CONDIMENTS. 1 lb. Tomatillos, Husked ½ cup Finely Chopped Onion 1 Serrano Chile Pepper or Jalapeno (Increase to 2 if you want it HOT!

Transcription

1 CONDIMENTS Asian Chia Stir Fry Sauce 1 quarter cup of Braggs Liquid Amino 1 to 2 minced garlic cloves 1 Tablespoon white vinegar 1 Tablespoon homemade ketchup 1 to 2 teaspoons minced fresh ginger 1 teaspoon of olive oil 1 Tbsp of chia seeds, white or black Mix all ingredients together. Leave for 10 minutes or more to allow the sauce to thicken. This sauce is great with any meat/vegetable or vegetable only combination and gives an Asian flavor. Authentic Salsa Verde 1 lb. Tomatillos, Husked ½ cup Finely Chopped Onion 1 Serrano Chile Pepper or Jalapeno (Increase to 2 if you want it HOT!) 2 cups Water 1 tsp. Minced Garlic 2 tbsp. Chopped Fresh Cilantro 1 tbsp. Chopped Fresh Oregano ½ tsp. Ground Cumin 1 tsp. Sea Salt (optional) Preparation: Chop onion till nearly minced. Mince Serrano chili pepper. Cooking: Put all ingredients into a sauce pan and bring to a boil over high heat. Reduce heat to medium-low and simmer until tomatillos are soft (10-15 min). Transfer to VitaMix and process till smooth. Servings will vary, approx. ½ cup per serving. Great in chili and Chick-n-Salsa Loaf. BBQ Sauce 1 can organic tomato sauce 3 Tbsp. yellow mustard 2 Tbsp. white vinegar 1 tsp. Worcestershire sauce (low sodium) 2 tsp. chopped parsley

2 ¼ tsp. sea salt 1/8 tsp. ground black pepper 1/8 tsp. garlic powder Mix together and store in refrigerator for up to one week. 8 Servings Beef Seasoning 1 Tbsp chili powder 1 Tbsp ground cumin 1 Tbsp garlic powder 1 Tbsp onion powder ¼-½ Tbsp. crushed red pepper Mix all ingredients together in a bowl. Use on sirloin, tenderloin, or filet. Similar to taco meat seasoning. Berry Glaze 1 cup raspberries 1 cup blueberries 8-10 large strawberries, sliced 1/3 cup Stevia or Truvia (depends on tartness of fruit) 2/3 cup water In a medium sauce pan, combine berries, Stevia and water. Bring to a boil. Reduce heat to low and cover. Simmer until thickened, about 5-8 minutes. Watch closely to prevent boil over. Cool to room temperature and serve over beef or chicken. Cool in fridge and use on apples, pears, oranges, etc. for a refreshing summer snack or side dish. Makes 4 6 Servings Chia Seed Breading Mix chia seeds (whole or ground) with garlic powder or your favorite seasoning. Coat fish or chicken. Bake until meat is done and coating is crispy. The chia seeds toast up well and provide a nutty, crunchy flavor. Chunky Green Salsa 8 ounces tomatillos ½ cup chopped red bell pepper ¼ cup chopped red onion ¼ cup chopped fresh cilantro 1 extra firm roma tomato 1 small jalapeno 2 tbsp. fresh lime juice

3 1 tsp. Truvia in the Raw 2 cloves garlic pepper and sea salt to taste Husk, rinse and chop tomatillos into small 1/4 cubes. Coarsely mince onion. Chop cilantro. Cube tomato into small ¼ cubes. Mince garlic. Cooking: Combine all ingredients in bowl and mix well. Guilt free indulgence here, enjoy! Won t freeze well, unless you plan to cook it. Serve with your favorite Mexican recipes or top your favorite fish or shrimp dish. Cilantro Lime Vinaigrette ¼ cup fresh lime juice ¼ cup white wine vinegar 4-5 cloves garlic ½ tsp sea salt 2 tsp Truvia 1 cup olive oil ½ cup roughly chopped cilantro, stems removed Combine lime juice, vinegar, garlic, salt and truvia in a blender. Blend until ingredients are completely combined. With the blender running, add the oil in a steady stream. Add cilantro and blend until the cilantro chopped but still maintains some of its texture. Serve with salad or on fish or chicken. Greek Dressing 1 cup olive oil 1 cup red wine vinegar 2 ½ tsp garlic powder 2 ½ tsp dried basil 2 tsp pepper 2 tsp sea salt 2 tsp dry mustard Mix ingredients together and shake well. Greek Yogurt Ranch Dressing 1 cup plain Greek yogurt 1 Tbsp. organic Dill, minced 2 tsp. fresh parsley, minced

