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Blender, Condiments, Dairy, Easy, Fridge, Italian, Lemon, No Cook, Olive Oil, Sauce or Salad Dressing, Seafood, Worth Tweaking

“Caesar-Style” Salad Dressing (Vegan)

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This vegan salad dressing is you ceasar-style but dairy-free and anchovy free.

INGREDIENTS:

  • 1/3 Cup Coconut Yogurt (or other non-dairy based yogurt)
  • 1 TBSP Olive Oil
  • 1 TBSP Lemon Juice
  • 1/2 clove of Garlic
  • 1 tsp capers, minced
  • 1 tsp brown mustard seeds
  • black pepper (I used 2 twists, fresh cracked)

METHOD:

  1. Place all of the ingredients into a blender.
  2. Whirl.
  3. Taste. Add pepper to taste. Adjust seasonings, as needed.
  4. Enjoy right away, or store in an air-tight container in the fridge.

NOTES:

This is good served over romaine lettuce. But it is also good as a salad dressing over any greens. Capers grow in a plant family which is closely related to cabbage and mustard. Capers give this vegan dish its saltiness, which is a substitute for anchovies which are traditionally used in the non-vegan version.

American, Biblically Clean Food, Condiments, Dairy-Free, DIY, Egg Free, Fridge, Gluten Free, KETO/Low Carb, Low Carb, MSG-Free, Nightshade-Free, Raw, Side Dish, Soy-free, Stevia, Sugar-Free, Swerve-Granular, Vegetables, Vegetarrian, Vinegar

Refrigerator Pickles

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Home made, versitle, low-carb, keto friendly refrigerator pickles. You can make these seasoned either: sweet, garlic, 5-spice, old bay, dill, or any other spices/blends you can think of!

INGREDIENTS:

  • 1 lbs fresh Mini Cucumbers
  • Filtered Water
  • Vinegar
  • Sweetener of choice
  • 1 recycled jar, clean.

INSTRUCTIONS:

  • Start by washing, and drying, the fresh cucumbers.
  • Cut off ends of cucumbers (Note: if your neighbors have chickens, consider the ends chicken food; or compost.)
  • Thinly slice cucumbers.
  • Add fresh cucumbers to jar.
  • Boil together 3/4 cup water, 3/4 cup vinegar, 1/2 cup sweetener (to taste).
  • Allow mixture to cool.
  • Pour over cucumbers as prepared previously in the jar.
  • Remove air bubbles.
  • Close top. Store in fridge.
Biblically Clean Food, DIY, DIY Spice Blends, Gluten Free, Mexican, Mixes, MSG-Free, No Cook, Recipes, Spices, Sugar-Free

Homemade Taco Seasoning

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SPICE-JARSMaking your own homemade seasonings is a great way to avoid common allergens, various unwanted chemical additives, MSG, dyes, sugar, preservatives, and potentially other nasty ingredients leaving your foods as fresh tasting and delicious as possible without compromising nutrition.  Also, you can make as large of quantity as needed or as small as quantity so your spices are always fresh and ready to go.  Aim at mixing up a fresh batch each time you cook, or for convenience increase the recipe size to equal what you would typically use in a six-month to one-year time frame.  Spices are best used within a year.  If you find your spices are clumping, you can shake them to break them up, use a utensil to break the clumps, or use a few grains of rice inside your jar to absorb moisture and prevent clumping without additives.

Ingredients:

  • 1 tablespoon chili powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon crushed red pepper flakes
  • ½ teaspoon dried oregano
  • ½ teaspoon paprika
  • 1½ teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper

Instructions:

Mix the ingredients together and store in an air-tight container.  Be sure to label the container.

Suggestions:

  1. Suggested use is 2 TBSP of this mix per pound of meat.  Adjust according to your tastes.
  2. Can be made in larger batches, if desired. Simply double the recipe.
  3. Recycle a washed old taco seasoning bottle to store your recipe!