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Chimichurri Sauce Recipe
What exactly is Chimichurri? Chimichurri sauce is an Argentinean condiment, similar to pesto, a sauce that is popular throughout South America. The flavor variations are endless and all the possible uses are as well. Learn how to make this basic version of Chimichurri Sauce plus all the ways you can use it.
Sauces are my love language. How can you not love a fresh, savory, fragrant homemade sauce? Chimichurri is one of those sauces that I constantly have in rotation during the warmer months. Chimichurri can take a steak, grilled chicken, grilled shrimp, an arepa sandwich to the next level! I kid you not, this sauce is almost drinkable in my opinion. The fresh herbs also have your kitchen smelling like an outdoor restaurant. This is truly a recipe that once you make, you will always come back to.
So I know in a lot of our recipes we say if you don’t have fresh herbs you can substitute dried herbs….well in this recipe you need to use fresh herbs. It’s what makes chimichurri, chimichurri. Plus it’s also a fun word to say.
Chimichurri is made a variety of ways, cilantro isn’t always included but we find it’s a really nice addition. If you are one of the folks who doesn’t love cilantro, no worries, leave it out and add additional parsley.
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How To Make Cashew Cream {+ Video}
Dairy-free, vegan cashew cream is so wildly versatile, you are gonna love it. Sweet or savory, it’s perfect as a finishing sauce, a dip or even stirred into soups, stews and sauces. Learn how easy it is to make plus grab some of my most favorite cashew cream flavor variations, including a lightly sweetened vanilla bean and a smoky, cheezy, dairy-free chipotle cashew cream and LOADS of recipe ideas. Paleo, keto and Whole30-friendly.
If you’ve been reading Tasty Yummies for some time now, you know my love affair of cashews runs many, many years deep. It all started with a vegan cashew cheesecake I made, probably for the first time, like 10 years ago now and then finally shared here on the website in 2013 and it’s just exploded from there (see the bottom of the post for lots of recipes). Considering I exist somewhere between totally dairy-free and mostly dairy-free, cashews are absolutely heaven sent when it comes to recreating that creamy texture you get from dairy. From sauces to cheesecakes and even an amazing keto nut butter – I am continuously amazed at what I can create with cashews.
While I have LOADS of cashew cream based recipes from the past almost 9 years on Tasty Yummies, I am finally sharing my basic Cashew Cream recipe along with two additional flavor variations that I LOVE and make often. There really are an unending amount of variations of cashew cream depending on how you plan to use it and your taste and you can adjust the thickness and consistency by adding more or less water, plus there are also so many options for other ingredients you can add to adjust the flavors. But, I wanted to give you the basics so you could be on your way to create your own variations, too.
I have made versions of this cashew cream of mine so many times over the years from cooking demos at Whole Foods to private cooking lessons with dairy-free folks and EVERY SINGLE TIME, without fail, people refuse to believe that it’s cashews!!
Cashew cream has a really mild flavor, which I find allows it to be added to just about any type of cuisine or dish. Be sure to use raw unsalted cashews, not roasted, to yield the best texture and flavor. You can find raw organic cashews in the bulk aisle of most grocery stores or online with places like nuts.com, etc.
Be sure to scroll all the way through to get ALL of the many options for flavor options, ideas for how to use your cashew cream, along with some of my favorite cashew cream recipes plus I answer a few Cashew Cream FAQs!
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Lemon Tahini Dressing {Paleo, Vegan, Whole30, Keto}
This Lemon Tahini Dressing is a kitchen staple food for us. It’s naturally paleo, vegan, keto, nut-free and Whole30-compliant, so it’s a really great option for entertaining. Creamy, flavorful and so quick to whip up it makes an amazing dressing, dip or sauce with just a few ingredients.
If you haven’t sensed the theme, this year on Tasty Yummies, it’s been all about getting back to basics. Both with the foundations of cooking and in our health. I think both have gotten somewhat unnecessarily complicated. I find that having a solid base of pantry staples, meal prep and batch cooked recipes, sauces and dressings that you always have on hand – this is key to being prepared and ready to take on the busy weeks with your health and well-being at the forefront. No excuses.
