Green Velvet Cilantro Sauce

This sauce is wonderful with grilled roasted salmon, chicken, or lamb. Also use as a dip.

Green Velvet Cilantro Sauce

  • Servings: 8-10
  • Time: Prep time: 15 minutes; Total: 1½ hour (for chilling)
  • Difficulty: Not too hard
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Ingredients

1 1-oz. piece ginger, peeled and finely chopped
1 3-oz. bunch cilantro, lower stems removed (1.7 oz. leaves)
2 cloves garlic, peeled and crushed
1 C coconut milk
1 T Fish Sauce
1/8 tsp. white pepper
Pinch ground allspice
1 T lime juice (one half lime)

Instructions

  1. Place all the ingredients in a blender and process until smooth. Chill.

Cilantro-Apple Salsa

This is wonderful with grilled roasted fish or chicken. Good with cream cheese, brie and other cheeses.

Cilantro-Apple Salsa

  • Servings: 8
  • Time: Prep time: 15 minutes; Total time= 1½ hour (for chilling)
  • Difficulty: Not too hard
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Ingredients

1 C cilantro, (30 – 40 grams) coarsely chopped
¼ C fresh mint leaves (3 grams) chopped
2 tsp. fresh lemon juice, in a med bowl
1 gala apple, quarted, cored, chopped, tossed with the lemon juice
1 habanero pepper, seeded, deveined
1 small tomato, (110) grams) peeled and diced
1 tsp. honey or 1 tsp organic sugar
1 small garlic clove, crushed
½ tsp. mineral salt
1/8 tsp. ground cumin seed or ¼ tsp. allspice

Instructions

  1. Place all the ingredients in a food processor and process briefly until ingredients are chopped fine. Use immediately or chill for later use.

Apple Cilantro Salsa

Apple Cilantro Salsa

 Making apple cilantro salsa in Food Processor

Making apple cilantro salsa in Food Processor

Fiesta Red Pepper Dip

This makes a good topping for burgers.

Fiesta Red Pepper Dip

  • Servings: 12
  • Time: Prep time: 15 minutes; Total time: ¼ hour
  • Difficulty: Not too hard
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Ingredients

14 ounces organic roasted red peppers, drained and rubbed to remove seeds, coarsely chopped
3 cloves garlic, chopped
2 tsp. fresh lemon juice
½ tsp. ground cumin
1/8 tsp. cayenne pepper (or more to taste)
2 (22 gm) scallion bottoms, chopped
½ tsp. Mineral salt such as Real Salt®
White pepper (opt.)
8 oz. Organic Cream Cheese
¼ C fresh cilantro (8 -10 gms)

Instructions

  1. Combine ingredients and stir until blended. Serve.

Serving dish wtih dip surrounded by cucumber sticks

Serving dish wtih dip surrounded by cucumber sticks

Fiesta Dip Ingredients

Fiesta Dip Ingredients

Food Processor with finished dip

Food Processor with finished dip

No Peanut Sauce

This is very similar to Thai Peanut sauce typically served with chicken satay, summer rolls, or lettuce wraps. Makes a great dip too. Freezes well and keeps for about a week in the refrigerator.

No-Peanut Sauce

  • Servings: 8-10
  • Time: Prep time: 15 minutes; Total Time: 20 minutes
  • Difficulty: Easy
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Ingredients

1 T coconut oil
1 T Thai red curry paste
1 13.5-oz. can full-fat coconut milk
1 T honey (optional)
½ c pumpkin seed butter
2 tsp. fish sauce
1 T fresh lime juice or apple cider vinegar

Instructions

  1. In a medium sauce pan, heat the coconut oil over medium-low heat. Stir in the curry paste and heat until fragrant.
  2. Add the coconut milk and honey, if using. Stir and bring to a light simmer.
  3. Reduce heat to low, and allow to simmer for about 3 minutes. Remove from the heat
  4. Add remaining ingredients, stir until smooth.

Smoked Trout Spread or Cream Cheese Fish Balls

 

This delicious treat was a hit at my seminar in St. Louis.

Smoked Trout Spread or Cream Cheese Fish Balls

  • Servings: 10
  • Time: Prep: 20 minutes; Total: 1 hour
  • Difficulty: Easy
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Ingredients

3 oz. smoked trout (skinned and boned), flaked
2 tsp. fresh lemon juice
1 tsp. Dijon mustard, to taste
1 large minced or crushed garlic clove
½ tsp. dill weed
¼  tsp. white pepper, to taste
8 oz. organic cream cheese

(optional: ¼ C unsalted sprouted pumpkin seeds, minced)

Instructions

  1. Mix the lemon juice with the mustard, garlic, dill, and white pepper.
  2. Combine all the ingredients in a food processor until smooth and creamy.
  3. To serve as a spread:
    1. Transfer to a small serving dish. Serve immediately, or cover and chill for later use.
  4. To make into balls:
    1. Use a small cookie baller to make small balls
    2. Roll the balls in minced pumpkin seeds.
    3. Chill for at least 1 hour before serving.
  5. Keeps for 6 days, or freeze indefinitely.

Everyday Lemon and Olive Oil Dressing and Marinade

salad dressing

This dressing is in the style of a Caesar salad (but without eggs). It is so clean tasting we use it as our everyday “house” dressing. It’s certainly tastier than any commercial dressing you can buy. If you allow the flavors to mellow together for at least 30 minutes before dressing a salad, it will perform better as a dressing. It is important to use fresh lemon and high quality olive oil. You do not need to measure the lemon and oil, as this is a 1:3 ratio (three times as much oil as lemon juice).

Everyday Lemon and Olive Oil Salad Dressing and Marinade

  • Servings: 6 ounces (15 Servings
  • Time: 10 minutes
  • Difficulty: Easy
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Ingredients

2½ T fresh organic lemon juice (one lemon, usually)
1 – 2 cloves garlic (or use garlic infused olive oil for about 2 T of the olive oil)
2 – 3 tsp.  Dijon mustard
½ tsp. salt
1½ tsp. anchovy paste
¼ tsp. white pepper
6½ T organic olive oil

Instructions

Place the lemon juice and all the seasonings (except the oil) in an 8 ounce jar with a tight fitting lid and shake until the ingredients are well combined. Add the oil and shake until oil and lemon juice are completely blended. Refrigerate for future use. However, the dressing will keep for several days at room temperature. If using as marinade, increase the seasonings by about a third.

When you are preparing your salad, bring the dressing to room temperature, but keep the greens cold. Avoid pouring too much dressing on your greens. Serve your salad immediately after dressing it.

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Romaine Lettuce Head Bisected for Washing

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