the mayo. You should notice it thickening by the halfway point. By the time you’ve used 3/4 of the oil, it should be spreadable. And with the last addition, you should have a thick mayo. If it seems watery, keep blending.
It will probably taste saltier and tangier than you’d like straight out of the blender, but trust me, the flavors mellow and becomes perfect. Transfer to container, seal tightly and refrigerate for a few hours, and it will thicken even further. Use within a week.
Let’s face it. Store bought BBQ sauce can contain preservatives, nasties like MSG, natural flavorings and dyes. So what’s one to do? Make it yourself. It tastes so much better and you know what’s in it. You can also control the level of heat, sweet, or (if you really have to, smoke)…
Try this recipe and make sure you put some in jars for the next BBQ or to take with you when friends invite you over.
(makes six cups – three pint-sized jars)
2 tbsp coconut oil
2 medium onions, minced
2 28oz cans whole tomatoes in juice (organic of course)
2 8oz cans tomato sauce (organic)
1 1/2 cups Bragg’s apple cider vinegar
1/2 cup Grade B Maple Syrup (You can use honey if you don’t have Maple Syrup) *Note: leave this out til the end and sweeten to your taste!
4 tbsp molasses
1/2 cup orange juice
2 tbsp paprika
2 tbsp chili powder
4 tsp hickory liquid smoke (*optional, again, leave out til the end and add to taste)
4 tsp ground black pepper
2 tsp sea salt
1 tsp Worcestershire sauce (find one with no MSG or high fructose corn syrup)
1/4 cup dijon mustard
1/2 tsp all spice
1 bay leaf
Optional: HOT PEPPERS! I love them, some people don’t.
1) Mince the onions in a food processor and set aside. In a large kettle, heat up the coconut oil on medium for a few minutes. Add the onion and saute until the onion becomes translucent, about five minutes.
2) Add the rest of the ingredients, and just as it starts to boil, set the heat to low.
3) Simmer for two hours.
4) After two hours, remove the bay leaf and blend in a food processor in batches until it’s smooth.
5) Return the now-smooth sauce to the kettle and simmer for another 30 minutes. Or, if you have an immersion blender, you can just blend it in the pot. If the sauce isn’t thick enough, you can add more honey or molasses and cook it for another 30 minutes or so.
1 12-oz. bottle Stout
1 1⁄4 cup brown mustard seeds (5 oz.)
1 1⁄4 cup yellow mustard seeds (5 oz.)
1 cup red wine vinegar
1 tbsp. kosher salt
1 tsp. freshly ground black pepper
1⁄4 tsp. ground cinnamon
1⁄4 tsp. ground cloves
1⁄4 tsp. ground nutmeg
1⁄4 tsp. ground allspice
1. Combine ingredients in a nonreactive mixing bowl. Cover with plastic wrap and let sit at room temperature for 1-2 days so that the mustard seeds soften and the flavors meld. (I used a Ball canning jar)
2. Transfer the mixture to the bowl of a food processor and process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until the seeds are coarsely ground and the mixture thickens, about 3 minutes. Transfer to a jar and cover.
3. Refrigerate overnight and use immediately or refrigerate for up to 6 months. (The flavor of the mustard will mellow as the condiment ages.)
MAKES 3 1⁄2 CUP
Pink Himalayan Sea Salt
Fresh Cracked Pepper
Wash as many Roma’s as you need (to make enough for 2-3 weeks I use about 24 tomatoes).
Cut in half lengthwise and place in bowl
Sprinkle olive oil on tomatoes, sea salt and pepper and toss (you just want to coat them so they don’t burn)
Presoak your hickory (or other wood, mesquite, cherry whatever you like)
On the grill (either set the grill to about 200 degrees or get the charcoal around 200)
Once at a steady heat, add the soaked wood on the charcoal, or as instructed per your grill, and place tomatoes skin side down on grill.
Close the lid and let smoke for approx 3 hours. They should be shriveled, but not thoroughly dried.
Remove from the grill and place in food processor. Process until smooth.
Place in container – refrigerate up to 3 weeks.
The nice thing about this is it’s also great used in other recipes, like pastas.
You'll need a few hours to make this recipe. But so worth the time.
We all know the controversy on soy. Whether it's good for you or bad, 95% of all soy is GMO...so why not make your own? This soy sauce has that same salty taste, with a hint of mushroom. Trust me, you won't miss the old-school stuff ;)
1 large portabella mushroom cap
1 cup warm water
1T pink Himalayan sea salt
Place all ingredients in a food processor and blend til smooth. Lasts up til 3 weeks in the refrigerator.
Let's make hot sauce!
Y'all know I love hot sauce, and the hotter the better!
This one can be made with any pepper, but if you use a more mellow pepper, eliminate the honey.
8 ounces devil’s tongue peppers (see notes for alternative peppers)
4 ounces carrot, peeled
4 ounces white onion, peeled
2 ounces garlic (or more as desired – I like a lot of garlic)
1 tablespoon ground ginger
1 tablespoon ground mustard
1 tablespoon local honey (optional)
1 teaspoon turmeric
½ teaspoon Himalayan Pink sea salt (I used my smoked sea salt, yes, I smoke that too)
½ teaspoon ground black pepper
½ cup organic apple cider vinegar with the Mother
½ cup water or more as desired
1. Chop the peppers, carrot, onion and garlic. Add them to a pot with the remaining ingredients.
1.Bring to a boil then reduce the heat and simmer for 15 minutes. You can simmer longer if you’d like to develop the flavors more.2.Cool slightly then pour the mixture into a food processor or blender. Process until smooth.3.Add a bit more water if you’d like to thin the sauce out a bit to your preference.4.You can serve it as is or strain it through a fine mesh sieve for a much smoother hot sauce.5.Store in airtight containers in the refrigerator.
Heat Factor: HOT. Devil’s tongue peppers pack a nice punch of heat.
If you can’t find devil’s tongue peppers, use habanero peppers or scotch bonnet peppers instead. Realistically, this hot sauce recipe will work with ANY type of pepper.
You will need a crock...no cracks and ceramic glazing in tact. This is important because ant bacteria intrusion could ruin the batch.
You will need:
*Enough very thoroughly washed pickling cucumbers, no dirt, dings, flower buds or knicks or soft pickling cukes. Again, this can ruin the batch. NOTE: You can usually find a local grower who will sell you a peck or half bushel.
* Fresh dill
* Pickling salt
* Pickling spices
* 5-10 garlic cloves (depending on how much you like)
* BRINE: 1 cup white vinegar, 1 gallon water, 1 -1 1/4 cup salt You may need to make more depending on the size of your crock.
1) Place a layer of dill and 2-3 garlic cloves in the bottom of the clean crock.
2) Put a layer of cucumbers on top (I stack them vertical to get more in the crock, they can fit snug).
3) Layer dill, garlic, pickles until the crock is full
4) Make the brine by boiling the water, salt, vinegar and pickling spices until the salt is thoroughly dissolved. If it's not, you will get sediment.
5) Cool brine to room temp, then pour over stacked pickles, dill and garlic.
6) Pour mixture (water, vinegar, salt) over cucumbers until everything is submerged.
7) Throw in a few more pieces of dill on top
If you have a cover place cover on to. If not you can use a weighted plate. You need to keep them submerged.
Place in a cool place, and start checking them after 3 days. When a film appears, just skim it off.
Pickles should be ready in 3-4 weeks. If you need to add brine follow the brine instructions above.