Perfect Barbecue Dipping Sauce (sugar free)

Perhaps you have figured this out by now, but we love a big hunk of roasted meat around here. So we get pretty excited when barbeques season finally arrives. Here in Michigan, it lasts for about 5 minutes, so we take full advantage. I came up with this dipping sauce a few years ago and we fell madly in love. The charred vegetables give it a smoky flavor that is so addictive! This sauce is great on any kind of meat or fish. I particularly love it on kabobs. Mmmmm kabobs….

kabob

Sugar Free Roasted Dipping Sauce

3/4 lb cherry tomatoes

8 cloves garlic

6 chile peppers, stemmed ( we like Serrano or jalapeno)

2 shallots, halved

1/2 red pepper, seeded

1/4 cup fresh cilantro

2 Tbsp fish sauce

1/4 tsp kosher or sea salt

  • Place vegetables (tomato, garlic, chiles, shallots and peppers) on hot barbecue grill (or broiler) for 8 -10 minutes until blackened and charred.
  • Place garlic, chiles, shallots and peppers in food processor.
  • Pulse until chunky
  • Add tomatoes, pulse until incorporated, but not pureed
  • Stir in cilantro, fish sauce and salt.

Serve warm or cold alongside your favorite barbecued meat. This is a very versatile sauce. We have used it with grilled steak, pork loin, kabobs, shrimp, bass, trout, and chicken. It is also great served with any Mexican dish!

Let me know what you think!

Slow Roasted Tomatoes

Related Posts:

Worlds Best barbeque Sauce (sugar free)

Tender Grilled Brisket

Coffee Spice Rub

Homemade Cocktail Sauce (and how to prepare horseradish)

Homemade Worcestershire Sauce

Homemade Probiotic Teriyaki Sauce

Lake Trout with Morels

homemade Seasoning Salt

Ginger Beer: A Probiotic Summer Drink

IHerb.com Coupon: Save $10

ALL Recipes

Is Cancer A Fungal Infection?

I just recently read this article from www.knowthecause.com. I have long been a fan of his podcasts. If you haven’t heard of Doug Kaufman, check out his information. It definitely makes you think about cancer in a whole different way. Tomorrow I will share my protocol for avoiding cancer and fungi in general. It’s ALOT easier than you think!

A Testimonial By Penny Mullens

Written by Know The Cause

 
 
I was diagnosed with aggressive, infiltrating stage III breast cancer in 2002 when I was just 47 years old, with six of my eight children still at home. The youngest ones were 5, 8, and 10. I was 10 years younger than my maternal aunt was when she was diagnosed.   p-mullens
The traditional route of treatment was offered to me. When breast cancer is diagnosed, you’re made to feel like you have to make a decision yesterday, and before you can blink, you’re scheduled for a double mastectomy (with reconstruction) and shuttled back and forth between oncologists, tests, and scans. Your world has been turned upside down, and while spinning out of control, you’re supposed to make informed, well-researched decisions. You do what you’re told. You follow the pack. You choose the known, I’m ashamed to say.

Hundreds of thousands of dollars, 77 linear inches of incisions, AND seven drain tubes later, I was sporting reconstructed breasts. I lived in a motorized recliner for six weeks, and I couldn’t lift anything heavier than 1/2 gallon of milk. I couldn’t walk upright for 13 weeks. Huge doses of antibiotics were administered routinely. Powerful narcotics kept pain managed and allowed me asleep. It took a terrible toll on my immune system.

I had another surgery to install the port: more anesthesia, more drugs for pain. At this point, I was gearing up for the first round of Adriamycin and Cytoxin – every 21 days for almost six months, to be followed by Taxotere and possibly radiation. Gearing up means filling all the drugs to manage the side effects, signing all the paperwork acknowledging that you’ll not hold anyone liable for anything and agreeing that you understand that the result of treatment for your cancer may mean permanent heart, liver, lung, eye, and kidney damage. Hair can (and does) fall out, nails may be permanently misshapen, discolored, or never grow back… and on and on. This paperwork that signs away your life takes hours and is terrifying if you really listen and read. (Who really does under these circumstances? If one really did, one would bolt out of there!)

