May 29, 2012 at 1:01 AM (Grilling, Homemade Condiments, Homemade Seasoning Mixes, Whats for Dinner?)
Tags: barbeque, brisket, Coconut oil, Cook, food, grilling, Health, Nutrition, paleo, real food, spicy
I love recipes that can be placed on the grill and left alone for hours. This recipe is one of my favorites. Resulting in a sweet and spicey, very tender and juicy brisket. Sliced thin, it is barbeque at it’s finest! If you have a freezer full of venison or other wild game, this works great with a big thick backstrap or steak as well.
Tender Grilled Brisket
6 cups mesquite wood chips
1 4-5 lb beef brisket
1 Tbsp coconut oil
Paprika
Coarse sea salt
Black pepper
Red pepper flakes
Thyme
- Before grilling, soak wood chips in a bucket of water.
- Brush brisket with oil and sprinkle with all spices. I never measure. Rub spices into meat.
- Drain wood chips and light charcoal in grill. Place 1 large handful of wood chips over charcoal.
- Place brisket on grill. Cook 3 to 4 hours, adding another handful of wood chips every 30 minutes or so.
- Remember for extra tender meat, never pierce the meat with a fork. Use tongs!
- After meat is cooked, brush with homemade barbeque sauce and serve hot.
Mesquite Wood Chips
For a spicy Barbeque Sauce you can try my usual or this new one I’ve been playing with:
Hot and Sweet BBQ Sauce
1/2 cup onion, chopped
6 fresh jalepeno chile peppers, seeded and chopped
3 cloves garlic, minced
1 tbsp coconut oil
2 cups ketchup
1/4 cup coconut palm sugar (or brown sugar)
1/4 cup white wine vinegar
1/4 cup orange juice
3 Tbsp Worcestershire sauce (make your own here)
1 tsp dry mustard
In saucepan heat oil and saute onion, pepper and garlic. Stir in all remaining ingredients and bring to a boil. Reduce heat and simmer 10 minutes. Makes 3 cups.
This is great with a basket of grilled fresh veggies, corn on the cob or green salad. The leftovers are excellent as a sandwhich, and I also love it served hot over cornbread.
Related posts:
The Worlds Best BBQ Sauce
Baked Beans
Perfect Cornbread
Sweet & Spicy Glazed Tuna Steaks
Spiced Ribs
Cajun Smothered Pork Chops
Venison Backstrap with Coffee Spice Rub
Pacific Lime Chicken
How to Cook the Perfect Steak
Homemade Worcestershire Sauce
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May 16, 2012 at 1:01 AM (Homemade Condiments, Make It Yourself, Recipes, Sugar Free, Whats for Dinner?)
Tags: Bake, baking, Barbecue sauce, casserole, chicken, Coconut oil, Cook, cooking, DIY, easy, Easy Recipes, food, frugal, Frugal Recipes, Health, Home, homemade, homemade condiments, kitchen, low carb, no carb, Nutrition, paleo, Pork, real food, recipe, Recipes, Simple, sugar free
It is grilling season, so it’s time to whip up my secret weapon. I have been adapting and changing this recipe for so many years that I don’t remember what I originally started with. All I remember is that I had a half used can of tomato paste in the fridge I was trying to get rid of, and this recipe was somehow born. I love that it has no sugar, but still tastes sweet and has this great spicy kick that goes well with just about any meat. I also really love the base of nourishing bone broth, which you can never have too much of. Tonight we’re grilling bone-in pork ribs from our local farmer with some cornbread. Mmmm, I’m getting hungry just thinking about it!
The Worlds Best Barbeque Sauce
makes 2 cups
1 Tbsp grass-fed butter or coconut oil
1 cup sweet onion, diced small
1 Tbsp soy sauce
3-4 cloves of garlic, minced
1 tsp cumin
1 tsp dry mustard powder
1 tsp oregano
1 tsp basil
1 tsp chipotle chili powder
1 Tbsp chili powder
1 can (6 oz) tomato paste
1 1/2 cups homemade chicken stock (or beef or vegetable)
2 Tbsp apple cider vinegar
1/2-1 tsp stevia powder (or sweetener of choice)
Heat butter/oil in sauce pan and sauté onion for 3-4 minutes until translucent. Add all remaining ingredients and bring to a boil. You can serve it just like this, but I like to boil it down to thicken it a while. I turn down the heat, cover the pan and let it simmer for 20 minutes or so. I also find the longer cooking time melds the flavors, and it turns out even more delicious.