I have been taking notice of the kinds of foods we make week in and week out, in our house. The uncomplicated, not-so-fancy, easy-to-make foods that keep us organized and feeling in control. We have several non-negotiables around here, top of that list, is always having a solid, super tasty, homemade, dressing on hand. Since we have Big F-ing Salads just about daily around here, having a tasty dressing already made and waiting, makes it even easier to make good choices.
For us, it goes between Dad’s Greek Dressing, Homemade Dairy-free Ranch Dressing, 5-Minute Green Goddess Dressing and this tasty Lemon Tahini Dressing. This thick and rich dressing is one of my personal faves, because I will forever love a good creamy dressing, but definitely prefer to avoid dairy. Not only does this Lemon Tahini Dressing not have any dairy, but there’s no mayo or eggs, no nuts, just simple ingredients. Tahini is a paste made from toasted and ground sesame seeds. This dressing is paleo, vegan, keto, Whole30 compliant, nut-free, etc etc so it’s great for entertaining a crowd.
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Spring Salad with Lemony Turmeric Yogurt Dressing {Paleo, Dairy-free, Whole30, Vegan}
This Spring Salad features a vibrant Lemony Turmeric Yogurt Dressing that is creamy, tangy, fragrant and bright! It’s aromatic and complimentary to so many dishes, from grilled or roasted veggies, potatoes, crudite, or even chicken or fish – but it’s especially perfect with a seasonal salad with bright, spring veggies.
This gorgeous Spring Salad with Lemony Turmeric Yogurt Dressing features Silk Almondmilk Yogurt Alternative. A great option for those that have to eat dairy-free. In addition to being dairy-free and plant-based, Silk’s Almondmilk Yogurts are free from high-fructose corn syrup, artificial colors, flavors or preservatives are verified by the Non-GMO Project, they are responsibly produced and are free of gluten, casein, peanuts, egg and MSG. Now available in NEW Almondmilk 24oz tubs (Plain & Vanilla), if you wanna give it a try, grab a coupon for Silk’s Almondmilk Yogurt Alternative here.
This beautiful, golden Lemony Turmeric Yogurt Dressing comes together in minutes using the blender. It’s rich, creamy, thick, tangy and vibrant and it can be used in so many other recipes, beyond your standard green salad. Try drizzling over roasted veggies like cauliflower, Brussels sprouts or bok choy or grilled eggplant or asparagus. It would also be lovely over chicken or fish or overtop your cauliflower rice.
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Green Tahini Sauce {+ Video}
Tahini is my life blood. If you aren’t yet aware of what tahini is, it is a condiment made from toasted ground hulled sesame seeds, with a consistency similar to other nut butters. It has come to be one of my most coveted pantry staples. I almost always have a homemade tahini dressing or sauce of some sort, on hand, if not two. My garlic tahini, or some variation on it, is mainstay in my kitchen weekly.
Recently with all the fresh, local herbs in season I have been veering off and getting a bit more creative with my tahini sauce. This vibrant, herby, Green Tahini Sauce is so versatile. It’s wonderful simply as a dip for crudités, grain-free crackers or chips. It makes am amazing creamy, salad dressing for a traditional green salad, or better yet the perfect way to dress up a summer potato salad. It’s a lovely compliment to grain and veggie bowls or simply just steamed, roasted or sautéed vegetables of any and all kinds. It is also great in place of mayo on sandwiches. This Green Tahini is also a wonderful sauce for seafood, chicken and pork, especially when grilled or roasted.
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5 Minute Green Goddess Dressing / Dip {Dairy-free, Paleo, Whole30}
This gorgeous, vibrant Paleo Green Goddess Dressing is ready in under 5 minutes and it’s loaded with so much flavor. This creamy, dairy-free Whole30-compliant condiment can be served up as a salad dressing, dip, sauce or spread. Sorry not sorry in advance if you become as addicted to it as we are!
