Recipes
Recipes
by Dr. Kellyann
on Feb 28 2015
Prep time: 15 min • Cook time: 1 min • Yield: 4 to 6 servings
Ingredients
For the dip
¼ cup all natural almond butter
2 tablespoons dark chocolate chips/chunks; 70% or darker or Enjoy Life™ Chips
1 cup plain coconut yogurt
½ teaspoon vanilla extract
For the toppings
2 to 4 tablespoons unsweetened flaked coconut, toasted
2 to 4 tablespoons slivered almonds, toasted
2 to 4 tablespoons cacao nibs or Enjoy Life™ Chips dark mini chips
Strawberries and any of your favorite sliced fruits.
Directions
In a small microwave-safe bowl melt the chocolate in 30-second increments at half power, stirring in between heating, until chocolate is melted.
Add almond butter and mix well.
Add the coconut yogurt and vanilla and fold together into a fluffy mouse.
Serve with sliced fruits and any or all of the toppings.
Notes: Fun, super-easy and delicious dessert or sweet treat. Kids love it and it’s great on a party buffet. You can substitute any nut or seed butter, i.e. cashew butter, sunflower seed butter, etc., as well as other nuts or seeds.
Recipes
by Dr. Kellyann
on Oct 18 2014
Prep time: 5 min • Cook time: 10 min • Yield: 10 – 12 servings
Ingredients
1 cup coconut sugar
4 tablespoons ghee or pasture raised butter
½ cup full fat coconut milk
Pinch salt
1 teaspoon pure vanilla extract
Directions
Mix sugar, ghee/butter, coconut milk, and salt in a saucepan over medium-low heat. Cook while whisking gently for 6 to 8 minutes, until it thickens. Stir in vanilla and let cool.
Notes This caramel sauce is excellent with this Apple Crisp or Gooey Grilled Fruit with Coconut and Pecans.
Recipes
Primal Sweet Potato Salad with Aromatic Spices
by Dr. Kellyann
on May 31 2014
*Paleo & Primal Approved Roasting spices enhances their flavor by releasing the oils in the spices. The sweet and savory spices in this recipe are one of my favorite spice blends because they produce a deep, complex flavor profile, an aromatic lift, a nice hit of heat, and a gentle sweetness.
It’s good on so many things i.e. sweet potatoes, winter squash, soups, chili, root veggies, and roasted nuts. This salad is a great accompaniment to pork and chicken, and best served at room temperature.
Prep time: 20 min • Cook time: 30 min • Yield: 8 to 10 servings
Ingredients
4 large yams, peeled and cut into a 1-inch cubes (about 9 cups)
3 colored bell peppers, red, orange, yellow or any combination, cut into a 1 ½-inch cubes (about 5 cups)
2 small purple onions, cut into wedges (about 2 cups)
3 tablespoons coconut oil, melted and divided
¾ teaspoon ground ginger
¾ teaspoon ground cumin
¾ teaspoon ground coriander
½ teaspoon nutmeg
½ teaspoon sweet paprika
½ teaspoon cinnamon
1/8 teaspoon cayenne
¼ teaspoon finely ground black pepper
2 tablespoons maple syrup
2 tablespoons olive oil
2 tablespoons fresh parsley leaves, whole or coarsely chopped
Salt to taste
Directions
Preheat oven to 425 ºF.
Place sweet potatoes in a large bowl and pour in 2 tablespoons coconut oil and about ½ teaspoon salt. Toss to coat and place in one layer on a sheet pan. Place onions and peppers in a large bowl, add 1 tablespoon coconut oil, toss to coat, and place in one layer on a second sheet pan.
Put both pans in the hot oven. Check at 20 minutes. Check again at 25 minutes.
Remove from oven if done. If not, let roast for 3 to 5 more minutes. The sweet potatoes should be crispy on the outside and soft on the inside, and the vegetables lightly charred. Let cool to room temperature. Place all vegetables in a large bowl.
While the vegetables are roasting make the spice blend by mixing ginger, cumin, coriander, nutmeg, sweet paprika, cinnamon, cayenne, and black pepper in a small sauté pan and heat over medium heat until the spices become fragrant and a fine wisp of smoke lifts from the pan. Let cool. Add maple syrup and olive oil to the spices and mix well.
Pour mixture over the vegetables and gently toss to coat. Adjust salt if necessary. Best served at room temperature.