Chemotherapy ranks up there with the worst experiences of my life. Everything that could go wrong did, so through the continuing haze of nausea, constipation, injections for low white blood cell counts, I decided that I would choose a shorter life expectancy than to continue with this protocol. When begging my oncologist (and family doctor) for ideas on a lower dosage or alternative treatment, I was told that this was the “gold standard” of breast cancer treatment. I was told that if I didn’t take it, I’d have two years to live. But I wanted to try something different, and I asked if the oncologist would at least follow my progress and perform routine tumor markers. He dismissed me.

Enter the “anti-fungal” approach! Through a series of people, I was introduced to the work of Doug Kaufmann. I devoured The Germ that Causes Cancer, read with my finger in the glossary. But, I saw myself in the pages of the anti-fungal questionnaire (constant sinus infections, excessive antibiotic use, high carb consumption, exposure to environmental mold, weight issues, major stress, fatigue), and I embraced the whole theory as making complete sense. I saw the duplicity in the medical/pharmaceutical industry. I saw the money trail. I saw the science behind mycology. I saw the chain of sickness caused by fungus, treat the fungus with antibiotics, another illness, treat with antibiotics… I GOT IT ALL!

I actually found the program to be really do-able and completely affordable (most OTC anti-fungals are less than $12 monthly). The food was plentiful and tasty. There was a learning curve for the first weeks, but really, it was super easy. I never felt better! Though in my late forties, I felt like I was in my twenties; my skin and hair were healthy, and I went my merry way optimistically. My tumor markers remained low and all x-rays clear.

Over the long haul though, as one gets further removed from the “scare”, old habits creep back in and improper responses to stress return. And in my case, another mold exposure problem ensued; in November 2013, ten years later, I was diagnosed with Stage IV breast cancer metastasis to my bones. I was told there was no cure and that prayer was my best hope.

I immediately returned to what I knew to do – the anti-fungal diet, OTC anti-fungals, and several rounds of prescription anti-fungals. All were inexpensive and easy. Three and a half months later, I was pronounced “in complete remission” with “no evidence of avid malignancy”.

I keep asking, “Really? Really! Can it be this quick, this cheap, this easy?” Folks, it is! The cancer industry has us snookered! I’m walking proof!

The Worlds Best Barbeque Sauce (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

Raw Coconut Fudge with No Sugar

We don’t eat dessert very often, but when we do it needs to include chocolate. I also like very simple recipes that don’t require a lot of time in the kitchen. Both of these fudge recipes contain coconut oil, which is very stimulating to the metabolism. One contains no added sweetener at all, the other raw honey.

Sweet Potato Fudge

2 cups sweet potato, cooked and puree

1/2 cup raw, unsweetened, shredded coconut

1/2 cup coconut oil, gently melted

1/2 cup cocoa powder

1 tsp vanilla

dash of sea salt

Blend all ingredients together in a food processor. Line an 8×8 casserole dish with parchment paper or wax paper. Press fudge into pan. Sprinkle shredded coconut over fudge and press into place with the back of a spoon. Place in the fridge for 1 hour to set. Cut into squares. This recipe is also good with one walnut pressed into each square before it sets.

Coconut Oil Fudge

1/2 cup coconut oil, softened but not melted

1/2 cup cocoa powder

1/4 cup coconut sap sugar

1/4 cup raw honey

1/2 tsp vanilla

dash of sea salt

Mix all ingredients in a food processor. Line a bread pan with parchment paper or wax paper. Press fudge into pan and chill in the fridge for 1 hour to set. Cut into squares.

You can add nuts or fruit as desired. I love the texture of the 2nd recipe, so I don’t add anything. It is cool, and sort of oily and melts on your tongue. Delicious!

%d bloggers like this: