Friday, October 5, 2007


1 whole vanilla bean = 2-3 teaspoons of vanilla extract

1 stick cinnamon = 1/8 to 1/2 teaspoon ground cinnamon

1 teaspoon ground allspice = 1/3 teaspoon each (equal parts) ground cinnamon, ground cloves and ground nutmeg

1 tablespoon fresh basil leaves = 1 teaspoon dried basil leaves

2 tablespoons chopped fresh celery = 1 tablespoon dehydrated celery flakes

1 tablespoon pumpkin pie spice = 1-3/4 teaspoons ground cinnamon, blended with 3/4 teaspoon ground ginger, 1/4 teaspoon ground cloves or ground allspice and 1/4 teaspoon ground nutmeg

1/2 teaspoon ground cloves = 1/2 teaspoon ground allspice

1 medium clove garlic = 1/8 teaspoon garlic powder

1 medium clove garlic and 1 teaspoon salt = 1 teaspoon garlic salt

1 teaspoon finely chopped fresh ginger = 1/4 teaspoon ground ginger

1 tablespoon fresh herb leaves, chopped = 1 teaspoon dried herb leaves
(leafy green herbs, such as basil, cilantro, dill, oregano, parsley, tarragon, thyme)

1 medium onion, chopped = 1 teaspoon onion powder

1 tablespoon fresh oregano leaves = 1 teaspoon dried oregano leaves

1 teaspoon dried marjoram leaves = 3/4 teaspoon dried oregano leaves

1 tablespoon fresh parsley = 1 teaspoon dried parsley leaves

1/4 teaspoon cayenne pepper = 1/2 teaspoon ground red pepper

Basil substitute with Oregano or thyme

Chervil substitute with Tarragon or parsley

Chive substitute with Green onion; onion; or leek

Cilantro substitute with Parsley

Italian Seasoning substitute with a blend of any of these: basil, oregano, rosemary, and ground red pepper

Marjoram substitute with Basil; thyme; or savory

Mint substitute with Basil; marjoram; or rosemary

Oregano substitute with Thyme or basil

Parsley substitute with Chervil or cilantro

Poultry Seasoning substitute with Sage plus a blend of any of these: thyme, marjoram, savory, black pepper, and rosemary

Rosemary substitute with Thyme; tarragon; or savory

Sage substitute with Poultry seasoning; savory; marjoram; or rosemary

Savory substitute with Thyme; marjoram; or sage

Tarragon substitute with Chervil; dash fennel seed; or dash aniseed

Thyme substitute with Basil; marjoram; oregano; or savory

Allspice substitute with Cinnamon; cassia; dash of nutmeg or mace; or dash of cloves

Aniseed substitute with Fennel seed or a few drops anise extract

Cardamom substitute with Ginger

Cinnamon substitute with Nutmeg or allspice (use only 1/4 of the amount)

Cloves substitute with Allspice; cinnamon; or nutmeg

Cumin substitute with Chili powder

Ginger substitute with Allspice; cinnamon; mace; or nutmeg

Mace substitute with Allspice; cinnamon; ginger; or nutmeg

Nutmeg substitute with Cinnamon; ginger; or mace

Saffron substitute with Dash turmeric (for color)

Tuesday, October 2, 2007

55. Melon with Orange Syrup

1 small honeydew melon, cut in half and seeded
1 cantaloupe, seeded
1 cup honey
1/4 cup freshly squeezed orange juice
1 teaspoon grated ginger
1/4 teaspoon sea salt

1 Place the honey, orange juice, sea salt and ginger in a bowl. Whisk until the honey "melts". Set aside.

2 Using a melon baller, cut honeydew and cantaloupe. Place melons in a bowl and drizzle with syrup.

54. Spicy Kale and Mushrooms

2 bunch kale, chopped
4 portobello mushrooms caps, sliced
4 tablespoons olive oil
1/4 cup balsamic vinegar
juice of one lemon
1 teaspoon sea salt
1 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/4 teaspoon nutmeg

