Category: SAUCES & DRESSINGS

Compliant Delicious Dressing

9/1/2022

I have created this dressing with two versions. One is a standard dressing and the other is a creamy version. This dressing is great on baby mixed greens or any salad you are making.
This recipe is oil and sugar free so you can enjoy as much of it as you like. It has lots of turmeric in it which is super supportive for those with cancer and protective for those who want to stay cancer-free.

Ingredients:

1 cup water
2 tsps. chia seeds
1 tsp. or 3-4 raisins
½ cup red wine vinegar
1 Tbs. grated fresh turmeric (or 1 tsp. dry)
2 tsp. ground cumin
2 garlic cloves, chopped
1 tsp. lite tamari
1 tsp. Dijon mustard
½ tsp. black pepper (or 10 turns of a pepper mill to activate the turmeric)

Ingredient for Creamy Version:

2 cups steamed cauliflower or 1 cup Chef AJs Honey Mustard Dressing

Method:

Combine the water, chia seeds and raisins in a glass and let sit for an hour or overnight. This will help the chia to set and rehydrate the raisins so the dressing will blend smooth. Note: If you are making the creamy version, steam your cauliflower now and set aside to cool or store overnight in the fridge.
Combine the chia seed mixture and the remaining ingredients in a blender and blend until smooth. Remember to add the cauliflower for the creamy version too.
Store dressing in glass jars in the fridge. The basic version makes about 1 ½ cups. The creamy version makes 2 ½ cups of dressing.

Go here to print this recipe: compliant_delicious_dressing.docx

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Nacho Cheeze Sauce

8/9/2022

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By Chef AJ

This sauce is great on baked potatoes or air-fried potatoes. You will be surprised how delicious, versatile and easy to make this sauce is. I have changed Chef AJ’s recipe from ounces to cups. Makes about 3 cups.

Ingredients:

1 ½ cups cauliflower, steamed
½ cup Yukon Gold potatoes*, steamed
½ cup nutritional yeast
3 Tbs. fresh lemon juice
2 tsp. SMOKED paprika*
½ tsp. onion powder
½ tsp. garlic powder
½ tsp. chipotle powder
¼ - ½ cup filtered water, (when blending)

Method:

Steam cauliflower and potatoes together for about 20 minutes until soft and then set aside to cool.
Once cool, add cauliflower, potatoes, nutritional yeast, lemon juice, smoked paprika, onion powder, garlic powder and chipotle powder to a blender and blend.
If it is too dry to blend add the filtered water until you get the right consistency.
Store in the fridge in a covered container and serve hot or cold with vegetables. Especially potatoes!

Notes:

You can use any potato, of course. But Yukon Gold potatoes are the creamiest.
There are several types of paprika, but in this recipe, use SMOKED paprika to get the flavour right.

Go here to print this recipe: nacho_cheeze_sauce.docx

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Faux Honey Mustard Dressing

7/30/2022

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Here’s Chef AJ’s recipe for honey mustard dressing. It is tasty and creamy and a very healthy alternative to mayonnaise in a potato salad, coleslaw or any other salad recipe. I have adapted it from ounces to make it a little easier.

Ingredients:

1 head of cauliflower
4 pitted dates
½ cup of Dijon mustard (preferably sodium free)

Method:
This actually works better as a two-day process.

Day 1:

Break down the cauliflower into florets. Steam them for about 20 minutes and let cool completely. Store in a covered container in the fridge.
Pit and chop up the dates. Put them in a glass container with 1 cup of filtered water and let them soak overnight in the fridge.

Day 2:

Combine cauliflower, dates (with water) and mustard in a blender and blend until smooth.
Use immediately or transfer the dressing into a glass jar and store in the fridge.

Notes:

This lasts about 4 days in the fridge so you want to use it up fast.
This is super low in calories so feel free to add as much as you like to your potato salad, coleslaw and green salad.

Go here to print recipe: recipe_faux_honey_mustard_dressing.docx

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Compliant Lentil Bolognese Sauce

12/30/2021

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This compliant Bolognese gives you that yummy Italian flavour without oil or salt. I serve this over rice, or spaghetti squash noodles or zoodles.

Ingredients:

1 cup green lentils, rinsed and preferably soaked overnight
4 cups filtered water
2 bay leaves
1 onion, diced
1 bell pepper, diced
1 small can tomato sauce, preferably no salt
1 large can diced tomatoes, preferably no salt
1 small can kidney beans, rinsed (optional)
4-6 large mushrooms, sliced or diced
2 Tbs. dried parsley
1 Tbs. dried oregano
1 Tbs. dried basil
1 Tbs. fennel seeds
1 Tbs. onion powder
1 Tbs. garlic powder
Pepper to taste

Method:

Rinse lentils and put in a big pot.
Add 4 cups of filtered water and the bay leaves and bring to a boil. Reduce heat to low medium and cook for about 20 minutes.
While lentils are cooking, chop the onion and bell pepper and add to the pot.
When lentils, onion and pepper are soft, add tomato sauce, diced tomatoes, kidney beans (if using), mushrooms, parsley, oregano, basil, fennel seeds, onion powder, garlic powder and pepper.
Reduce heat to low and let cook an additional 10 minutes.
Remove and discard bay leaves and serve. Or let cool and put into 2-cup storage containers.