I am not sure exactly where the term “Green Goddess” originated when speaking of a tasty green dressing, but I am not mad about it. Not at all. Clearly something this beautiful, brilliant and delicious is female! DUH.
I have seen many many iterations of the Green Goddess dressing and many call for yogurt or other dairy and ALL the green things. This particular rendition gets it’s creaminess from avocado and delicious avocado oil mayonnaise. There is a prominent basil flavor and aroma which is peppery and fresh, with parsley is a backup singer. If you want to have some fun, swap out the basil with cilantro (I’d say go with more like 1/2 cup since it’s a bit stronger), swap lime for the lemon and add jalapeño. Voila, another version of this amazing sauce.
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Caramelized Onion Jam
Inspired by our travels to England, this Caramelized Onion Jam is the ultimate condiment. Great on burgers or with a cheese board, on your trendy avocado toast or just with veggies.
Part of what I enjoy so much about traveling, is experiencing new and different foods. I love sampling local fare and being inspired by new and unique ways to bring flavors together. On our trip to England this fall, as you can imagine there was a lot of room to be inspired. I was particularly impressed by our time in England, the level of culinary experimentation and creativity, as compared to my trip there 15 years ago.
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Salsa Macha
We returned home last Monday after spending over a week Loreto, Mexico, in the Baja California Sur, celebrating the nuptials of our very good friends, Debbie and Dan. Since I was coming off a full month + of exceptionally strict eating, since I did Whole30, I was feeling really, really great, but on top of it, I was also several weeks in on experimenting with the ketogenic diet, as an attempt to get my autoimmune kidney disease into remission (more on this soon as I continue to experiment).I had some slight trepidations in spending a week at a resort, both in how hard it would be for me to keep up my preferred way of eating, but also from the standpoint of my actual health and well-being, if 1 week away would ruin 1 month of hard work.
The answer is it wasn’t hard and no it didn’t.
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Slow Cooker Caramel Apple Butter
This Slow Cooker Caramel Apple Butter is the perfect way to celebrate the season’s most abundant fruit, but this isn’t your mamma’s apple butter. With a rich, honey sweetened caramel mixed right in, you’ll find notes of rich, caramely goodness paired with the traditional spicy and tart apple butter.
We are home and still getting settled after our whirlwind trip to Europe. It was absolutely glorious, incredible, magical and so inspiring. I came home with a heart full of memories, sore feet from so very many miles of exploring and a head full of ideas for recipes inspired by all of our delicious meals. While the jet lag has been a bit brutal (8 hours time difference is no joke), what has been an even greater challenge is getting back into it all. Not the work, my usual healthy eating or my daily fitness routine, I jumped right back into all of those – they are so important to my mental well-being and were sorely missed in those 10 days away. Rather, I again found myself plagued by something interesting upon my return, something that seems to happen nearly every time I step away for an extended period of time. The much needed break from the internet, the constant connection and the need to check in across the various platforms throughout the day, it all obviously disappears when I am off adventuring. It helps that with international travel we were limited in our data usage, and of course the time difference plays a role, as well, but being busy and present, this perfect combination renders the vast, never-ending virtual world essentially non-existent to me and I love it. I often look forward to that aspect of vacation as much as I do the travel itself.
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How-to Make Homemade Barbecue Sauce
Yesterday’s summer solstice marked the official start of summer, which means we also kicked off the season of grilling and barbecue. A good traditional barbecue sauce is key to a season of delicious backyard feasts. However, if you are like me, when you turn over most jars and bottles from the store, to investigate the ingredients, you are sorely disappointed. Most contain loads of sugar, high fructose corn syrup, various preservatives, thickeners, artificial flavors, colors and who know’s what else. Let’s be honest, they are also not all that good. We can do better!
Making your own sauce is incredible simple, you don’t need any special ingredients and with this simple tutorial and formula, I also give you the options to customize your sauce and make it just how you like it.
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Savory Herbed Cashew Pumpkin Dip
I am all about the simple lately. Quick fixes, simple snack, meals without fuss. I want to enjoy the flavors of nourishing whole foods, with the seasonal ingredients I have on hand and minimal prep. It’s been a hectic month or so.
