Paleo Barbecue Sauce

Paleo Barbecue Sauce

Prep time 7 minutes
Cook time 18 minutes
Total time 25 minutes
Dietary Dairy-Free, Egg-Free, GAPS/SCD, Gluten-Free, Paleo, Vegan, Vegetarian
Meal type Sauces & Dressings
Misc CHILD FRIENDLY, FREEZABLE

Ingredients

  • 1 teaspoon coconut oil
  • 1 Medium yellow onion (diced)
  • 4 cloves garlic (minced)
  • 6oz tomato paste
  • 1 Large lemon (freshly squeezed)
  • 2 tablespoons raw, local honey
  • 2 tablespoons raw apple cider vinegar
  • 1 teaspoon mustard seeds (ground)
  • 1 teaspoon sea salt
  • 1/2 teaspoon smoked paprika

Directions

Step 1
Heat oil in medium saucepan. Saute onion over medium-high heat until soft, about 6 minutes. Add garlic and cook for 2 more minutes. Stir in tomato paste and cook over medium heat until thickened, about 5 minutes. Add remaining ingredients and simmer until sauce is the texture of ketchup, about 5 more minutes.
Step 2
Transfer to a blender and puree until smooth. Add more salt as necessary.

Enjoy your next barbecue guilt-free by making this easy Paleo barbecue sauce. Slather on meats, grill and enjoy! Can also be used in barbecue baked beans.

Paleo Hummus

Paleo Hummus

Serves 4
Prep time 5 minutes
Allergy Tree Nuts
Dietary Dairy-Free, Diabetic-Friendly, Egg-Free, GAPS/SCD, Gluten-Free, Paleo, Vegan, Vegetarian
Meal type Appetizers, Sauces & Dressings
Misc CHILD FRIENDLY, PRE-PREPARABLE, SERVE COLD

Ingredients

  • 1/4 cup pine nuts (soaked overnight and drained)
  • 1/3 cup tahini
  • 1 Medium zucchini
  • 1 Large lemon (freshly squeezed)
  • 1 clove garlic (minced)
  • 1/4 teaspoon sea salt

Directions

Step 1
Place all ingredients in a food processor or blender and blend until smooth.

Chickpeas and other legumes are not legal in the Paleo diet, but that doesn’t mean you need to give up having hummus.  Try this garlicky Paleo hummus as an appetizer, side dish or even as a dressing.  I’ve substituted pine nuts and zucchini for chickpeas, so you get an extra serving of vegetables as a bonus!

LACTO-FERMENTED MAYONNAISE

LACTO-FERMENTED MAYONNAISE

Serves 2 to 2-1/2 cups
Cook time 15 minutes
Allergy Egg
Dietary Dairy-Free, Diabetic-Friendly, Fermented Foods, GAPS/SCD, Gluten-Free, Paleo, Vegetarian
Meal type Sauces & Dressings
Misc CHILD FRIENDLY
Website Cheeseslave

Ingredients

  • 3 Large pasture-raised egg yolks (room temperature)
  • 1-1/2 - 2 cup extra-virgin olive oil
  • 3-5 teaspoons freshly squeezed lemon juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon mustard
  • 2-3 tablespoons fresh whey ((leftover from making homemade yogurt or kefir))

Note

Thanks to Cheeseslave for this awesomely delicious homemade fermented mayo recipe that's GAPS/SCD legal!

Directions

Step 1
Mix the egg yolks for 1-2 minutes. If using cold (not room temperature), mix a few minutes more. This is the key to mayonnaise that will set. If you use cold egg yolks, the mayo will not set unless they are warmed up in the blender (or whisked long enough in a warmed bowl).
Step 2
Add the lemon juice (or vinegar), sea salt, and mustard. Mix for 30 seconds more.
Step 3
With the blender running, add the olive oil drop by drop. When I say drop by drop, I mean drop by drop. Or at least a very thin, slow stream. This is the other very important element for making a mayo that will emulsify. If you go too fast, you’ll end up with runny mayonnaise.
Step 4
Once you’ve added about 1/2 a cup of olive oil, the sauce should have thickened into a heavy cream, and now you can add the oil in a thicker stream. Not too fast, though (especially if you are a beginner). If the mayo becomes too thick, add a few more drops of lemon juice or vinegar.
Step 5
Blend in the whey. Spoon into a mason jar, cover with a lid, and leave it on the counter or in a cupboard (at room temperature) for several hours. Then transfer to the fridge.