I have used this sauce on every cut of pork, beef and chicken that I can think of. It is a great marinade, basting sauce, oven baking glaze and dipping sauce. If you are feeding young kids or someone who doesn’t like spicy food you may want to add the chili powder a little bit at a time and taste as you go.
If you want to make this even healthier, you could let it cool and add 2 tbsp of whey and leave it on the counter over night. Then you would have a sugar-free probiotic condiment.
This keeps for 3 weeks in the fridge, and also freezes very well. If you eat as much meat as we do, it won’t last you that long 
Related Posts:
Coffee Spice Rub
Tender Grilled Brisket
Real Food Taco Soup (in the crockpot)
Real Food Chili (in the crockpot)
Real Food Lasagna (SO Simple)
Stuffed Green Peppers in the Crockpot
Country Fried Steak
Real Food Meatloaf
The Worlds Best Chimichangas!!
COMPLETE LIST OF REAL FOOD RECIPES
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May 9, 2012 at 1:01 AM (Fast, Homemade Condiments, Make It Yourself, Recipes)
Tags: Blue cheese dressing, Cook, DIY, Easy Recipes, food, Frugal Recipes, Health, homemade, kitchen, Nutrition, paleo, real food, Roquefort, Salad, Simple
We’ve been having a lot of fun experimenting with salads and dressings lately. I have noticed an amazing change in my tastes since I bought a juicer last month. I start the day off with a 12-16 ounces of fresh vegetable juice. Now I am actually craving vegetables. Crazy huh? So we have been really enjoying all of the fresh salad greens that are in season right now.
Blue Cheese Dressing
4 Tbsp Olive Oil
2 Tbsp Red Win Vinegar (or lemon juice)
4 Tbsp Blue Cheese (or Roquefort if you can find it)
1 tsp raw honey
2 tsp Dijon mustard
2 cloves garlic, crushed
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
1/2 cup thick yogurt (or mayo or sour cream)
Mix all ingredients in a bowl and funnel into an old salad dressing bottle. We like ours chunky, so I just mix it up with a fork. If you like it creamy, you can purée until smooth. Delicious!
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May 6, 2012 at 1:01 AM (Homemade Condiments, Make It Yourself, Recipes, Simple, Under $1.00)
Tags: Cocktail sauce, cooking, DIY, Easy Recipes, Frugal Recipes, Health, Horseradish, Nutrition, real food, sea food, Simple
We do love our shrimp around here. We have actually just had shrimp with cocktail sauce and a few bits of crackers and cheese for dinner before. Delicious.
Cocktail Sauce
1 cup ketchup (i actually still buy this from the store, because we hardly ever use it)
1 Tbsp horseradish, pureed in the food processor
1 tsp chili powder
1 Tbsp lemon or lime juice
1 tsp homemade Worcestershire sauce
1/4 tsp sea salt
1/4 tsp fresh black pepper
Mix all ingredients and keep in an airtight jar in the fridge. Keeps for 2-3 weeks. This also freezes very well. Rob loves his really spicy, so I usually purée a whole piece of horseradish, so he can add more to his plate.
To Prepare Horseradish
Wash and peel the root with a veggie peeler
Cut into chunks
Place in food processor and add 1 Tbsp of water. Puree (protect your eyes!) and add 1 Tbsp white vinegar and a dash of salt. Add more water if you like it thinner. This will keep for 30 days in the refrigerator. It also freezes very well.
A word about shrimp. Well, a few words….
#1 Choice: Wild Caught off the coast of the Pacific Northwest or the Northeast coasts of the USA and Canada, using live traps (not trawlers). Our favorites are Bay Shrimp, Cocktail Shrimp, Northern Shrimp, Pink Shrimp and Rock Shrimp. They are slightly more expensive, but the taste is worth it! And you are supporting fisherman who believe in treating the animal, and the ocean with respect. Instead of big trawling boats, these people use old-fashioned live traps and no other fish are harmed or killed in the process. A few good sources are U.S Wellness Meats, Fishhawk Fisheries, Hallmark Fisheries and Pacific Seafood Group Inc.
