Real Food, Real Fun, Real Choices(TM) |
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Hello {!firstname_fix},
Welcome to the Spring Newsletter. With this edition you will start to see a shift in what I share. This will come from my studies and what I am learning at the Institute of Integrative Nutrition. This will merge of what I have been sharing with recipes and resources combined with more tips on living a healthier and happy life. It will not only be helpful for you but also for those you share this with. I would love to hear your feedback so feel free to connect with me on Facebook or drop me an email. When you read the article below you'll find out where to look on my blog to do this fast and easy. Now how about some tips on making dinner easy and peaceful and a finger-licking recipe for BBQ Sauce.
Have a wonderful day!
- Diane
Condiments Key to Peaceful Dinner
 One easy way to make meals taste different, even for each person at the table, is to set the table with a Condiment Tray. It's also a way to have a more peaceful meal with a table full of individuals with their own tastes. It also makes meals fun.
If you have a Lazy Susan that you tossed in the closet, pull it out and give it a spin. Don't have one than how about a basket, a tray or whatever you do have on hand. Here is a list of possibilities. Feel free to add or subtract according to your dietary needs. Remember to search out organic whenever possible and look at the ingredients label so you know what is in these items. Verify that they are gluten free if that is needed and stay away from additives. Look at the ingredients like you would a recipe. Could you make this product from the list of ingredients on the bottle?
This list has been adapted from IIN. Start with this and add or subtract what works for you. If there are new things on this list that you have never tried, well I see a challenge in there for you.
Oils
- Chili oil
- Coconut oil
- Extra virgin olive oil
- Flaxseed oil
- Hot sesame seed oil
- Toasted sesame seed oil
- Infused olive oils
Vinegars
- Apple cider vinegar
- Balsamic vinegar
- Red wine vinegar
- Umeboshi vinegar
Sauces
- Bragg's amino acids
- Hot sauces
- Pesto
- Wheat free tamari soy sauce
- Pickapeppa
- Bravo
- Guappo
- Coconut aminos
Seasonings
- Individual or combinations
Salts
- Sea salt
- Herbamare
- Gomasio
Peppers
- Fresh peppercorns in grinder
- Cayenne
- Red chili flakes
- White pepper
- Green peppercorns
- Pink peppercorns
Nuts and seeds
- Seeds: pumpkin, sunflower, flax, chia
- Nuts: pine, brazil, cashew, almond, walnuts, pistachios
- Nut butters: tahini, cashew, almond, peanut
Sweetners
- Honey
- Maple syrup
- Stevia
- Coconut sugars
- Agave nectars
Sea vegetables
Other
- Chutneys
- Coconut milk
- Grated daikon radish
- Ketchup
- Mustards
- Nutritional yeast
- Pickles
- Sauerkraut
- Sliced red cabbage
- Sprouts: alfalfa, sunflower, mung
- Parmesan cheese
- Daiya cheese for non-dairy
- Cashew cream from raw soaked cashews
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In This Issue..
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Resources on the Blog
When was the last time you poked around The WHOLE Gang blog? Do you only read the current post or do you use the blog as a resource? I want to make sure you know how to find things on the blog and then if there is something missing that you would like to see on the blog, please let me know. Yes I really mean that. Send me an email or chat on Facebook.
On the right side bar you will find links to information:
1. Contact Icons- first two are ways to receive the blog either RSS feed or email, social media Twitter, Facebook, LinkedIn, Stumble and then the envelope is a way to email me.
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News - press, what others are saying and this newsletter archives
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Gluten-Free Diner Cookbook - info on the book including a menu listing all the recipes and how to put them together in meals.
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Recipe - Chipotle BBQ Sauce
Ingredients:
 4 organic unsulphured apricots- 3 organic medjool dates, chop and soak in
½ C boiling water
- ½ sweet onion chopped sautéed
- 1 tsp organic coconut oil
- 2-4 cloves of garlic minced
- ¼ C Black Strap Molasses
- 1 TBS raw organic honey
- ½ cup apple cider vinegar
- 6 oz tomato paste- I small can
- 1 tsp ground chipotle or 1 or 2 chipotle in
adobo peppers
- 1 lemon juiced
- ¼ tsp ground cloves
- ½ tsp nutmeg
- 1 tsp ground Ancho chili
- 1 tsp ground dry mustard
- 1 tsp brown spicy mustard
- ¼ C brown sugar
- 15 oz tomato sauce
- Sea Salt and fresh ground pepper to taste
 First thing you want to do is get your apricots and dates chopped and into the boiling water to soak.
Next in a sturdy saucepan cook up the onion until soft and then add in the garlic to flavor the oil and soften some. DO NOT let it burn.
Next toss in everything else including the softened fruit along with the water it soaked in.
You'll want to bring it slowly to a boil and then let it simmer for 15 minutes.
Now you can pour it all into a blender to smooth out or you can use an immersion blender. I actually like my VitaMix for this because I know it will not miss any little bits and pieces and I'll get a smooth sauce.
Make sure you vent your blender with a towel when blending hot liquids. Start slow and up the speed until you feel like its all been pureed.
Transfer back to your saucepan and simmer for another 15 minutes.
Make sure you taste this and you like the way it tastes. You might want more salt, sugar, spiciness or whatever. Make the adjustments and let it simmer a little so those tastes incorporate, then taste again.
I would have liked it a little hotter but my family is not as spicy as I am. If it was just me, I would up the chipotle number in the recipe.
Now you'll want to slather it on your chicken, beef ribs, pork chops, lamb short ribs, seafood, grilled vegetables, tofu, or anything else you want.
Other things you may want to incorporate into this could be Worcestershire sauce, just the anchovies if you want the taste but not the high fructose corn syrup, regular molasses or whatever direction you want to take it in. Have fun and play with it.
This will make at least 6 cups of sauce. I froze a lot of mine so I could use it when ever I wanted.
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