Recipe for the Raw Mustard ingredient below can be accessed at http://www.hacres.com/recipes/cards/raw-mustard or Mimi Kirk's recipe from Live Raw page 61.
Ingredients:
1/2 cup raw mustard
1/2 cup Extra Virgin Olive Oil
1/2 cup raw, unfiltered, honey
1/2 cup distilled water (use more or less water to reach desired creaminess)
Directions:
Blend first three ingredients in food processor with 'S' blade, adding enough water to reach desired creaminess. ENJOY
*ORGANIC INGREDIENTS ARE ALWAYS RECOMMENDED.
http://www.hacres.com/recipes/cards/raw-honey-mustard-salad-dressing
About Me
- Miriam
- I have a health ministry for friends, family, and health lovers world-wide. I choose natural options whenever possible and avoid chemicals, food additives, etc. even in my cosmetics. I eat mostly organic whole foods. You’ll find lots of healthy recipes and great health research on this site.
Saturday, February 25, 2012
Barbecue Sauce recipe (BBQ)
Note:
Use organic blackstrap molasses or agave instead of sugar. Replace chili sauce with ingredients from Organicville Tangy BBQ Sauce label.
Miriam
Vegalicious BBQ Sauce
Ingredients (use vegan versions):
1/2 cup ketchup
1/2 cup chili sauce
2 tablespoons cider vinegar
1 tablespoons yellow or Dijon mustard
1/4 cup brown sugar
pinch garlic salt
2 teaspoons liquid smoke
Directions:
1. Combine all ingredients in a bowl and chill.
2. Use liberally, and enjoy!
Great on "Dragonfly's Vegan Ribs" found under misc meat alternatives.
Preparation time: 5 min
http://vegweb.com/index.php?topic=21732.0
Use organic blackstrap molasses or agave instead of sugar. Replace chili sauce with ingredients from Organicville Tangy BBQ Sauce label.
Miriam
Vegalicious BBQ Sauce
Ingredients (use vegan versions):
1/2 cup ketchup
1/2 cup chili sauce
2 tablespoons cider vinegar
1 tablespoons yellow or Dijon mustard
1/4 cup brown sugar
pinch garlic salt
2 teaspoons liquid smoke
Directions:
1. Combine all ingredients in a bowl and chill.
2. Use liberally, and enjoy!
Great on "Dragonfly's Vegan Ribs" found under misc meat alternatives.
Preparation time: 5 min
http://vegweb.com/index.php?topic=21732.0
Ketchup recipe
Page 284 of Recipes for Life book by Rhonda Malkmus
Simple alternative recipe to Rhonda's:
2 (6 ounce) cans tomato paste
1/2 cup white vinegar
4 tablespoons brown sugar
1 tablespoon garlic powder
1 tablespoon onion powder
1/4 teaspoon allspice
1 teaspoon salt
1 teaspoon molasses
1 teaspoon agave nectar
2 1/2 cups water
Makes about 16 oz
http://www.instructables.com/id/Ketchup-Catsup-Recipe/
Simple alternative recipe to Rhonda's:
2 (6 ounce) cans tomato paste
1/2 cup white vinegar
4 tablespoons brown sugar
1 tablespoon garlic powder
1 tablespoon onion powder
1/4 teaspoon allspice
1 teaspoon salt
1 teaspoon molasses
1 teaspoon agave nectar
2 1/2 cups water
Makes about 16 oz
http://www.instructables.com/id/Ketchup-Catsup-Recipe/
Vegetarian Safflower Oil Mayonnaise (not vegan)
Note:
My hubby and oldest daughter love mayo and won't eat the vegan version, so this is the closest I could come to making a healthy version they would eat. Fortunately, this is delicious, easy, and they love it! I like it better than the Safflower Mayo I've been buying at Publix for $4.59, which contains extra ingredients we don't need. It only costs me me about $2.65 to make the same 12 oz jar of this. I save money by purchasing a 3-pak of Hollywood Safflower Oil for $15.91on amazon.com using the "subscribe n save" feature.
