So I have been jonesing for hummus of late and so I bought some Fig Foods Organic chickpeas with no real plan in mind – but boy oh, boy is this a little dip of heaven!
- 1 box Fig Foods Chickpeas, drained, but save the water
- 2 Tablespoons Tahini
- Juice from 1 lemon
- 2 Tablespoons extra virgin olive oil
- 1/4 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1/2 Tablespoon Lovage
- 1/2 teaspoon cardamon
- Black pepper to taste
- 1/4 teaspoon salt
Drain the chickpeas and place in a food processor with all other ingredients. Puree and check for thickness. If too thick, add some of the bean water as desired (I added about half). For a lovely presentation, drizzle olive oil, sprinkle a bit of paprika and toss some pine nuts on top! Enjoy with Food Should Taste Good corn chips or tortillas! Yummy!
- 1 lb swordfish OR tuna steak (if you use swordfish, cut off the skin and any dark parts)
- Juice from 1 lemon
- Juice from 1/2 lime
- 8 cherry tomatoes, diced very small
- 6 green olives, diced very small (don’t use any with citric acid or vinegar – I brined my own this year and they are just right for this dish)
- 2 Tablespoons capers (packed in salt – I use Roland’s and they have nothing but the capers and salt, be careful!)
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon cardamon
- 1/4 teaspoon ground cayenne pepper
Dice the fish into very small pieces. Place in a non reactive (read not metal) container. Squeeze the lemon and lime juice over the fish and mix thoroughly. Add the olives, tomatoes, capers, spices and salt. Mix thoroughly. Cover loosely and place in the refrigerator for an hour. Serve cold. If you have never had ceviche, you are in for a spicy treat! Please be careful on the olives and capers – most often they have sulfite based preservatives – check your labels very carefully! You can enjoy this with crackers if you find ones that are safe for you or just straight up!
OK – I admit – this was a pretty easy recipe, but FIGURING it out kicked my butt. But – I am here to tell ya – it’s all figured out – and oh boy – did I ever miss corned beef! And oh wow, have I been having CORNED BEEF these past two days!
- 2 to 3 lb grass-fed beef brisket
- 3/4 cup unrefined sea salt
- ½ cup pickling spice ( bay leafs, cloves, coriander, peppercorns etc.)
- 2 cups fresh whey
- Additional salt, pepper and bay leaves for cooking process
- Rinse the beef brisket and pat it dry.
- Stir ½ cup unrefined sea salt with ½ cup pickling spice together and vigorously rub it into the beef.
- Set the beef in a lidded bowl or crock, and pour two cups fresh whey over the beef to cover. Add the remainder of the salt. If the fresh whey does not completely submerge the meat, add enough filtered water to cover.
- Weigh down the beef with a clean ceramic plate or other weight, cover your pot or bowl securely.
- Cure it in the refrigerator for a minimum of five days or upwards of ten days. (I did eight days and it was perfect!)
- As the beef sits in brine, it’s important to turn the meat each day so that it cures evenly.
- Once the curing process is complete, approximately a week in the fridge, strain the beef and pickling spice from the brine.
Then on to the cooking!
1. Place inside a deep pot and fill with water until corn beef is completely covered. Add two tablespoons of salt, peppercorns and a spoonful of chopped bay leaves.
2. Place pot with lid on a stove top with the heat on medium.
3. Cook brisket for four hours. Keep an eye on the water, if you can see the brisket add more water, but just enough to cover the brisket
OK – this is more of a how to than an actual recipe, but I use whey in a number of recipes and it is such a healthy way to ferment! And for us sulfite sufferers, this type of fermenting does not create the natural sulfites that regular fermenting does! So – here it is:
Take a high quality organic whole fat yogurt and place in a strainer lined with cheesecloth, over a large bowl. Place in refrigerator for 24 – 36 hours. The liquid in the bowl is the whey. Happy Lacto-fermenting!!!!!
You can also use the liquid left over from making paneer! I used it to make hot wing sauce, and the extra lemon gave my sauce a lovely fresh kick!
