Sauces, Milks

Almond Milk

Ingredients:

  • 220g whole raw almonds, soaked overnight, drained & rinsed 
  • 660g cold water
  • 4 pitted dates (I soak mine)
  • 1/2 tsp vanilla

Instructions:

  1. Place all the ingredients in a high speed blender or Thermomix for 1-2 mins on high speed (9 for Tmix)
  2. Pour into a nut milk bag (I made one from organza double lined)
  3. squeeze gently so as not to squeeze the pulp through, & leave to hang over the bowl/jug until it stops dripping.
  4. Store in the fridge for up to 3 days
  5. Use the pulp in almond meal recipes, or add it to cereal for protein



This sauce was born from wanting to replace the store bought red stuff...you know the one I mean...wink. Its a keeper! I just love it.


Red Sauce:





Ingredients:


  • 2-3 red capsicums (sweet peppers) 
  • 2-3 cloves of oven roasted garlic (roasted with skin on) Squeeze out the contents onto the red peppers in a bowl.
  • 250mls (1 cup) bone broth or vege stock
  • 1 peeled & grated zucchini
  • 1/4 red onion, chopped finely
  • 3-4 Tbs of pumpkin puree (to thicken)
  • 1 rasher of nitrate free bacon (leave out for vegan option)
  • 1/4 tsp smoked paprika
Instructions:
  1. Coat capsicums with a light covering of a healthy high heat oil (coconut or olive), place in a shallow dish, with the garlic.
  2. Bake in the oven until soft. Approx 30 mins. 
  3. Place them in a bowl & cover it with a plate for at least 10 mins. Remove them & peel off the skins, & remove the seeds & membranes. (they're bitter)
  4. Split the garlic skin & squeeze the contents out into a bowl with the capsicums
  5. Saute the zucchini with the bacon & red onion, in a little oil until cooked. approx 10 mins.
  6. In a food processor, blitz all the ingredients together, adding the pumpkin spoon by spoon until its a consistency you like.
  7. Season with a little salt if necessary.

Today's wonder sauce is Veloute. (Vel oo tay)


Its a classic chef sauce base, that's used in many recipes including soup bases.


Because I've been trying to think of allergy friendly foods lately, I came up with an idea.


My idea is to use this sauce as a base, using gluten free, dairy free ingredients, & add flavours to it, that suit each person. It incorporates that buzz word (popular) Bone Broth, aka stock, for gut healing.


Its a versatile recipe, so you can add whatever flour blends that work for you, to a point, & it will still work.



Ingredients:
50g coconut oil
50g Bobs Red Mill Gluten Free Flour or other gluten free flour
1 Litre chicken or beef bone broth, warm or hot
1 of whatever vegetable you're trying to get your child to eat more of, e.g. red capsicum, zuccini oven roasted & pureed.

Instructions:

Melt the oil in a medium sized pot or Thermomix, Vitamix etc
Add the flour, all at once & cook until its sandy in texture. (this cooks the proteins in the flour)
Slowly add the warm or hot bone broth, until you've used it all.
Cook 30 minutes, stirring occasionally. It will thicken up as it cooks.
Add a small amount of the vegetable, say 1/2 cup maximum.
Serve as a soup, thinned down with bone broth, or a dipping sauce.