Category Archives: spreads
I make pizza every week for my family. My kids love it – especially my son who’s never had “real” pizza, so it’s such a treat for him. I make an allergy friendly crust (that I will be sharing with you on Friday) which he loves. For a long time I purchased a popular canned organic pizza sauce, but then one day it dawned on me that I could make the sauce, and another added bonus, I can have an SCD pizza sauce on hand. It’s so easy to double this batch and freeze for the following week. Many store bought brands add sugars or thickeners (boo). You can control every ingreidnet in homemade (yay). And making your own pizza sauce is yet another way to decrease waste in your kitchen, thus one more step toward a greener kitchen (double yay). There are only a few ingredients (and summer garden ingredients too). So give it a try and have fun adding your own twist and flavors.
Shared on: Melt in your Mouth Mondays, Keep It Simple Mondays, Monday Mania, Mealtime Monday, My Meatless Monday, Just Another Meatless Monday, Made from Scratch Monday, Fat Tuesday, Slightly Indulgent Tuesdays, Recipe Box Tuesday,
- 2 cups room temperature raw organic cashews *
- ½ teaspoon oil (or as needed)
- Add the cashews to blender and start on low, allowing the cashews to turn into flour. Then turn it up a notch and use the tamper to keep things moving.
- You will feel like the motor is going to burn out, but you're okay (and it's loud). Keep it moving.
- I don't turn the blender on high during this process (you know, that left switch) - I just keep it turned up to about 10.
- After it looks really well incorporated and starts getting creamy, add in the little bit of oil and continue blending. The oil just helps move things along in the final process. Add more as needed.
- The cashew butter will be very warm the longer you blend. YOu might want to take a break if things are getting too hot. Use a silicone spatchula to scoop everything out. Don't worry about the little bit remaining between the blades, just make a smoothie and it will clean it right out.
- You can store the cashew butter in an air tight container in the cupboard.
- 1 tablespoon honey
- 2 tablespoons cashew butter
- Mix until incorporated
Shared on: Melt in your Mouth Mondays, Keep It Simple Mondays, Monday Mania, Mealtime Monday, My Meatless Monday, Just Another Meatless Monday, Fat Tuesday, Slightly Indulgent Tuesdays, Allergy-Free Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, Whole Foods Wednesdays, Raw Foods Thursdays,
Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania Ruth’s Real Food 101 (Mondays), Traditional Tuesdays , Fat Tuesdays, Real Food Wednesdays, Gluten Free Wednesdays, Pennywise Platter, Simple Lives Thursday, Thriving on Thursday, Wellness Weekend, Fresh Bites Friday, Freaky Friday, Fight Back Friday, Friday Food, Lunchbox Love Friday, Feed Your Soul Friday, Allergy-Friendly Friday, Potluck Party Friday, Super Food Sundays, Slightly Indulgent Tuesdays, Allergy-Free Wednesdays, Whole Food Wednesdays
*Garlic may interact with some prescription medications. For example, take great caution in consuming large amounts of garlic if taking prescription blood thinners. Please consult your doctor or holistic practitioner before taking garlic supplements or eating garlic on a daily basis.
*Believe it or not, garlic allergies do exist (oh boy, I would take my peanut allergy over a garlic allergy any day).
Symptoms may include: skin rashes, mild fever, nausea, vomiting and headaches. Consult your doctor or holistic practitioner if you suspect a garlic allergy.
*Garlic can irritate your digestive tract and cause some disruption in digestive function. One key symptom is nausea. Other symptoms may include loose stools or diarrhea, even vomiting if you consume too much.
*I eat raw garlic when I feel a cold coming on and consume in small amounts until I start to feel better. However, I also eat roasted garlic quite regularly, so feeling sick or not, I usually have some on hand in the fridge. I smear it on gluten free bread, add it to soup, hummus, eggs. It’s such an easy way to get that delicious garlic flavor and without the very intense spiciness of garlic.
How To Roast Garlic
Garlic breath and all!
- 2½ cups prepared garbanzo beans (soaked overnight or 24 hours and boiled in filtered water)
- ⅓ cup tahini
- Juice from 2 lemons
- 1½ teaspoons garlic granules (or ½ clove fresh garlic - fresh garlic will make your hummus very spicy, so take caution when making for children)
- ½ teaspoon salt
- ½ cup oil of choice (I use walnut oil)
- Filtered water as needed
- Add beans & tahini to food processor, pulse a few times
- Add lemon juice, salt, garlic and pulse
- Drizzle in oil while blending
- At this point you will have a very thick hummus and it will need some water for a creamy consistency, so add in ¼ cup of filtered water (at a time) until it's creamy and smooth to your liking