Posts Tagged condiment

Homemade [Can-Life-Get-Any-Better?] Syrup

Homemade [Can-Life-Get-Any-Better?] Syrup

I am a big breakfast fan… but I am not an imitation maple syrup fan.  For the last couple of years, my family has used agave nectar on our pancakes, french toast, and oatmeal.  It is good… but not good enough due to its lack of maple flavor.  Having gone through a health revolution a few years back, I have been missing my syrups which I refuse to eat since they are packed with harmful ingredients and highly processed sugars.  In fact, they are more “fake” food than “real” food.  But those sad-syrup-free-days are gone.  History!  Welcome to Syrup Making 101.

 

Homemade [Can-Life-Get-Any-Better?] Syrup

1/2 cup Earth Balance or organic butter
1 cup milk (soy, almond, rice, or cow)
2 cup sucanat
2 tablespoon agave nectar
2 teaspoon baking soda

 

In a very large saucepan combine the Earth Balance or organic butter, milk, sucanat, and agave nectar.  Bring to a boil.  Remove from heat and add vanilla and baking soda.  Be prepared to stir as fast as you can because it is going to foam – a lot.  Pour over pancakes and enjoy.

Store in a fun Syrup Dispenser and enjoy syrup once again.  You deserve it.

Homemade Ketchup

Homemade Ketchup

1 (6 ounce) can tomato paste
1/2 cup carrot puree
1/4 cup water
2 tablespoons apple-cider-vinegar
2 cloves garlic, minced
1 tablespoon sucanat
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon chili powder

1. Steam carrots. Once carrots are tender, transfer to blender and blend until smooth. Slowly add water to form baby food consistency.

2. Stir all ingredients together in a big saucepan over medium heat. Bring to boil. Reduce heat and simmer until the mixture has reduced by half (15 to 20 minutes). Keep close to the ketchup during this process, you do not want to be cleaning it off your clothes, oven, and ceiling.

3. Refrigerate in an airtight container for up to 5 days. I made a large batch, so I plan to freeze the extras in little containers – should be good in the freezer for up to three months.

“Knock-Your-Socks-Off” Watermelon Salsa

“Knock-Your-Socks-Off” Watermelon Salsa

I made this watermelon salsa for dinner a couple nights ago and served it with sucanat/cinnamon tortillas for the kids.  Not going to lie – this salsa is amazing.  I eventually gave up on the sucanat/cinnamon tortilla and dished myself up an over sized bowl of this salsa to eat on it’s own.  Don’t tell anyone but, I even ate it for breakfast the next morning.  This knock-your-socks-off Watermelon Salsa is worth the all the cutting, dicing, and preparation.  Your going to love it.

Watermelon is a beautiful fruit.  Filled with juice, you may want to drain some of the excess juice before serving.

 

Knock-Your-Socks-Off  Watermelon Salsa

2 cups watermelon – finely chopped and seeds removed
1/2 cup cucumber – finely chopped
1/4 cup red onion – finely chopped
1/4 cup red bell pepper – finely chopped
1/2 to 1 whole jalapeno pepper – seeded and diced finely (I skipped this)
1/4 cup fresh cilantro – finely chopped
1 Tablespoon fresh basil – finely chopped
2 Tablespoons raw honey
2 teaspoons fresh lime juice
tortilla chips for dipping

1.  Combine watermelon, cucumber, onion, peppers, cilantro, and basil in a large bowl.  Add honey and lime juice and stir to coat.
2.  Chill for at least half an hour in the refrigerator – if your patient.  I ate my immediately.
3. Serve with tortilla chips, sucanat/cinnamon tortillas, or if you are like me you can enjoy it solo.

Poppy Seed Salad Dressing

Poppy Seed Salad Dressing

This salad dressing is my all time favorite.  I love it on beds of spinach with strawberries, mangoes, peaches, pistachios, and maybe a little goat feta.

Enough said.  This dressing is fabulous.

 

Amazing Poppy Seed Dressing

2 cups organic sugar/agave nectar
3/4 tsp. salt
3/4 tsp. onion powder
3/4 tsp. ground mustard
3/4 cup apple cider vinegar
1/2 cup olive oil  (sometimes I use half olive oil and half grape seed oil)
1/2 cup water
1 tablespoon poppy seeds

Place all items in your Vita-mix or blender and mix until smooth.

Store dressing in your refrigerator and be sure to shake it before each use.

 

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