Notes The sweet potatoes and vegetables shrink significantly when roasted. If you want to keep this spice blend on hand, mix all spices, up to and including black pepper, and store in a sealed container in a dark cool place. You can make this spice blend in any quantity; I usually double or triple it. Do not roast the spices until just before use.
Recipes
Sweet and Spicy Barbecue Sauce
by Dr. Kellyann
on May 17 2014
* Paleo & Primal Approved
There are probably as many varieties of barbecue sauce as there are cooks. Kansas City, Missouri, is known for its BBQ. The meat is traditionally slow smoked over a variety of woods and then covered with a thick tomato- and molasses-based sauce. Here’s my version of a Kansas City sauce. This is a very robust sauce with a real depth of flavor and is fabulous on pork, beef, or chicken whether smoked or not. You can always add some hickory or mesquite chips to your barbecue grill. Be generous with the sauce!
Prep time: 25 minutes • Cook time: 60 min • Yield: about 4 cups
Ingredients
¼ cup coconut oil
2 yellow onions, cut into a small dice, about 3 cups
4 cloves garlic, minced
3 cups Roma tomatoes, seeded and cut into a small dice or briefly pulsed in food processor (measure after cutting)
1 6-ounce can tomato paste, about 5/8 cup
1/3 cup coconut sugar
¼ cup maple syrup
2 tablespoons Worcestershire sauce
½ cup cider vinegar
¼ cup Dijon mustard
1 teaspoon red pepper flakes
1½ tablespoons paprika or smoked paprika
¼ teaspoon hot sauce
Directions
In a large saucepan over medium heat, warm coconut oil. Add onions and garlic and sauté, stirring occasionally, until the onions are caramelized and very tender, about 10 to 12 minutes.
Add all remaining ingredients, stir to combine, and bring to a simmer. Reduce heat to medium-low and cook uncovered, stirring occasionally, until the sauce is thickened, about one hour.
Recipes
by Dr. Kellyann
on Apr 27 2014
Ravigote (pronounced rav-vee-gaughť) is a classic sauce in French cuisine made with fresh herbs, capers, eggs, and oil. The word itself comes from the French, ravigoter, to freshen up, to perk up, which is exactly what this sauce does to plain meats and vegetables. There are probably as many versions of ravigote as there are cooks in France because everyone varies the ingredients or technique slightly. This is my favorite version!
Prep time: 10 min • Yield: about 2 cups
Ingredients
6 tablespoons white wine*, white wine vinegar or tarragon vinegar
4 teaspoons Dijon mustard
¾ cup good quality mild olive oil or macadamia nut oil
4 hard-boiled eggs, separate yolks from whites and chop whites
⅓ cup fresh tarragon leaves, chopped
¼ cup fresh Italian parsley leaves, chopped
¼ cup capers, drained and chopped
¼ cup shallots, chopped
1 tablespoon prepared fresh horseradish
Dash cayenne
½ teaspoon maple syrup (optional)
Directions
In a blender whip together vinegar and mustard until well blended. Very gradually pour in a thin stream of oil.
Add hard boiled yolks; reserving the chopped egg whites for the next step. Blend in yolks until fully incorporated into mixture.
Pour mixture in to a medium bowl and mix in remaining ingredients. (This is where you add the chopped egg whites.) Cover and let come to room temperature before serving.
Notes: This sauce is absolutely divine on fish, shellfish, chicken, turkey, or any leftover cold sliced meats. There are also many other ways to serve it (….other than eating it right out of the bowl! It’s so good.) It makes a fabulous salad dressing for any salad and it’s especially terrific on a Cobb, Nicoise, or spinach salad. Spoon over a sliced avocado, blanched green beans or asparagus.
Serve with sliced fresh summer tomatoes. Cube cooked meat and vegetables, pile into a lettuce cup, and top with ravigote.
* Do not use white wine if you are on the Bone Broth Diet or 10-Day Belly Slimdown.
Recipes
by Dr. Kellyann
on Apr 14 2014
The following makes for a fun project for kids and helps them discover natural color in foods. It’s near impossible for me to tell you exactly how long it’s going to take you to dye Easter eggs using these natural dyes. It depends on how many colors you want to create, how many eggs you want to dye, and of course, how many children are involved in the process. But what I can tell you is that it is an incredibly fun project.
It’s like creating a chemistry lab in your kitchen! It’s also a great history lesson for them to experience how natural dyes were a part of everyone’s lives in the past, not just to dye eggs, but all hand-woven fabrics and yarns. This is also a lesson in patience. The colors will be more intense if the eggs are left in the dyes (refrigerated, of course) for 24 hours.
