Tag Archives: sauce

Blueberry Jalapeño Salsa by A Dash of Meg

Blueberry Jalapeño Salsa | stupideasypaleo.com Please welcome today’s guest blogger Meg, founder of the popular blog A Dash of Meg. I first met Meg on Instagram and have followed her journey as she’s learned how to properly fuel her body for health and strength. Meg even recently did a Whole30 and posted up lots of tasty eats along the way. She’s got a great, positive attitude about nutrition and health. Take it away, Meg!

If you had to pick a favorite fruit what would it be?

Personally, I’d say berries. But, if you asked me which berry was my favorite, I’d have a hard time choosing. Strawberries, raspberries, blueberries, blackberries… oh, they are all so delicious! But, if I absolutely had to pick I’d say my favorite is the blueberry. Although blueberries are itty bitty, they are packed with a lot of nutrients!

Blueberries are particularly high in the type of antioxidant called anthocyanins, which have anti-inflammatory properties and support the elasticity of capillary walls; therefore, they may help fight heart disease and some types of cancer. Not only are blueberries high in antioxidants, but they are also rich in vitamin B2, C, and E, manganese and fiber.

Blueberries are beautiful, delicious and nutrient-dense! They are definitely something you should incorporate into your diet especially when they’re in season.

Blueberry season is from July to August, and although I try to eat as seasonally as possible, when I saw that the blueberries at my local market were on sale last week I just had to grab some. I think this long, brutally cold winter is really getting to me (Steph’s note: Meg lives in central Canada), but these blueberries reminded me of the beauty of summer and were able to cheer me up quite a bit!

They also inspired me to create a new recipe. I love recipe developing. I’m actually hoping to publish my own cookbook some day, but for now I will just share my recipes with you!

This recipe was actually inspired by Steph! After seeing her “strawberry mango relish” on Instagram a few weeks ago, I couldn’t get the though of creating a recipe for a fruit relish / salsa of my own, particularly a blueberry-flavored salsa. So, I created this incredibly stupid-easy Blueberry Jalapeño Salsa!

Before I even met Steph, I always chose the simple way of doing things. My Mom and I call it the “KISS Method” (Keep It Simple Stupid Method). I believe that’s why Steph and I became such good friends ;) Or at least one of the reasons why…

I hope you enjoy today’s recipe! Use it as a condiment with any meal of your choice. I particularly love it on top of my salmon or with my runny-yolk eggs! Eggs and blueberries are a match made in food heaven!

Ingredients for Blueberry Jalapeño Salsa:

  • 3/4 cup fresh blueberries, coarsely chopped
  • 1/4 cup fresh blueberries, whole
  • 1 jalapeño, seeded and chopped (use half for less spicy salsa)

Directions for Blueberry Jalapeño Salsa:

  1. Combine all ingredients in a bowl. (Note: For milder flavor, seed the pepper and remove the white inner membrane. Wash your hands thoroughly.) Serve immediately or allow flavors to mingle for 30 minutes.
  2. I chose to keep this recipe stupid-easy, as you can tell. I’m not a fan of onion in my fruit salsas, so I left it out. The blueberries I used were incredibly sweet, think candy-like, so I chose to leave out lime / lemon juice. However, feel free to add in your favorite salsa ingredients!

Change it up!

Try adding the following:

  • lime or lemon juice
  • lime zest
  • fresh basil
  • sweet onion
  • salt and pepper
  • fresh cilantro

Click here to pin this!

Blueberry Jalapeño Salsa | stupideasypaleo.com

Questions? Leave a comment in the box below!

Paleo Sweet Chili Dipping Sauce

Sweet Chili Sauce Dipping sauces can take the same basic meal template and jazz things up to keep you from suffering from FBS (Food Boredom Syndrome). Plain chicken and broccoli again? Drizzle on some Sweet Chili Dipping Sauce. Need an accompaniment for some beautiful cooked, chilled shrimp? This one does the trick, too. It does have honey (so don’t go overboard and eat gallons of it) but if you’re looking for something to stave off FBS, feel good that it doesn’t contain weird chemicals or high-fructose corn syrup like most of the prepared sauces in the market.

