Viewing entries tagged
sauce

Tahini Vinaigrette

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Tahini Vinaigrette

Drizzle this on LITERALLY everything...just trust me!!

Tahini Vinaigrette

1/4 cup Tahini
1 tbsp lemon juice
1 tbsp apple cider vinegar
pinch of salt
splash of water to reach desired consistency

  1. Combine all of the ingredients and whisk together.  I've been topping all of my roasted veggies with this recently!!

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Chimichurri Sauce

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Chimichurri Sauce

Chimichurri Sauce

4 Cups Parsley
1 Cup Mint Leaves
4 Cloves Garlic
1/2 Medium Red Onion (roughly chopped)
Zest & Juice of 1 Lemon
1 Cup Olive OIl
2 Tbsp White Vinegar
1/2 Tsp Red Pepper Flakes
Salt and Pepper to taste

  1. Add all ingredients to a food processor or blender
  2. Blitz until everything is smooth
  3. Put on EVERYTHING (chicken, eggs, steak, salad, you name it!)

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Chimichurri Sauce

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Chimichurri Sauce

Like most of my recipes, this stemmed from a need to use up ingredients in my fridge.  Anytime I buy herbs I always have leftovers because they’re usually used in such small quantities.

This is the perfect recipe to use up the bulk of your extra greens/herbs.  It’s so simple and takes less than 5 minutes to prepare.  I swear I would put this sauce on everything!

I first used it on top of steak in my paleo steak tacos (pictured), but I also love it on chicken, fish, eggs, salads…everything!

 

Chimichurri Sauce

 

4 cups parsley leaves

1 cup mint leaves

4 cloves garlic

½ medium red onion (roughly chopped)

zest of 1 lemon

1 cup olive oil

4 tbsp lemon juice

2 tbsp white wine vinegar

½ tsp red pepper flakes

pinch of salt to taste

 

  1. Add all ingredients to a food processor
  2. Blend until everything is smooth
  3. Taste and adjust seasoning if necessar

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Kale Stem Pesto

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Kale Stem Pesto

Food waste is a hot-topic within the health and wellness community.  Sadly, a lot of food is regularly thrown away because people don’t know the proper cooking applications to make it into something not only edible, but also delicious.

Chef Dan Barber coined the term root to frond cooking, which is “turning ingredients that we don’t think of as edible, into something that’s coveted.”  Root to frond is the practice of using the WHOLE plant (stalks, tops, peels, you name it). 

Most of us are guilty of food waste. Not because we’re trying to be irresponsible with our food, but there is simply a lack of knowledge.  It wasn’t until my culinary nutrition course at the Natural Gourmet Institute, that I became aware of this issue.  Here are a few suggested cooking techniques for the food parts most commonly discarded.

I had no idea that kale stems were not destined for the garbage!  Now realizing how much kale I eat, I know I created a ton of waste over the years.  Well I am trying to make up for it now by sharing this kale stem pesto recipe with all of you!

I’ve used this kale stem pesto as a“pasta” sauce on spaghetti squash or zoodles, or massaged into a kale salad.  It’s really versatile!

 

Kale Stem Pesto

1 cup chopped kale stems

½ cup kale leaves (these can also be greens that you would normally discard such as wilted kale leaves)

½ pine nuts

¼ cup olive oil

2 tbsp water

salt and pepper totaste

 

  1. Add the kale, kale stems and pine nuts to a food processor.
  2. While grinding in the food processor, slowly add the olive oil and water
  3. Once combined add salt and pepper to tast

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