This sauce is great on fish tacos – or just with chips!
- 2 ripe avocados, peeled and pitted
- 8 oz Greek yogurt
- 1/2 cup fresh cilantro
- 1/2 cup buttermilk
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon cayenne pepper, powdered
- juice from 1 lime
- salt to taste
Mix all ingredients together and blend in food processor or blender.
When you are done with the chicken, save the carcass to make homemade chicken broth!
- Whole Chicken
- 1 small apple
- 1/2 – 1 teaspoon mixed herbs – marjoram, savory, thyme, lovage, oregano
- 1 tablespoon olive oil
- salt to taste
Preheat oven to 400°. Place apple inside chicken. Rub olive oil evenly over entire chicken. Place chicken breast side up in roasting pan. sprinkle herbs evenly over chicken. Salt chicken well. Cook 30 minutes covered. Uncover and cook additional 45 minutes. To check for doneness, make a small cut between the leg and body of the bird – meat should no longer be translucent and the juices should run clear. Remove from oven and let sit for 15 minutes before slicing. Discard apple before serving.
I serve this with marinara sauce, either plain or as a sandwich – yum!
- 2 lbs grassfed ground beef
- 1/2 teaspoon combined oregano, thyme, marjoram and savory, ground
- 1 teaspoon lovage (finely ground, measured before grinding)
- 1/4 teaspoon salt
- Olive oil
Place ground beef in large bowl. Add salt and spices. Mix well. Form mixture into golf ball sized portions. pour olive oil into large, heavy bottomed pan. Heat oil over medium high heat. Fry meatballs, turning frequently until browned all over. Cover pan between turnings to assist in cooking throughout. Serve with marinara sauce. I often double (or triple!) this recipe and freeze in individual portions with marinara sauce so I can have this whenever I want.
- 2 Tablespoons almond butter
- 1 – 2 frozen bananas, sliced
- 2 cups organic milk
- 2 Tablespoons ground flaxseed (optional)
Place the almond butter in a blender. Add flaxseed and bananas. Pour milk over. Blend on high for 1 – 2 minutes, stopping once to stir if necessary. Put in blender in the order given here to aid blending. Adjust amount of milk for desired thickness. 1 Tablespoon of cocoa may be added if desired.
I went without cornbread for 2 years because I was under the mistaken assumption that ANY corn product was sulfited. Turns out, it is only the wet processed corn that is sulfited – dry processed products are just fine!
- 1 cup milk
- 1 cup cornmeal
- 1 cup flour (you know the drill – unbleached)
- 1.5 tablespoons apple cider vinegar
- 1/3 cup sugar
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 T oil
- 1/4 teaspoon soda plus 1/2 cup buttermilk (baking powder substitute – you need the chemical reaction here)
Pre heat oven to 425°. Mix milk and vinegar. Mix in all dry ingredients. Pour into greased pan. Bake 25 – 30 minutes until toothpick inserted into center comes out clean. Serve with butter. Feel free to add spicy peppers to this if you like your cornbread feisty!
This is super moist and very cake like. I use pumpkin that I roasted, blended and froze in advance, but you could use canned as long as you find some with no other ingredients (and aren’t worried about all the nasty chemicals in canned goods!)
- 20 oz pureed pumpkin
- 1 C melted butter
- 3/4 teaspoon baking soda
- 1/2 cup organic buttermilk
- 3 cups all purpose unbleached flour
- 2 cups sugar
- 1 1/2 teaspoons salt
- 1 Tablespoon apple cider vinegar
Preheat oven to 425° Combine all ingredients in a large mixing bowl. Pour ingredients into two 9 inch square greased baking pans. Bake 25 – 30 minutes until toothpick inserted into center of bread comes out clean. If you have a problem with vinegar, you may eliminate it for this recipe.
I loves me some salsa and onion free or not, I was NOT going to live without it. The lovage in this is very important – it is the only herb I have ever found that mimics an onion flavor. I know that cumin and tumeric are usually thought of as “Indian food” kind of herbs, but once I added these I was in salsa heaven
- I box Pomi crushed tomatoes (no, I am not getting any kickbacks from these guys – I don’t do canned tomatoes because of all the toxins plus this brand comes from Italy where they have NEVER done any genetic modifying.
- 1 teaspoon salt
- 2 tablespoons crushed red pepper
- 1 teaspoon powdered cayenne
- 1 tablespoon mixed herbs – cumin, lovage, turmeric
- 1 large bunch fresh chopped cilantro (I have heard that some folks react to cilantro – my best guess – and I am NOT A DOCTOR is that cilantro has some pretty powerful detox chemicals going on so if you react, make sure it is not just your body cleansing. Of course, some folks just HATE cilantro – which makes me ponder their sanity….)
Mix all ingredients together. Refrigerate for 1 hour – 1 day. It gets spicier the longer you leave it to ruminate. I have also been known to mash up a couple of avocados and mix some of this salsa in for a little guacamole action – just put in a bit more salt – delish!
I know some folks with sulfites issues have trouble with tomatoes, but it isn’t technically a sulfite issue, so I wanted to include it. Proceed with caution if you have multiple sensitivities!
- 10 – 25 Roma tomatoes
- Olive Oil
- Sea Salt to taste
Cut tomatoes lengthwise in quarters. Arrange on a cookie sheet. drizzle with olive oil until well covered. Sprinkle with salt as desired. Roast at 425° for 30 minutes. Reduce temperature to 325° and bake for another hour. Loosen tomatoes from pan with a spatula. If the tomatoes are still fairly moist, bake for another 30 – 45 minutes until they start to dry out and caramelize slightly. Serve warm
Breakfast is rough in a sulfite free world. I don’t eat eggs anymore, but I was determined not to lose out on sausage. The lamb gives it the fat it needs to be decadently delicious.
- 2 lb ground lamb
- 1 Tablespoon sage
- 2 tablespoons mixed herbs – sage, marjoram, thyme, savory, oregano, lovage
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon crushed red pepper
- 1 tablespoon sugar
- pinch of clove
Mix dry ingredients. Mix the dry ingredients well into the lamb with hands and form into small patties. Fry in olive or cocnut oil on medium high heat, 3 minutes on each side until just cooked through. Outside should be slightly browned. If you miss the breakfast sausage/syrup mix, serve with honey. I save the fat leftover in the pan to use when I saute my greens – it is slightly spicy and adds a great flavor – I just pour it into a container and keep it in the refrigerator to use when I am cooking chard, kale or dandelion greens.
What are the holidays without stuffing? I have to be honest, I hated stuffing when I was growing up – turns out it was the one and only thing that mom couldn’t make – so I worked hard overcoming my early poor training to create this recipe:
- 1 loaf white bread (don’t forget to check for unbleached flour!)
- 1 lb ground lamb
- 1 large apple, cut into small cubes
- 32- 50 oz chicken stock
- 1 teaspoon olive oil
- 2 tablespoons mixed herbs: lovage, basil. sage. savory, thyme
- salt and pepper to taste ( I find this is better when it is a little “peppery”)
Saute the lamb with the herbs. When browned through, add the bread cubes and apples. Add chicken stock and simmer for 5 minutes. Add additional stock if dry. Transfer to casserole dish. Bake covered at 350° for 35 – 40 minutes until bread is soft and liquid is absorbed. Uncover and bake additional 20 minutes until top is crispy. You can experiment with this – more or less herbs depending on your taste, and if it is not gelling up to your liking you can add a little flax gel (1 tablespoon ground flax meal with 3 tablespoons warm water. Let stand until mixture is thick, about 10 minutes). Enjoy!