You can use organic yellow or stoneground mustard instead of brown if you like; I've used both. I prefer not to use olive oil for this recipe so I just use 1 1/2 cup safflower oil.
Miriam
Vegetarian Safflower Oil Mayonnaise
By Devonviolet
Added May 06, 2010 | Recipe #423640
Devonviolet's Note:
I have been looking for a healthy "Mayo" recipe for a while now, and finally decided to try one, that I had found. It was a dismal failure. I think adding the mustard and lemon juice, at the beginning, may have caused the egg to curdle, and it never thickened. So, I tried mixing the egg and slowly drizzled oil mixture, first, and then the lemon, salt and mustard. Voila! Success! I used Brown Mustard with Horseradish, because that is what I had in the house. But, I think you could use Dijon or even yellow mustard, with excellent results. I mixed Olive Oil and Safflower Oil, because I had seen that Olive Oil, by it's self, it really strong. But, you can use any oil or combination of oils. I hope my recipe is what you are looking for, and that you enjoy it, as much as my hubby and I do.
Read more: http://www.food.com/recipe/olive-oil-safflower-oil-mayonnaise-mayo-423640#ixzz1nScc80hq
Ingredients:
Serves: 27
Yield: 27 tbsp
Units: US | Metric
1 large egg , must be room temp
1 cup safflower oil
½ cup olive oil (Extra Virgin)
2 teaspoons brown mustard
¼ teaspoon sea salt
4 teaspoons lemon juice (Bottled Juice works)
Directions:
1 Place the egg in a food processor, or blender, and turn it on.
2 Slowly drizzle oil mixture, until all added. The mayo will thicken, as more oil is added.
3 Add mustard, salt and lemon juice.
4 Pulse the food processor, or blender, until all ingredients are well blended.
5 Scoop into a glass jar, and store in refrigerator. This will stay fresh for up to ten days.
Read more: http://www.food.com/recipe/olive-oil-safflower-oil-mayonnaise-mayo-423640#ixzz1nSc3B9De
My hubby and oldest daughter love mayo and won't eat the vegan version, so this is the closest I could come to making a healthy version they would eat. Fortunately, this is delicious, easy, and they love it! I like it better than the Safflower Mayo I've been buying at Publix for $4.59, which contains extra ingredients we don't need. It only costs me me about $2.65 to make the same 12 oz jar of this. I save money by purchasing a 3-pak of Hollywood Safflower Oil for $15.91on amazon.com using the "subscribe n save" feature.
You can use organic yellow or stoneground mustard instead of brown if you like; I've used both. I prefer not to use olive oil for this recipe so I just use 1 1/2 cup safflower oil.
Miriam
Vegetarian Safflower Oil Mayonnaise
By Devonviolet
Added May 06, 2010 | Recipe #423640
Devonviolet's Note:
I have been looking for a healthy "Mayo" recipe for a while now, and finally decided to try one, that I had found. It was a dismal failure. I think adding the mustard and lemon juice, at the beginning, may have caused the egg to curdle, and it never thickened. So, I tried mixing the egg and slowly drizzled oil mixture, first, and then the lemon, salt and mustard. Voila! Success! I used Brown Mustard with Horseradish, because that is what I had in the house. But, I think you could use Dijon or even yellow mustard, with excellent results. I mixed Olive Oil and Safflower Oil, because I had seen that Olive Oil, by it's self, it really strong. But, you can use any oil or combination of oils. I hope my recipe is what you are looking for, and that you enjoy it, as much as my hubby and I do.
