Savory Avocado Dip
Ingredients
6 oz ripe avocado meat (approximately 2 small avocados)
1 tbsp lemon juice
2 oz unsalted butter, softened
1 garlic clove, minced
1 tbsp freshly chopped cilantro leaves
2 tbsp ground cumin
Kosher salt and freshly ground black pepper
Method
Peel and pit the avocados. Place all ingredients into a food processor, and process until well combined. Refrigerate in a container for 3 to 4 hours. Whip with a fork and serve.
Place mixture onto a sheet of parchment paper, and shape into a log. Place in the refrigerator for 3 to 4 hours. Slice and serve with grilled fish, steak or chicken.
6 oz ripe avocado meat (approximately 2 small avocados)
1 tbsp lemon juice
2 oz unsalted butter, softened
1 garlic clove, minced
1 tbsp freshly chopped cilantro leaves
2 tbsp ground cumin
Kosher salt and freshly ground black pepper
Method
Peel and pit the avocados. Place all ingredients into a food processor, and process until well combined. Refrigerate in a container for 3 to 4 hours. Whip with a fork and serve.
Place mixture onto a sheet of parchment paper, and shape into a log. Place in the refrigerator for 3 to 4 hours. Slice and serve with grilled fish, steak or chicken.
JIMMY MOORE’S KETO BEARNAISE SAUCE
Many, many thanks to Jimmy Moore from Livin' La Vida Low Carb for this "egg-xcellant" recipe!
Ingredients
1 dozen pastured eggs
2.5 ounces (weighed) of salted Kerrygold butter, (or the best quality you can find... sadly, we can't get Kerrygold here in Canada)
1/4 cup white wine vinegar
Spice of your choice (basil, Italian, taragon, etc.)
Sea salt and pepper
Method
1. In a small skillet on medium high heat, start melting the butter.
2. Separate the egg yolks from the egg whites and dump the yolks into a large mixing bowl. Beat thoroughly until smooth and creamy.
3. Add white wine vinegar, spices, sea salt and pepper to the melted butter and reduce heat to medium low. Allow to simmer for 10-15 minutes. Stir occasionally.
4. When the butter reduction is completed, allow it to cool for 10 minutes before pouring it slowly into the beaten egg yolks. While constantly stirring, begin pouring in the butter mixture and incorporate it in with the egg yolks. Once all the butter is in the bowl, whisk briskly until a beautiful creamy sauce emerges.
Use immediately and pour on top of spaghetti squash, other veggies, eggs or any grass-fed beef meal!
Ingredients
1 dozen pastured eggs
2.5 ounces (weighed) of salted Kerrygold butter, (or the best quality you can find... sadly, we can't get Kerrygold here in Canada)
1/4 cup white wine vinegar
Spice of your choice (basil, Italian, taragon, etc.)
Sea salt and pepper
Method
1. In a small skillet on medium high heat, start melting the butter.
2. Separate the egg yolks from the egg whites and dump the yolks into a large mixing bowl. Beat thoroughly until smooth and creamy.
3. Add white wine vinegar, spices, sea salt and pepper to the melted butter and reduce heat to medium low. Allow to simmer for 10-15 minutes. Stir occasionally.
4. When the butter reduction is completed, allow it to cool for 10 minutes before pouring it slowly into the beaten egg yolks. While constantly stirring, begin pouring in the butter mixture and incorporate it in with the egg yolks. Once all the butter is in the bowl, whisk briskly until a beautiful creamy sauce emerges.
Use immediately and pour on top of spaghetti squash, other veggies, eggs or any grass-fed beef meal!
Lime-Coconut Milk Hollandaise Sauce
3 egg yolks
juice from 1 lime (about 2 Tbsp.)
1/4 to 1/2 tsp. fresh ginger, grated with microplane zester
4 oz. coconut milk
3 Tbsp. coconut oil, melted (can substitute butter)
salt and pepper
Fill a small pot with an inch of water. Bring to a boil over high heat, then reduce heat to low and simmer. Or, use a double boiler if you have one.
Meanwhile, in a medium heatproof bowl, whisk egg yolks until thick and creamy. Stir in the lime juice and grated ginger, and place bowl over the pot of simmering water, or in the top of your double boiler if you are using one. Continue to stir until bottom of bowl is visible when you stir, which indicates that egg yolks have begun to cook. Slowly whisk in the coconut milk and melted coconut oil. Taste, and add salt and pepper as desired.
Do ahead: can be prepared up to 3 days in advance and stored in airtight, refrigerated container. Bring to room temperature or heat slightly in microwave before serving.
juice from 1 lime (about 2 Tbsp.)
1/4 to 1/2 tsp. fresh ginger, grated with microplane zester
4 oz. coconut milk
3 Tbsp. coconut oil, melted (can substitute butter)
salt and pepper
Fill a small pot with an inch of water. Bring to a boil over high heat, then reduce heat to low and simmer. Or, use a double boiler if you have one.
Meanwhile, in a medium heatproof bowl, whisk egg yolks until thick and creamy. Stir in the lime juice and grated ginger, and place bowl over the pot of simmering water, or in the top of your double boiler if you are using one. Continue to stir until bottom of bowl is visible when you stir, which indicates that egg yolks have begun to cook. Slowly whisk in the coconut milk and melted coconut oil. Taste, and add salt and pepper as desired.
Do ahead: can be prepared up to 3 days in advance and stored in airtight, refrigerated container. Bring to room temperature or heat slightly in microwave before serving.
Barb's Coconut Dipping Sauce
Barb's Coconut Dipping Sauce.
A homegrown sauce from my own kitchen! Great for meats such as shrimp or chicken.
Ingredients:
1/4 cup coconut milk
1/4 cup sour cream (if you are eating dairy. If not, you can use water, or a bit more coconut milk)
1/4 c shredded, dried coconut - unsweetened
1 tsp coconut aminos or tamari sauce
3 tsp avocado oil (or light tasting olive oil)
1 TBSP chili sauce
Tarragon leaves as a garnish, if desired
If you are using this with shrimp, add a shot of lime juice!
Ingredients:
1/4 cup coconut milk
1/4 cup sour cream (if you are eating dairy. If not, you can use water, or a bit more coconut milk)
1/4 c shredded, dried coconut - unsweetened
1 tsp coconut aminos or tamari sauce
3 tsp avocado oil (or light tasting olive oil)
1 TBSP chili sauce
Tarragon leaves as a garnish, if desired
If you are using this with shrimp, add a shot of lime juice!
Almond Coconut Dipping Sauce
If you are looking to make your ancestral diet a little more exciting while keeping things in perfect balance, you have to try this sauce! So easy and goes great with meats and veggies of all kinds. This recipe comes from Mark Sisson's "Primal Blueprint Quick & Easy Meals".
Ingredients:
1/2 cup almond butter (I prefer unsalted)
1/4 cup coconut milk
1/4 cup water
1 garlic glove
2 tsp minced ginger, or powdered ginger to taste
1 tsp tamari
3 tsp sesame oil
1-1/2 TBSP fish sauce
Whisk all ingredients together and you're done! Keep in a jar in the fridge. Keeps well, but it usually doesn't last long!
Ingredients:
1/2 cup almond butter (I prefer unsalted)
1/4 cup coconut milk
1/4 cup water
1 garlic glove
2 tsp minced ginger, or powdered ginger to taste
1 tsp tamari
3 tsp sesame oil
1-1/2 TBSP fish sauce
Whisk all ingredients together and you're done! Keep in a jar in the fridge. Keeps well, but it usually doesn't last long!
Chunky Guacamole
Makes 3 cups
Fear fats no more!! Guacamole is excellent on meats and as a dip for fresh vegetables.
