dairy-free

Dairy & Soy-Free Garden Ranch Dressing & Primal Palate Review

Ingredients

1 cup of light tasting olive oil

1 egg

1 tsp lemon juice

1 tsp spicy brown mustard

Pink salt & ground peppercorns or Super Gyro from Primal Palate

Full fat coconut milk (top white layer)

1 packet Garden Ranch Mix from Primal Palate

Instructions

In a blender add 1/4 of the oil, egg yolk, mustard, lemon juice, and seasonings. Keep blender on low. If it’s too fast, the whole thing will break once you start to add the rest of the oil. Blend until it begins to thicken. Don’t shut off the blender. Open the circular part of the lid at the top of the blender and slowly pour in the rest of the oil.

Once blended in shut off the blender and stir.

The next part is the creation of the dressing. Open the can of coconut milk. On top there will be a thick layer of white, spoon out half of the white. Some of the liquid underneath make seep out, and that’s okay. Add it to your mayonnaise. You will not use the entire packet of ranch mix. I sprinkle it in until it covers the top of my mayonnaise and coconut milk in the blender. I also add a dash more of salt and pepper. Blend on low to medium until all is mixed thoroughly.

Everyone’s palettes are different, and I always encourage to taste as you go. Also, if you prefer a looser ranch add a bit of the liquid from the coconut milk. This method allows you to gauge and create your take on this recipe.

How did I come upon Primal Palate?

I was searching for Low FODMAP seasonings, and their company was the first to come up. Also, all seasonings are soy-free. There are seasoning out there that contain soy or natural flavors, which is scary because the FDA doesn't recognize soy as a threat; therefore, companies do not need to list possible food allergies.

Photos from their website

The only issue with Primal Palate is once you try out a set of their seasonings you'll keep purchasing more and more. They are awesome! I've never used a seasoning I didn't love. Super Gyro, Garlic & Herb, and Curry Powder. You can purchase them in bundles; I usually do the create your own bundle. You can also order them individually through Amazon. Every seasoning is fresh and fragrant, and I trust their product 100%.

On their website, they have recipes for autoimmune protocol and free of FODMAP's.

I highly encourage you to give them a try.

The Primal Palate

Products used in this recipe



Mortar and Pestle Blackberry Basil Jam

I use my mortar & pestle frequently — one of the best items I’ve ever purchased. The organic nature of it all brings life and flavor to everything. I enjoyed jam and grew up on it, but with my food allergies and digestive issues, I prefer to create a small batch at home. This jam is refreshing, not overly sweet, and contains three ingredients. Plus, I get to use my own Basil darlings (Sweet & Tulsi).

Ingredients:

6 fresh blackberries

2 leaves fresh basil

A squeeze of lemon

Directions:

This small batch was perfect for two pieces of toast. My husband likes butter on his toast as well. This jam with peanut putter is beyond delicious. The combination is quite universal. You can make a bigger batch a refrigerate it.

In the mortar & pestle add ingredients, grind them well, and to a consistency you favor.

The beautiful deep purple and aroma of minty sweet are everything summer.

Great topping for pancakes or waffles. It’s a great balance between sweet and savory.

Below is the mortar and pestle I use.



PB&J Smoothie

This smoothie recipe is simple and fast.

Most protein powders are a no-no for me; peanut butter is my preference. As is frozen fruit, no chunks of ice and I love a nice chilled smoothie after a workout or morning walk in the warm Florida sun.

I grew up on peanut butter and jelly, and this smoothie takes me back. It’s delicious and satisfying. Nothing fancy, plus its soy and dairy free.

Ingredients

1 cup coconut unsweetened milk

Frozen mixed berries (Simply Balanced Cherries & Berries Fruit Blend from Target is my favorite)

A spoonful of chunky peanut butter (Smucker's Natural Peanut Butter Chunky)

Local honey

Directions

Combine coconut milk, berries (I pour in about a cup), peanut butter, and honey. I drizzle the honey on top. It doesn’t need a lot.