 

BALSAMIC-LIME VINAIGRETTE

BALSAMIC-LIME VINAIGRETTE

Serves 4
Prep time 5 minutes
Dietary Dairy-Free, Egg-Free, Gluten-Free, Vegan, Vegetarian
Meal type Sauces & Dressings
From book It's All Good: Delicous, Easy Recipes That Will Make You Look Good and Feel Great

Ingredients

  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown rice syrup
  • 1 tablespoon freshly squeezed lime juice
  • 1/3 cup extra-virgin olive oil
  • sea salt (to taste)
  • freshly ground black pepper (to taste)

Note

I love the taste of lime.  Thinking about it literally makes my mouth water!  Try this refreshing dressing recipe - it'll be a hit!

Directions

Step 1
Whisk the vinegar, brown rice syrup and lime juice together in a mixing bowl. Slowly whisk in the olive oil and season to taste with salt and pepper.

Keeps well in a jar in the fridge for up to a week.

 

THAI SPICY ALMOND SAUCE

THAI SPICY ALMOND SAUCE

Serves 15
Prep time 5 minutes
Cook time 35 minutes
Total time 40 minutes
Allergy Tree Nuts
Dietary Dairy-Free, Diabetic-Friendly, GAPS/SCD, Gluten-Free, Paleo, Vegan, Vegetarian
Meal type Appetizers, Sauces & Dressings
Misc SERVE HOT
From book Primal Cuisine: Cooking for the Paleo Diet

Ingredients

  • 1/4 cup Mae Ploy Thai red curry past ((contains shrimp paste))
  • 2 tablespoons Mongolian fire oil
  • 1 tablespoon ground cayenne
  • 1 tablespoon paprika ((for color))
  • 3/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground cloves
  • 1/4 cup Coconut Secret Raw Coconut Aminos (or to taste)
  • 5 cups homemade coconut milk ((see recipe))
  • 2/3 cups organic vegetable broth
  • 2 tablespoons creamy almond butter

Note

Serve this tasty Paleo peanut-free sauce with Thai Beef Satay (see recipe).  It's also a great dip for raw vegetables.

Directions

Step 1
In a large saucepan, combine the curry paste, Mongolian fire oil, cayenne, paprika, cinnamon, cumin, cloves, coconut aminos and 1-3/4 cups of coconut milk. Bring the ingredients to a boil over medium heat and cook, stirring occasionally, for 5 minutes, until all the ingredients are well blended.
Step 2
Add the vegetable broth and the remaining 3-1/2 cups of coconut milk, 1 cup at a time, whisking with each addition. Continue cooking the sauce, while boiling gently until it is reduced, about 25-30 minutes. Stir the sauce occasionally to prevent burning, adding more broth or water if necessary. At the end of the cooking time oil will appear on top of the sauce. Just before removing from the heat, whisk the almond butter into the sauce until well blended.
Step 3
To serve, pour the warm sauce onto a plate and dip the grilled beef or chicken satay in the sauce.

 

Orange-Cranberry Sauce

Orange-Cranberry Sauce

Serves 12
Prep time 5 minutes
Cook time 10 minutes
Total time 15 minutes
Dietary Dairy-Free, Egg-Free, GAPS/SCD, Gluten-Free, Paleo
Meal type Desserts, Sauces & Dressings, Side Dishes
Misc CHILD FRIENDLY, PRE-PREPARABLE, SERVE COLD
Occasion HOLIDAYS

Ingredients

  • 4 cups oranges
  • 12oz fresh cranberries
  • 1 cup raw, local honey (or more, to taste)
  • 3 tablespoons grass-fed gelatin (I use Great Lakes)
  • 1/2 cup cold, filtered water

Directions

Step 1
Zest oranges, then juice them. Remove seeds from juice.
Step 2
Blend cranberries, zest and juice in a blender until smooth.
Step 3
Place in a pot, add honey and bring to a boil, stirring constantly. Reduce heat and continue to stir for 10 minutes. Remove pot from heat.
Step 4
Add gelatin to water and let sit for one minute, then add it to the cranberry mixture and stir until dissolved. Check for sweetness and add more honey if needed.
Step 5
Place in refrigerator until well chilled and set. This will take at least a few hours.