Ok – I have to admit – I have been having a craving – a big bad craving for hot wings. You remember hot wings – one of those things that you resigned yourself to never eating again because seriously – how were you going to have – sauce? Well – I finally couldn’t stand it anymore. I started trolling 60s era (and earlier – one turn of the century) cookbooks for ketchup recipes. Yes, I did – I figured it was only a hop skip and a jalapeno from ketchup to hot wing sauce – and oh, was I right! It takes some time, but so, so worth it!
- 24 oz tomato sauce (I use Pomi – I am not down with canned stuff and in Italy where it comes from they have never allowed GMO foods)
- 1/4 cup raw honey
- 1/4 cup plus two Tablespoons fresh whey, divided
- 2 Tablespoons apple cider vinegar (extra if you like it a little thinner and kickier!)
- 2 teaspoons sea salt, finely ground
- 1 teaspoon cayenne pepper
- 1 Tablespoon crushed red pepper
- Spoon tomato sauce into a large mixing bowl and fold in raw honey.
- Whisk in one-quarter cup fresh whey into the sweetened tomato paste along with apple cider vinegar, sea salt, cayenne and red pepper. Continue whisking these ingredients together until the paste is smooth and uniform.
- Spoon into a mason jar, top with remaining two tablespoons fresh whey, cover loosely with a lid and allow the sauce to sit at room temperature, undisturbed, for three to five days.
- After three to five days, uncover the sauce and give it a thorough stir. Will keep for several months in the refrigerator.
But seriously – it won’t last that long…..`
Vinegary goodness – mmmm
For those of you that loved fish and chips back in the day, this will bring back memories of those vinegar chips – except these are WAY better!! Seriously – I am going to tag them as a side dish, but just between us – I just had these for dinner.
- 4 – 5 small to medium yellow potatoes
- 2 – 3 cups apple cider vinegar
- extra virgin olive oil
- Sea salt
1. Slice the potatoes in about 1/4 inch slices (thinner if you want them to be very crispy)
2. . In a small pot, combine the potato slices and vinegar. Use enough vinegar to cover the potatoes. Bring to a boil, then lower the heat to a simmer. Simmer covered until fork tender, about 15 minutes. Let sit in liquid for 30 minutes. Remove potatoes from pot with slotted spoon
3. Preheat the broiler with a rack about 6 inches below the heat source. Spread the potato slices onto a cookie sheet in a single layer, sprinkle very generously with olive oil, salt and pepper. Broil until lightly browned on top, about 15 minutes. Then turn the slices, salt again and broil until the other side is browned, about 10 minutes more. Serve warm.
I found that I like them best when they are pretty crispy but just shy of potato chip crisp. There is a glorious chewiness in the middle that goes really well with the crispy outside when you don’t quite cook them through – but the super crispy ones were awesome as well. I loved them plain (well, plain with lots of salt) but I also tried dipping them in sour cream, which was heavenly as well. The sour cream was rich and stood up to the potatoes but didn’t interfere with my profound enjoyment of the vinegar flavor. Don’t eat too many, though or the insides of your cheeks will get all puckery from the vinegar. Believe me, I know….
OK – I must admit – one of the hardest things to give up has been cheese – I loves me some cheese. Probably because I am craving it because of this darned allergy – but still – LOVE IT! So I am endlessly looking for alternatives! Here is a DELISH vegan alternative – you are gonna love it!
- 1 cup whole blanched almonds
- 1/4 cup fresh lemon juice
- 3 Tbsp extra virgin olive oil
- 1-1/4 tsp fine sea salt
- 1/2 cup cold water
Put the almonds in a bowl of room temperature water; allow to soak for 24 hours, then drain and rinse. Purée the almonds, lemon juice, olive oil, salt and water until very creamy in a blender, 5-7 minutes. Make sure you stir it and reblend several times – the first time I tried this I had almond chunks left in the final outcome. Place a triple layer of cheesecloth over a strainer and spoon the cheese mixture into it. Bring up the ends of the cheesecloth, twist the top and squeeze slightly to remove some of the excess liquid. Allow to drain in the refrigerator overnight, or at least 8 hours. Preheat oven to 200. Line a cookie sheet with parchment paper. Turn the cheese out onto the parchment and shape it into a disk about 1/2-inch thick. Bake for 1 hour, 30 minutes, until the top is firm and dry. Cool, then chill. When ready to serve, place the cheese on a plate. Top with additional olive oil and sprinkle dried herbs of your choice over it – basil is nice as is thyme and savory. Good protein, delicious and pretty easy – happy cooking!