Blend on low. Stop. Stir. Taste.

At this point, determine if you’d like more peanut butter or honey. My husband prefers a bit more peanut butter, for his, I add two spoonfuls.

And you’re done.

The cold, the sweet & salty, and the texture are lovely!




Pesto Mayo

To say my family is obsessed with this condiment is an understatement. Even my folks love it, and they are quite linear with their food choices.

For someone with a soy allergy and other food sensitivities, pesto and mayonnaise can be a challenge to purchase on the shelf of a grocery store. However, making mayo and pesto at home doesn’t have to be a daunting task.

My version of pesto is different. No cheese. No nuts. Which I can have neither of but this version is delicious and has full on flavor. My mayo recipe is simple, fast, and tangy. Blend them, and well, it’s become a staple in our house.

At times I use my pestle and mortar to make the pesto but this recipe we are doing it the less arm workout way.

Ingredients for the mayo:

1 cup light tasting olive oil or garlic infused olive oil

1 free range egg

1 tsp spicy brown mustard

1 tbsp lemon juice

1 to 1 1/2 tsp all-seasons salt (Simply Organic can be found at Publix and Amazon) or you can use pink salt and ground peppercorns.

*seasonings are personal. Start with 1 and add after you blend if you so desire. Adding is easier than taking away*

Directions

In a blender add 1/4 of the oil, egg yolk, mustard, lemon juice, and seasonings. Keep blender on low. If it’s too fast, the whole thing will break once you start to add the rest of the oil. Blend until it begins to thicken. Don’t shut off the blender. Open the circular part of the lid at the top of the blender and slowly pour in the rest of the oil.

Once blended in shut off the blender and stir. This is the time to add more seasonings. Keep in mind the taste will increase over a resting period in the refrigerator. I usually wait 12 to 24 hours before use.

Ingredients for the pesto:

Fresh basil

Two cloves of garlic, minced

1/4 to 1/3 cup extra light olive oil (you can use a bit less if using it immediately in the mayo)

A few mint leaves

1 sage leaf

1/4 of a lemon

Dash of pink salt and crushed peppercorns

Teaspoon of Primal Palate Amore seasoning or any Italian seasoning

Directions

In the food chopper, I have the KitchenAid 3.5-Cup Food Chopper, fill to top with basil leaves and a few mint leaves. Add garlic and seasonings. Blend. After I dry mix, I use a spoon and scrape the mixture back into the middle. I found this method blends better especially if some of the basil and mint leaves don't thoroughly chop up. 

Add the olive oil and lemon (watch out for the seeds). Chop again.

Please taste. I can't emphasize enough to taste as you cook. Everyone's palates differ. Some prefer garlic. Others salt. 

I tend to go lighter with the seasonings because you can always add, but you can't take away.

When ready mix the two together in a bowl. Here is where it is up to how much of each you desire. If you want it for just a sandwich or wrap mix together a small batch, that way the both remain separate and can be used for other dishes.

This recipe is an allergy friendly recipe. One you can involve the kids, especially when you can use your own homegrown herbs. As a veteran homeschool mama, this is a great lesson as well and teaches them how to make food on their own.

Products used in this recipe:

Carrot Soup - Instant Pot Ace Blender

Carrot Soup - Instant Pot Ace Blender

Photo by Gabriel Gurrola on Unsplash

Not Your Grandma's Tuna Fish Sandwich

As a child, I ate my fair share of tuna fish sandwiches. Mayo heavy. White Wonder Bread buttered. It always tasted better when my grandma made my sandwich. 
As an adult, I was sad to learn soy is in most tuna fish pouches/cans. 

Time to elevate the tuna fish sandwich with real ingredients.   

I was standing in my kitchen with leftover wild-caught sockeye salmon from dinner prior & hummus. Just as I'd combine the tuna and mayo together in a bowl, I did the same for the salmon and hummus. I went a step further and added a bit of homemade pesto.

My husband is always my guinea pig.

