I Don’t Usually Rave About Sauce Recipes, BUT…

I have to about this one.

One of the things that can really make you crazy on a paleo(ish) plan is the lack of sauces and dressings.

The minute after it came across my FaceBook feed, I had to make it.
It’s by Michelle Tam of NomNomPaleo and it is sooooo good!

Tonnato Sauce nomnompaleo

Make it. Now. Seriously.

It’s: Paleo/Primal; easy to make; high fat; and delicious!

I varied a little from the recipe.

I was out of capers (I know, right?!) so I used 6 small green salad olives – very similar flavor profile.

I also used a whole tin of anchovies because I love anchovies. I’d probably bathe in them if it wouldn’t lead to a divorce lol.

IMO this would make a great “fat bomb” just to have a spoon of when you have a little hunger.

I can envision that a tablespoon or two would really enrich a chicken bone broth as well.

If you use good tuna and anchovies, it’s not overly fishy.

I make my mayonnaise with avocado oil, so it’s light and has a good but neutral flavor.

Try it, you’ll be happy you did 🙂

 

Zucchini “Hummus”

In an effort to stay “Wild” and paleo(ish) lol -I was browsing Pinterest and saw some interesting variations of hummus.

This is my tweaking of a couple of different ideas.

Zucchini “Hummus”

  • 1 large or 2 medium zucchini (not exact, don’t worry)
  • 2 Tablespoons almond butter, tahini or whatever nut butter you like
  • 1-2 cloves garlic (to taste)
  • 1/2-1tsp ground cumin (to taste)
  • 1-2T lemon juice (plus zest if you like it lemony)
  • 2T good Extra Virgin Olive Oil
  • 1tsp sesame oil if not using tahini
  • sea salt and pepper to taste plus extra salt for the prep

Dice the zucchini into small’ish chunks. Salt well and toss into a colander to drain for 15 minutes, then rinse with cold water and drain another 15 minutes. Pat dry and proceed:

To a food processor toss the garlic and tahini or nut butter, lemon juice and olive oil and pulse to blend it.

Add everything else and pulse until it’s the consistency you like. Taste and add salt and pepper as needed.

Important: refrigerate at least an hour for the flavors to blend.

That’s it! Tasty. Can be used as a spread or dip.

If you want to guild the (vegetable) lily, pulse in some fresh or frozen (thawed and drained well) spinach 🙂

 

I pulled this off the ‘net, and it’s very profound:

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A young couple moved into a new neighborhood.

The next morning while they were eating breakfast, the young woman saw her neighbor hanging the wash outside.

That laundry is not very clean, she said. “She doesn’t know how to wash correctly. Perhaps she needs better laundry soap.”

Her husband looked on, but remained silent. Every time her neighbor would hang her wash to dry, the young woman would make the same comments.

About one month later, the woman was surprised to see a nice clean wash on the line and said to her husband: “Look, she has learned how to wash correctly. I wonder who taught her this.”

The husband replied, “I got up early this morning and cleaned our windows.”

And so it is with life… What we see when watching others depends on the clarity of the window through which we look.

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This is so true for many aspects of our life.

Do you ever glance at other peoples shopping carts when you’re getting your groceries?

Do you ever become “Judgy McJudgy Pants” when you see a heavy person with what YOU consider bad foods in their cart?

The fact is, we don’t know this persons journey, how far they’ve come, what obstacles they’ve overcome, their emotional or financial state.
We tend to judge others by our own standards, assuming that our standards are the correct ones.

The next time you start judging someone, take a breath and remember: they may see YOU in a different light as well 🙂