I have been looking for meat free alternatives for folks who are sulfur as well as sulfite sensitive, and as quinoa has lots of protein, I thought this one would be good for either a side or an entree.
- 1 cup cooked quinoa
- 2 Tablespoons apple cider vinegar
- 4 Tablespoons toasted sesame oil
- 1/4 teaspoon salt
- dash of cayenne pepper
- Small handful pea sprouts, coarsely chopped
Cook the quinoa per the directions on the package (I used red quinoa because I like it, but the regular kind will do as well). Once done, mix the quinoa, vinegar, sesame oil salt and cayenne pepper thoroughly. Gently stir in the pea sprouts (if you don’t have pea sprouts, any of the more coarse sprouts would work – or you could go without in a pinch, but really it is worlds better with the greens in there!). Yep – that’s it – serve warm and enjoy!!
I was going to put it in a pretty bowl, but I really needed to eat it sooner than that, so you get the mixing bowl pic!
This Valentines Day a sweet boy gave me a sweet treat – that I couldn’t eat. Unbeknownst to him he pushed one of my very few foot stomping sulky “I hate this damn sensitivity” buttons. It was a heart shaped peanut butter cup. Back in the day I was a Reeses PB cup FANATIC. Oh, I loved those babies – I could not stop until they were gone, and I tried everything to slow down my consumption. Put them in the freezer? Don’t make me laugh. Put them WAAAAYYYYY up in the closet? I’d leave the ladder out. Have my boyfriend hide them? I think he still has the scars. Oh, yeah, I was bad. But a new sulfite free day dawned and of course I can’t have all the nasty stuff in there and I put them out of my head. But then – there it was. Taunting me with its shiny gold foil. Tempting me with its sweet creamy interior I knew was there. Tantalizing me with its delicious chocolate scent. (Yes, I smelled it – don’t judge me).
And so I did the only logical thing – I got to cooking. Well, stirring things together – this is so easy and so yummy that I see a lot of it in your future (and by your I mean mine….). Enjoy!!
- 1/2 cup smooth almond butter
- 1/2 cup honey (and please get the local, raw variety. There has been a lot of nasty stuff added to commercial honey lately, all of which are sulfite danger zones)
- 1 heaping Tablespoon cacao powder
- 1 Tablespoons raw cacao nibs (optional)
Mix them all together with a spoon. Then go directly to the couch and eat it with said spoon. Experiment with the quantities – with the honey and almond butter equal, you can taste the flavor of the honey somewhat, but I was craving something super sweet. If you don’t like that honey taste, cut back on the honey or add another tablespoon cacao powder. Add a little cayenne pepper if you want a spicy sweet treat! I put the cacao nibs in because I had them and they add a nice crunch, but they do add a slightly bitter taste – good for you dark chocolate lovers, not so much for the milk chocolate fans – choose your poison!
I couldn’t wait to take the picture before I had a slice!
My sulfite free friend Ayelet came up with this recipe and it is all sorts of awesome – I cut out a few things that more sensitive folks would react to and frankly made some changes based on what I had in my pantry – try either recipe, it is so delish you will love it!!!
Before beginning, soak 1 cup or peeled raw almonds in water for at least 8 hours.
- 2 1/2 cups ground nuts ( I used a combination of pecans, walnuts and hazelnuts – use any or all!!)
- 1//2 teaspoon ground cinnamon
- 1/3 cup organic cane sugar
- 4 Tablespoons melted butter
Stir all the ingredients together until well blended. Press into a pie dish along the bottom and up the sides.
- 1 cup almonds
- 16 oz organic pumpkin
- 1/2 cup raw honey
- 2 teaspoons vanilla
- 2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup crushed nuts (pecan, walnut or hazelnut)
Once the almonds are ready, preheat oven to 350. Drain almonds. Put all ingredients into a food processor and blend until creamy. Add the extra crushed nuts and stir. Bake for 45 minutes. Delicious!!! This is going to fill your home with the scent of nurturing and love – you must try this!