#2 Choice: Wild Caught off the coast of the Pacific Northwest or Northeast, using trawling methods (very wasteful, all the other fish caught in the net are thrown out)
#3 Choice: Organically farmed in the USA (strict regulations and pretty close nutritionally)
#4 Choice: Wild Caught off the Gulf of Mexico. They say the shrimp are safe to eat after the oil spills, but I’m still not comfortable with it.
Avoid at all costs: Any seafood farmed in Asia or Latin America. They have no regulations and use very complex chemical cocktails, containing many pesticides and antibiotics. They are also doing much harm to the surrounding environment using devastating farming practices. Unfortunately 90% of shrimp sold in the USA comes from these sub-standard shrimp farms. Red Lobster endless shrimp days anyone?
Shrimp season is from April through October, so buy high-quality shrimp in bulk during that time to save money.
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May 3, 2012 at 1:01 AM (Homemade Condiments, Make It Yourself, Recipes, Under $1.00)
Tags: Cook, DIY, Easy Recipes, food, Frugal Recipes, Home, homemade, housekeeping, kitchen, real food, recipe, Simple, Worcestershire sauce
I held out on making this one for ages, because I thought that Lea & Perrins had some magic recipe that only they were allowed to use and I would be banished to culinary hell if I tried to steal it. Well, if this is hell sign me up, cuz this is delicious! I have seen many complicated recipes online for worcestershire sauce, and I hate going out to buy a whole bunch of specialty ingredients just to make one recipe. I mean, what the heck is tamarind concentrate anyway? This is a cheaper, simpler version.
Homemade Worcestershire Sauce
1/2 cup apple cider vinegar
2 Tbsp Thai fish sauce
2 Tbsp raw honey
1 Tbsp molasses
1 lime, juiced
1/2 tsp ground clove
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp chili powder
Mix and store in an air tight container for 2-3 weeks in the fridge. This is an excellent seasoning to use in a marinade and goes well with any meat.
Related posts:
Homemade Fajita Seasoning
Homemade Teriyaki Sauce
Coffee Spice Rub
Homemade Baking Powder
Homemade Taco Seasoning
Homemade Italian Seasoning
Homemade Seasoning Salt
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April 18, 2012 at 1:33 AM (Homemade Condiments, Recipes, Sauces, Stocks and Gravies, Simple)
Tags: Cook, DIY, Home, homemade, paleo, real food, recipe, Soy sauce, Teriyaki
I love marinating fish in teriyaki sauce. It adds such a unique flavor. If you have checked out the stuff in the store, these are the type of ingredients you’re likely to find:
- Soy sauce (made with GMO soy beans)
- High Fructose Corn Syrup (made with GMO corn)
- Vinegar (made with GMO corn)
- salt
- spices (code word for MSG, see the whole MSG story here)
- onion powder
- succinic acid (a fermented sugar acid used as a sweetener)
- garlic powder
- sodium benzoate (an additive that is a known carcinogen and linked to hyperactive disorders in children)
First of all that is way too many GMO ingredients for me thank you very much! Plus I like the challenge of making something myself. Start with buying a high-quality unpasteurized soy sauce. I really love Ohsawa Organic Nama Shoyu Unpasteruized Soy Sauce (wow that was a mouthful). They naturally ferment their soy sauce in cedar kegs for four years! It is delicious! You can find it at Whole Foods, or online at Amazon.com. It contains all of the natural enzymes and beneficial bacteria that you would expect from a traditionally produced, raw food.
Homemade Probiotic Teriyaki Sauce
2 tsp ginger, minced
3 cloves garlic, crushed
3 Tbsp toasted sesame oil
2 Tbsp rice vinegar
2 Tbsp raw honey
2 Tbsp whey (learn how to make yogurt & whey here)
1 cup Ohsawa Organic Soy Sauce
Mix all ingredients together in a jar. Cover loosely with a cloth and let sit out at room temperature for 24 hours. This will keep for 2 months in the refrigerator.
It makes an excellent marinate for sea food and chicken. I will post a delicious Oriental Tuna Steak recipe tomorrow. Enjoy!
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April 11, 2012 at 3:27 AM (Almost Free, Fast, Homemade Condiments, Recipes, Under $1.00)
Tags: beneficial bacteria, cooking, DIY, Health, lacto fermenation, probiotics, real food, Recipes, Sauerkraut
If you like sauerkraut, this recipe is the ultimate. It is also incredibly easy! This is best eaten raw as a condiment, heat would kill the beneficial bacteria. We love to eat it with kielbasa from our farm co-op. Yum!