Ingredients for Colors
Pink-- cranberry juice
Reddish Pink-- beets
Golden Orange-- safflowers
Rich Amber-- brown onion skins
Golden Yellow-- turmeric
Natural Green-- spinach
Various shades of Blue and Teal-- purple cabbage with ½ teaspoon or more baking soda (no vinegar), shade will depend on the amount of baking soda used.
Purple-- purple cabbage
Brownish Burgundy-- black cherry juice
Brown-- black tea
Dark Rich Brown-- dark coffee (I used expresso)
Directions
Hard-boil the eggs first. You can put warm, just cooked eggs into warm or cool dyes, but if you make the eggs the day before and refrigerate them, let the dyes cool before submerging the eggs. Don’t put cold hard-boiled eggs in to a warm/hot dye bath.
After hard-boiling, wash the eggs with clear water and gently rub them to dry and to remove any residue. Some companies coat the eggs with mineral oil after they sterilize them. If you get fresh eggs from the farm, they still might have the chicken’s natural protective coating on them called the bloom or cuticle.
To make the dyes that use vegetables or vegetable skins, i.e. beets, purple cabbage, onionskins or spinach, use 1 to 2 cups of the ingredient in about 2 cups of water. Bring to a boil and simmer for 30 to 60 minutes to reduce the liquid. Using more of the ingredient adds a deeper pigment.
To make dyes from coffee or tea, boil several tablespoons ground coffee or 3 to 6 tea bags in about 2 cups of water. Bring to a boil and simmer for 30 to 60 minutes to reduce the liquid. Using more of the ingredient adds a deeper pigment.
To make dyes from spices or dried flowers, i.e. turmeric or safflowers, boil several tablespoons in about 2 cups of water. Bring to a boil and simmer for 30 to 60 minutes to reduce the liquid. Using more of the ingredient adds a deeper pigment.
To make dyes from premade juices, i.e. cranberry, black cherry, etc., just use the juice.
With the exception of creating blue dye from cabbage, add about 2 tablespoons white vinegar to the dye bath before adding egg(s). The vinegar helps the dye penetrate the eggshell. However, the vinegar tends to cause more speckles on the egg. Experiment with and without to see which results you prefer.
Making blue dye requires using purple cabbage juice and adding ½ teaspoon or more baking soda to the juice. The alkaline quality of baking soda reacts with the acidic cabbage juice and turns purple cabbage juice blue. Do NOT use vinegar in the blue dye. It will change it back to purple!
Mason jars with lids make great containers because you can put the egg(s) in the dye bath, screw on the top, and refrigerate the jar. Also makes for fewer spills!
IF YOU ARE PLANNING TO EAT THE EGGS, STORE THEM IN THE REFRIGERATOR WHILE THEY ARE IN THE DYE BATH. Hard-boiled eggs are perishable and must be refrigerated.
After you remove the eggs from the dye they will be matte. If you want shiny eggs, put a little olive or coconut oil on a paper towel and very gently rub the egg on the cloth.
Farm fresh eggs with their all natural "dye" look. A few more tips: There is no exact amount of each of the above ingredients to use. I usually put a couple of handfuls of each of the bigger items. When using spices, I just use a few tablespoons. What it comes down to is a basic boiling operation and your preference. In my house, we bring to a boil the water and our fave dye product, then reduce heat to low and let simmer anywhere from 30 minutes to 1 hour or longer, until we like the color we see in the water.
Get the water to a color/shade you like and try it out. Pour liquid through a coffee filter or you can use a mesh strainer, and into a bowl or jar that will be deep enough to put your eggs in. I love using Mason jars. Don't forget the vinegar, this is to help the dye absorb into the eggshell and is important. Some people even add another tablespoon to the 'dye' before they put the eggs in. Use a slotted spoon (or tongs) to put the eggs into the liquid.
P.S. Take a trip to the grocery store before you get started and let your imagination run wild. You can experiment with many other ingredients to create colors. You might try carrot juice, orange or lemon peels, granny Smith or yellow delicious apple peels, green tea, rose blossoms, violet blossoms, grape juice, red onion skins, chili powder, paprika, pomegranate juice, raspberry juice, a variety of flower petals … there’s an endless (bunny) trail of ingredients to try
Recipes
by Dr. Kellyann
on Apr 05 2014
Never use any of those toxic food dyes in your baking again. You can use these natural dyes to add color to your frostings. Don’t worry about the spinach or cabbage adding flavor to your frosting. The berries and mango will add a bit of fruity sweetness depending on how much you use.