Avocados are a rich source of monounsaturated fats (which you need), soluble and insoluble dietary fiber (100 g provides 6.7 grams), antioxidants such as cryptoxanthin, lutein, zeaxanthin, beta and alpha carotenes in small amounts, as well as vitamins A, E and K.
Avocados are also excellent sources of minerals like iron, copper, magnesium, manganese and potassium. (100 g of provides 485 mg of potassium).
Adjust the jalapeño pepper for mild, medium or ‘kill you dead’ hotness!!
In a blender or food processor, blend the following ingredients:
1 garlic clove
½ jalapeño pepper, or you can use the prepared jalapeño pepper in jars (but be careful… that stuff is POWERFUL!!)
½ small onion
1 TBSP cilantro
¼ c grape tomatoes
3 ripe avocados (pits removed and halved)
1 or 2 TBSP lime juice
½ tsp sea salt
Per ¼ cup serving
Calories – 76, Carbs – 5 g, Protein – 1 g, Fat – 7 g, Saturated Fats – 1 g
Cholesterol – 0, Sodium – 104 mg, Calcium – 8 mg, Fiber – 3 g
Fear fats no more!! Guacamole is excellent on meats and as a dip for fresh vegetables.
Avocados are a rich source of monounsaturated fats (which you need), soluble and insoluble dietary fiber (100 g provides 6.7 grams), antioxidants such as cryptoxanthin, lutein, zeaxanthin, beta and alpha carotenes in small amounts, as well as vitamins A, E and K.
Avocados are also excellent sources of minerals like iron, copper, magnesium, manganese and potassium. (100 g of provides 485 mg of potassium).
Adjust the jalapeño pepper for mild, medium or ‘kill you dead’ hotness!!
In a blender or food processor, blend the following ingredients:
1 garlic clove
½ jalapeño pepper, or you can use the prepared jalapeño pepper in jars (but be careful… that stuff is POWERFUL!!)
½ small onion
1 TBSP cilantro
¼ c grape tomatoes
3 ripe avocados (pits removed and halved)
1 or 2 TBSP lime juice
½ tsp sea salt
Per ¼ cup serving
Calories – 76, Carbs – 5 g, Protein – 1 g, Fat – 7 g, Saturated Fats – 1 g
Cholesterol – 0, Sodium – 104 mg, Calcium – 8 mg, Fiber – 3 g
Olive Oil Mayo
If you are purchasing "olive oil mayonnaise" from the supermarket, you may be getting more (or less) than you think. Thanks to loopholes in our food labelling laws, your store bought olive oil mayo is likely to contain mainly canola or soybean oil, with just a drizzle of actual olive oil. Only very small amounts are needed in order for a company to be able to then label and market the product as "Olive Oil Mayonnaise". If you feel strongly about lowering your Omega 6 fatty acids, (which you should, if you are trying to optimize your health), try this easy and tasty recipe for home made OOM!
Ingredients:
Place the egg and lemon juice in a blender or food processor and allow to sit for 30 minutes to come to room temperature. Add 1/4 cup of olive oil and seasonings and blend on medium speed until ingredients are combined. With the motor running, slowly drizzle in the remaining 1 cup of olive oil in a very thin stream. This should take at least 3 minutes.
Makes ~ 1-1/2 cups, and stores in the fridge for quite a few weeks.
Ingredients:
- 1 large egg
- 2 TBSP lemon juice
- 1/4 plus one cup light tasting olive oil (not extra virgin!)
- 1 tsp dry mustard
- 1/2 tsp salt
- may add parsley and other seasonings to taste
Place the egg and lemon juice in a blender or food processor and allow to sit for 30 minutes to come to room temperature. Add 1/4 cup of olive oil and seasonings and blend on medium speed until ingredients are combined. With the motor running, slowly drizzle in the remaining 1 cup of olive oil in a very thin stream. This should take at least 3 minutes.
Makes ~ 1-1/2 cups, and stores in the fridge for quite a few weeks.