Lacto Fermented Sauerkraut
1 small head of organic cabbage
2 tsp sea salt
1/2 tsp caraway seeds
1/4 cup whey (from your homemade yogurt)
- Shred the cabbage in a food processor (or cut into tiny pieces). It will look like way too much cabbage. Trust me it IS going to fit in the jar!
- Place cabbage, whey, salt and caraway seeds in a 1 quart wide-mouth canning jar. You may need to add half now, and half after you have pounded it down a bit.
- Using a meat hammer, take out your aggressions by pounding the heck out of the cabbage. You want to release a lot of juice. So much juice, that it comes up to the top of the jar and covers the cabbage.
- Leave it sit out on your counter, in a warm sheltered location for 7 days.
This was delicious after the 7th day, but as it sat in the fridge it really developed a wonderful flavor over time. We finished the jar right around the 1 month mark, and it was even better! Because this was the original way to preserve foods before refrigeration, this stuff lasts for ages in the fridge.
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March 27, 2012 at 2:54 AM (Health, Homemade Condiments, Recipes, Simple)
Tags: Coconut oil, cooking, Health, Home, homemade, kitchen, olive oil, real food, recipe, Salad
Making your own salad dressing takes less than a minute and requires a bowl and a fork. I highly recommend making your own, it is so fun to play with the ingredients. Most commercial salad dressing contain MSG and trans fats. Even the “healthy” salad dressings contain soybean oil, cottonseed oil, canola oil, corn oil, or safflower oil. These oils are almost always rancid and have to be deodorized at the factory to hide the noxious odor of sour, spoiled oil. The process of removing the rancid smell creates a highly dangerous form of trans fat. They are also way too expensive. You can make you own at home for pennies.
Basic Salad Dressing
1/3 cup melted coconut oil (melt it gently over low heat, no microwave)
1/3 cold-pressed sesame oil (not the toasted kind)
1/3 high quality olive oil (did I tell you how much I love Nunez de Prado?)
This is your basic dressing. I have been known to eat this as is, with no additional herbs or flavors when I’m in a hurry. If don’t have ingredients, I buy the a lot of oils and herbs from Mountain Rose Herbs.
The absolute highest quality olive oil!
Italian Dressing
1 cup Basic Salad Dressing
1/4 tsp parsley
1/4 tsp thyme
1/4 tsp basil
1/4 tsp oregano
1/2 tsp sea salt
I use dry herbs for this, but you can use fresh if you have them.
Balsamic Dressing
1 cup Basic Salad Dressing
2 tsp Dijon mustard
2 Tbsp balsamic vinegar
1 crushed garlic clove.
This is great if you let it sit in the fridge overnight so the flavors can meld. You can add sea salt and pepper to taste. Keep in mind that mustard is already salty.
Roquefort Cheese from sheeps milk makes an excellent Blue Cheese Dressing!
Blue Cheese Dressing
1 cup Basic Salad Dressing
6 Tbsp crumbled blue cheese
1 tsp raw honey
2 tsp Dijon mustard
1 clove garlic, crushed
2 Tbsp red wine vinegar
If you want to make this recipe really simple, just mix the oils and blue cheese and eat. I add the other ingredients when I want a more complex taste. But it’s really fine with just the cheese alone. For added nutrition whisk in 2 egg yolks.
Easy Garlic Dressing
1 cup Basic Salad Dressing
2-4 cloves garlic, crushed (I use 6 because I’m crazy for garlic!)
1/2 tsp sea salt
Place garlic in the oil. Put in the fridge at least overnight, the longer the better. I try to make it a few days in advance, because the longer it sits the stronger it gets and I love it. Did you know women used to use garlic as a perfume in ancient Greece? I think I was born in the wrong century
I keep my salad dressing on the kitchen counter, because coconut oil turns solid in the fridge. I use it up so fast, that it never has time to go bad. I only make 1 cup at a time, so it is always fresh.
If you take more than 7 days to use this make smaller batches, or place it in the refrigerator. When you want a salad, take the jar out of the fridge and place it in the sun, in a warm oven, or in a pan of warm water. After the coconut oil melts, shake the jar.
