Sauces & Dips
Pico Sauce
- 4 plum tomatoes
- Fresh Cilantro
- olive oil
- 1 clove of garlic, minced
- 1/4 of an onion, minced
- sea salt
1) Cut the tomatoes in half and remove the seeds. Cube the tomatoes. Place in a bowl.
2) Add garlic, onions and sea salt.
3) Tear handfuls of cilantro and add. How much? Well...that's up to you. I like lots of it. Try to make sure you have enough so that every spoonful of the tomato would have some in it.
4) Drizzle olive oil over top (enough to coat). Toss.
5) Let sit for at least a half hour (the longer you let this sit and marry flavours, the better it tastes).
I figured this out a while ago. I adore it. You can eat it with taco meat or fish or whatever you think it would taste good with.
No Cream "cream sauce"
- 2 Leeks
- 3 tbsp olive oil
- 3 tblsp water
- 2 cloves garlic
- fresh herbs (thyme or basil works nice)
- sea salt
1) Cut off the ends of the leeks and slice down the center. Let the leeks soak in a bowl of water. Loosen the 'leaves' to make sure all the bits of sand get out. Remove and rinse. The original recipe says to discard the green parts of the leaks. I like to keep them and add them for flavour on top.
2) Cut the white part of the leeks up in 1/4 inch slices. Steam for 12 minutes.
3) Put all ingredients into a food processor or blender. Puree for one minute. You may want to experiment with the amount of liquid you add to change the consistency.
You could also sauté these ingredients first in a pan, then blend them. The steaming is more healthy. Later, if you can tolerate it, you could try a bit of butter to make it creamier.
Ketchup
- 6 oz tomato paste
- 6 oz water
- 3 T lemon juice
- 1/2 tsp onion powder
- 1 T salt
- pinch cloves or spices of choice
- SteviaClear to taste
1) Mix all the ingredients together; blend well.
2) Simmer the mixture until it is thickened to how you like it. It also gives the spices a better blending in with the rest of the ingredients.
It was suggested to freeze it in an ice cube tray, then pop them out and put the cubes in a container and store in the freezer. Since there are no preservatives, you have to either use it up or freeze the extra.
Janey's Salad Dressing
- Juice of 1/2 lemon
- 1 clove garlic pressed
- 1 piece ginger (about the size of a garlic clove) pressed
- Teaspoon of tahini
Mix and chill.
Simple and yummy. You could also add some flax to this.
Quacamole
- 3 small avocados
- 1 small onion, minced
- 4 garlic cloves minced
- 1 medium tomato, finely chopped
- 3 T lemon juice
- 1 small jalapeno pepper, seeded
- salt & pepper to taste
Place all ingredients in food processor and coarsely chop.
To make it by hand, mash the avocado, finely mince the garlic and onion and finely chop the tomato, mix all ingredients thoroughly together.
Black Olive Tapenade
- 1 bottle pitted black olives (check ingredients)
- extra virgin olive oil
- 1 clove garlic
- fresh basil
- endives
1) Put the olives into a food processor. Pulse until almost smooth. Add just enough olive oil to make sure it isn't too dry.
2) Add basil and garlic. Pulse again.
3) Serve with fresh endives to dip into it.
If you are going to use this recipe, you must find black olives that are bottled/canned in water. Many are cased in vinegar. Even then, I can't say what the yeast level is on this because I have never been able to find information on it. I just know that I have eaten it and haven't had any bad symptoms.
I've used organic corn chips to dip into this, but use your imagination. You could serve it with celery and carrot sticks to dip with. Or another lettuce-type food.
I've also used this as a stuffing for chicken breast. You might even want to throw this into a pasta.