My kids gobbled up this orange-cranberry sauce!  Making it gave me the idea that I could really use any combination of fruit to make my own homemade jello, just like Grandma used to do.

Paleo Ketchup

Paleo Ketchup

Serves 16
Cook time 45 minutes
Dietary Dairy-Free, GAPS/SCD, Gluten-Free, Paleo, Vegan, Vegetarian
Meal type Sauces & Dressings
Misc CHILD FRIENDLY
This ketchup is legal for both the GAPS and SCD diets.

Ingredients

  • 1-3 tablespoon white or apple cider vinegar
  • 2 cups tomato juice
  • raw, local honey (to taste)
  • bay leaf ((optional))
  • sea salt (to taste)
  • freshly ground black pepper (to taste)

Directions

Step 1
Mix all the ingredients except the honey and simmer on the stove until thick, stirring often to prevent sticking. When almost the desired thickness, add honey to taste and complete cooking. Ladle into sterilized jars and seal immediately or place in small containers and freeze.

This homemade Paleo ketchup is also legal for both the GAPS and SCD diets. It uses honey instead of sugar, plus it’s homemade!

GUACAMOLE

GUACAMOLE

Serves 8
Prep time 10 minutes
Dietary Body Ecology Diet, Dairy-Free, Diabetic-Friendly, GAPS/SCD, Gluten-Free, Paleo, Vegan, Vegetarian
Meal type Appetizers, Sauces & Dressings, Snacks
Misc CHILD FRIENDLY, PRE-PREPARABLE, SERVE COLD
Occasion BARBECUE, CASUAL PARTY

Ingredients

  • 4 Medium ripe avocados (peeled and pitted)
  • 1 Large red onion (small dice)
  • 1 Medium tomato (diced)
  • 4 cloves garlic (minced)
  • 1 bunch fresh cilantro (minced)
  • 1 Medium lime (juiced)
  • sea salt (to taste)

Optional

  • 1 Medium jalapeno pepper (minced)

Directions

Step 1
Mash avocados. Add in the onion, tomato, garlic, jalapeno, cilantro and lime juice; mix well. Add sea salt to taste.

Marinated Slaw with Walnut-Flax Dressing

Marinated Slaw with Walnut-Flax Dressing

Serves 8
Prep time 20 hours
Allergy Soy, Tree Nuts
Dietary Dairy-Free, GAPS/SCD, Gluten-Free, Paleo, Vegan, Vegetarian
Meal type Leafy Greens, Other Vegetables
Misc CHILD FRIENDLY, PRE-PREPARABLE, SERVE COLD
Occasion BARBECUE, CASUAL PARTY

Ingredients

  • 3 cups red cabbage (sliced thin)
  • 3 cups green cabbage (sliced thin)
  • 1/2 Medium red onion (minced)
  • 1-1/2 Medium carrot (grated)
  • 1 Medium celery rib (small dice)
  • 2 Small shallots (minced)
  • 3/4 teaspoons sea salt
  • 1-1/2 cup walnuts (chopped coarsely)
  • 1/3 cup walnut oil
  • 2 tablespoons flax oil
  • 1 Large lemon (freshly squeezed)
  • 2 tablespoons raw, local honey
  • 2 teaspoons mellow miso
  • 1/2 teaspoon umeboshi vinegar

Note

This marinated slaw recipe is full of healthy omega-3's and omega-9's. Try it at your next barbecue.

Directions

Step 1
Mix in a large bowl: red and green cabbages, onion, carrot, celery and sea salt. Gently mix the salt into the vegetables with your hands until a small amount of water appears on your hands.
Step 2
Place a large plate on top of the salad, and put a weight on top. Press the salad for 30-40 minutes. You will see more liquid pooling at bottom of bowl from the pressure.
Step 3
Pour the walnut and flax oil into a blender. Add the shallots, umeboshi vinegar, lemon juice, miso and honey. Blend well until creamy.
Step 4
Remove weight from salad; pour off excess water. Pour the dressing over the salad while mixing well. Let marinate for 20 minutes.
Step 5
Toss in the walnuts. Serve.
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