Ingredients:
To make red: ½ pint raspberries
To make purple: ½ pint blackberries
To make green: 1 cup spinach, tightly packed
To make blue: 1 small- medium head purple cabbage and ¼ - ½ teaspoon baking soda
To make yellow: ½ large mango
Directions Raspberries (red) and Blackberries (purple) The process for making food dye from raspberries and blackberries is the same. A half pint of berries will yield about 1 – 2 tablespoons colored concentrated paste.
Put berries in blender and blend on high until liquefied.
Press through a fine mesh sieve to remove all seeds.
Put in a small saucepan over medium heat and reduce until you have a thick paste.
Refrigerate in an airtight container until ready to use.
Directions for Spinach (green)
Put spinach in blender and gradually add enough water, 1/3 to ½ cup, so leaves fully liquefy. (Use as little water as possible.) You can also use a juicer, and you will get a more concentrated color.
Press through a fine mesh sieve to remove any solids.
Refrigerate in an airtight container until ready to use.
Directions for Cabbage (blue)
Cut cabbage into 1- to 2-inch pieces.
Place in a large pot and fill with water so all cabbage is submerged.
Bring to a rolling boil and boil for 20 to 30 minutes until water turns dark purple.
Remove cabbage from pot and retain all liquid in the pot.
Simmer liquid until reduced to ½ to ¾ cup.
Add ¼ to ½ teaspoon baking soda to achieve the blue color you like.
Refrigerate in an airtight container until ready to use.
Directions for Mango (yellow)
Place ½ large mango in blender or food processor and blend/pulse until very smooth.
Because mangos have such stringy fibers process/blend for several minutes.
Press through a fine mesh sieve to remove as much fiber as possible.
Refrigerate in an airtight container until ready to use.
Directions for Orange
Combine red and yellow.
You can also follow the instructions for spinach but use carrots in a juicer, but it’s more work.
Notes: Because you are working with fresh fruits and vegetables, these natural dyes will only stay fresh in the refrigerator for 1 to 2 days. You can freeze the dyes in individual cups of ice cube tray to use as needed. If frozen, they will last for up to 6 months.
When using these natural dyes to color Creamy Vanilla Frosting, place desired amount of frosting in a small bowl, add dye little by little, stirring with a fork, until desired color is reached. If you will be using for piping, refrigerate until ready for use. It’s much easier to pipe when cold.
To decorate, put frosting into a piping bag with desired tip, or use a plastic sandwich- or quart-size food storage bag and cut the tip of one of the corners. Start with a very small cut; you can always cut more. As you are decorating cookies, the warmth of your hands on the bag will warm the frosting. If you are doing a lot of decorating, you may need to refrigerate bags intermittently.
Recipes
by Dr. Kellyann
on Apr 05 2014
Prep Time: 10 min • Yield: about 1 ½ cups
Ingredients
One 13½ ounce can coconut cream
1 tablespoon raw honey
1 teaspoon arrowroot
Natural food dyes for coloring (optional)
Directions
Refrigerate coconut cream overnight, or open can and place in freezer until very firm but not frozen.
Scoop out coconut cream that has solidified at the top of the can and reserve coconut water for another use.
Place coconut cream in the bowl of a stand mixer fitted with the whip attachment, add honey and whip until smooth and creamy.
Refrigerate until ready to use. Frosting is easier to work with when cold or slightly cooled.
Notes: To frost cookies or cakes, use an offset spatula. To use frosting to decorate, put frosting into a piping bag with desired tip, or use a plastic sandwich- or quart-size food storage bag and cut the tip of one of the corners. Start with a very small cut; you can always cut more. As you are decorating, the warmth of your hands on the bag will warm the frosting. If you are doing a lot of decorating, you may need to refrigerate bags intermittently. Optionally, you can use natural food dyes to color your frosting.
Recipes
by Dr. Kellyann
on Mar 27 2014
Tapenade is a condiment made with puréed or finely chopped olives, capers, anchovies, and olive oil. Its name comes from the French word for capers, tapenas. Well before the French fell in love with tapenade, the ancient Romans made olive-based tapenades with anchovies. Recipes were first found in Roman cuisine from the first century A.D.! Some foods seem to always satisfy.
Prep time: 15 min • Yield: A little over 1 cup
Equipment
Food processor.
