DIY Condiment Recipes


THE Green Sauce “Tis sauce is a salad dressing, dipping sauce or sandwich spread,” says nutrition expert Dana Angelo White. “Aſter tasting it, you’ll be putting it on everything.”


Yields: about 2 cups


Plant-Based Ranch Dressing “Ranch dressing can be dairy-free and made with tofu, making it plant-based and oil-free,” says Kim Campbell.


Yields: about 2 cups


2 lb tofu, about 2 (14-oz) packages 1½ Tbsp fresh parsley, chopped ¾ cup onion, finely chopped 2 cloves garlic 3 Tbsp distilled white vinegar 2 Tbsp agave syrup 1 Tbsp lemon juice 1 tsp nutritional yeast 1 tsp dry mustard ¼ tsp paprika ½ tsp celery seeds 1 Tbsp dried chives ¾ cup filtered water


Blend all ingredients in a food processor until smooth.


Courtesy of Kim Campbell, from the T. Colin Campbell Center for Nutrition Studies at NutritionStudies.org


1 avocado, peeled and seeded Juice of 2 limes 2 cups fresh cilantro (leaves and stems) 1 jalapeno pepper 2 Tbsp white vinegar 1 Tbsp honey 1 tsp kosher salt ¼ white onion 1 cup filtered water


Combine ingredients in a blender and blend until smooth.


Taste for seasoning and adjust as needed.


If mixture appears too thick, add a little more water.


Courtesy of Registered Dietitian Dana Angelo White


Pomegranate Molasses It takes about an hour to cook down, but homemade unsweetened pomegran- ate molasses is worth the time, advises Angela Cooks.


Yields: 1 cup


32 oz unsweetened organic pomegranate juice


Fill a saucepan with the juice and bring it to a low boil.


Reduce the heat so the liquid will stay at a low boil, and let the juice cook down to a scant cup of thick, syrupy liquid. Tis takes about an hour; note that it will thicken more once it is cooled.


Once arriving at a desired thickness while cooking, let it cool completely.


Transfer the pomegranate molasses to a glass jar to store in the refrigerator where it will keep well for a few months.


Courtesy of Angela Cooks, who blogs at SeasonalAndSavory.com.


May 2018


23


photos by Stephen Blancett


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