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March 16, 2012 at 6:18 AM (Homemade Condiments, Real Food Snacks, Recipes)
Tags: cheese spread, dip, recipe, smoked salmon, yogurt cheese
I love cheese! In fact I tend to go overboard with dairy because I can’t help myself. Ever since I purchased my Viili Yogurt starter from Cultures for Health. I have had so much fun experimenting with all the different ways to use yogurt. Having a yogurt that cultures at room temperature and requires zero effort has made this a joy.
This spread is a huge hit! The smoke flavor mixes so well with the creaminess of the yogurt. Its tangy and delicious. You can also add half yogurt cheese and half cheddar or whatever your little heart desires
Smoked Salmon and Yogurt Cheese Spread
8 oz yogurt cheese (need a step by step tutorial on how to make this? Visit Cultures for Health)
1/2 tsp sea salt
1 Tbsp lemon juice
2 tsp onion minced fine
1/2 tsp prepared horseradish
16 oz Smoked Salmon cooked and flaked
1/4 pecan or almonds crushed
1 Tbsp dry parsley
Mix all in a bowl and press into a pretty serving dish, surround with your choice of crackers or mixed vegetables. Full of good fats, healthy beneficial bacteria, vitamins and minerals. You can’t go wrong here. Yogurt cheese also makes an excellent spinach and artichoke dip.
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March 9, 2012 at 6:28 AM (Baking, Health, Homemade Condiments, Homemade Seasoning Mixes, How To, Non Toxic, Recipes, Simple)
Tags: Aluminium, baking, Baking powder, Health, Sodium bicarbonate
Aluminum is a soft, durable lightweight metal. It is a very useful metal in many industries, including the food industry. But at what cost? Aluminum deposits itself in the bones and central nervous system when eaten. It competes with calcium in the body, causing osteoporosis and growth retardation in infants. Aluminum increases estrogen related issues, including contributing to tumor growth. It has been shown to be a large factor in Alzheimer’s disease.
Aluminum is found in the following products.
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Salted snacks
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Hot cocoa mixes
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Coffee creamers
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Pickles and relish
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Flour tortillas
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Pizza crust
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Doughnuts
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Cookies
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Pancakes
-
Waffles
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Cupcakes
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Cakes
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Baking mixes
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Brownies
-
Pastries
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Corn bread
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Banana bread
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Carrot bread
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Dipping batter for fried foods
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Microwave Popcorn
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Muffins
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Self-rising flour
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Bakeware
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antiperspirants
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Many body lotions and cremes
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Most cosmetics
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Shampoos and conditioners
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Soaps
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Suntan lotions
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Lip Balm
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Over-the-counter medications and prescription drugs containing aluminum are too numerous to list.
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Every beverage sold in an aluminum can (attention beer and soda drinkers)
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Every acidic food sold in an aluminum can
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Buffered Aspirin users are ingesting as much as 700 mg of aluminum per day
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Antacids contain 200 mg of aluminum per pill!
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1 slice of processed cheese contains 50 mg of aluminum
Aluminumized baking powder is now being used in many foods that were formerly prepared without baking powder, such as pizza crust, raised doughnuts, pie crusts, cookies, waffles, prepared meats, cheeses, and other products that were once aluminum-free. I suggest you make your own!
Put the antacids down and drink a glass of raw milk!
Do you have Aluminum Toxicity?
As the metal aluminum is present in our food, water supply, and soil, most people suffer from some degree of aluminum toxicity. After years of accumulated exposure and storage of it in body tissues, this poison can have results ranging from brain degeneration to skeletal deformities.
Symptoms:
- It is particularly poisonous to the nervous system with a range of symptoms that can include disturbed sleep, nervousness, emotional instability, memory loss, headaches, and impaired intellect.
- It can stop the body’s ability to digest and make use of calcium, phosphorus, and magnesium. This prevents bone growth and reduces bone density. Aluminum can also cause conditions which actually force calcium out of the bones. Either of these situations can bring on weakness and deformation in the bone structure with crippling effects.
- Toxicity can also result in aching muscles, speech problems, anemia, digestive problems, lowered liver function, colic and impaired kidney function.
Aluminum Free Baking Powder
1/4 cup baking soda
1/2 cup cream of tartar
1/4 cup arrow-root powder OR organic corn starch
Mix together and store in an air tight container. I have been using this for many years, and it works exactly the same as the store-bought versions. It is also much, much cheaper! Better yet, make your own sourdough starter
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