Posted by cjolicoeur.

Paleo Sauces, Pestos and Condiments

So.. what can you do with these Sauces?

1. Dollop on grilled chicken, lamb, shrimp, or fish.

2. Stir into hot, cooked vegetables: sliced zucchini or yellow squash, chopped broccoli, mashed cauliflower, sauteed baby spinach, spaghetti squash, mashed eggplant.

3. Make salads! Tomato & cucumber salad: Toss finely chopped tomatoes and cukes with 1/2 teaspoon pesto, 1 tablespoon EVOO, and 2 teaspoons lemon juice.

4. Saute fresh sliced tomatoes and while still warm, toss with pesto then pile on top of cold baby spinach.

5. Saute fresh zucchini and while still warm, toss with pesto, then pile on a bed of spaghetti squash and sprinkle with pine nuts.

6. Toss with green and black olives and nosh… or let the olives marinate in the pesto overnight, then add sliced olives to veggies or grilled meats.

7. Stir a spoonful into hot vegetable soup or plain broth for a cup of warm love.

My Favorite Pesto Recipes Directions for all: Puree all ingredients in a blender or food processor to desired consistency. Be grateful you have a nose; your house will smell awesome! Allow flavors to meld for about 30 minutes before eating. These will all taste fresh and delicious for 3-4 days.

Mediterranean Mint & Parsley Pesto

Fresh and sunny. It’s like a mini Greek vacation in a taste sensation. Ingredients: 1 bunch of fresh mint (about 1.5 cups) 1 big handful of fresh parsley (about 1 cup) juice of half a lemon 1/4 cup extra virgin olive oil 1 clove garlic, peeled 1/2 tsp salt pinch of red pepper flakes

Pistou de Provence

Ooh la la! Ingredients: 1 tablespoon crushed garlic 1 teaspoon kosher salt 4 1/2 cups basil leaves, torn into pieces (2 ounces) 1/4 cup coarsely grated plum tomatoes /4 cup extra-virgin olive oil

I Love My Nose Paleo Pesto

Your traditional Italian deliciousness. Toss with shredded sauteed zucchini and fresh room temperature tomato slices. Ingredients: 2 cups fresh basil leaves, packed 1/2 cup extra virgin olive oil 1/3 cup pine nuts or walnuts Salt and freshly ground black pepper to taste

Mint Chutney

This one is spicy and Indian-influenced. Really tasty with cauliflower curry fried f’rice and grilled meat. Ingredients: 2 cups loosely packed mint 1/2 jalapeno 2 tablespoons chopped fresh parsley 2 tablespoons chopped onion 1 tablespoon lime juice 2 teaspoons lime rind 1/4 teaspoon dried ginger or 1 teaspoon minced fresh 1/2 teaspoon

Moving on from Pesto…

Melicious’ Sunshine Sauce

Makes enough for 2 people to dip a serving of glorious grilled meat and some veggies

Ingredients:

2 tablespoons Sunbutter

1 tablespoon lime juice

1/2 clove garlic, crushed

1/2 teaspoon chili-garlic paste

1 teaspoon organic, wheat-free, reduced sodium tamari sauce

2 tablespoons coconut milk

2 tablespoons water

pinch dried ginger

Directions:

1. Blend all ingredients in a food processor or blender.

2. Eat.

Mel’s Magical Tahini Dressing

Blend these ingredients in a food processor or blender, the start drizzling:

1/3 cup tahini sauce

1/3 cup lemon juice

1/3 cup water

1 garlic clove, crushed

salt & pepper, to taste

OK! Now the magic part:

Dice cucumbers, green peppers, red onion, and tomatoes, mix with dressing. Top with chopped parsley.

Make a pile of a cooked vegetables — chopped caulifower and spinach are nice. Top the pile with some cooked protein: ground beef, grilled chicken, broiled lamb. Drizzle with dressing and sprinkle the top with a little finely-diced raw tomato.

Slice eggplant and zucchini and grill, then top with tahini dressing and chopped parsley.

Make shish-kebabs with your favorite meat and vegetables, then use the tahini dressing as a dipping sauce.

“What I grabbed

• a defrosted bag of frozen chopped spinach

• a container of grape tomatoes

• the tahini dressing I just made for the week

What I did

I put the big saute pan on medium heat and poured in a teaspoon of olive oil. When the oil was hot, I threw in a cup of the spinach and half a cup of the tomatoes, cut into cute little halves. I sprinkled the whole shebang with sea salt and a little coarse-ground garlic powder. I let it cook for about 5 minutes, until the spinach was fairly dry, the tomatoes were starting to get soft, and nice brown flecks were starting to appear on the edges of the spinach leaves. Then I dumped it in a bowl and drizzled it with 2 tablespoons of tahini dressing.

Omega-3 Mayonnaise

1 whole egg

1 tablespoon lemon juice

¼ teaspoon dry mustard

½ cup olive oil

½ cup flaxseed oil

Put egg, lemon juice and mustard in blender and blend for 3-5 seconds. Continue blending and slowly add oils. Blend until the mayonnaise is thick. Scrape mayonnaise into a snap lock plastic container and refrigerate. The Mayonnaise should keep for 5-7 days.

Ray’s Catsup

3 ½ pounds tomatoes (washed and sliced)

2 medium onions (sliced)

1/8 clove garlic

½ bay leaf

½ red pepper

¼ cup unsweetened fruit juice (white grape, pear, or apple)

1 teaspoon whole allspice

1 teaspoon whole cloves

1 teaspoon whole mace

1 teaspoon celery seeds

1 teaspoon black peppercorns

½ inch cinnamon stick

½ cup lemon juice

Pinch of cayenne pepper

Boil tomatoes, onion, garlic, bay leaf and red pepper until soft. Add fruit juice. Mix spices (allspice, cloves, mace, celery seed, peppercorns and cinnamon) and put them into a small cloth spice bag. Add spice bag to mixture, boiling quickly, and stirring frequently until it reduces to half the quantity. Take out the spice bag. Add lemon juice and cayenne pepper. Continue boiling for 10 more minutes. Bottle catsup in clean jars with ¾ inch of space above for expansion. Seal and freeze immediately. Always refrigerate container that is currently in use.

From: Neanderthin: A Caveman’s Guide to Nutrition by Ray Audette

Guacamole ala Sacramento

3 ripe avocados

1 teaspoon fresh squeezed lemon juice

1 teaspoon coarse ground black pepper

1 teaspoon garlic powder

1 finely diced, de-stemmed, de-seeded jalapeno pepper

Mash avocados together with a fork or potato masher until smooth and then stir in all other ingredients until well mixed.

Fresh Cilantro Salsa

2 garlic cloves

1 large yellow onion, quartered

1 green bell pepper, quartered and seeded

3 jalapeno peppers

6 tomatoes, peeled, seeded and chopped

1 cup fresh cilantro

Freshly ground pepper to taste

Place the garlic in a food processor bowl and process until minced. Add the onion and pepper and process with on/off pulses until they are barely chopped. Add tomatoes and cilantro and process until combined but slightly chunky. Add pepper. Refrigerate until ready to use.

Peach Salsa

1 cup peeled and finely chopped peaches

¼ cup chopped red onions

¼ cup chopped yellow or green peppers

1 tablespoon lime juice

2 teaspoons fresh cilantro

½ teaspoon honey

Cayenne pepper to taste

In a medium bowl, stir everything together. Cover and chill for up to 6 hours.

Colorado Spinach Salad Dressing

1 tablespoon honey

1/3 cup lemon juice

Fresh ground pepper to taste

1 teaspoon minced fresh tarragon

1/3 cup olive oil

1/3 cup flaxseed oil

Dissolve honey in lemon juice; add pepper and tarragon and stir. Pour this mixture into a cruet, add the oils and shake vigorously to blend.

Honey Mustard Dressing

½ cup spring water

¼ cup olive oil

¼ cup flaxseed oil

1 teaspoon mustard powder

1 pinch white pepper

1/8 teaspoon garlic powder

2 tablespoons honey

Mix all ingredients together in a cruet and thoroughly shake before using.

Paprika, Basil Dressing

2 stalks celery and leaves, very finely chopped

2 small green onions and tops, very finely chopped

1 teaspoon paprika

¼ teaspoon dried basil

1/8 teaspoon marjoram or rosemary

½ cup olive oil

½ cup flaxseed oil

2/3 cup lemon juice

Put all ingredients into a tightly covered jar and shake vigorously until well blended. Allow to stand in refrigerator until flavors are blended.

Ranch Dressing

1 cup “Omega-3 Mayonnaise” from recipe above

1 cup coconut milk

1 teaspoon dried dill

½ teaspoon garlic powder

Pepper to taste

Mix all ingredients together. It is better if refrigerated for one hour before serving but this step is not necessary. It should be noted that this dressing tastes just like regular dressing, with no coconut taste at all. It is also great as a dip for raw veggies.

Tartar Sauce

1 cup “Omega-3 Mayonnaise” from recipe above

¼ cup finely chopped onion

1 tablespoon lemon juice

½ teaspoon dried dill

Mix ingredients together. The flavor is best after chilling for an hour before serving.

Omega-3 Russian Salad Dressing

1 cup fresh tomatoes

½ cup olive, canola or flaxseed oil

½ cup lemon juice

1 tablespoon honey

1 teaspoon paprika

1 small green onion or 1 teaspoon onion powder

1 teaspoon horseradish powder (optional)

1 garlic clove (optional)

Put everything into a blender and blend until smooth.

Omega-3 Tomato Dressing

1/3 cup tomato puree

½ cup olive oil, canola oil or flaxseed oil

1/3 cup lemon juice

1 clove garlic

1 onion, chopped

1 tablespoon honey

Put everything into a blender and blend until smooth.

Blueberry Barbeque Sauce

1 teaspoon olive oil

1 teaspoon canola oil

¼ cup minced onion

1 tablespoon minced fresh jalapeno chile, seeded

¼ cup “Ray’s Catsup” (recipe from above)

1 tablespoon honey

¼ teaspoon dry mustard

Dash cayenne pepper

2 cups fresh or frozen blueberries

Fresh ground pepper

Heat the oil in a non-reactive saucepan. Add the onion and jalapeno and cook over moderate heat, stirring, until wilted, about 3 minutes. Add the catsup, honey, mustard and cayenne and bring to a simmer. Add the blueberries and simmer over low heat, stirring until thickened, about 10 minutes. Puree the sauce in a blender or food processor until smooth. Pass through a strainer and season with pepper. Serve at room temperature.

Tangy Oldowan Chicken Marinade

½ cup lime juice

¼ cup olive oil

3 garlic cloves, minced

1 jalapeno pepper, cut in 1/8 inch slices (do not remove seeds)

¼ cup chopped fresh cilantro

Dash white pepper

Combine all ingredients. Pour over one pound skinless/boneless chicken breast halves. Marinate at least 2 hours. Remove chicken from marinade and either grill or broil. Brush with remaining marinade during cooking.

Tijuana 1922 Marinade

¼ cup whole allspice

3 jalapeno peppers, seeded and chopped

10 green onions, chopped

½ cup chopped onion

4 garlic cloves, chopped

4 bay leaves, crushed

1 three inch piece ginger, peeled and chopped

1/3 cup fresh thyme

1 teaspoon freshly ground nutmeg

1 teaspoon freshly ground cinnamon

1 tablespoon freshly ground black pepper

¼ cup olive oil, canola oil or flaxseed oil

¼ cup lime juice

Roast the allspice in a dry skillet until they are aromatic, about two minutes. Remove and crush them to a powder in a mortar or spice mill. Add the powder and the remaining ingredients to a food processor and blend to make a paste or sauce. Remove and store in a jar in the refrigerator; it will keep for a month or more.

Kona Local Marinade

1/3 cup coconut milk

2 tablespoons lime juice

1 tablespoon raw honey

2 tablespoons fresh ginger root, finely grated

Combine ingredients and marinate steak, chicken, fish or pork before barbequing. Baste with marinade during barbequing.

Mojo Grilled Shrimp Marinade

¼ teaspoon dry mustard

Juice of 1 lime or lemon

¼ cup olive, canola oil

½ teaspoon honey

Pepper

Dash cayenne pepper

Mix all ingredients together. Marinate shrimp for several hours.

Shallot, Steak Marinade

1/3 cup mince shallots

½ cup olive oil or canola oil

3 tablespoons fresh thyme

¼ teaspoon white pepper

3 tablespoons freshly squeezed lemon juice

Mix the marinade ingredients in a non-reactive pan. Score the meat, and place it in the pan and turn in the marinade. Marinate for at least two hours at room temperature or up to 24 hours refrigerated. If refrigerated, turn the steak in the marinade occasionally. Remove the steaks from the marinade (retain marinade) and grill to taste. Bring the remaining marinade to a boil in a non-reactive saucepan and remove from heat. Carve the meat in thin diagonal slices across the grain (this makes for a tender cut) and arrange the slices on a warm platter. Pour the carving juices and the marinade over the meat. Garnish with parsley sprigs or watercress.