4 2 tsp. lemon juice ¼ tsp. sea salt ¼ tsp. celery seed Garlic salt and pepper to taste Place all ingredients in a small bowl and stir until thoroughly mixed. *Can add unsweetened almond or rice milk to thin Ketchup 4 medium tomatoes (stems removed) 2/3 cup apple cider vinegar 1/3 cup water 2 Tbsp Truvia 2 Tbsp onions 2 cloves garlic 1 tsp salt 1/8 tsp ground allspice 1/8 tsp ground cloves 1/8 tsp pepper Combine ingredients in food processor and blend until the onion is thoroughly blended. Spoon mixture into an airtight container and store in the refrigerator. Lemon Vinaigrette Recipe 1/2 fresh squeezed lemon juice, approx. 2-3 lemons 2 Tbsp. red wine vinegar 2 garlic cloves 1 Tbsp. whole grain prepared mustard Sweeten to taste approximately 1-2 Tbsp. Stevia or Truvia Pinch of sea salt 1 1 ½ cups olive oil Combine all ingredients, except oil, in blender. Pulse a few times to chop garlic thoroughly and mix ingredients together. On low speed, slowly add olive oil to mixture in a steady stream. Pulse until mixture had emulsified to a vinaigrette. When completely blended, store in a container. Quick Thai Yellow Curry Sauce 1/2 stalk lemongrass sliced 2 dried yellow chilies 1/2 cup chopped onion 3 tbsp. light Kikkoman sauce 1 tbsp. lemon juice 1/4 cup unsweetened, reduced fat coconut milk 2 tbsp. chopped ginger

5 1 tbsp. chopped garlic 1 tsp. powdered coriander 1 tsp. mustard seeds 1/2 tsp. turmeric powder 1/2 tbsp. Stevia in the raw 2 tsp. lime zest Place all ingredients into blender and puree. Store in airtight container in refrigerator for up to two weeks. When ready to use, place paste in skillet with small amount of olive oil and stir fry for about a minute and add a splash of coconut milk to maintain the paste like consistency. Seasoning follow recipe you are using it in for guidance. Raspberry Vinaigrette 4 tsp. Olive oil 4 tsp. red wine vinegar Truvia to taste 2-3 raspberries. Process in Magic Bullet. Salsa 4 medium tomatoes, diced ¼ cup diced green chilies ½ bunch of cilantro chopped 1 clove garlic minced 3-4 whole green onion (stem included) 1 tsp red pepper flakes 1 tsp sea salt Blend all ingredients except tomatoes. Add tomatoes and blend a little to mince them. Enjoy with celery or cucumbers. The fresh salsa is also good on chicken. Strawberry Poppy Seed Dressing 1 c. strawberries 3 T. red wine vinegar 3 T. Stevia 1/2 tsp. kosher salt 1/2 tsp. ground mustard 1/2 c. canola oil 1 tsp. poppy seeds

6 Put first 6 ingredients in high-speed blender and blend. Add poppy seeds and pulse twice. Pour in container and serve. This dressing stays good for a few days... if it lasts that long. Sugar-Free Catsup 3 cups Tomatoes, canned No Salt Added 2 teaspoons Onion Powder 1/2 tsp. Cloves, ground 1/2 tsp. Allspice 1/2 tsp. Cinnamon 1/2 cup White Vinegar 2 tsp. Stevia In the Raw 0 calorie sweetener Place all ingredients, except Stevia, into a saucepan and simmer slowly for 90 minutes, stirring often. Remove from heat and stir in Stevia until mixed well. Cool. Refrigerate up to 4 months. Servings Suggestions and Tips: Yields approximately 2 cups sauce. Store sauce in airtight container. Will keep for up to 4 months in the fridge! Shake well before using. Sweet & Tangy Cranberry Sauce (No sugar added) 4 cups Fresh Cranberries 2 cups Water ½ cup Stevia in the Raw 2 tbsp. Orange Zest 2 tsp. Cinnamon (optional) Preparation: Cooking: Finely grate orange peel and set aside (orange zest). In medium saucepan, place water and cranberries and heat to boiling over high heat until berries burst. Reduce heat to simmer. Stir in orange zest and Stevia. Continue to cook for 15 minutes.

7 Serves approximately 40 at 2 tbsp. per serving. Freeze left overs in small portions and enjoy throughout the year! Vinaigrette Dressing 4 tsp Olive Oil 4 tsp Red Wine Vinegar 1 tsp Dijon Mustard 1/2 tsp Fresh Garlic, minced Mix and enjoy.