I haven’t had a moment to tell you guys, but I am back in school! As of this month, I am enrolled in the Nutritional Therapy Practitioner Program with the Nutritional Therapy Association to become a Certified Nutritional Therapist. I have long dreamt of finding the proper program where I could continue educating myself in a manner that would certify me to work even deeper with people, seeking to heal their bodies through a real food diet and a more foundational perspective.
I myself have been on a long and continued path towards healing my body. 10 years of trials and tribulations, ups and downs, diagnoses and at times, challenged guidance. While my own healing journey is far from over, with new discoveries on what works best for me still being made weekly, I have so much I want to share and yet, so much still I want to learn, both for myself and for the countless others whom I meet and want to help.
I could talk for hours about what I have learned already just a few weeks into the program and just what enrolling in this program means for me, moving forward, but I digress, I have a stack of homework and this post is supposed to be about dip. That said, please know that I will be sharing my experiences with this program and the curiculum here o the website. I will be sharing a monthly journal of sort, of the progress of my time in the program, for those that are curious in possibly joining yourself and for those that may just be curious in how what I am learning may be of help to you. So stay tuned for that. In the meantime, I have this super simple, seasonally-inspired snack for you. Read the rest of this entry »
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Summer Veggie Power Bowls with Lemon Garlic Tahini Dressing
This week marks the start of summer which means lots of fun and exciting adventures await us! Traveling around and exploring or just hanging out in your hood, summer is all about enjoying the sunshine and fresh summer food, getting together with family and friends, savouring fresh summer-inspired meals outside and of course, being on the go.
These summer-inspired veggie power bowls are the perfect tasty, nourishing option for a picnic, a trip to the beach, a backyard BBQ or summer potluck. You can play around with the various ingredients to what you have on hand and like best or what is most fresh near you right now, it’s a simple recipe perfect for customizing. Pre-assemble the bowls and cover, bring the dressing on the side and pack up your Yellow 108 Travel Roll up cutlery set for the perfect meal-on-the-road to accompany your summer adventures.
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Veggie Mole Bowl
This month for my ongoing series with Beachgreens Organic Produce Delivery rather than focusing on a single vegetable or fruit, we wanted to share a recipe featuring one of our favorite local foods, this Mole Monarca sauce from Peppered Up, right here in Long Beach. This traditional red mole sauce is inspired by owner Griselda’s mother and grandmother and it stays true to its roots from central Mexico.
This sauce has incredible flavor notes. Rich, dark, smoky and earthy with a spicy kick, this unique blend of peppers, spices, seeds and nuts can literally turn any dish into a party! For those following along with my Autoimmune Protocol journey, you can obviously guess that this isn’t bowl of deliciousness sadly doesn’t fit my current restrictions. I created this recipe before I started AIP earlier this month, so I was able to happily able to enjoy it then. Now I am just dreaming of it, it’s that good!
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Baked Plantain Fries with Garlic Avocado Dipping Sauce
I previously eluded to the fact that I was starting an Autoimmune / Leaky Gut Protocol on Monday of last week and that I would a some point fill you all in on more details. So here we are. As a reminder, I was diagnosed last summer via kidney biopsy, with an autoimmune form of kidney disease, called IgA Nephropathy. It hasn’t progressed too far, my kidneys are still functioning at very high levels and I have been lucky enough to have had little to no symptoms. After the diagnosis I was placed on several pharmaceuticals to protect my kidneys long term, from this progressive disease which can, if left untreated, in some patients lead to kidney failure later in life. As soon as I started taking the drugs, I found myself feeling terrible. I was tired and lethargic, I had rashes and developed acne, I found myself with terrible stomach aches and pains, I was chronically bloated and gassy, etc. In speaking with my Naturopathic doctor at the start of this year, we have discovered I am dealing with leaky gut and we have decided it best to first heal my gut and get this under control so we can properly investigate my kidney disease further. I have since been taken off all prescription drugs and I am on a regime of supplements and herbs with my doctor to protect my kidneys, aid in the healing of my gut and more.