Ingredients
1 cup olives, i.e. Kalamata, Nicoise, or other black cured olive
1 tablespoon minced garlic
1 tablespoon capers
2 tablespoons freshly squeezed lemon juice
3 tablespoons fresh parsley leaves, chopped
1 tablespoon fresh marjoram, leaves only
1 tablespoon fresh thyme, leaves only
1 tablespoon anchovy paste, or 1 – 2 anchovy fillets rinsed
2 tablespoons cold pressed extra virgin olive oil
Directions
Rinse the olives and capers in cool water.
Put all ingredients in food processor and pulse, stopping to scrape down the sides, until the mixture is a coarse paste, about 1 – 2 minutes.
Add olive oil and pulse to blend.
Refrigerate in an airtight container for up to one week.
Notes and Tips: Tapenade is very popular in Provence where it is most often eaten as an hors d’oeuvre spread on bread, but here are a number of ways you can use it in your Paleo cooking: serve it with crudités, spread it on your burger, stuff a spoonful inside a chicken breast before you roast it, add it to a simple vinaigrette to dress your salad, put a dab on baked or broiled fish, add a dollop to your Greek salad, serve as a condiment with steak, add it to bison burgers, mix it into your breakfast omelet, or serve it in a simple salad of tomatoes, cucumbers, and onions, drizzled with a bit more olive oil.
Tapenade is a very salty condiment; a little goes a long way. If you are one who cringes at the thought of eating those little “hairy” anchovy fillets, leave them out, but they are tamed by the bold olive taste. I use anchovy paste because it takes forever to use a full can of anchovies, but anchovy paste lasts for months in the frig. This is one recipe where I believe you should use fresh herbs, not dried. Thyme can be tricky. Sometimes even fresh thyme has very hard, dry leaves. Unless they are tender, leave them out.
The woody texture ruins the soft smoothness of the tapenade. Marjoram is my favorite herb so I use it in tapenade, but you can’t always find it fresh. If you’re not familiar with marjoram, do try it. It has a sweet, soft, fragrant quality more delicate than oregano. You can play around with adding any number of flavors in your tapenade. Some recipes blend in a variety of olives and include green olives. I enjoy the sweetness of adding oven roasted tomatoes.
Chef and author, David Lebovitz, who worked with Alice Waters, the godmother of cooking with locally grown organics at Chez Panisse in Berkeley, adds a sweet note to his tapenade with figs. I tried adding ½ cup of pureed organic raisins I soaked overnight and found the sweetness to be a fine balance with the intense saltiness of the tapenade.
Recipes
by Dr. Kellyann
on Mar 22 2014
The key to making mayonnaise is understanding that adding oil in a very slow, thin stream should be taken quite literally and seriously because you are creating an emulsion, which means you are combining two liquids that normally don’t combine — oil and water (lemon juice). The vigorous mixing and the very slow addition of oil create an emulsion … mayonnaise!
Prep time: 15 min • Yield: A little over 1 cup
Ingredients
2 large egg yolks
1 teaspoon Dijon mustard
4 teaspoons freshly squeezed lemon juice
1 cup macadamia nut oil or mild, cold-pressed olive oil
Salt to taste
Equipment
Food Processor
Blender
Directions
Bring all ingredients to room temperature.
Place egg yolks in a food processor.
Add mustard and lemon juice. Pulse/blend ingredients until completely combined.
With motor running, add oil in a very, very slow, steady stream. Mixture should become thick and emulsified. Season with salt and pepper.
Refrigerate in an airtight container, up to 5 days.
Notes and Tips: Use very fresh, organic, free range, properly-refrigerated eggs with intact shells, and avoid contact between the yolks and the shell. If you’d like, use pasteurized eggs.
Because this is a fresh egg product without all the preservatives found in store-bought mayo, keep it tightly covered in the refrigerator and use within 5 days. That’s why the recipe is for 1 cup instead of a larger quantity, but you can easily double the recipe if you plan to use it right away.
How to Make Flavored Mayonnaise. That is, How to Add that Certain Star Quality to Plain ‘Ol Mayo:
You can add a lot of pizazz to mayo by introducing additional ingredients. There is no right or wrong way to add flavors to mayonnaise. Experiment and taste as you create.
For roasted red pepper mayo, add roasted red peppers and fresh, finely minced garlic. About ½ to 1 teaspoon garlic and about 2 teaspoons roasted red peppers for ½ cup mayo work well, but remember, there are no rules. I like to leave bits of the roasted red peppers, or you can completely puree them. Trust your taste buds. I suggest adding about 1/8 teaspoon hot pepper sauce (i.e. Tabasco) per ½ cup of mayonnaise to give it a little zing. A dash of cayenne will also work.