No arrowroot powder? You could use tapioca flour as a thickener. Wish to avoid those completely? You can gently reduce the sauce until it thickens a bit, though it won’t have the same texture as arrowroot or tapioca.

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Ingredients:

Directions:

  1. Mince the garlic finely and use a microplane grater to grate down the ginger (or mince very finely).
  2. In a small saucepan, combine all the ingredients: the vinegar, garlic, honey, red chilis, arrowroot, ginger, salt and cayenne pepper (if desired). Stir so the arrowroot is dissolved.
  3. Bring the ingredients to a boil and cook briefly (~1 min or less) until the sauce thickens.
  4. Cool and serve alongside your favorite meats for dipping. It’s be super tasty with chicken, as a sauce on top of salmon or drizzled on top of stir-fried veggies.

What’s your favorite dipping sauce you’d like to see a Paleo version for?

Sweet Chili 405 x 405

 

Lemony Chive Paleo Mayo

mayo2 When it comes to mayo, I make no pretense for having the master, doesn’t fail basic recipe (that honor goes to the stellar Mel of The Clothes Make the Girl and Well Fed 2). I’ve only had this method go kaput once because yours truly was too impatient to wait for the ingredients to get all nice and cozy warm at room temperature before I tried to make the mayo emulsion. Oops. Have some patience, and it will all turn out okay. You can also use a stick (immersion) blender but I don’t own one because I’m the clumsiest person on the planet and well, yeah, exposed blades and I don’t mix!

All I did here was use Mel’s basic mayo recipe (here’s a video) and add a few simple ingredients to jazz it up. This went perfect as an accompaniment with my Grain-Free Paleo Zucchini Fritters.

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Ingredients for a batch of Mel’s Mayo:

  • 1 egg
  • 2 Tablespoons lemon juice
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1.25 cups of light-tasting olive oil (if it’s not light or extra light in flavor, the finished product will be strong tasting and peppery which most people don’t like)

Ingredients for the Lemony Chive Paleo Mayo:

  • 1/2 cup olive oil mayo from the recipe above
  • 2 Tablespoons chopped chives
  • Zest of 1 lemon

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Directions to make the basic mayo:

  • Please visit Mel’s recipe here (it will open in a new tab so you don’t lose this page). She does a much better job of explaining it than I would.

Directions to make the Lemony Chive Paleo Mayo:

  • Put 1/2 cup of the basic mayo into a bowl.
  • Use a microplane grater to zest the (washed) lemon, and add the zest to the bowl.
  • Add the chopped chives. Stir thoroughly to combine.
  • Add cracked black pepper to taste (optional).

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What’s your favorite mayo flavor?

Zesty Tangerine Sauce

tangerine This is a really simple recipe that would be great on salmon or chicken and adds a great tang and slight sweetness. If you can’t find tangerines, oranges would be a great substitute. Using the zest guarantees more flavor than using just juice alone.

Ingredients:

Directions:

  1. Add all the ingredients in a small saucepan.
  2. Bring to a boil over medium heat, then turn to low and reduce until ~1/4 cup of liquid remains. You want the sauce to be slightly thickened.
  3. Serve over your cooked protein of choice.

 

Strawberry Vanilla Rhubarb Sauce

DSC_0729-2 I’ve been on a rhubarb kick lately since it’s in season and easier to find now than at any other time. Rhubarb is a very tart vegetable but is commonly paired with fruit for a sweet counterpoint. I included some chopped dates to lessen the bite, but this sauce is not predominantly sweet.

I served this sweet-tart sauce on top of a brined pork tenderloin – which I cut into medallions and pan-seared – but it would also be great on chicken or served with some chopped nuts on top as a snack.