My friend Nora gave me this recipe and I modified it to be sulfite free (but not by much – her recipe was awesome!). It is simple and super healthy, I think you are going to love it!
- 1 Cup raw walnuts
- 1 Cup raw pecans
- 2 Cups pitted dates
- 1/2 Cup (heaping if you like dark chocolate) raw cacao powder
- 2 T Almond butter
- cacao nibs (optional) (check to be sure they are pure and don’t have any added flavors, sugars or liquor)
- Water (optional)
Process first 3 ingredients in a food processor until chopped very fine. Add cacao powder and run again until mixed in, then add almond butter and run again. Sprinkle in cacao nibs if desired. If you prefer a more fudge like brownie, stream a tablespoon at a time of water into the mixture while the processor is running. I used about 4 tablespoons because I like it really fudgy! Press into a baking pan,(I used an 8x 4 pan so it would be thicker, but a 9 x 9 pan would work just fine). Cover and place in refrigerator for 2 – 3 hours. Then try not to eat it all at once….
I have been missing jam a lot but I just couldn’t find any that didn’t have some suspect ingredients. This is delicious and super easy to make. I know lavender is kind of an acquired taste – this would work just as well without it – or with raspberries. Heck, any berry would probably do – go crazy!
- 1 ½ cup organic blackberries (if using frozen, make sure they are completely thawed)
- 1 pitted date or 2 – 3 prunes
- 1/4 cup raw honey
- 1 tbsp organic fresh lemon juice
- 1 tbsp organic chia seeds
- 1 ½ teaspoon organic lavender flower
Mix all ingredients in a blender or food processor until smooth. Pour into a jar and refrigerate for 30 minutes before serving. This will allow the chia seeds to thicken the jam and the flavors to develop. Jam should last 3-4 days refrigerated. If you want to make the jam sweeter, add more honey!
Now, if you are intolerant to sulfur, you may not be able to have this, but if you are ok with it, this was pretty easy to make and delish! I have been looking for things to make for travel, and this just went to the top of my list!
- 3 pounds very lean beef, trimmed of all fat
- 2 tablespoons sea salt
- 1 tablespoon green peppercorns, ground (you can use black pepper as well, but I like the green peppercorn’s earthy taste here)
- 1 tablespoon cayenne pepper
- 1 tablespoon chipotle pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Cut the meat into strips 1-inch wide and 1/2-inch thick, and spread on baking sheets. In a bowl, mix the seasonings. Salt and season the meat evenly and heavily on both sides. Cover the meat completely on each side – don’t worry if you don’t use all the spices, just be sure the meat is well coated on both sides. Refrigerate, covered, overnight.
Preheat the oven to 200 degrees F.
Cook the meat until it is completely dried, 6 to 8 hours, turning as needed to dry uniformly. Remove from the oven and allow to cool. Eat as desired, or keep tightly covered, refrigerated, for up to 1 month.
Except you will never have it around for a month. This version is pretty spicy, you can pull back on the peppers if you don’t like it quite so hot. I am totally planning a camping trip so I can bring this…..
Onions? We don’t need no stinkin’ onions….. This chili is so good I stood at the stove eating it from the pot instead of taking the time to get a bowl (what? I live alone…). This is a basic recipe, but I toss in a lot of what I have on hand – I have made some specific suggestions for alternatives, or see what is in the freezer/cupboard/fridge!
- 2 lbs ground beef (grass fed, drug free – you know the drill)
- 1 box Pomi crushed tomatoes (750 grams)
- 1 box Pomi strained tomatoes (750 grams)
- 5 boxes Fig brand beans, drained and rinsed(500 grams) (I used a combo of Dark Red Pinto, Black and Cannelloni beans)
- 50 ounces beef broth (see recipe – I have never found a canned chicken or beef broth I can eat, and it is super easy to make!)
