Red Curry Sauce


  • 1 tsp coconut oil
  • 1 tsp. minced ginger root
  • 1 tbsp. red curry paste (add more or less to your liking)
  • 1 tsp. minced garlic 
  • 1 can coconut milk (13.5 oz)
  • 2 tbsp. chopped basil


Add Coconut oil to small pan. Once melted add ginger and garlic. Stir and cook for 3 min. over med. low heat. Add red curry paste and stir. Pour in coconut milk and stir. Add chopped fresh basil and serve. 

Fantastic over rice and vegetables, chicken or fish. 


Mushroom Gravy


  • 1 tbs. Olive Oil
  • 1/3 cup finely chopped onions
  • 3 cloves garlic - minced
  • 2 tbs. Unbleached flour (or substitute with gluten-free flour)
  • 1 lb. mixed mushrooms (such as cremini, chanterelle, morel, shiitake, and white button) sliced
  • 2 cups chicken broth (low-sodium)
  • 1 tbs. chopped fresh thyme
  • Salt and Pepper to taste


Heat oil in skillet over medium heat. Add onions and garlic and cook for 2 min. Add flour and stir until combined. Add mushrooms. Cook about 5 minutes, until the mushrooms are tender. Add stock mixture to the roux, whisk constantly. Bring to a boil over medium- high heat. Continue to stir constantly. Add thyme and cook until the sauce thickens, about 5 minutes. Season with salt and pepper. 

Tomato Salsa


4 Large Tomatoes - Seeds Removed

4 Tomatillos - skin removed

1 Cup Cilantro lower stems removed

Juice of 1 lime

1 tsp Cayenne Pepper

1 tsp cumin

1 tsp chilli powder

2 Green onions


Put everything in blender except the green onion and blend until chunky. Pour into a bowl. Dice the green onion and stir into salsa.  

Peach and Chia Seed Jam


2 lbs. peaches or fruit of your choice - Diced

1/4 pure maple syrup, honey or agave nectar

4 Tblsp. Chia Seeds

1/2 Cup Orange Juice

1/2 Cup Water


Take the pit out of the peaces and dice. Add water, orange juice, syrup, nectar or honey and chia seeds to a large pot. Cover with a lid and cook over low heat for 20-30 min. or until peaches are very soft. Stir several times during the cooking process. Blend peaches until almost smooth. 

Put canning jars and lids into simmering water for 10 min. Remove jars and add peaches. Do not fill to top, leave about half an inch. Tighten lids to jars. Put jars upright into water that is at a low boil. Make sure water covers the top of the lid by 1". Cover and cook for 10 min. Remove from water and set for 12 hours. Lids should seal tightly. 

I spread it on bread, use it over french toast and crepes. You can add jalapeños and cilantro for a great tasting sauce over chicken. I'm tempted to just eat it out of the jar with a spoon!

Peach Salsa


4 peaches, diced

¼ cup fresh tomatoes

¼ cup diced red bell pepper

1 tablespoon finely minced jalapeno pepper, or to taste

3 TBLSP chopped cilantro

¼ cup finely chopped red sweet onion



Combine all ingredients and refrigerate until serving time. The flavors are best if the salsa is refrigerated for 4 hours or overnight. Serve with grilled or broiled fish, pork, or chicken.
Makes 1 1/2 to 2 cups.

Red Pepper Sauce


Cottage cheese - ½ cup

Garlic - 4 cloves minced

Red peppers - 4 roasted peppers** or one 12 ounce jar roasted peppers


Put all ingredients in blender and blend until smooth. 

**there are several ways to roast peppers I put them in a 400 degree preheated oven and cook until they are soft and the outside is charred. Immediately after removing them from the oven put them in a paper bag or wrap them in a towel. Leave them there for about 15 minutes. The charred skin should easliy fall off after this. Peel, seed and cut.


Healthy Dip


1 cup of plain yogurt (pick one with high protein and lower sugar - ideally protein over 20g and sugar under 10g. Organic is best) (or substitute with dairy- free yogurt)

1/2 tsp dry mustard powder

1/2 tsp dried dill

1/2 tsp celery salt

1/2 tsp dried tarragon


Mix all ingredients together. Great with chips and raw vegetables. 

Mango Chutney


2 cups chopped, peeled mango

1 cup apple juice

1/3 cup dried apricots - no sugar added

2 tsp vinegar (apple cider is best but other types will work too)

1/2 tsp cinnamon


Put all ingredients in pan and cook over low heat, covered for 7 minutes. Stir often. Refridgerate until ready to use.



3 garlic cloves, minced

1/4 cup plain yogurt or Tahini for Dairy Free

1 tablespoon lemon juice

1 teaspoon olive oil

1/4 teaspoon paprika

1 (19 ounce) can chickpeas, drained and rinsed (Organic is best)

1 tablespoon fresh parsley, chopped

Salt and pepper to taste


Put all ingredients except parsley in a blender. Process until smooth. Put in a bowl and stir in parley and serve.