Sauces, Relishes, Condiments

 Peanut Sauce

Peanut Sauce is a wonderful Asian food that can be used in cooking, as a topping for vegetables or rice, and even as  a dip.  Try this healthier version for your next stir fry or other Asian dish!


Tofu & Veggies in Peanut Sauce

Tofu & Veggies in Peanut Sauce

  • 1 T coconut oil
  • ½ cup minced onion
  • 2 tsp minced garlic
  • 1 tsp minced ginger
  • 1 tsp lime zest, grated
  • ½  cup coconut milk
  • ¼ cup natural peanut butter
  • 1 T tomato paste
  • 1 T lime juice
  • 1 tsp honey
  • 1 T miso paste
  • 1 tsp rice wine vinegar (or apple cider vinegar)
  • 1 chili pepper, minced



  • Heat oil in a skillet over medium heat. Add onion and garlic and sauté until soft, about 5 minutes.
  • Reduce heat to low, add ginger and lime and sauté another 2 minutes, stirring constantly.
  • Add remaining ingredients and stir until well blended. 
  • Continue cooking about 3 minutes.  Adjust seasonings, as desired. 
  • Use fresh or refrigerate for up to 2 days.


Guacamole- this healthy version will give you great flavor with more nutrition.  And it’s easy to make!


2 T coarsely chopped red onion

2 T fresh lime juice

1/4 tsp sea salt

1 clove garlic

1/2 small jalapeno pepper

1 ripe avocado, peeled

1 T fresh cilantro

8-10 grape tomatoes, cut into quarters


Put all ingredients except avocado, tomatoes,  and cilantro into blender and process until smooth.

Add Avocado and process until coarsely blended or as smooth as desired.

Top with tomatoes and cilantro leaves.


Cranberry sauce, a part of every Thanksgiving meal.  You can buy it in a can, gelled or preserved, fresh in some deli sections, or spend that 15 minutes to create your own masterpiece!



–1 pound cranberries, fresh are best but frozen will work

–1 large seedless orange, cut into bite sized chunks

–2 large apples (fuji are great with this, but others work well) cut into bite sized chunks, seeds removed

–1/2 to 1 cup sugar (organic, natural is best)

–1/2 cup chopped pecans


In a food processor, put about half of the cranberries, half the orange, and 1 apple and using the pulse setting, chop until coarsely chopped, but not pureed.  Set the mixture aside and add the remaining fruit to the processor.  Chop until a coarse puree.  
Mix the two batches and cook, stirring constantly, over medium heat until softened, about 5 minutes.  
Mix in the sugar, using just the amount needed to give the desired sweetness.  Cook another 2 minutes.  Stir in the pecans.
Put into a covered dish and refrigerate overnight (best if refrigerated for 2 days before serving)
Serves about 12, although the serving size will vary.


Yellow Mustard – the Basic yellow mustard is a wonderful way to experience turmeric.  This will take just a few minutes to prepare, but then it needs to rest for at least 24 hours, 48 is better, before using it.


Home crafted Yellow Mustard

Home crafted Yellow Mustard

1 cup yellow mustard seed powder

1 cup water

2/3 cup apple cider vinegar

1-1/2 tsp Himalayan salt

¾ tsp turmeric

¼ tsp garlic powder

¼ tssp ground  sweet paprika


Whisk all ingredients, except vinegar, together until well blended.

Bring to a boil over medium-high heat. Reduce heat to medium and continue cooking, stirring frequently, until thickened, about 10-15 minutes.

Stir in vinegar and transfer to glass jars.  Allow to cool to room temperature.  Store in refrigerator for 1-2 days before using.  (The flavor will be strong and bitter at first, but will greatly improve as it ages.


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