September 1, 2013
Wanna impress your friend? Make your own hot sauce. Yup, that will win you to the bad-ass chef status. But you don’t have to tell them that this hot sauce was absurdly easy to make. All you have to do is chop some jalapenos like a five year old, cram in a jar with brine, wait a few days, blend.
This sauce I made after reading a recipe for an Indian pickle recipe. It was pretty interesting, and different from most pickles I’ve read. They incorporated oil into a brine, and added sour limes at the end. This sounded pretty yummy for a hot sauce. So for this recipe you will be making lacto-acid-fermented jalapeños. It is seriously as simple as adding salt, water and peppers to a jar.
August 9, 2013
I love ice cream. I love fruit pops. I love sorbet, ice cream sandwiches, basically anything that is cold, sweet and creamy. Of coarse that creates issue when you are trying not to eat dairy. Soy, rice, and coconut milk based ice creams pack a lot of sugar and raids your wallet.
Although I own an ice cream maker, I found that making ice cream pops is a quick solution to an ice cream craving. I’ve been trying to also make some raw alternatives, with some awesome results. This week I made some Mexican Avocado Fudgsicles.
The trouble with frozen desserts is that as thing become colder, the flavor isn’t as strong. Which is why so much sugar is added to ice cream, and fruit pops. To sweeten, I used a mix of various sugars; some dried dates, agave syrup, and stevia; in hopes of balancing out flavors. The chipotle powder gives a nice kick, and matches well with the avocados.
I made the mix very thick, to give the pops an ice cream like consistency. This way you can bite into the pop and have it melt in your mouth. If you are too frustrated with your blender, feel free to water down your pops. Just be aware you will dull down the flavors, and taste to before pouring.