To make a hot and smoky mayo, use ½ -1 teaspoon chipotle in adobo and ½ -1 teaspoon finely minced garlic per ½ cup mayo. Just as in the lime chipotle mayo, you can also substitute lime juice for the lemon juice in the mayo recipe. You can also add smoked paprika.
Send me your suggestions and how you’ve used them in your Paleo recipes and I’ll post your suggestions!
Recipes
by Dr. Kellyann
on Dec 19 2013
Prep time: 5 min • Cook time: 25 min • Yield: 6-8 servings
Ingredients
1 pound cranberries
1 ½ cup filtered water
1 Fuji apple, cored and cut into a ¼ “dice
1 cup walnuts, coarsely chopped
1 lemon, juice and zest
¾ - 1 cup honey, to taste
¼ teaspoon black pepper
Directions
Rinse the cranberries with cold water and drain in a colander.
Place the cranberries in a heavy pot over medium heat and add the filtered water; Bring it to a boil. The cranberries will soften and pop open when they are cooked.
Adjust the heat a little lower.
Stir in all the remaining ingredients. Stir well to combine.
Simmer for approximately 11 - 15 minutes or until the apples have softened a little.
Remove from the heat and let the sauce cool for 30 minutes before serving. The sauce tastes the best if it’s made a day or 2 before serving
Recipe Courtesy of Celia Fern
Recipes
by Dr. Kellyann
on Dec 08 2013
Prep time: 5 min • Yield: 6 servings
Ingredients
4 egg yolks
1 tablespoon lemon juice
1 tsp. Dijon mustard
1 dash hot pepper sauce
½ cup grass fed butter
Pinch cayenne
Directions
In the container of a blender, combine the egg yolks, mustard, lemon juice, cayenne and hot pepper sauce. Cover, and blend for about 5-10 seconds.
Place the grass fed butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melt and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.
Recipes
by Dr. Kellyann
on Oct 04 2013
Prep time: 5 min • Yield: 1/2 cup
Ingredients
2 tablespoons pepper
2 tablespoons salt
1 tablespoon powered garlic
1/2 teaspoon curry powder
1/2 teaspoon apple cider vinegar
4 tablespoons dry mustard
1 teaspoon Celtic sea salt
Directions
Combine all ingredients in a container or jar (preferably glass) with a tight-fitting lid. Store in a cool, dark place, shaking the jar well to distribute the spices between uses.
Rub the seasoning well into meat before baking, grilling, or slow cooking.
Note: This spice blend really pops with grass-fed meats because they're incredibly lean.
Recipes
by Dr. Kellyann
on Sep 30 2013
Prep time: 5 min • Yield: 1 1/2 tablespoons
Ingredients
2 teaspoons celery salt
1/2 teaspoon paprika
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon dry mustard
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
Directions
Combine all the ingredients in a container or jar (preferably glass) with a tight-fitting lid. Store in a cool, dark place, shaking the jar well to distribute the spices between uses.
Rub the seasoning well into fish or seafood before baking, grilling or slow cooking.
Note: This spice blend is a home run on seafood, but it works on many other dishes as well, so feel free to experiment.
Recipes
by Dr. Kellyann
on Sep 15 2013
Prep time: 5 min • Yield: ⅓ cup
Ingredients
2 tablespoons ground cinnamon
2 tablespoons ground ginger
1 tablespoon orange zest
1 tablespoon lemon zest
Directions
Combine all ingredients in a container or jar (preferably glass) with a tight-fitting lid.
Store in the refrigerator for up to 3 months.
Notes
This spice blend is fantastic if you suffer from any kind of inflammatory or autoimmune conditions. The ginger helps your body cool down. You can use this spice anywhere you want a cooling blend, but it's particularly good in baking!
Recipes
by Dr. Kellyann
on Sep 15 2013
Prep time: 5 min • Yield: ¾ cup
Ingredients
3 tablespoons dried basil
3 tablespoons dried oregano
3 tablespoons dried parsley
2 tablespoons dried marjoram
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
¼ teaspoon pepper
Directions
Combine all ingredients in a container or jar (preferably glass) with a tight-fitting lid. Store in a cool, dark place for up to 6 months, shaking the jar well to distribute the spices between uses.
