Turmeric & Ginger Paste

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Spicy, bright, and so nutritious. This paste can be considered a fresh condiment—one you’ll reach for over and over. It’s perfect for adding a punch of flavor to grilled proteins and vegetables, and even freshly made soup.

This recipe yields 8 servings

INGREDIENTS

  • 4 ounces of fresh turmeric
  • 4 ounces of fresh ginger
  • 4 ounces of red onions
  • 3 fresh garlic cloves
  • 2 tablespoons olive oil
  • 1/4 teaspoon fresh ground red pepper
  • 4 ounces of fresh turmeric
  • 4 ounces of fresh ginger
  • 4 ounces of red onions
  • 3 fresh garlic cloves
  • 2 tablespoons olive oil
  • 1/4 teaspoon fresh ground red pepper

Directions

  1. Peel the turmeric, ginger, onion and garlic. Cut into small pieces.

  2. Add to a blender with the olive oil and pepper.

  3. Blend everything, leaving a few chunks so it’s not too fine.

TIPS
** Store in the refrigerator for up to 6 weeks.

 

Dill Pepper Sauce

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You could call this a worldly sweet-and-sour sauce, if you wanted to. There’s something about the way the dill, maple syrup, and cayenne work together to create the most interesting finish that’s mildly hot and perfectly sweet. We use this as a chicken marinade, but it also works as a sauce to top quinoa or vegetables. You can also let it cool to use as a salad dressing. 

This recipe yields 8 servings

INGREDIENTS

  • 1 yellow bell pepper
  • 1 red onion
  • 6 cornichons or dill pickles
  • 3 tablespoons tomato paste
  • 2-3 cups vegetable broth
  • 3 tablespoons maple syrup
  • 2 tablespoons pickle water
  • ¼ teaspoon cayenne pepper
  • 1 garlic clove
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon sea salt
  • 2 tablespoon olive oil
  • 1 yellow bell pepper
  • 1 red onion
  • 6 cornichons or dill pickles
  • 3 tablespoons tomato paste
  • 16 ounces vegetable broth
  • 3 tablespoons maple syrup
  • 2 tablespoons pickle water
  • ¼ teaspoon cayenne pepper
  • 1 garlic clove
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon sea salt
  • 2 tablespoon olive oil

Directions

  1. Finely chop the garlic and place in a bowl.

  2. Cut the yellow bell pepper, red onion and dill pickles into 1 inch cubes and add them to the bowl.

  3. Heat up olive oil in a small pot.

  4. Add bell peppers, cornichons/dill pickles, onions, and garlic.

  5. Sauté for two to three minutes.

  6. Whip the tomato paste into the vegetable broth and add it to the vegetables.

  7. Season it with pickle water, maple syrup, cayenne pepper, and salt and pepper.

  8. Let it cook for about 5 minutes until liquid has reduced and thickened.

 

Chimichurri Sauce

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Chimichurri is a versatile sauce traditional in Argentinian cuisine. It has a tangy, garlicky flavor that livens up meat dishes, tacos, and even roasted vegetables. You can really dial up the heat by adding hot red peppers or even jalapeño. For our family meals, I keep it mild with just a hint of dried red pepper flakes. 

This recipe yields 6 servings

INGREDIENTS

  • ⅓ cup Primal Kitchen Organic Extra Virgin Olive Oil
  • 2 tablespoons apple cider vinegar
  • ½ cup parsley
  • ¼ cup cilantro
  • ¼ cup chopped red onion
  • ¾ teaspoon dried oregano
  • ½ teaspoon sea salt
  • ¼ teaspoon red pepper flakes
  • ⅛ teaspoon ground black pepper
  • 3 cloves garlic
  • 80 ml Primal Kitchen Organic Extra Virgin Olive Oil
  • 2 tablespoons apple cider vinegar
  • 64 g parsley
  • 32 g cilantro
  • 32 g chopped red onion
  • ¾ teaspoon dried oregano
  • ½ teaspoon sea salt
  • ¼ teaspoon red pepper flakes
  • ⅛ teaspoon ground black pepper
  • 3 cloves garlic

Directions

  1. Place all the ingredients in a small food processor and pulse until well combined. 

Tips

**Make sure you don’t over process the mixture. Chimichurri is meant to be a little bit chunky to really bring out the flavor. 

 
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Romesco Sauce

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Romesco sauce is a versatile staple to keep on hand. The red bell pepper, garlic, almonds, and cayenne marry together to create a rich, layered flavor. It adds a brightness to vegetables and meats, and also makes for a hearty pizza sauce.

This recipe yields 8oz

INGREDIENTS

  • 1 medium red bell pepper
  • 1 clove of garlic
  • ½ cup Primal Kitchen Organic Extra Virgin Olive Oil
  • ½ cup almonds
  • ¼ cup crushed canned or fresh tomatoes
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons parsley
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • Salt and pepper to taste
  • 1 medium red bell pepper
  • 1 clove of garlic
  • 120 ml Primal Kitchen Organic Extra Virgin Olive Oil
  • 64 g almonds
  • 32 g crushed canned or fresh tomatoes
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons parsley
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • Salt and pepper to taste

Directions

  1. Add all ingredients into a high-power food processor. 

  2. Blend and add additional olive oil as necessary until the sauce is smooth.

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Chocolate Hazelnut Spread

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There’s a certain Italian hazelnut spread that has the brand recognition — and the refined sugar and harmful palm oil to go along with it. Making your own version with maple syrup is so much healthier and, in my opinion, even tastier.

This recipe yields 8 ounces.

INGREDIENTS

  • 2 cups raw hazelnuts
  • 2 ounces baking chocolate
  • 3 tablespoons cacao
  • 1 cup maple syrup
  • 1/4 cup water
  • ½ teaspoon of salt
  • 260 g raw hazelnuts
  • 2 ounces baking chocolate
  • 3 tablespoons cacao
  • 240 ml maple syrup
  • 60 ml water
  • ½ teaspoon of salt

Directions

  1. Preheat oven to 375 degrees Fahrenheit / 190 degree Celsius. Roast hazelnuts on parchment paper for 5-8 minutes.

  2. Melt baking chocolate in a double broiler on the stove and let cool.

  3. Remove hazelnuts from oven and rub between your palms or between a flour sack towel to remove the skins.

  4. Place hazelnuts in a food processor and blend for approximately 1 minute or until a nut butter consistency forms.

  5. Add cacao and maple syrup to the food processor, blend well.

  6. Slowly add the melted baking chocolate to the mixture.

  7. Slowly add water and salt.

  8. Blend for an additional minute. 

  9. Serve on pancakes, macadamia nut bread, or eat it right out of the jar.

Tips

**The purpose of roasting the hazelnuts is to bring out the flavor and also loosen the skins for easy removal. Many recipes call for 20 minutes of roasting but I find this is far too much time. If they are black and smell burnt, that means the oil in the nut is rancid and it also creates an unsavory flavor that will overpower your spread.
**Both the water and the melted chocolate can be added incrementally to desired thickness and flavor.

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