I was never a huge fan of barbecue sauce, but when we made it one day in my culinary program, in a perfect dish with pork and pineapples, I finally gained an appreciation for this special sauce.
Cheese was one of the last foods I stopped eating after starting a Paleo diet – it was simply too hard to resist at first.
Luckily, I found cashew cheese as an easy and delicious replacement. Give it a try and pin the infographic below on how to make cashew cheese so you don’t forget – it’s super easy to make and has a nice creamy texture very much like cream cheese. In fact, it also looks very similar to cream cheese.
My favorite use for cashew cheese is in this recipe for bacon wrapped dates stuffed with cashew cheese.
What Is Ghee?
Ghee is clarified butter (i.e., the oil that’s left after removing the milk solids from butter). Ghee is very commonly used in Indian cooking, but you’ll also find many French chefs using clarified butter.
And if you want to know more about the benefits of ghee, then check out our article here.
If making your own ghee is too much hassle, then I highly recommend this delicious brand made with grass-fed butter and cultured so that pretty much all the lactose and casein is removed.
How To Make Ghee In Slow Cooker
It’s pretty simple and quick, and you can make ghee yourself in the slow cooker (or crockpot) in a couple of hours. If you don’t have a slow cooker or crockpot, then you can use a regular pot on a stove (I recommend one with high sides to minimize the splattering).
I didn’t discover the joy of mayo until late in life. I was always a ketchup girl myself – ketchup on burgers, hash browns, sausage, etc. It was the perfect (yet unhealthy) sauce to sate my sweet tooth when eating meat and potatoes as I was growing up.
Mayo has a much more subtle flavor and goes well with such a greater variety of foods. Also, so many amazing sauce derivatives use it is as a base; I never realized how often I was eating it and just calling it something depending on one or two different ingredient from the standard.
Salads are great, but without a good dressing, you’ve just got a pile of raw (well, occasionally cooked) veggies. I’m often appalled by what goes into those store-bought dressings, so I’ve made a habit out of making my own. Luckily several genius Paleo-friendly food bloggers have figured out how to turn those classic dressings like ranch and caesar into ones that we can all enjoy!
The following list also includes some delicious vinaigrettes and other types of dressings. Here are our favorite Paleo salad dressing recipes!
Whether it’s your go-to dip, a frequent side salad, or something that you only eat at your nearest Mexican cantina, guacamole can be considered a food of the gods – Aztec gods, to be exact! You can smash it, mash it, process it, or give it the old mortar and pestle treatment. Health benefits galore so there’s no reason to feel guilty when you can’t help but go back for more.
The following are recipes that we have collected so you can discover new twists and old classics. Here are the 30 best Paleo Guacamole recipes! (Also check out our Wholly Guacamole giveaway, running until this Saturday, October 25 at midnight!)
I met Darren, one of the co-founders of Nature’s Palate, a few months ago in Toronto at an entrepreneur conference. It was a really small conference (100 people), so I was shocked to find someone else running a Paleo business. Apparently Paleo is really popular these days!
Nature’s Palate is a food company focusing on quality ingredients and amazing tastes while making eating healthy easier, and so I was really excited when Darren shipped me some of their salad dressing all the way from Canada.
This mayo is delicious! It’s thick and creamy with a hint of coconut (due to the coconut oil used). Previously, I had made mayonnaise with olive oil, which gives a more yellow colored mayo (recipe here). This coconut mayo has a slight cream color, and it’s perfect for making ranch dressing with (ranch dressing recipe here).
Why Make Your Own Paleo Mayo?
Store-bought mayo generally contain non-Paleo oils (e.g., canola oil). [UPDATE – I’ve found this Paleo mayo brand to be excellent – it’s made with avocado oil and tastes really good – and you can buy it from Thrive Market online.]
So, instead of foregoing many delicious foods (like tuna salads, ranch dressing), I make my own Paleo mayo using Paleo oils (olive oil and coconut oil). It’s delicious and fresh!
I love this recipe for ranch dressing because it uses so many fresh herbs – they really help to lift the taste and give it an even more cooling and fresh flavor. If you don’t have fresh herbs available, then you can use dried herbs instead (appropriate amounts are provided in the recipe).
I made this paleo ranch dressing recipe to go with some delicious Paleo Buffalo Chicken Wings (recipe here).
I love cooking with a ton of spices – it makes the food flavorful, more varied, and just amazingly delicious! So, with the ton of spices I had in my cupboard already, it only made sense that I would start making my own blends. I made this Paleo Cajun Seasoning to go with the Popcorn Shrimp (recipe here).
Ketchup (or Catsup) is so common a condiment that we often forget it’s not Paleo! In fact, if you look at a bottle of Heinz Tomato Ketchup, you’ll find that it’s loaded with high fructose corn syrup, corn syrup, and “natural flavorings” (I always find this rather suspicious as it could mean a lot of different things).
The solution? Make your own Paleo ketchup! When I first decided to make Paleo ketchup, I thought it was going to be a ton of work, but it turned out to be remarkably simple. This Paleo ketchup recipe is my favorite one – there’s a great mix of spices to make it really flavorful.
Amazing TIP: In case you miss it in the recipe, I also added in little bit of gelatin (it makes it a tiny bit thicker but doesn’t really change the consistency even when refrigerated, but provides some added health benefits!).
I have to admit that I hate shopping in Chinese supermarkets for prepackaged foods, because most things simply don’t have ingredient lists in English, and I like to know what I’m eating!
So, to solve this problem, at least for chili sauce, I decided to make my own. This is actually also the same method for making Chinese chili oil at home (you simply skip the food processing step and then remove all the chilis and peppercorns at the end).
Why Chinese Chili Sauce? When you mix this chili sauce with some coconut aminos, you get a fantastic dipping sauce for a variety of meats and vegetables! This sauce is also great for spicing up any stir-fry any time.