Pesto is one of these culinary creations which can be made out of pretty much anything. I know, the basil pesto is the classic and still probably the best. However, basil can be pretty pricey and therefore the whole pesto situation gets a bit noble. And yes, you can get a jar of pesto for a little money in the supermarket nowadays, but have you ever read the ingredient list? It’s usually never ending. With stuff you simply don’t need in your daily diet. So what to do to enjoy a bit of this delicacy without breaking your bank account? Try something new and swap the basil for a different cheaper herb and play with the taste. Like in this Coriander Pesto (Paleo, Whole30, Low Carb, Vegan).
A few weeks ago I decided to cut down my consumption of eggs and a few other things. My hormones went a bit wild and my skin started breaking out a lot, so I thought I would help the body to get back to normal faster and cut off some possible triggers. But then the horror came across my mind. What would life be without a mayonnaise? How am I going to survive this? Well, don’t worry, crisis averted. Because I made Avocado Mayonnaise (Paleo, Whole30, Low Carb, Vegan) my friends. Extremely creamy and a delicious option for those who can’t (or don’t want to) eat eggs.
Who said you have to give up ketchup once you go Paleo? Yes, you should definitely give up the crap that you find on the shelves in stores. There is nothing good in that stuff for anyone. But that doesn’t mean that you have to say your goodbyes forever. Because making homemade ketchup is much easier than it seems. Hello burgers and fries, welcome your best friend back. Here is my version of Homemade Ketchup (Paleo, Whole30, Low Carb, Vegan), I hope you’ll like it.
Ghee has undergone a huge comeback in the last few years. I think it’s because we are finally getting over the idea that fats are bad for us and can happily enjoy the real flavours again. And ghee definitely belongs to the healthy fats that we should incorporate into our daily diets. It’s known as a great cooking and baking fat because of it’s high smoke point (higher than most vegetable oils actually). It has a smooth nutty flavour which supports both, savoury and sweet dishes. And even though Paleo and Whole30 don’t support eating dairy, ghee has an exception. Why? Because when boiling and straining butter you’ll actually get rid of the milk proteins and solids which cause inflammation. And on the contrary you’ll be left with a golden goodness rich in flavour and nutrients which is suitable even for those of us who are dairy intolerant.
I’ve decided to give up eggs for a little while again. Thankfully I am not allergic anymore, but lately I have some serious skin breakouts and my eczema is worsening every day. So I’m gonna try to cut the egg use to a minimum, together with most nightshades and few other things, and see if that will help. But before I start posting recipes without eggs and maybe a bit about the progress, here is one traditional eggy one for you. Homemade Tartare Sauce (Paleo, Whole30, Low Carb). Because I can’t just keep it for myself when it’s already been made, can I? 🙂 And trust me, it’s not worth buying tartare sauce in the shop which is full of unnecessary stuff (thickeners, gums, sugar…?), when you can make it easily at home. See the recipe below and found out how.
In the middle of the week you might be probably too tired to even think of cooking. But what about just something simple what would uplift your dinner to the next level? Something that would fancy-up even meals as simple as sausage and veggies? Yeah, of course it’s mayonnaise. Because mayonnaise goes with almost everything. The other option is hot sauce. Now I’m not sure which one I like better. But since I started this article as a recipe for Homemade Smoked Garlic Mayonnaise I might as well finish it.
Did you ever try to make homemade mayonnaise?
Becase I am a person who fulfills the word, I’m finally sharing the promised recipe for Ajvar (Roasted Red Pepper And Eggplant Relish). That you never heard of this sauce? It’s a traditional Balkan sauce/relish made from roasted red peppers and eggplant. And you should definitely give it a try as it’s simply delicious. It’s the perfect addition to the weekend BBQ and roasted meats, easily outclassing the store-bought ketchups and sauces.
Not sure if it’s because it’s getting really cold here in Czech (seriously, it’s at least minus 10 everyday, can’t wait for the Thailand weather), but I crave spicy foods all the time now. I sprinkle chillies on every possible thing these days. And I could just swim in Sriracha. So to satisfy my wild appetites I made an extra big batch of my Avocado Jalapeno Dip. It has a nice spicy kick, yet pairs perfectly with many of my favorite dishes.