Ingredients: DSC_0723-2

  • 6 pitted dates, soaked and chopped
  • 1 cup rhubarb, sliced
  • 3 cups strawberries, quartered (about 1 quart)
  • 1 teaspoon fresh ginger, grated (or 1/2 teaspoon powdered ginger)
  • 1/2 teaspoon vanilla

Directions:

  1. Put the dates in a heat-safe bowl and cover with boiling water. Let stand for 10-15 minutes until they soften, then drain the water and chop until it becomes almost a paste. Set aside.
  2. In a large skillet, combine the rhubarb, strawberries and ginger. Cook over medium-low heat until the fruit gets very soft, about 10-15 minutes. You may have to reduce the heat to low to keep it from sticking or burning.
  3. Turn off the heat and stir in the dates and vanilla.
  4. Serve.

Creamy Paleo Avocado Pesto

avocado pesto Avocado pesto blends the both of avocados and well, pesto in a really tasty and creamy combination. Serving suggestions: mix into zucchini noodles, use as a dip for veggies or spread over eggs.

Prep time: 10 min     Cook time:  0 min     Makes: ~2.5 cups

Ingredients:

  • 2 large ripe avocados, peeled
  • 1 cup basil leaves, packed
  • Juice of 1 lemon
  • 2-3 cloves of garlic, depending on your preference
  • 1/2 cup pine nuts (or a mixture of pine nuts and pistachios)
  • 1/4 tsp salt
  • ~1/3 to 1/2 cup olive oil

DSC_0826 Directions:

  1. In a food processor combine all the ingredients except the olive oil. 
  2. While the food processor is running, drizzle in the olive oil. Add less if you like a thicker pesto and more if you want it thinner.

Paleo Peach Mango Ginger Chutney

DSC_0793 When I made my Coconut Wild Boar Burgers, I was searching for the perfect accompaniment. Peaches were calling to me because they’re in season and juicy and pair really well with pork, so I created this Paleo peach chutney to put on top almost like a relish. Chutney, traditional to Indian cuisine, is a condiment that combines fruit, vinegar, sugar and spices. Being Paleo, I left out the sugar and instead of using oil, I stirred in ghee for a rich buttery flavor.

Putting vinegar, onion and garlic in with fruit may sound weird but it gives just the right counterbalance to the fruit’s sweetness.

Prep time: 10 min     Cook time:  10-15 min     Makes: ~2 cups

Ingredients:

  • 2 Tablespoons ghee
  • 1/4 cup onion, minced
  • 3 peaches, diced
  • 1/4 cup mango, diced
  • 1 garlic clove, crushed
  • 1 Tablespoon orange juice
  • 1 Tablespoon apple cider vinegar
  • 1/2 teaspoon grated ginger
  • 1/4 teaspoon red pepper flakes
  • Zest from 1 orange

Directions:

  1. In a small saucepan over medium heat, combine the ghee, and minced onion. Cook until the onion is translucent, a few minutes. 
  2. Add the peaches, mango, garlic, orange juice, apple cider vinegar, ginger, red pepper flakes and orange zest. (I zested the orange, then cut it open and used the juice from inside. Hint: use a microplane grater to zest the orange and grate down the garlic and ginger, saving time.) DSC_0790 2
  3. Turn heat to low and continue to simmer until the fruit is softened but not overly mushy.  DSC_0789
  4. Spoon over pork burgers or chops, chicken or even salmon.  DSC_0800

Easy Paleo Ghee Hollandaise Sauce

04b809838df2f0b73a6e42fab84ebb3d Hollandaise is one of those sauces to splurge on, perfect for a special brunch or a party with friends. I personally think a Tuesday is reason enough to make one, but that’s up to you to decide. I’m giving you two methods to make the Hollandaise – the blender is faster than the double boiler – but they both rely on the scientific concept of an emulsion. 

[Science alert: Emulsions are a type of mixtures where you force two liquids that normally wouldn't go together to mix. Mayo and vinaigrette are other examples of emulsions. The key to an emulsion is to add the fat - the ghee in this case - very slowly while blending or whisking so the emulsion won't "break" or separate. You must be patient. Smile. Breathe. Hum your favorite tune.]

