This recipe is obviously not for those who are sensitive to sugar, but it might make breakfasts happier for your family members who are not on a strict diet Ingredients: 1 1/2 cups packed dark brown sugar 1 1/2 cups water 3 Tablespoon ghee or margarine 1/8 teaspoon sea salt 1 Tablespoon fresh lemon juice 1/2 teaspoon gfcf vanilla extract Combine brown sugar, water, ghee, and sea salt in a 2-quart heavy saucepan and bring to a boil, stirring until
Category Archives: Sauces
Ingredients: 2 Tablespoons Ghee or oil or margarine 2 Tablespoons Tapioca flour ¼ teaspoon salt 1/8 teaspoon pepper 1 cup milk substitute of your choice. I use rice milk Heat ghee in 1 ½ quart saucepan over medium heat until melted. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute. Mustard sauce: Stir in ¼
Ingredients: 8 oz. dry rice pasta (or corn or quinoa, whatever you can tolerate) 1 can whole tomatoes (we use Muir Glen) 3 Tbsp fresh basil, chopped 3 cloves garlic, minced 3 Tbsp. olive oil 1/4 tsp. salt 1/4 ground black pepper Cook the pasta, rinse, drain. Meanwhile, puree the canned tomatoes, undrained, in a food processor. Add the basil. In a skillet cook the garlic in the olive oil until it is just lightly browned. Add salt, pepper, and tomatoes.
Ingredients: 2 cups allergen-free mayo 2 Tbs. dill (or more to taste) salt to taste Mix mayo, dill and salt. (That’s it!)
Ingredients: 2 large yellow onions chopped 1/4 – 1/3 cup extra virgin olive oil oregano approx 1 TBSP or more 2 cloves garlic either finely minced or use the garlic press ½ cup white grape juice 3 cans minced clams handful of dried parsley cayenne pepper optional 2 TBSP Ghee Directions: Put the onions and the olive oil in a frying pan. cook onions until soft but not browned. Add oregano and stir for approx 30 seconds. add the
Ingredients: 1 teaspoon gfcf Dijon style mustard (or make your own) 2 tablespoons plus 1 teaspoon red wine vinegar ½ cup extra virgin olive oil 1 tablespoon expeller pressed flax oil ½ teaspoon finely chopped fresh parsley ½ teaspoon finely chopped fresh basil ½ teaspoon finely chopped fresh oregano 1 clove garlic, mashed in garlic press Mix ingredients, adding oils in a thin stream, stirring all the while with a fork, until oil is emulsified. Use immediately.