Category Archives: Dressings, Sauces, Dips, Marinades, Spreads

Daikon Relish

photo used under creative commons license, flickr user mr and mrs stickyfingers

photo used under creative commons license, flickr user mr and mrs stickyfingers

1. Dice Daikon radish, cucumber and carrots in equal amounts (small squares are best but not grated) and combine

2. Pour rice vinegar over to cover

3. Salt and pepper (garlic pepper)

4. 1 to 2 capfuls of garlic juice 
(teaspoon of olive oil optional)

Combine ingredients and refrigerate for several hours turning every once and awhile and enjoy. Gets better as it ages.

Grilled Tomato Salsa

This recipe makes: 2 cups

Preparation time: 10 minutes

Cooking time: 15 minutes


4 ripe organic plum tomatoes, cored

1 medium organic vidalia onion, peeled and sliced into 1/2-inch slices

1 jalapeño pepper

1/2 cup chopped, fresh cilantro leaves

Salt to taste

Freshly ground black pepper

1/4 teaspoon coconut sugar, or to taste


1. Preheat the grill to high.

2. Grill the whole tomatoes and whole jalapeño on all sides until they are evenly charred. Grill the onion slices until they are lightly charred on both sides. Cut the jalapeño in half and remove the seeds.

3. Place the tomatoes, seeded jalapeño, onion, and cilantro in a blender and puree. Season with salt, pepper and sugar. Chill.

The salsa can be made ahead of time and stored in the refrigerator for up to 1 week.


Serving Size: 2 tablespoons

Calories 11

Protein 0 g

Total Carbohydrate 3 g

Dietary Fiber 1 g

Sodium 40 mg

Total Fat 0 g

Saturated Fat 0 g

Percent Calories from Fat 8%

Percent Calories from Protein 13%

Percent Calories from Carbohydrate 78%

Marinade/Infusion for Meat, Fish, Poultry and Pork Tenderloins

I tend to stick with organic and/or free range protein and stay away from farm-raised fish and livestock that has been given antibiotics or hormones. I also stick with the tenderloins as they have the least amount of overall fat, and no trans fat.


½ cup olive oil

1 tsp. Garlic juice

Garlic Pepper (MSG Free)



Mix this up in a small bowl and swish the piece of meat/fish or turkey in it until covered. Freeze, let sit in fridge for a few hours, or use immediately.

When I make this infusion for fish, I substitute Coconut Secret Coconut Aminos for salt.

Basil Pesto


2 cups firmly packed fresh, organic basil leaves

¼ cup organic walnuts or pine nuts

3 cloves garlic

¾ cup grated, organic Parmesan or Romano Cheese (without enzymes, this could be MSG)

½ cup macadamia nut oil

Salt & Pepper To Taste


In a food processor, chop the basil, nuts, garlic and cheese.

With machine running,  stream the oil in slowly through the feed tube.

Process until the
 oil is blended in and pesto is smooth.

Season to taste with salt & pepper.
 Refrigerate or freeze.

Makes about 1 ½ cups

Melon Kebabs with Yogurt Dipping Sauce

photo used under creative commons license

This recipe serves: 4

Preparation time: 10 minutes


1 cup Snowville 6% plain yogurt

1 tablespoon fresh lime juice

1 tablespoon coconut palm sugar (or to taste)

1 teaspoon chopped fresh cilantro leaves

1 1/2 cups cubed seedless watermelon (about 1 inch cubes)

1 1/2 cups cubed cantaloupe (about 1 inch cubes)

1 1/2 cups cubed honeydew (about 1 inch cubes)

8 metal or bamboo skewers (soaked in water)


1. In a small mixing bowl, stir the yogurt, lime juice, sugar and cilantro together.

2. Transfer the yogurt mixture to a small serving dish, cover and refrigerate until ready to serve.

3. Thread the cubes of watermelon, cantaloupe and honeydew melon onto the skewers.

4. Serve the melon kebabs with the yogurt dipping sauce.


Serving Size: 2 kebabs

Per Serving: 120 calories, 3 g fat, 4 g protein, 20 g carbs, 2 g fiber