Use high-quality ghee…grass-fed organic butter that’s already been clarified, which is normally how you’d make Hollandaise. The result’s rich and buttery and ah-may-zing. YUM. It’s easy to double this recipe for a larger crowd.

Ingredients:

Directions for blender method (faster, fewer dishes):

  1. Gently melt the ghee in the microwave or on the stove top. It shouldn’t be boiling hot.
  2. Place the egg yolks, lemon juice, salt and cayenne pepper in the blender or Vitamix. DSC_0745
  3. Start the blender on low and run for about 30 seconds. Now…SLOWLY drizzle the melted ghee into the blender through the hole in the the lid. You must go slow or the emulsion will separate and get soupy.
  4. Once all the ghee is added and the Hollandaise has thickened, you’re done. Scrape it out and use on eggs, roasted veggies, a juicy steak…whatever your heart desires.  DSC_0746
  5. Will keep for a couple days in the fridge though it will harden when it cools. Very, very gently warm in the microwave if desired. If you nuke it, the egg yolk will cook.

Directions for the double boiler stovetop method (takes longer, more dishes):

  1. Gently melt the ghee in the microwave or on the stove top. It shouldn’t be boiling hot.
  2. Place a small sauce pan on the stove with a very small amount of water at the bottom (less than an inch). Heat until simmering. Turn the heat to low.
  3. In a small bowl (I prefer glass) that the bottom fits into the sauce pan, whisk the egg yolks and lemon juice until the yolks get pale and frothy.
  4. Now put the bowl into the sauce pan. Voila! Double boiler.
  5. With the heat on low (LOW), whisk the egg yolks while SLOWLY drizzling the melted ghee into the bowl. Go slow or your emulsion will separate.  DSC_0771
  6. Once all the ghee is added and the Hollandaise has thickened, you’re done. Remove the bowl from the saucepan and whisk in the salt and cayenne. Serve over eggs, roasted veggies, a juicy steak…whatever your heart desires.
  7. Will keep for a couple days in the fridge though it will harden when it cools. Very, very gently warm in the microwave if desired. If you nuke it, the egg yolk will cook. DSC_0758

Fourth of July Salsa

DSC_0792 Happy Independence Day! Summer is in full swing, and you’re sure to find an abundance of red, white and blue-themed recipes to put on your table. This fruit-based salsa is festive and easy to throw together for a holiday BBQ or party. Even though fruit is the star, it’s balanced out by a bit of heat from the jalapeño, acidity from the tomato and lime, and freshness from the mint. This would also be fantastic with some cubed avocado, served over grilled chicken or salmon. Eat up!

Prep time: 10-15 min     Cook time:  0 min     Makes: ~3 cups

Ingredients:

  • 1 cup strawberries, chopped
  • 1/2 cup blueberries, sliced in half
  • 1 ripe white peach, peeled and chopped
  • 1/2 a tomato, seeded and chopped
  • 1/2 a jalapeño pepper, seeded and minced (or leave seeds in for more heat)
  • 1 Tablespoon thinly sliced mint leaves
  • 2 Tablespoons lime juice (about 2 limes)
  • Salt and pepper to taste

Directions:

  1. Chop all the fruit. Mince the jalapeño pepper. Stack the mint leaves on top of each other and roll lengthwise. Slice thinly.
  2. Combined all ingredients in a medium-sized bowl and toss well. Season with salt and pepper to taste. 
  3. For best results, let the ingredients hang out and get friendly for at least an hour before serving.

 

Roasted Salsa Verde

DSC_0721 Every once in a while, I buy prepared salsa from the store. A bottle of organic salsa verde (green salsa) made its way into my cart recently and though I’d scanned the label for any non-Whole30 ingredients, I didn’t notice xantham gum last on the list. Xanthan gum is a thickener – it IS okay to eat on your Whole30 – but when I opened the salsa, the texture was weird and a bit slimy.