I toasted two pieces fo sourdough. Drizzled garlic infused oil of the bread, sprinkled a bit of CampMix. I took a bite. The texture was divine and perfect with the warm toasted bread. I could taste the lemon from the salmon, the freshness of the basil, and the spice from the hummus. I served the sandwich to my husband.

He took a bite, groaned, and smiled.

Approval.

I also added it to a spinach salad. Drizzled garlic infused oil over it.

Delish!  

I enjoyed the salmon mixture with a spinach salad with creamy brown rice. 

I don't think this needs a detailed instructional. Above I mentioned my spicy hummus and garlic infused oil, which is what I used in this recipe. The leftover salmon was poached in olive oil and lemon pepper seasoning the night before. Here is the pesto recipe as I don't have it as an individual post. 

Ingredients for Pesto

Basil

About 1/4 cup minced garlic

1 cup extra light olive oil (infused oil works too)

A few mint leaves

A squirt of Meyer Lemon

Dash of crushed red pepper (optional)

Dash CampMix 

In the food chopper, I have the KitchenAid 3.5-Cup Food Chopper, fill to top with basil leaves and a few mint leaves. Add garlic and seasonings. Blend. After I dry mix, I use a spoon and scrape the mixture back into the middle. I found this method blends better especially if some of the basil and mint leaves don't thoroughly chop up. 

Add the olive oil and lemon (watch out for the seeds). Chop again.

Please taste. I can't emphasize enough to taste as you cook. Everyone's palates differ. Some prefer garlic. Others salt. 

I tend to go lighter with the seasonings because you can always add but you can't take away.

This is a great alternative if you aren't a fan of mayonnaise and looking to try something new with fish.

Products used in this recipe

 

 

   

 

Paleo Cucumber Dill Ranch Dressing - Tzatziki Inspired

I stand with the refrigerator door open. What to make? Not in the mood for chicken or fish. I want something light. Salad? Yes but I don't want a vinegarette. I made mayo the following day, my eyes move to the fresh dill, lemon, and cucumber. 
Tzatziki inspired. 
In my pantry, I have organic lite coconut milk. A staple for our family. 
I've made this ranch before but not with cucumbers.  

Oh. My. Goodness. 

I could live off this dressing. Dip jicama fries in it. Or turmeric chicken nuggets in the air fryer.

The added cucumber reminded me of my favorite gyro place in North Carolina. Perhaps, my next recipe. Hmmmmmm.

Let's get to the deliciousness.  

Ingredients

For the mayo

1 cup of light tasting olive oil

One free range egg

1/2 teaspoon of dijon mustard

1/2 of a lemon

CampMIX or Simply Organic All-Seasons Salt (I use both) or any seasonings of your choice. 

For the dressing

1/3 cup of the paleo mayo

1/4 cup full-fat canned coconut milk (I use Thai Kitchen)

1/2 lemon

2 tablespoons of fresh dill

1 clove of garlic

1/2 medium peeled cucumber

Instructions

Make the mayo: In a blender add 1/4 of the olive oil, egg, mustard, squeeze in lemon (watch out for those seeds), and seasonings. Blend on low. Once blended open the central part of the blender and slowly pour in remaining olive oil. It will start to thicken. Stop the blender. Give it a little stir. Taste and decide if you want to add more lemon or seasonings. Put the mayo in a container, cover and put in the refrigerator.  

Make the dressing: In a food processor, I use the KitchenAid Mini Food Processor, add mayo, coconut milk, lemon, dill, garlic, cucumber, and seasonings. Pulse a few times until the cucumber is chopped into tiny bits. Taste. Add any additional seasonings. If you want a thicker dressing, add a bit more mayo.

I like mine thinner. Reminds me of the homemade ranch I had as a child. 

My husband added a homemade pita triangle and turmeric chicken to his salad. Can't forget the sliced black olives. Another family staple.

This dressing is soy, gluten, and dairy-free. Vegetarian-friendly. Versatile. Simple and delicious.

Products used in this recipe.