Joni Sare's Blog

Condiments (8)

Deep, sweet, spiced cranberry sauce

02Cranberry sauce, scooping out the cooked persimmon, in the pot are cranberries, water, coconut butter

Using what I have in the pantry I came up with a very tasty cranberry sauce for my cooking demo this past Saturday at Monta Vista Market.

Anticancer recipes based on David Servan-Schreiber’s book

anticancerbook

Here are meal ideas and recipes, based on the guidelines in the “Anticancer book” and based on my clients’ food in their pantry/fridge and their likes and dislikes. Each dish builds on the previous one — using leftovers.

Six blueberry recipes

Blueberries

Blueberries are in! and here are 6 ideas for you to use’m…. Blueberry Port Sauce (for red meats), Blueberry Orange Sauce (for poultry), Blueberry Sweet-Spiced Pudding, Blueberry Vinegar (for fish, salads), a soured dip for a Fish Frittata and last, but not least – Frozen blueberries.

Rhubarb Chutney, two versions

Rhubarb 'chutney' -- w:green onions, yogurt, pomegranate syrup1

Here are recipes to go with this week’s Monta Vista Market’s produce specials… featuring rhubarb and broccoli. Lucky you! This past Wednesday, I came up with a 2 rhubarb recipes and will now share then with you because this week’s specials at Monta Vista Market includes rhubarb.

A cook’s guide to healthy condiments

Here is a pic of condiment trays, in the fridge of one of my clients. She REALLY likes condiments and leftovers and needed a way to be able to find what she's looking for. My solution: trays, which I use in my outside fridge for small spice jars and supplements.

My refrigerator is organized, I’m happy to announce, with all the vinegars in one area, all the sweet condiments in another area, and all the other miscellaneous condiments in another area. YES – I keep the vinegars in the fridge, the temperature in the kitchen changes often, 20 degrees sometimes, so, the more stable temperature of the fridge will give’m a longer life span, maintaining their flavor.

PALEO Hot and Sour Squash Soup

Here is a PALEO version of my Hot’n Sour Squash Soup that I created at INTEL.

Celtic Sea Salt vs Himalayan Salt

I just received this question, via email from a friend: Celtic Sea Salt vs Himalayan Salt Which do you prefer?  I know you like lots of flavored salts, but this is just for everyday use. Kathie ———- Kathie, for an overall, general use, I go for the Himalayan Salt. I think the H Salt is [...]

Candied Orange and Ginger with Tamarind Paste

Lentil and Quinoa Porriage, Basil Butter, Orange, Ginger3

Candied Orange Peel generally has a lot of sugar…. so, I came up with my own sugar-free version. It is just as good as the real deal: just as sweet, just as intriguing, intense, enjoyable.