1/4 cup + 3 TB extra virgin olive oil or avocado oil
a very large pinch salt
pinch of black pepper
1/4 cup + 2 TB cashew butter
1 small garlic bulb
2 tsp nutritional yeast
pinch of paprika
pinch of cayenne
pinch of chilli powder
juice and zest of half a lemon
Turn oven to 450 degrees.
Chop the tomatoes (unless they are cherry or grape tomatoes). Coat the tomatoes in 1 TB avocado oil in a cast iron pan. Season with a pinch of salt and pepper.
Place the cast iron pan on the top rack of your oven and roast the tomatoes 20 minutes. Turn the broiler on and roast for an additional 3-5 minutes, until blackened. Remove from the oven, season with an extra pinch of sea salt and allow to come to room temperature.
Combine the tomatoes with the remaining oil, salt, pepper, nutritional yeast, paprika, cayenne, chili powder and lemon juice and zest in a high powered blender until well combined and creamy! Season to taste with sea salt, chili powder and lemon juice, if needed.
This is a fantastic sauce for adding to dishes, dipping and topping. This sauce also freezes well.
Chicken stock is great to use in soups, stews, sauces, grains and more!
Chicken stock is made by simmering chicken bones, vegetables and herbs in water. Gelatin and collagen are extracted from the bones, cartilage and connective tissue during the stock cooking process. Collagen is one the of the most prevalent proteins in our bodies; found in muscles, skin, bones and the digestive system. Getting enough collagen in our daily diet can help with bone, skin and overall health. Click to read more about collagen and how I incorporate it into our daily lives.
4 lbs organic grass fed chicken bones (from a chicken that you have cooked. If you are buying raw chicken bones, make sure to roast them first in a 375 degree oven for about 40 minutes.)
herbs (use all or some): 4 bay leaves, a large handful parsley stems, 2 sprigs rosemary, 2 sprigs thyme
1 onion, chopped
4 carrots, chopped
4 celery stalks, chopped
purified water to cover
Combine chicken bones, herbs, onion, carrot and celery in a stock pot.
Cover with cold purified water.
Bring to a boil over medium heat. Reduce to a simmer and partially cover with the lid so a small amount of steam can escape.
Simmer for 8-24 hours. Every 6ish hours, skim the stock and add more water as needed to keep the water level high. The longer you cook it, the more flavorful and full of collagen it will be.
Strain through a cheesecloth or chinois and discard bones, herbs and vegetables. Strain again.
You have just made chicken stock! Refrigerate for a week or freeze until ready to use. I like to freeze chicken stock in silicone molds, so I can easily use a small or large amount whenever I want.
1 small red onion (or half a large one), medium dice
3 carrots, medium dice
2 cloves of garlic, chopped
1 can of tomatoes (28 oz can= about 3 cups)
1/2 tsp apple cider vinegar
salt and pepper to taste
1/4 cup chopped parsley leaves
1 TB oil or butter (or cream or cashew butter)
Toast the rosemary over low heat in the fat. Cook 3 minutes per side until wilted and fragrant. Discard rosemary.
Add onions and carrots to the oil with a nice pinch of salt and cook over medium low heat for about 7 minutes, to soften the veggies. Add the garlic and stir.
Add a can of tomatoes, apple cider vinegar and two large pinches of salt. Bring to a boil over medium heat and reduce to simmer. Simmer for 1 hour. Puree in a blender. Season with salt and pepper.
Stir in chopped parsley leaves and extra 1 TB of fat.
Sauce is ready to enjoy! Can refrigerate for a week or freeze for a couple months. Freeze in mason jars or freeze in silicone molds. Unmold and store in mason jars in the freezer for easy access to small servings of sauce!