30 Day Approved Condiments/Jams
Home made and store bought condiments and dressings.
Salad dressing
Homemade Hot Sauce
Adapted from Food52
Makes 2 cups
12 ounces fresno chiles (also called red jalapenos), stems removed and sliced
7 large garlic cloves, roughly chopped
2 teaspoons kosher salt
1 1/2 cups raw, unfiltered apple cider vinegar
3 tablespoons raw honey (use coconut nectar or brown rice syrup for detox)
In a large jar, combine the sliced chiles (and seeds), garlic, kosher salt and cider vinegar. Screw the lid on and give a few little shakes to mix. Leave the mixture to sit on the counter overnight.
The next day, pour the jar contents into a medium saucepan and add the sweetener. Bring the mixture to a boil, stir a few times, then lower heat and let simmer for 5 minutes. Remove the saucepan from the stove and let cool to room temperature.
When cool, pour the mixture into a blender and puree until very smooth (this will take a few minutes). Stop and scrape the sides down a couple of times. Pour into a jar and pop it into the fridge, where it will keep for up to one month.
Creamy Avocado Cilantro Dressing recipe!
½ ripe avocado
¾ cup packed fresh cilantro
½ cup coconut milk
2 scallions, chopped
1 clove garlic, quartered
1 tablespoon lime juice
½ teaspoon coconut palm sugar
½ teaspoon salt
Blueberry Vinaigrette Dressing
Purée the following:
1/2c blueberries
Juice from 1 lemon
1/4c Apple cider vinegar
1/2c EVOO
Pinch of stevia
Pinch of sea salt
Ranch Dressing
Ingredients
1 Ripe Avocado
3 Garlic Cloves
1 can Full-Fat Coconut Milk
1 T Lemon Juice
1/4 t Salt
1/4 t Black Pepper
2 T Fresh Dill
2 T Fresh Chives
1/4 t Paprika
1/4 t Cayenne Pepper
Instructions
-Pulse the avocados in a food processor until broken up.
-Add the remaining ingredients. Pulse to combine, then puree till smooth.
-Store in the refrigerator in a sealed container for up to 2 weeks.
Avocado Dressing
Simple Salad Dressing
Salsa and a Guacamole recipe
AVO Mayo
1 ripe avocado
Juice of 1/4 lemon
Garlic, pepper, sea salt to taste
3 tablespoons light olive oil
Combine all ingredients except oil in food processor & blend until puréed.
You will need to scrape down the sides several times to insure all avocado is puréed.
When mixture is smooth, drizzle the oil slowly. If you add to fast it won't be as rich & creamy as it can be.
Avo Mayo 2
Ingredients
1 cup avocado oil or light olive oil
2 eggs room temp (but you'll probably only need one, the second is back up)
juice of half a small lemon
1 generous pinch sea salt
Mayo Substitute
Ingredients:
2 farm fresh pastured** eggs
2 cups light olive oil
2 tablespoons apple cider vinegar (or fresh lemon juice)
1 teaspoon fine celtic sea salt
Optional
1/4 teaspoon cayenne pepper
Instructions:
Combine the eggs, vinegar, salt, and cayenne (if using) in a blender*** and pulse a few times until frothy.
With the blender running, add the olive oil a little at a time – almost drop by drop at first – until an emulsion starts to form.
Continue adding the rest of the oil in a slow, steady stream.
Add more salt or other ingredients to taste.
Store, tightly covered, in the refrigerator for up to 7 days.
BBQ Rub
In a blender mix:
4 cloves garlic
½ c ground chili (Ancho, New Mexican, or Paprika)
8 t Celtic Sea Salt
4 t Ground Pepper
4 t dried oregano
2 t thyme
Rub into chicken. Keep in the refrigerator.
