2 Tbs. Onion
2 Tbs. Fresh Ginger Root, (peeled)
2 Tbs. Celery
1 Tbs. Ketchup
4 Tbs. GF Soy Sauce or Coconut Aminos
1 Tbs. Lemon Juice
2 Tbs. Ume Vinegar (or salt to taste and increase lemon by 1 tsp.)
1-2 tsp. Honey
3 drops Stevia
1/3 cup Rice vinegar
1/2 cup light sesame oil or other light oil of choice
2 Tbs. Toasted Sesame Oil
One of things I loved when I used to eat out was the ginger dressing you would get on your salad when you ordered at a Japanese restaurant. Pungent and a little sweet. I found the right combinations with wholesome ingredients to make it just like the real thing.
This dressing is on the sweet side, so adjust to your taste.
1 cup Hemp Seeds
1 cup Pine Nuts
1 Tbs. Umeboshi vinegar
1/3 cup Lemon juice
1/2 cup Olive oil
4 drops of Stevia
1/2 sheet of Nori
2 tbs. Capers
1-2 Tbs. Fresh Jalapeños
1-2 Cloves Garlic
2 Tbs. Red Wine Vinegar
1/2 cup Water
Salt and Pepper to taste
Why not use pine nuts? Please use them if you can get them fresh and inexpensive. But if you can't catch them before they go rancid, walnuts are a tasty substitute. In fact, pesto can be made from many different nuts or seeds. Have fun trying them out.
This recipe is dairy-free and super easy to make, especially when you only need to walk a few feet out the door for fresh basil in the garden. I urge you to plant an herb garden. They can be in pots (even in a window inside) and are very prolific. Basil, Dill and Cilantro for the tender selection, and rosemary, thyme and lavender for the hearty variety. You'll be so happy you did.
1 cup Walnuts or other nut of choice
2-3 cups of fresh Basil leaves (separate from stems)
1/2 tsp. Zest
1-2 tsp. Ume vinegar to taste (this is like a sour liquid salt)
1 cup Olive oil
(Optional) Cheyenne pepper to taste
I was talking to a friend and childhood foods came up. One of the ones I remember fondly was chicken fried rice and Egg foo young. I haven't eaten Chinese out in over 2 decades due to the MSG and poor quality oils, so I took it upon myself to recreate from memory my culinary experience. This is a simplified version without the water chestnuts and pan fried in organic avocado oil. The sauce is the magical component. If you can't have soy, maybe try coconut aminos.
6 Pasture raised eggs
1 tsp. GF Tamari
1 Package of mung bean sprouts
(Optional) 1 cup extra veggies like: cabbage, carrots or snow peas
1 cup Chicken or Beef broth
2 Tbs. GF Tamari
1 Tbs. Coconut sugar
3 drops Stevia
2 tsp. Cider vinegar
1 Tbs. Arrowroot diluted in 2 Tbs. Water
What better combination for a heavy meal than Orange and Cranberry. The sweet and the tangy really balance a protein rich dish like turkey but even other meats and fish... Try this simple and quick home-made sauce and skip the can this year.
12 oz. Fresh Cranberries
2-3 Fresh Oranges
2-3 tbs. Date syrup or sweetener of choice
pinch Sea Salt
Wash berries and place in a pot.
Juice the oranges, then add juice, salt and sweetener to the berries.
Cook down till the berries pop open and mush down. Be mindful not to burn as the sugars will caramelize on the bottom if the heat is too high or you don't stir frequently enough.
When thick, you're done! Makes about 1 cup.
This condiment has become my favorite over the years because it add the aroma of a light summer Italian dish to anything you put it on. Its super fast to make and well worth keeping around for those pesto moments. Oh! you don't have those? Maybe it's just me... So I've included some other versions here as well.
Chop your garlic.
I use fresh basil from my garden.
Clean, and roughly chop your basil.
Grind with a mortar and pestle or suribachi. You can also use a food processor or just stir together with the mayo. Grinding just makes it more flavorful.
It will be nice and thick (especially if you use my recipe for mayo)
If you'd like to make it into a dressing, I suggest you follow these instructions substituting your aioli of choice for the mayo in my ranch dressing.
Separate the yokes and save the whites for your next omelet or egg white recipe.
NOTE: If you don't want your mayo to taste like coconut, don't use Virgin Coconut oil. Expeller pressed is odorless.
Can you tell which egg is pasture raised?
And which is store bought Organic?
Add the egg yolks and mustard only. Whisk or blend together for a minute until well incorporated. Blenders are not best for this recipe. Food processors are ideal. I have a Ninja so it acts like a food processor. Those hand immersion blenders with or with out the food processor attachment are perfect, too.
Start the coconut oil or butter to melt. Be sure not to burn them. I stir them frequently and let them cool a bit before adding to eggs.
Add your Avocado oil slowly, slowly, slowly while the processor is on high. Do not add all the oil until you give this part enough time to start the process of combining slowly.
Now add the melted oil or butter. No need to do it as slowly. Just a steady stream.
(Pay not heed to the measurements in the cup. I make a lot of mayo!)
Once all the oil is in and the mixture has become thick, then add your salt and lemon juice. Taste to be sure it meets your approval. A little vinegar is nice, too. Pulse a few times to make sure its mixed in.
Store in a wide mouth jar in fridge for about 2-3 weeks. It will thicken considerably because we used coconut oil or butter which are both solid when cold. If you don't like it that thick, add more avocado and less butter/coconut.
This recipe is also very nice (and cheaper) with 100% walnut oil.
Mici is the owner of Wholesome Goodness.