1 (5 oz.) jar apple jelly 1 (5 oz.) jar pineapple preserves 1/3 cup prepared horseradish 1 1/2 tsp. dry mustard 1/4 tsp. crushed red pepper 1/2 tsp. black pepper In a medium bowl, whisk together apple jelly, pineapple preserves, horseradish, dry mustard, black pepper and crushed red pepper until smooth. Refrigerate overnight or until ready to serve. Store, refrigerated, in an airtight container or jar for…
Category: Condiments
Paleo French Dressing
1/4 cup champagne vinegar 1 can tomato paste 3 tbsp paleo mayo 1 medium garlic clove 1/4 medium onion, chopped [about 1/4 cup] 1/4 cup honey 1 tsp Worcestershire sauce 1 tsp paprika 1/2 cup olive oil 1/8 tsp sea salt 1/8 tsp black pepper Put all ingredients except the oil in a blender and…
Paleo Thousand Island Dressing
1 cup paleo mayo 1 tbsp tomato paste 1 tsp honey 1 tsp vinegar 1 smal garlic clove 3 tbsp sweet pickles, finely diced 1/4 tsp sea salt Whisk all of the ingredients in a bowl until well combined. Store in an airtight container in the refrigerator for up to a week. You can thin…
Paleo Ranch
½ cup paleo mayo ½ cup canned full-fat coconut milk ½ tsp apple cider vinegar 1 large clove garlic sea salt, to taste fresh ground black pepper, to taste 2 tbsp fresh dill Combine the mayo and coconut milk, whisk together. Add apple cider vinegar and whisk to combine. Crush the garlic clove with a little…
Lacto-Fermented Cucumber Relish
A relish is usually a preparation of fermented fruits or vegetables used as a condiment. All kinds of relishes can be prepared, but the cucumber relish is probably the most well-known. Most store-bought relished use vinegar for pickling, but this traditional recipes uses lacto-fermentation to create the acidic taste and probiotic value of that food….
Basil Pesto
2 packed cups fresh basil leaves 1/2 cup good quality extra-virgin olive oil 1/3 cup pine nuts [cashews and walnuts also make a great pesto] 3 garlic cloves, minced sea salt and freshly ground pepper to taste Place the basil, garlic, and nuts in a food processor and pulse until everything is chopped. Add the…
Paleo Mayonnaise
2 egg yolks 1 tsp homemade or Dijon mustard 3 tsp lemon juice 1/2 cup olive oil 1/2 cup coconut oil sea salt and freshly ground pepper to taste Place the yolks in a bowl [blender or food processor] with the mustard and 1 tsp lemon juice and mix those ingredients together. Start whisking vigorously…
Garlic Roasted Onion Salsa
1 large onion, chopped 6 large garlic cloves, minced 1 large can diced tomatoes, slightly drained 1/2 green bell pepper, diced 2 tbsp white wine vinegar 1 tsp of your favorite dried spices [oregano, chili powder, cumin, coriander] extra virgin olive oil sea salt and ground black pepper Preheat the oven to 450 degrees. Place…
Guacamole
3 medium avocados or 4 small ones 1 firm tomato, finely diced 1/2 white onion 1/2 cup chopped cilantro 2 tbsp fresh lemon or lime juice sea salt and freshly ground pepper, to taste Cut open the avocado and scoop out the flesh. Mash the flesh with a fork. Stir in the other ingredients and…
Basic Mustard
1/2 cup mustard powder 1/2 cup water sea salt, to taste Combine the mustard powder and water in a bowl and mix well. Optionally, add a bit of chopped fresh parsley or basil, lemon, or lime zest and a tablespoon or two of your favorite vinegar. Let the mustard stand for about 15 minutes before…
Basic Tomato Ketchup
1 six-ounce can tomato paster 2 tbsp vinegar or lemon juice 1/4 tsp dry mustard 1/3 cup water 1/4 tsp cinnamon 1/4 tsp salt 1 pinch ground cloves 1 pinch ground allspice 1/8 tsp cayenne pepper, optional Simply combine all the ingredients in a bowl and whisk well to combine. Refrigerate overnight to let the…
Naked Almond Butter.
2 cups of raw almonds 2-3 tbsp coconut oil salt, to taste Boil water in a pot. Once it’s at a boil, add almonds. Make sure they are all submerged in water. Blanch for 4-5 minutes in boiling water. Remove from pot and let them cool for 2-3 minutes. Then peel the skins off by…