Note: You can use no-salt Italian seasoning to replace dried parsley, oregano and basil if that’s what you have at home.

Go here to print this recipe: compliant_lentil_bolognese_sauce.docx

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Chef AJ's Barefoot Dressing

7/12/2021

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Chef AJ claims this dressing will knock your socks off. I totally agree. I make a big batch of it EVERY WEEK. It is absolutely delicious to the point that I crave my breakfast salad.

Ingredients:

1 ¼ cups balsamic vinegar
¼ cup unsweetened rice vinegar
¾ cup lime juice, add zest if using fresh
5 unsweetened pear halves (canned or jarred, in their own juice)
1 cup nutritional yeast
½ cup salt-free stoneground mustard (or your favorite low sodium Dijon mustard)
¼ cup of shallots (I use 1 shallot)
4 cloves of garlic
½ Tablespoon chia seeds dissolved in ½ cup of filtered water

Method:

Add the balsamic and rice vinegars, and lime juice to your blender. Use your measuring cup to add the water and chia. Let soak for a few minutes while you get your other ingredients together.
Add all the remaining ingredients including the chia slurry to the blender and blend until smooth. Store in glass jars and refrigerate.

Go here to print this recipe: recipe_chef_ajs_barefoot_dressing.docx

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White Bean Cheez Sauce

6/20/2021

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This is the sauce that you can put on your baked potatoes and steamed vegetables. It is absolutely delicious and will keep for about 2 weeks in the fridge.

At the beginning of this chapter, I said that on Friday you will soak the beans overnight. On Saturday you will cook the beans, then after they cool you can make this cheez sauce. This recipe is super simple. Only the beans are the time-consuming part. In a pinch you could use canned cannellini beans. But the sauce will not be as creamy as when you use small white navy beans.

Ingredients:

2 cups dry small white beans (navy beans) = 6 cups cooked
1 1/3 cups nutritional yeast
1½ cups filtered water
1/3 + 2 Tbs. lemon juice
3 tsp. dry Italian herbs
1 tsp. onion powder
1 tsp. garlic powder

Blend until smooth. You can store in glass jars in the fridge. This also freezes well but don’t freeze in jars, they tend to crack. Use one of your 4-cup glass storage containers.

Go here to print this recipe: btc_recipe_white_bean_cheez_sauce.docx

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Hummus

6/16/2021

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Here’s a compliant hummus recipe. I make this every couple of weeks. It is great when you can’t be bothered to make a salad before dinner. A bunch of dipping vegetables and this hummus really takes the edge off your hunger and fills you up.

Ingredients:

1 ½ cups of chickpeas, either precooked or one small can, rinsed
¼ cup filtered water
1 Tbs. ground flax seed
1/3 cup fresh lemon juice
2 cloves garlic, lightly chopped
1 Tbs. red curry paste (I buy Thai Kitchen brand which comes in a small jar in the Asian food section of the supermarket.)

Method:

Put all the ingredients in a food processor, blender or Veggie Bullet. Blend until smooth. Use a tablespoon or two of water to thin it out if it is too thick.
Put it in a 2-cup glass container with a lid. The rest can go in a 1-cup container. This is the container you will serve the hummus into and wash daily. Use a clean spoon to serve from the main container to your daily container to stop contamination. This is so the hummus lasts longer without going off.
It easily lasts for a week or two. It will thicken up slightly as the days go by.

Go here to print this recipe: btc_recipe_hummus.docx

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BREAK THE CYCLE RECIPES

ALL SALT, OIL & SUGAR FREE

Compliant Delicious Dressing

Nacho Cheeze Sauce

Faux Honey Mustard Dressing

Compliant Lentil Bolognese Sauce

Chef AJ's Barefoot Dressing

White Bean Cheez Sauce

Hummus

Archives

Categories

BREAK THE CYCLE RECIPESALL SALT, OIL & SUGAR FREE

Compliant Delicious Dressing

Nacho Cheeze Sauce

Faux Honey Mustard Dressing

Compliant Lentil Bolognese Sauce

Chef AJ's Barefoot Dressing

White Bean Cheez Sauce

Hummus

Archives

Categories

BREAK THE CYCLE RECIPES

ALL SALT, OIL & SUGAR FREE