Raw Chia Jam

 1 c. frozen/thawed fruit (strawberries/blueberries/raspberries/peaches)

1+ T. water

1 T. chia seeds

liquid sweetener to taste, opt. (honey, maple syrup, stevia, etc)

Mash or blend fruit until desired consistency. Add water, chia seeds and sweetener, if using, and mix well. Transfer to a glass jar, cover, and allow to sit in the fridge for at least 1 hour to set up. Enjoy!

Jam should last about 1 week in the fridge.

Honey Balsamic Dressing

1/2 c. extra-virgin olive oil
1/4 c. balsamic vinegar
2 T. honey
1/2 tsp. salt

Whisk together and serve.

Pronto Pesto

2 c. fresh basil leaves
3/4 c. fresh cilantro leaves
1/3 c. avocado
1 T. garlic, minced
1 tsp. vinegar
1/2 tsp. salt
1/2 c. olive oil

Place all ingredients in a food processor and blend until the herbs are finely chopped. While it is still running, slowly drizzle in the olive oil to make a smooth pesto.  Allow flavors to marry for at least and hour.

From: The Healing Kitchen by Alaena Haber and Sarah Ballantyne

Avocado Hummus

• 1 (15 oz) can chick peas, well drained
• 2 medium ripe avocados, cored and peeled (13 oz before cored and peeled)
• 3 Tbsp olive oil, plus more for serving if desired
• 1 1/2 Tbsp tahini
• 3 Tbsp fresh lime juice
• 1 clove garlic, peeled
• Salt and freshly ground black pepper
• 1/8 tsp cumin
• 
  

• Pulse chick peas, olive oil, tahini, lime juice, and garlic in a food processor until smooth, about 2 minutes. Season with salt and pepper to taste (I did a scant 1/2 tsp salt and about 1/8 tsp pepper), add cumin and avocados and pulse mixture until smooth and creamy, about 1 - 2 minutes longer.

From: http://www.cookingclassy.com/2014/05/avocado-hummus/

Tomatillo Sauce

3 lb. tomatillos, husked and rinsed

1-2 can of green chilies (can use other kinds for added heat)

3 garlic cloves, chopped

1/4 cup olive oil

1 Tbs. sea salt, or to taste

To make the sauce, in a saucepan,cover the tomatillos (and chilies, if using fresh ones) with water to cover. Bring to a boil over medium-high heat and cook until tender, 10 to 15 minutes. If some of the tomatillos remain firm, the pan should still be removed from the heat. Drain. Place the tomatillos and rest of the ingredients in a blender; process until a smooth sauce forms. 

Makes a yummy sauce for chicken enchiladas, over white rice, or for just eating with tortilla chips.

Tomatillo Salsa Verde

1 lb. tomatillos, husked and washed
1 c. onion
1 tsp. minced garlic
1 can green chilis (or other chili pepper for more heat)
1/4 c. fresh cilantro
1 T. fresh oregan
1/2 tsp. cumin
1 1/2 tsp. salt
1/2 c. water
1/4 c. whipping cream, opt.

Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.

Using a blender, carefully puree the tomatillos and water in batches until smooth. Add whipping cream, if desired.

BBQ Sauce --Stubbs Copy Cat

16 oz tomato puree*
1/4 c. white sugar
1/4 c. white vinegar
2 Tbsp. molasses
2 tsp. brown sugar
1/4 tsp. onion powder
1/4 tsp. sweet smoked paprika
1/4 tsp. garlic powder
1/2 tsp. chili powder
1/4 tsp. cayenne pepper
1/8 tsp. celery seed

3 dashes Worcestershire sauce
2 tsp. salt
1/2 - 1 tsp. black pepper

Combine the above ingredients in a non-reactive sauce pan. 
Adjust for salt, and add a fair amount of pepper. Bring 
the contents of the pan to a boil, cut the heat and 
simmer slowly until the sauce is slightly thick.

*Re-hydrated tomato paste can be substituted for 
tomato puree. Place a level 2/3 cup of tomato paste into 
a 2 cup Pyrex measuring glass, add enough water to bring 
the liquid to 16 oz, then blend to combine. 

BBQ Sauce

1 can tomato puree (14 oz)
1 c. honey
1/2 c. vinegar
4 T. tomato paste
2 tsp. fish sauce
1 tsp. sea salt
1 tsp. smoked paprika
1 tsp. chili powder
1 tsp. Dijon mustard
1/2 tsp. cayenne pepper
1/2 tsp. minced garlic
1/2 tsp. onion powder
1/2 tsp. allspice
1/2 tsp. black pepper

Place all ingredients in a saucepan set over medium-high heat and whisk to combine.  Bring to a boil, then reduce heat and simmer for 30 mins.

Adapted from the book: Against all Grain: delectable paleo recipes to eat well & feel great, by Danielle Walker; "Smoky Barbecue Sauce," p. 326.

This is soooooo good. Even better than Stubbs --and I never, ever thought I would say a thing like that.

Strawberry Jam

4 c. very ripe strawberries, sliced
1 c. frozen, unsweetened cranberries
1 1/4 c. honey
juice of 1/2 lemon

Heat strawberries, cranberries, and honey in sauce pan. Bring to a boil, then reduce heat and simmer 20 mins.  Then, stir and crush cranberries against the side of the pot with the back of a spoon. (This releases their natural pectin.) Raise the temperature and boil for 10 more mins., stirring occasionally.  When slightly thickened, turn off heat. Squeeze lemon juice over the top of the warm jam, then let it cool to room temperature. Store in refrigerator or freeze.

A delicious and EASY jam!