Harissa-Jerk Sweet Bell Dipping Sause

Harissa-Jerk Sweet Bell Dipping Sause

Harissa-Jerk Sweet Bell Dipping Sauce

This sauce is great dolloped over curry rice or baked potatoes, tossed with warm pasta, used as a dip for roasted or raw vegetables, swirled into hummus or just enjoyed as a made-for-everything condiment.  For those of you who avoid oils or practice a whole food eating style, you may swap out the olive oil and replace it with an avocado and a splash of water to reach the consistency that you desire. You may also choose to add a roasted hot pepper if you want to achieve a spicier sauce.

 

2 Roasted Sweet Bell Peppers, skinned and seeded

¼ c. Olive Oil

4 tsp. Harissa-Jerk

2 tsp. Lemon or Lime Juice

2 tsp. Maple Syrup

½ tsp. Salt

 

Place the ingredients in a high-powered blender and puree until creamy.   

One Love Blender BBQ Sauce

One Love Blender BBQ Sauce

One Love Blender BBQ Sauce

What is easier than putting a handful of simple ingredients into a blender, pureeing until smooth and then simmering over medium-low heat, covered, for 15-20 minutes?  Having someone else do it for you! Which is always a nice option that many of us don’t have.

Sometimes it’s just about making due with what we have on hand.  So, if you don’t have balsamic vinegar, substitute with whatever vinegar you do have.  I used balsamic only because I like the color and its’ richness for this recipe. Lacking Maple Syrup?  Substitute with Coconut or Brown Sugar, Honey or Soaked Dates and they will all offer similar results although you may need to adjust the sweetness to taste.  If you’re big fan of spices, you may choose to increase the amount of One Love BBQ!  Give this a whirl and make additional adjustments or additions to suit your own personal preferences.  The ingredients are listed below, and the instructions are simple.

 

1- 15 oz. can whole, diced or pureed Tomato

6 oz. Tomato Paste

¼ cup Balsamic Vinegar

¼ cup Molasses

½ cup Maple Syrup

1 Tbsp Dijon

2 Tbsp One Love BBQ

1 tsp Salt

 

Puree, Simmer, Stir, Simmer, Stir, Smile, then Dip, Slather and Enjoy!

 

Ps.  How about a couple of simple equations to switch it up?

 

ONE LOVE SMOKIN BBQ Sauce: Simply subtract 1 Tbsp of One Love BBQ and add 1Tbsp of Smokin’ Cowboy

 

One Love Moroccan BBQ Sauce: Simply subtract 1 Tbsp One Love BBQ and add 2 tsp Pachamama Lama, 1 tsp Jerk Harissa and 1 tsp Bahamen Baker.

Want More Pop? Substitute Apricot Jam for the maple and add a half cup of Water.  Finish you dish off with some freshly chopped Mint! A super crowd-pleaser has arrived!

 

Mediterranean Mermaid Marinara

Mediterranean Mermaid Marinara

This is a simple but delicious marinara sauce. You may feel free to add a protein when adding
your tomatoes. If you choose to solely plant-based with the addition of chick peas, eggplant or
zucchini, your cook time may increase only slightly or until the vegetables are tender. However,
if you add ground turkey or beef, allow your sauce to cook for an additional 10-15 minutes to be
sure everything is thoroughly cooked. Taste to adjust spices, salt and/or sweetness. Serve this
with a bit of grated cheese or our Mermaid Parmesan and fresh basil!

2 T. Olive Oil
4-5 oz. Diced Onion
3 T. Mediterranean Mermaid
1 – 28oz. can Diced Tomato or Tomato Sauce
1 T. Maple Syrup or sweetener of your choice
½ tsp. Salt

Place your saucepan over medium-high heat. When it’s hot, add your olive oil, onions
and stir for 3-4 minutes or until your onions are slightly translucent. Next, add your
Mediterranean Mermaid and stir it into the onions for about 20 seconds to allow the moist
heat to bring the spices back to life. Add your tomatoes and gently stir the ingredients
together. Turn the heat down to medium, cover and allow the sauce to simmer for 15-20
minutes. If you prefer a thicker sauce, simmer it uncovered. Lastly, add the salt and
maple syrup, give it a final stir, and Enjoy!

Spanish Sage Citrus Vinaigrette

I like this dressing because it has a lighter consistency than many vinaigrettes. It’s brightly
refreshing, and it coats salad greens nicely.
You may also transform the Spanish Sage Citrus Vinaigrette into a delicious Spanish Sage
Greek Vinaigrette, Simply by adding ½ c. crumbled Feta, 2 tsp. Honey or Maple Syrup and 1/8
c. Water.
Toss your dressing with crisp greens, cucumber, tomatoes, parsley, olives, chick peas and red
onions for a great family meal. You may also choose to add a bit of cooked quinoa and hemp
seeds for an increase in good vibrational plant protein.
To really give this dressing an extra boost of high vibe energy and flavor, add grated lemon,
lime or orange zest, or simply use a drop of your favorite citrus Young Living Vitality Oil.

¼ c. Olive Oil
¼ c. Red Wine Vinegar
2 T. Lemon or Lime Juice
1 T. Honey or Maple Syrup
1 T. Water
2 tsp. Spanish Sage
¾ tsp Salt

Whisk or puree all your ingredients and allow the dressing to rest at room temperature
for about an hour for the flavors to really awaken. If you’re making the Greek version or
if you don’t have time, just whisk and enjoy!

South Seas Surprise Thai Red Curry Blender Sauce

South Seas Surprise Thai Red Curry Blender Sauce

This recipe is so simple to prepare. The richness comes from using freshly roasted red bell
peppers. If you don’t have the time to roast peppers, use raw bell peppers. The outcome will
still be equally delicious. If you have some fresh ginger on hand, dice a tablespoon of it and
puree it with your ingredients for a livelier dimension of flavor. As with all my recipes, a high-
speed blender is best to create a super luxurious texture.

2 Roasted Red Bell Peppers
1 can Coconut Milk
4 T. South Seas Surprise
1 tsp. Himalayan Salt
4-5 dried, pitted Dates, soaked in ¼ cup warm water

In your blender, combine the above ingredients including the water and puree until
smooth and creamy. This blender sauce then becomes the base for whatever
vegetables, meat or seafood you enjoy.
To prepare the meal, simply place a splash of oil in a pan over medium-high heat. Add
some diced onions and your family’s favorite curry ingredients. I love using chick peas,
carrots, cauliflower and spinach. Give it all a good stir to allow the vegetables to warm
through and begin the cooking process for about 5 minutes. Then add your blender
sauce, cover the pan, turn the heat down to medium and allow it to get hot and bubbly for
about 15 minutes or until your vegetables are tender and the protein is cooked through.
Serve your red curry over quinoa or fluffy rice and top with fresh basil or cilantro and a
squeeze of lime. For some plant protein, I enjoy topping it with a handful of hemp seed
hearts.