Place ingredients in a Ziploc bag or plastic container. Let marinate for at least 2-3 hours

53. Red Chile Dipping Sauce

8 fresh red Chile peppers, stems removed
1 cup apple cider vinegar
1/4 cup agave nectar
1 teaspoon sea salt

1 In a food processor, process the peppers until finely chopped.

2 Place in a bowl and add vinegar, sea salt and agave. Combine well.

52. Mexican Dip

1 cup sunflower seeds, soaked
1 garlic clove, minced
3 tablespoons chopped onions
1/2 teaspoon cumin seed
1 jalapeno, finely diced
1/4 cup sun-dried tomatoes, soaked, reserved 1 cup soaking water

1 In a blender, place the sunflower seeds, garlic, onion, cumin, and soaking water and process until smooth.

2 Transfer to a bowl and stir in the jalapeno. Cover and chill.

51. Broccoli Puree

2 cups chopped broccoli florets
1 cup cashews, soaked
1 cup sun-dried tomato water
1 shallot, finely chopped
1 garlic clove, minced
1 teaspoon sea salt
1 teaspoon black pepper
1/2 teaspoon nutmeg

1 Place cashews, garlic, shallot and broccoli in a blender, sun-dried tomato water 1 tablespoon at a time to create a creamy consistency.

2 Season with salt, pepper and nutmeg.

Monday, October 1, 2007

50. Spicy Barbecue Sauce

1/2 cup sun-dried tomato paste
1 small onion, finely chopped
2 tablespoons agave nectar
1 teaspoon cayenne pepper
1 teaspoon ground ginger
1/2 teaspoon allspice
1/4 cup apple cider vinegar, more if needed
1 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon mustard powder

1 Combine ingredients in a blender and process until smooth.

49. Cashew Yogurt

2 cups cashews, soaked
2 teaspoons probiotic powder
2 cups water

1 In a blender, process cashews, probiotic powder and water until smooth. Refrigerate overnight before serving.

48. Tzatziki

1/2 cucumber, peeled, seeded
1/2 cup cashew yogurt
1 garlic clove, minced
1 tablespoon apple cider vinegar
3 tablespoons chopped fresh mint
1 teaspoon sea salt
1/2 teaspoon black pepper

1 Grate the cucumber flesh into a bowl. Add cashew yogurt, vinegar, garlic and mint. Mix well.

2 Season with salt and pepper. Cover and chill.

3 Serve with cucumber slices, zucchini, carrots and celery.

47. Walnut Cream Sauce

1 cup walnuts, soaked
1 cup water
1/2 cup cashews, soaked
2 tablespoons flax flour
2 sprigs fresh sage, chopped
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
pinch of ground nutmeg

1 In a blender combine cashews, walnuts and water to create a cream. Add more water if necessary to achieve the desired consistency. Remove from blender jar and place in large bowl.

2 Fold in sage, salt, pepper and nutmeg.

46. Tomato Sauce

1 1/2 pounds cherry tomatoes or vine-ripened tomatoes
2 garlic cloves, minced
1/4 cup loosely packed fresh basil, torn
1/4 cup sun-dried tomatoes, soaked, reserve soaking water
1/8 cup extra virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon crushed red pepper flakes

1 In a blender, pulse sun-dried tomatoes, garlic and basil until smooth.
2 Add tomatoes, red peppers and sea salt. Stream in olive oil.

45. Date Custard

3/4 cup dates, soaked, reserve 1 cup soaked water
1 cup cashews, soaked
1 teaspoon vanilla extract
1/4 teaspoon sea salt
juice of one lemon

1 Blend dates and 1/2 cup reserved soaking water until creamy. Remove date mixture from blender jar and set aside.

2 Add cashews, 1/2 cup reserved soaking water and lemon juice, vanilla extract and nutmeg to blend. Process until creamy. Place mixture in a metal bowl and fold in date mixture.

3 Freeze for 2 hours. Place in refrigerator for an additional hour.