Immediately I knew that I could do better and just make my own. There are a million variations of salsa verde it seems: raw, roasted, different ratios of tomatillos to jalapeño, etc. but I found this one worked well for my taste buds. It was pretty mild but you could make it hotter by leaving the seeds and membranes of the jalapeño pepper intact.

Prep time: 5 min     Cook time:  15 min     Makes: 3 cups

Ingredients: 

  • 1.5 lb tomatillos (these look like green tomatoes but are more closely related to gooseberries)
  • 1 jalapeño pepper
  • 2-3 garlic cloves, roughly chopped
  • 1/2 cup onion, roughly chopped
  • 1 large handful of cilantro leaves
  • Juice of 1 lime
  • 1/2 teaspoon salt

Directions:

  1. Place the whole tomatillos and whole jalapeño pepper on a foil lined baking sheet. Broil in the oven on high for 5-10 minutes until the veggies start to char a bit. Flip over and broil another 5-10 minutes on the other side. *You can also char them on a grill or in a pan on the stove. Allow them to cool a bit. DSC_0723 DSC_0724 DSC_0726
  2. Slice the jalapeño in half and remove some or all of the white membrane and seeds (if you want a mild salsa verde).
  3. Put the tomatillos, jalapeño, garlic cloves, onion, cilantro, lime juice and salt in a blender or food processor. Pulse until the salsa is to the desired consistency. I like mine a little bit chunky but you can puree until smooth if desired. DSC_0729
  4. Keep refrigerated. Keeps for several days in the fridge. DSC_0739

 

Paleo Fresh Spring Rolls

DSC_0830 The other day, I wanted fresh spring rolls. Badly. I also happened to be staring at the collard greens in the grocery store and this idea was born. I know you love quick and easy recipes, but I’ll be honest: this one is a bit more labor intensive because there is more cutting / chopping than usual and it depends which sauce(s) you make on the side. I could see these being an awesome weekend treat or something neat to bring to a summer party. All the components can also be prepped ahead of time and refrigerated for a day or two before use.

The really cool part is that the kelp noodles look just like the vermicelli that comes in fresh spring rolls, but if you can’t find them, you could surely leave them out. I served my rolls with Umami Mayo but I think they’d be killer with Melissa Joulwan’s Sunshine Sauce, my Paleo Sweet and Sour Sauce or my Paleo Sweet Chili Dipping Sauce on the side for dipping. Dipping rules.

Prep time: 45 min     Cook time:  10 min    Makes: 6 full rolls

Ingredients:

  • 1 large bunch of collard greens (you need one whole leaf per roll)
  • 6-7 medium-sized raw shrimp (about 1/4 pound)
  • 1 carrot, thinly sliced
  • 1/2 a cucumber, seeds removed and thinly sliced
  • 2 green onions, dark green tops removed and thinly sliced
  • 1 bunch of fresh mint, basil or cilantro leaves
  • 1 package kelp noodles (you’ll use about half), optional
  • 1/4 cup of Umami Mayo for dipping, optional

Directions:

  1. You’ll need to blanch the collard leaves so they become more pliable and lose some of their bitter flavor (this can be done ahead of time). Set up a large bowl with ice water. Bring a very large pot of water to boiling. Dip the WHOLE collard leaves in the boiling water for 1 minute. Immediately place them in the ice water to cool and stop the cooking process. Drain and set aside. DSC_0810
  2. Peel and devein the shrimp, if needed. Into a small skillet over medium heat, place the raw shrimp and 2-3 tablespoons of water. Cover and steam until the shrimp are pink, about 2 minutes. Set aside to cool. Slice in half from head to tail.
  3. Rinse and drain the kelp noodles. Set aside.
  4. Prepare the carrot, cucumber and green onion. How thinly you slice them depends on how much chewing you want to be involved. DSC_0808
  5. Now that the collard leaves are cool, remove the tough stem with a sharp knife by cutting upward toward the top of the leaf in an upside-down V shape. The leaves will roll better. DSC_0821
  6. Now assemble a wrap: Lay the collard leaf on a flat surface. Place two halves of shrimp at the top of the leaf. DSC_0813 Next, put a small amount of kelp noodles (a little less than a 1/4 cup worked for me). DSC_0814 On top of that put a few mint leaves, and two or three slices EACH of carrot, cucumber and green onion. DSC_0815 DSC_0816
  7. Now you’re ready to wrap, burrito-style. Gently but with a bit of pressure, roll from the shrimp end toward the stem end. DSC_0817 DSC_0818 Once you’ve rolled over once, fold in the sides and then finish rolling all way down. DSC_0819
  8. Repeat with the remaining ingredients.
  9. Slice each wrap in half and serve cold with your choice of dipping sauces, if desired. DSC_0832

