Easy Salad Dressing
1/2 c. organic olive oil
1/4 c. honey
1/4 c. apple cider vinegar
1 tsp yellow mustard
salt, pepper to taste
1. Combine all ingredients in a glass mason jar.
2. Secure lid and shake vigorously,
3. Pour over salad.
Notes from Lisa
You could also add fresh or dried herbs to change the flavour profile.
Substitute other sweeteners or vinegars for variety.
Mixed berry sauce
4 c. frozen mixed berries
1/2 c. water
1/4 c. maple syrup
1 tbsp cinnamon
juice of 1/2 lemon
2 tbsp chia seeds
1. Place frozen berries in a large, heavy bottomed saucepan and add water.
2. Cook on high heat until berries become soft and the liquid starts boiling.
3. Reduce heat, and break down the berries using a potato masher.
4. Stir in maple syrup, cinnamon and lemon juice and let simmer for 20 minutes.
5. Remove from heat and stir in chia seeds. Let cool to room temperature.
6. Ladle into glass mason jars. Secure lids and let stand at room temperature until cool enough to store in fridge.
Sour Avocado Cream
1 medium avocado
1/2 cup full fat canned coconut milk
juice from half a lemon
1/2 tsp sea salt
1/4 tsp white pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
1/2 tsp ground cumin
1 tsp Vitamin C crystals - optional
1. Cut avocado in half, remove pit, and scoop flesh into your food processor.
2. Add remaining ingredients and pulse until thoroughly combined.
3. Place in an air-tight container and refrigerate until ready to use.
Notes from Lisa
If you don't add the vitamin C crystals, the cream will only last about a day as they will slow down the browning of the cream. Otherwise, the cream will keep for up to 3 days.
approx 3 cups
1 package frozen sliced strawberries (600 g)
1/4 c. water
1 tbsp honey
1 tbsp chia seed
1/2 tbsp gelatin (Great Lakes - red can)
1. Place strawberries and water in a large, heavy bottomed sauce pot.
2. Heat over medium heat until strawberries have thawed then start mashing with a potato masher.
3. Stir in honey and cook, stirring often until slightly thickened (about 30 minutes).
4. Remove from heat and stir in chia seeds.
5. Let cool to room temperature, then gradually stir in gelatin to prevent clumping.
6. Spoon into glass mason jars and store in fridge or freeze for longer storage (make sure you leave room for expansion).
The sauce will keep for up to two weeks in the fridge and a few months in the freezer.