1/4 cup Lemon Vinaigrette
1/4 cup
( Ingredients)
6 Tbsp Lemon Juice
1/2 cup Extra Virgin Olive Oil
1/4 tsp Sea Salt, Or Himalayan Pink Salt
1/4 tsp Black Pepper
1 pinch Granulated Garlic
1 tsp Flat Leaf Parsley, minced
This recipe is from Make It Paleo 2
PROCESS
POUR THE LEMON JUICE INTO A SMALL MIXING BOWL. WHISK IN THE OLIVE OIL. SEASON WITH THE SALT, PEPPER, AND GARLIC AND WHISK TO COMBINE.
ADD THE PARSLEY AND WHISK AGAIN. POUR INTO A GLASS JAR AND REFRIGERATE UNTIL READY TO USE. SHAKE WELL BEFORE SERVING.
Avocado crème
Dress it up the healthy way. Avocado crème - Serve it up as a dip, spread, sauce or salad dressing!
Ingredients
Flesh from 2 ripe avocados
3/4 cup full fat coconut milk
Juice from 1 lime or more to taste
1/2 cup chopped cilantro
1-2 cloves garlic minced (adjust to taste)
1/4 - 1/2 tsp salt (adjust to taste)
Instructions
Place the avocado, coconut milk, lime juice, cilantro, garlic and salt in a food processor and blend until smooth. Taste, and adjust seasoning as desired.
Use as a topping on tacos, stuffed sweet potatoes, on chicken, burgers or in these black bean meal prep bowls.
Notes
Use ripe avocados for this recipe as they will break down in the blender more easily for the ultimate smooth and creamy sauce. Just be sure to use avocados that are still green, and not overripe and brown since the crema won't maintain its vibrant green color for very long if made with brownish avocados.
I recommend using a high power blender such as the Ninja blender since it will be able to power through the ingredients and create a nice creamy texture with no lumps present.
Depending on the type of blender you use, you may wish to stir the ingredients half way through the blending process to ensure that all of the ingredients are evenly distributed and nothing gets left on the bottom of the blender.
Adjust the garlic to taste. Start with one clove, and then taste. If you prefer a stronger garlic flavor, add another one and blend until smooth. You may also wish to roast the garlic first to add a delicious roasted garlic flavor.
Store this crème in the fridge sealed in an air-tight container for up to two to three days. It's ready to use right out of the fridge.
RECIPE TIPS
Use ripe avocados for this recipe as they will break down in the blender more easily for the ultimate smooth and creamy sauce. Just be sure to use avocados that are still green, and not overripe and brown since the crema won’t maintain its vibrant green colour for very long if made with brownish avocados.
We recommend using a high power blender such as the Ninja blender since it will be able to power through the ingredients and create a nice creamy texture with no lumps present.
Depending on the type of blender you use, you may wish to stir the ingredients half way through the blending process to ensure that all of the ingredients are evenly distributed and nothing gets left on the bottom of the blender.
Adjust the garlic to taste. Start with one clove, and then taste. If you prefer a stronger garlic flavor, add another one and blend until smooth. You may also wish to roast the garlic first to add a delicious roasted garlic flavor. Pairs well with tacos, burgers, burrito bowls and chili or used as a salad dressing!
Nutrition
Calories: 124kcal | Carbohydrates: 5g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Sodium: 225mg | Potassium: 296mg | Fiber: 3g | Sugar: 1g | Vitamin A: 141IU | Vitamin C: 7mg | Calcium: 11mg | Iron: 1mg
Jams
This can be used for Strawberry, Raspberry or Blackberry maybe even more.
Ingredients:
2 cups Frozen Raspberries or combo of berries like blueberries, boysenberries, strawberries
2 tablespoons Chia seeds
1/2 tablespoon Lemon Juice
1/4 teaspoon stevia drops
INSTRUCTIONS
In a medium size mixing bowl, add frozen raspberries, chia seeds, lemon juice and stevia. I recommend raspberries as they contain less sugar and carbs than others berries.
Cover and keep the bowl at room temperature for 1 hour or until the berries are defrosted.
When the berries are fully defrosted, mash them with a fork or potato masher until it reaches the consistency you love.
If you don't like chia seeds lumps, you can blend the jam in a blender.
This recipe makes 12 servings of 2 tablespoons of jam each
Transfer the chia jam into an airtight container and store for 3 days in the fridge.