 

 

Umami Mayo

DSC_0808 Umami basically describes the savory taste present in foods like soy sauce (ick), mushrooms and even some veggies. This recipe is very simple to make: start with a batch of fresh olive oil mayo and then season it with coconut aminos and fish sauce to give it that umami flavor. Nice!

I follow Melissa Joulwan’s basic olive oil mayo recipe because well, she rules and so does her mayo recipe. You can find it here: The Secret to Homemade Mayo? Patience.

Prep time: 5 min     Wait time:  30-60 min    Makes: 1/4 cup

Ingredients for 1/4 cup of Umami Mayo:

Directions:

  1. Stir the plain olive oil mayo, coconut aminos and fish sauce together in a small bowl. Will keep in the fridge until the expiration date of the egg you used to make your mayo.
  2. Goes well with burgers, my Paleo Banh Mi Sliders or Paleo Fresh Spring Rolls.

Paleo Tzatziki Sauce

Photo Jun 15, 6 50 59 AM (HDR) I’m on a dipping sauce kick lately…probably because they make food more fun. I love sauces for their ability to easily add another dimension of flavor to meals. A few weeks ago, I made a Paleo version of an Indian cucumber mint raita and knew that with a few simple tweaks, it would make a nice Tzatziki. [As an entertaining aside, I looked up how to pronounce this correctly, and The Google points to "cha-cheek-e"...which means I've been butchering it all these years].

Prep time: 10 min     Cook time: 0 min    Makes: ~1.5 cups

Ingredients:

  • 1 cup cucumber, seeded and shredded
  • 1/2 cup full-fat coconut milk*
  • 2 garlic cloves, crushed
  • 2 Tablespoons lemon juice
  • 1 teaspoon dried dill (or 1 Tablespoon fresh dill)
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon black pepper

*put a can of coconut milk in the fridge for about 24 hours prior to making the recipe

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Directions: 

  1. Peel, seed and shred a cucumber until you get enough to fill a 1 cup measure. Squeeze any extra moisture from the shredded cucumber.
  2. Open the can of coconut milk and scoop out 1/2 cup of the cream that’s on top.
  3. In a medium-sized bowl, combine the cucumber, coconut milk, garlic, lemon juice, dill, salt and pepper. Mix thoroughly to combine.
  4. If the sauce is too thick, you can add a bit of the clear coconut water from the bottom of the can to thin it out.
  5. Chill before serving. You can use this a sauce for meat like lamb or be a bit more out of the box and stir it into zucchini noodles.

 

Paleo Sweet and Sour Sauce

DSC_0661 This four-ingredient dipping sauce, perfect for chicken, has the right balance of sweet and sour without using any added sugar. Even better, apricots are in season during late spring / early summer so finding them fresh in the market should be easier now than at any other time during the year. Score!