- 16 oz package of frozen spinach (sometimes I use collard or mustard greens instead)
- 16 oz package of frozen sweet corn
- 8 oz frozen okra (optional)
- 1/4 cup extra virgin olive oil
- 2 Tablespoons Salt
- 1 Tablespoon crushed red pepper
- 1/2 Tablespoon cayenne
- 1 teaspoon chipotle pepper
- 1/2 Tablespoon cumin
Brown the meat in a heavy bottomed skillet until cooked through. Combine all the remaining ingredients in a large pot. Cook for 1 1/2 hours on a low simmer. If the final chili tastes a little flat or bland but still seems spicy, add more olive oil until it tastes “rich” enough for your taste. Now, you can certainly use canned beans and tomatoes, I just happen to like these products and know they are sulfite and BPA free, so I feel good about using them. If it is too thick, add another box of strained tomatoes. You can also do this with ground chicken or turkey. It is also possible to do a vegetarian version, you will just need a lot more oil to make it taste rich. Key ingredients are the tomatoes, corn, greens, spices and oil – everything else can be tailored to suit your taste!
This is a good addition to a dip tray that includes guacamole and salsa or as a stand alone spread for bread. I just made this and it is delicious, but here I sit at the computer because my friend Marissa is waiting for the recipe so she can go to the store and get ready for the Superbowl! OK – get cooking!
- 15 oz cannelloni or white beans (I don’t recommend canned because of all the BPA garbage in them, but I did find this amazing new company called Fig Food Co that has beans in a BOX – BPA free! but if you can’t find them you can use canned – just drain and rinse)
- 2 Tablespoons extra virgin olive oil
- juice of 1/2 – 1 lemon per taste
- 2 teaspoons fresh rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon cumin (if you can tolerate it – it is not supposed to have sulfites, but I know some folks can’t have it)
- White pepper to taste (I just made this and I used about 1/4 teaspoon by the time I was done – the peppery flavor makes up for the lack of garlic you usually see in this kind of dip, and the white pepper was not as strong of a pepper taste as the black – and it looked better!)
Put all ingredients in a food processor (or blender) and mix until smooth. Add a little more olive oil if it isn’t creamy enough. Dip with corn or pita chips.
This is a basic guacamole recipe that I make all the time – and it is a base for lots of other options and flavors to be added, depending on your taste )and what you have on hand!). I put this on chicken, fish, lettuce wraps, with tortilla chips (I am loving Food Should Taste Good Catina chips right now) and sometimes I whip up quesadillas with Paneer (see recipe).
- 3 medium avocados
- 1 Tablespoon crushed red pepper
- 2 teaspoons turmeric
- 1/2 teaspoon cayenne
- 1 teaspoon salt
- juice from one lemon (or two limes)
Scoop the avocado into a bowl. Mash the avocado against the bowl with the back of a fork. Add the crushed red pepper, turmeric, cayenne, salt and lemon. Mix well.
Yep – that’s it. It’s also where things can get fun – want to put some diced tomato in there – delish! Chipolte peppers or fresh jalapenos would be great as well. Cumin adds a nice flavor. It is really great as it is, but add what you like and make it your own! I like to keep these recipes down to a few ingredients for the more sensitive among us, but add what you like that you can tolerate.
OK, truth be told, this isn’t exactly the traditional flavor because it lacks the onion, but it was still darn tasty and got me all warmed up. I may still experiment with a few Indian spices along the way and give you some options, but for now, try this out and get your ginger on!
- 1 3-inch piece of fresh ginger, peeled
- 6 Tablespoons of safflower oil
- 1 paneer (see recipe)
- 2 cups whey (left over from making paneer)
- 2 Tablespoons crushed red pepper
- 1 Tablespoon crushed coriander seeds
- 3/4 teaspoon ground turmeric
- 3 medium tomatoes (full disclosure – I used Pomi crushed tomatoes – worked beautifully)
- 2 teaspoons salt
- 1/8 teaspoon freshly ground pepper (I used red, which has a nice citrusy flavor, but black is fine, too)
- 2 cups shelled fresh peas or defrosted frozen peas
Put ginger into a blender with 1/3 cup water and blend until you have a smooth paste. Heat the oil in a large, heavy bottomed skillet over a medium high heat. When the oil is hot, put in the pieces of paneer in a single layer and fry them until they are golden brown on all sides. Remove with a slotted spoon to a plate. Put the crushed red pepper into the same oil and sautee for a minute or so. Add the ginger paste (be careful, it will splatter!). Fry, stirring constantly, for 8 – 10 minutes until the paste starts to brown. Add the coriander and turmeric and fry for another minute, still stirring. Put in the tomatoes. Stir and fry for another 3 – 4 minutes. Pour in whey and add the salt and pepper. Mix well and bring to a boil. Lower heat and simmer gently for 10 minutes. Put in the paneer and peas. Simmer for an additional 10 minutes.