Read more: http://www.food.com/recipe/olive-oil-safflower-oil-mayonnaise-mayo-423640#ixzz1nScc80hq
Ingredients:
Serves: 27
Yield: 27 tbsp
Units: US | Metric
1 large egg , must be room temp
1 cup safflower oil
½ cup olive oil (Extra Virgin)
2 teaspoons brown mustard
¼ teaspoon sea salt
4 teaspoons lemon juice (Bottled Juice works)
Directions:
1 Place the egg in a food processor, or blender, and turn it on.
2 Slowly drizzle oil mixture, until all added. The mayo will thicken, as more oil is added.
3 Add mustard, salt and lemon juice.
4 Pulse the food processor, or blender, until all ingredients are well blended.
5 Scoop into a glass jar, and store in refrigerator. This will stay fresh for up to ten days.
Read more: http://www.food.com/recipe/olive-oil-safflower-oil-mayonnaise-mayo-423640#ixzz1nSc3B9De
Yummy Vegan Ranch Dressing Recipe
10 servings
Our vegan ranch dressing recipe satisfies the craving you get for something creamy. It is fine for weight loss as long as you use small portions.
Ingredients:
4 oz raw cashew pieces
1/8 oz minced garlic
1/2 oz pitted dates
2 oz fresh lemon juice
2 oz cider vinegar
6 oz water
2 tsp parsley flakes
1 1/2 tsp onion powder
3/4 tsp dill weed
1/2 tsp garlic powder
3/8 tsp salt
1/4 tsp basil
Directions:
In a blender, weigh cashew pieces, minced garlic, dates, fresh lemon juice, cider vinegar, and water.
Remove from scale and add parsley flakes, onion powder, dill weed, garlic powder, salt, and basil. Blend until smooth and refrigerate. Shake before using.
Comments: This raw ranch dressing is yummy on salads. Our original recipe used 1 oz of agave nectar to sweeten this dressing. One day, we tried adding a medjool date instead of the agave, and we loved it. The date added just a hint of sweetness, and the date fiber made the dressing thicker.
This dressing is also fantastic on steamed greens or other steamed vegetables. To cut down on fat and calories, use mainly our Balsamic Dressing Recipe and just drizzle a little Ranch Dressing on top of it.
Yield = 15 oz 1 serving = 1 1/2 oz Calorie density = 51 calories/oz
Calories per serving: 77 Fat: 5.3 g (58%) Protein: 2.2 g CHO: 6.6 g
All of our recipes are written by weight. If you don't know how to measure food with a kitchen scale, please read these instructions before you start to measure any ingredients!
http://www.vegan-weight-loss.com/ranch-dressing-recipe.html
Our vegan ranch dressing recipe satisfies the craving you get for something creamy. It is fine for weight loss as long as you use small portions.
Ingredients:
4 oz raw cashew pieces
1/8 oz minced garlic
1/2 oz pitted dates
2 oz fresh lemon juice
2 oz cider vinegar
6 oz water
2 tsp parsley flakes
1 1/2 tsp onion powder
3/4 tsp dill weed
1/2 tsp garlic powder
3/8 tsp salt
1/4 tsp basil
Directions:
In a blender, weigh cashew pieces, minced garlic, dates, fresh lemon juice, cider vinegar, and water.
Remove from scale and add parsley flakes, onion powder, dill weed, garlic powder, salt, and basil. Blend until smooth and refrigerate. Shake before using.
Comments: This raw ranch dressing is yummy on salads. Our original recipe used 1 oz of agave nectar to sweeten this dressing. One day, we tried adding a medjool date instead of the agave, and we loved it. The date added just a hint of sweetness, and the date fiber made the dressing thicker.
This dressing is also fantastic on steamed greens or other steamed vegetables. To cut down on fat and calories, use mainly our Balsamic Dressing Recipe and just drizzle a little Ranch Dressing on top of it.
Yield = 15 oz 1 serving = 1 1/2 oz Calorie density = 51 calories/oz
Calories per serving: 77 Fat: 5.3 g (58%) Protein: 2.2 g CHO: 6.6 g
All of our recipes are written by weight. If you don't know how to measure food with a kitchen scale, please read these instructions before you start to measure any ingredients!
http://www.vegan-weight-loss.com/ranch-dressing-recipe.html
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