I will work hard to keep this as short as I can, I don’t want for this to become a how-to or a resource on the Autoimmune Protocol Diet, many of those already exist online and in books and I honestly have no problem admitting that I am still a total newbie when it comes to all of this. Truthfully, I am slowly navigating my own way through this new journey, so I am far from an expert.
My plan is to follow this Autoimmune Protocol (AIP) for a minimum of 30 days. I am very grateful to have somewhat minimal symptoms on the larger scale of leaky gut and autoimmune conditions, though they are there enough for me to want to get things under control and get back to feeling like myself. The plan is to give myself these 30 days to allow my body and my gut the time it needs to heal. I am really crossing my fingers that this will be enough time. After 30 days I will slowly begin to reintroduce foods and decipher my body’s response to each and go from there on deciding if I need to pursue this protocol further or not.
It should be said, this protocol isn’t necessarily a full list of ingredients to be avoided forever just because you have been diagnosed with an autoimmune disorder or leaky gut. This is simply a plan to follow for a minimum of 30 days to give your body the opportunity to heal and the time to remain on the plan, from there differs for each individual.
For me, after just the first 7 days I have already noticed marked improvement. Less bloating and gas. I am still dealing with some discomfort with certain foods, usually my tummy seems to be most agitated when I eat too many fibrous veggies. That huge bowl of cauliflower with a sh*t ton of kale on top, maybe not the best idea. Woowee! I am also noticing some response to the changed diet. I am not sure if I can call them detox symptoms or “die off”, but I have certainly noticed some other new symptoms. But I am happy to report that I am already be getting some relief, so I am on the right track.
Here is a super quick overview on the details of the autoimmune / leaky gut protocol I am following for at least 30 days:
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Charred Carrots with Carrot Top Pesto
For me, carrots fall into the category of vegetables that I simply don’t give enough love! I find myself thinking of the boring, mushy steamed carrots we were served as kids and I find myself bored before I even take a bite.
I tend to forget how amazing roasted and charred carrots can be. That roasted goodness, where the carrots get tender but still retain a bit of their bite in the middle. The slightly caramelized brings out the natural sweetness of the carrots.
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How-to Make Harissa Paste
I am so excited to share this simple tutorial showing you How-to Make Harissa Paste, because I fully believe everyone should have a jar of this stuff in their fridge at all times. This spicy red pepper paste is so incredibly delicious and so versatile. Think of it as a more refined sriracha. This aromatic and spicy, Tunisian hot chile sauce can be used to liven up dishes as you would any other hot sauce, it can also be used as a dip or a marinade. It brings a great depth of flavor to fish, meat, roasted vegetables, egg dishes, soups, stews, potatoes or rice. Add it to sandwiches, pizza, condiments like hummus or a homemade mayo. The list goes on and on and on some more. OK I’ve got one more, spread some of that harissa paste on some toast, add a lil avocado, maybe a fried egg. You are welcome.
Harissa is made by blending chiles into a thick paste with aromatic spices, a good quality olive oil, garlic, lemon juice and from there, the optional add-ins are endless. You can add roasted red pepper, roasted carrots or sun dried tomatoes, fresh herbs and so on.
Tunisia is the biggest exporter of pre-made harissa. In fact, harissa is often referred to as the National Condiment of Tunisia, so it’s perfect to go with my Terra Delyssa Organic Extra Virgin Olive Oil. But, no need to fly halfway around the world, for either one, harissa is quite simple to make this at home and customize it to your liking. You can easily adjust the level of heat by increasing or reducing the number of chiles or choosing chiles base on their spice. But do remember, harissa is meant to be hot!
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Roasted Brussel Sprouts with Spicy Orange-Parsley Chimichurri
Ya wanna know what I think? I think roasted Brussels sprouts are just about the most brilliant creation ever. I know for many people Brussels sprouts are a you either love ’em or you hate ’em kinda thing, but I would bet even the biggest of haters could get down with these Roasted Brussel Sprouts with Spicy Orange-Parsley Chimichurri. It’s THAT good, people! We got some Brussels sprouts in our CSA box from Beachgreens this past week and I have more oranges growing than I know what to do with and some extra fresh parsley, so this dish was born out of what I had on hand. As most of my favorite dishes are.