Serve with Naan if you can tolerate bread.
Since the sulfite free lifestyle limits traditional food choices (and I hate to be bored when I eat) I have been busting out to find some foods off the beaten track. Well, ok,actually, I am just kicking it old school with some foods we don’t normally think of to eat anymore – but these bad boys are going to put your carrots to shame!
- 3 – 4 medium parsnips, sliced
- 2 – 3 medium turnips, peeled and cut into 1″ pieces
- 2 – 3 medium rutabagas, peeled and cut into 1″ pieces
- 2 Tablespoons extra virgin olive oil
- Salt to taste
Preheat oven to 400°. Toss the veggies in a big bowl with the oil until evenly coated. spread evenly on a cookie sheet or baking pan. Salt to taste. Cook for 45 minutes, turning halfway through. Check for doneness – they should all be quite soft with a bit of browning on the outside of some pieces. If they are not quite done, leave in for 15 more minutes. Sometimes I have these plain and sometimes I use some Kalona’s SuperNatural sour cream (I can tolerate the dairy, you might not be able to). So easy and yet so good, especially in the winter!
OK – this is more of a how-to than a recipe, but I have gotten a couple of requests for simpler food for some folks who are very sensitive and are trying to keep things to only a few ingredients so here goes:
- 16 oz fresh green beans
- 2 – 3 Tablespoons Safflower oil
- Salt to taste
- Pepper to taste (optional)
Wash and trim the ends off the green beans. Heat the Safflower oil on high heat (you want to use safflower because it has a high smoke point and will get the outsides a bit crispy in a short time, leaving the rest of the bean al dente). Add salt (I would start with 1/2 teaspoon and add more as you go). When oil is hot, add green beans. Add pepper if desired (you could even go crazy and add a little crushed red pepper if you like it spicy). Cook 5 – 8 minutes stirring constantly. When about 1/4 of the beans start to show a slight browning and shriveling in spots, they are done. The beans should stay a fairly bright green color except these spots. If they start to fade in color significantly, they are overcooked and will be mushy. You want them slightly crunchy when you bite them. Simple, yet delicious!
I am a big fan of cheese and miss it a lot, but sulfites occur naturally in the aging process. When I found this recipe, I thought – in one hour, how much can it age? Yep – a very cheese-like substance, this staple of Indian food is super quick and easy. I use it in quesadillas as well as on salads and melted on pasta. You have to know your tolerances because this is dairy based, but if you can tolerate it, you will feel like you got cheese back!
- 1/1 gallon whole milk (be sure to buy organic without added vitamins, those are usually sulfited)
- juice from 1 – 2 lemons
- salt to taste
Bring the milk to a boil in a heavy bottomed pan. Turn it off the moment it reaches boiling. You may need to stir during heating if a film appears on the top of the liquid. Once you have turned it off, stir in the juice from the lemons, 1/2 a lemon at a time. When the curds separate from the liquid (whey) pour the mixture into a bowl through a fine wire mesh sieve lined withe two layers of cheese cloth. Gently stir in salt if desired. Herbs and spices can also be added at this time if you prefer. As soon as it has cooled enough for you to handle it, pull together the corners of the cheesecloth and twist the top so a ball forms inside the cheesecloth. Squeeze as much additional liquid out as you can. Put the wrapped ball onto a plate that has some depth to it (more liquid will come out and you want to be able to catch it. put a second plate on top of the ball and gently press down. Put something heavy on top of the second plate to weigh it down. I use a couple of boxes of Pomi tomatoes – any canned good will do, I just don’t use canned food. Leave for one hour. Well – check in on it – I find that lots of times it doesn’t flatten evenly so I need to keep adjusting it.
That’s it! It keeps for a few days in the fridge – if it lasts that long!
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