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Japanese Ginger Dressing

5/25/2017

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.

Gather your ingredients, there are a lot!

Peel your ginger and cut horizontally to break the fibers into small pieces. This helps make for a smoother dressing. Sometimes the blender will not do the job and there will be ginger stings in your final product.

Blend it all up until smooth.

Store in the fridge for 1-2 weeks.

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Vegan Caesar Dressing

8/4/2016

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Who doesn't love Caesar Salad? I gave it up 20 years ago because of the dairy, but now its back!!! I think I've had it every day for weeks now trying to make up for lost time!

Ingredients:
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

Lightly toast your pine nuts.

Blend all together in a blender or food processor until smooth.

Add GF Croutons and fresh ground pepper to taste. Super YUM!!!!

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Paleo Lemon-Walnut Pesto

7/17/2015

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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 Lemons
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

Lightly toast the nuts in a 200 degree oven for 30min. or 300 degree for 10min. When they smell aromatic and are slightly golden, take out to cool.

In a food processor, blend the nuts till fine.

Add the rest of the ingredients and blend till smooth, scraping the sides periodically.

Add to:

Baked yams,
Veggie pasta,
Wraps,
Chicken...

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Egg Foo Young

7/7/2015

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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
3 Scallions
(Optional) 1 cup extra veggies like: cabbage, carrots or snow peas

Sauce:
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

Place the eggs in a bowl and add the Tamari.

Whip the eggs for 1 min.

Chop your scallions into thin slices (removing the roots).

And add to the eggs.

Add the bean sprouts and toss all together.

(I sometimes like adding snow peas or a broccoli slaw mix to the bean sprouts, too.)

Heat your skillet and add a generous amount of avocado oil. Toss the bean sprouts and before the eggs can drip off, add a handful to the hot oil, making large pancakes.

Flip when the eggs are browned. Cook another few minutes.

FOR THE SAUCE:
Take all the ingredients and add them cold to a sauce pan. Heat on med-low stirring constantly so it doesn't clump. It will thicken and darken when done. About 5-7min.

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Orange Cranberry Sauce

11/20/2013

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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.

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Aioli

10/26/2013

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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.
Buon Appetito!

Pesto Aioli:
This pares great with beef:
Roast beef, hamburger, salad with beef salami...

1 cup Mayo (click here for home made recipe)
1/2 cup Fresh Basil
1-2 cloves Garlic, minced
Salt to taste
dash Lemon Juice

Follow the same procedures below for all the aioli recipes.

Sun Dried Tomato Aioli:
1 cup mayo
1-2 cloves Garlic, minced
1/4 cup Sun Dried Tomatoes packed in oil
Salt to taste

Chipotle Aioli:
1 cup Mayo
1 clove Garlic, minced
Salt to taste
1 tsp. Smoky Paprika
1/2 tsp. Chipotle Powder
1 tsp. Tomato Paste
Splash of Vinegar or Lemon Juice

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.

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Quality Mayo

10/26/2013

Separate the yokes and save the whites for your next omelet or egg white recipe.

3 Quality Pasture Raised Egg Yolks
1 tsp. Dijon Mustard
1/4 cup Melted Butter and/or Coconut oil (see note below)
1 1/4 cup Avocado Oil (I also like this recipe with 100% walnut oil)
Salt or Ume vinegar
1-2 tbs. Lemon Juice
(Optional) Vinegar to taste

A Food processor
or Whisk if you'd like a work out ;-)

The procedures and timing are important in this recipe. Please read first then do.

Boy! Do I love Mayo. When I was vegan, my go to was the soy-free vegannaise, but now that I've learned about how they process most vegetable oils with hexine, I looked into how to make it from scratch. It soooooo easy! and takes next to no time at all. I love the one I make better anyhow, as I notice the feeling that better quality fats give. It lasts about 2-3 weeks in the fridge, but usually doesn't make it that long! Use as the base of dressings and condiments for your favorite "sandwiches."

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.

What else can you do with mayo?

Click here for Aioli recipes.
And here for Ranch Dressing.

Japanese Ginger Dressing

Vegan Caesar Dressing

Paleo Lemon-Walnut Pesto

Egg Foo Young

Orange Cranberry Sauce

Aioli

Quality Mayo

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