 

Prep time: 10 min     Cook time: 10-15 min    Makes: a little over 2 cups

Ingredients: 

  • 4-5 large ripe fresh apricots, pitted (about 2 cups chopped)
  • 1/2 cup fresh mango, chopped
  • 1″ piece of ginger, peeled and sliced into thin rounds
  • 1/4 cup apple cider vinegar

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Directions:

  1. In a medium saucepan over medium heat, cook the apricots, mango, ginger and apple cider vinegar until the fruit softens, about 10 minutes. Stir occasionally.
  2. Fish out the ginger slices with a spoon (or if you want a bit of spiciness to your sauce, leave a few slices in).
  3. Puree the mixture using an immersion blender, food processor or blender. If you want a smooth sauce, puree until there aren’t any chunks of fruit.
  4. To thin the sauce, add a bit more apple cider vinegar. To thicken the sauce, reduce over low heat in the pan until it’s to your desired consistency.
  5. Serve as a dipping sauce, warm or cold. Also, I brushed a baked chicken with the sauce in the final 5 minutes of cooking and broiled it until it browned a bit.

 

Paleo Cucumber Mint Raita

DSC_0478Dipping food in a sauce makes it way more fun to eat, am I right?! Recently, I made some lamb / beef skewers and thought they’d pair really well with a raita. Traditionally, raita is a meal accompaniment in Indian cuisine and is made of yogurt, vegetables like cucumber and spices. It’s meant to cool the palate, especially during a spicy meal.

I knew yogurt wasn’t going to work for this Paleo version, so I settled on coconut cream and the result was pretty awesome. It’s got a hint of sweetness which is balanced out by the lime and the cucumber and mint are refreshing. Raita is best served chilled and eaten while fresh, but you can store it covered in the refrigerator for 1-2 days.

Definitely plan ahead so you can chill the can of coconut in the fridge for a day before making the recipe!

Prep time: 10 min     Cook time: 0 min    Makes: 1.5 cups

Ingredients:

  • 1 can full fat coconut milk
  • 1/2 large English cucumber, finely chopped ( about 1.5 cups)
  • 3 Tbsp fresh mint leaves, chopped
  • Juice of 1 lime
  • 3/4 tsp ground cumin
  • 1/4 tsp paprika
  • 1/8 tsp salt
  • Pinch of cayenne pepper

Directions:

  1. Place the can of coconut milk in the refrigerator for 24 hours so the cream will solidify.
  2. Carefully open the can and scoop out the solidified coconut cream into a medium-sized bowl. Save the water to adjust the consistency of the raita.
  3. Peel the cucumber and cut it lengthwise. Scrape out the seeds with a spoon. Chop it finely. Also chop the mint. Add the cucumber and mint to the coconut cream.
  4. Add the remaining ingredients and stir well to combine. If needed, add a bit of the coconut water to thin the consistency of the raita. It should be relatively thick like a dip, not watery like soup.
  5. Place in the refrigerator for 1 hour to chill and then serve.

Lemony Herb Sauce

Lemony Herb Sauce  Stupid Easy Paleo This sauce got invented to accompany some awesome beef & lamb kofta (meat on a stick) that I made recently. All I can tell you is to hold onto your hat because it packs a wallop of flavor…the brightness of the lemon, the freshness of the herbs and a bit of texture from the pistachios are perfect. I’m typing this and my mouth is literally watering just thinking about it.

It’s versatile enough to drizzle over really any kind of meat or fish and even fresh veggies. YUM!

Prep time: 5-10 min     Cook time: 0 min    Makes: ~3/4 cup

Ingredients:

  • 2 Tablespoons chopped parsley
  • 2 Tablespoons chopped mint
  • 1/4 cup pistachio nuts, chopped
  • 1/4 cup lemon juice (about 1 lemon)
  • 1/4 cup olive oil
  • 1/8 teaspoon sea salt

Directions:

  1. Chop the parsley, mint and pistachios. Combine in a small bowl with the sea salt.
  2. Squeeze the juice from one lemon (~1/4 cup) into the bowl, being careful to catch the seeds. I squeeze the lemon into my cupped hand, letting the juice strain through my fingers.
  3. Slowly drizzle in the olive oil and whisk at the same time.
  4. Serve with meat or veggies of your choice. Will keep refrigerated for 1-2 days but is best used fresh because of the herbs.