Recipes — Sauces & Spices

Caramel Sauce

Caramel Sauce

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 va...

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Primal Sweet Potato Salad with Aromatic Spices

Primal Sweet Potato Salad with Aromatic Spices

*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 p...

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Sweet and Spicy Barbecue Sauce

Sweet and Spicy Barbecue Sauce

* 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 va...

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Sauce Ravigote

Sauce Ravigote

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, ...

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Natural Easter Egg Dyes

Natural Easter Egg Dyes

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 usi...

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Natural Food Dyes for Baking

Natural Food Dyes for Baking

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. ...

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Creamy Vanilla Frosting

Creamy Vanilla Frosting

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 Refrigerat...

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Tapenade

Tapenade

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 wit...

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Homemade Mayonnaise and Aioli

Homemade Mayonnaise and Aioli

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 com...

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