In my opinion, this delicious and flavorful spicy orange-parsley chimichurri is the perfect addition to an already delicious food. It compliments the roasted and toasty flavor of the Brussels in the most perfect of ways. A little pop of bright sweet, tartness from the orange juice and zest, the wee bit of spicy and a load of flavors from the parsley, oregano and garlic. Oh and be sure to bookmark this recipe, this chimichurri is so amazing on other foods like any of your other grilled 0r roasted veggies, try it with baked sweet potato fries, steak, pork chops, fish and more. Use it as a marinade or a dipping sauce, too.
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Sweet Potato Noodles with Sage “Cream” Sauce
Yes, I am aware it is summer and a typical summer recipe, this is not. Amongst the cold salads, popsicles, ice cream and grilled stuff – I had a craving for something a bit more hearty and comforting over the weekend. I guess because of the sage, in my mind, this dish belongs more on a fall menu than summer menu – but I just couldn’t ignore this desire for something other than another cold salad.
Although I am all about eating seasonal and celebrating the freshest local flavors, I am also all about eating intuitively. If your body wants something more hearty than a cold salad, if you are sick of the grilled veggies, or you find yourself wanting something more suited for the cool crisp weather of fall than the hot sweaty summer days – I say go for it. This obviously, like everything should be taken with a grain of salt. If your body is telling you it wants a whole cheese pizza, with a side of Doritos and a 2 liter of Coke, I am not actually suggesting you listen to that voice! You should probably kick that nasty jerk voice right out of your head space!
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Grilled Peaches with Whipped Coconut Cream, Honey Balsamic Drizzle and Mint
Instead of calling this one a recipe, I feel like I should call it a “requirement.” You NEED to grill some peaches, as soon as possible. I feel like this should be mandatory for everyone in the summer months.
It all started with this salad and I haven’t been able to stop since. This particular simple and sweet dish that I am sharing today would be the perfect way to end any summer meal, and it would be especially great at pretty much any summer BBQ. It also makes the perfect snack when you are craving something a little sweet.
I serve mine with a dollop of homemade whipped coconut cream. But, if you eat dairy, you could also just serve it with regular whipped cream, your favorite yogurt, ice cream or even, some mascarpone, crème fraîche or burrata.
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Strawberry Avocado Jalapeño Salsa {Gluten-free and Vegan}
It’s strawberry season, it’s strawberry season and I might be just a little bit excited! Iapologize in advance, I know it isn’t quite strawberry season for those of you not in Southern California. But, that just means you can start bookmarking and saving all of these yummy strawberry recipes I share and they’ll be all ready for you to get to cooking as soon as they are in season near you.
This slighty sweet, kinda tart, and a little bit spicy, Strawberry Avocado Jalapeño Salsa, is just as amazing as it is beautiful. Great on tortilla chips, over your favorite tacos, on grilled chicken or fish, or even just with a spoon. We have already had some hot weather here in Southern California, so I have been enjoying summery treats a little early. This salsa is simple to make and just full of so much flavor. I don’t always love fruit in savory dishes, but this one is incredible. I have a feeling this is going to be a staple snack around here this strawberry season! Read the rest of this entry »
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Creamy Avocado Dressing – Gluten-free + Dairy-free w/ Vegan Option
I am not going to lie, one of my absolute favorite things about living in Southern California are the inexpensive avocados. I always have a few on the counter just waiting to get added to a salad, made into guacamole or just spread fresh onto toast or crackers.
When we lived in New York, it was always the painful part of my grocery shopping trip. Seeing the price tag on the avocados and deciding how much they were worth to me. Did I HAVE to have them? Usually I did, but some weeks I just couldn’t stomach the cost. Plus let’s be honest, they weren’t all that fresh, not compared to the ones out here.
