Commercial barbecue sauces are often high in sugar, usually in the form of high-fructose corn syrup. This recipe balances the sweetness of caramelized onions, tomatoes, honey, and molasses with the earthiness of cocoa powder. This sauce is best made a day in advance to allow the flavors to meld.
Mole is a traditional Mexican sauce that has many variations and usually takes hours to cook. This adaptation is quicker but still silky and flavorful.
Spicy and smoky chipotle pepper pairs well with dark chocolate.
Cocoa-infused cream pairs nicely with warming spices such as black pepper, cumin, and cinnamon, and it complements a variety of veggies, including carrots, sweet potatoes, and even green beans.
This grain-free lasagna has thinly sliced zucchini instead of pasta — eggplant makes a great substitute, too — and it’s served with a roasted-carrot sauce. Adding a little nutritional yeast and almond flour to the ricotta provides richness and flavor.
Change up this classic salad by trying other combinations: dandelion greens with a balsamic and dried-cherry vinaigrette, or arugula with a warm pancetta dressing and shaved Parmesan. For a heartier salad, add diced smoked turkey or chicken, or a crumble of cooked bacon.
Greens are an essential part of any rice-bowl dish. This version features pork, but you could easily use beef, chicken, fish, or tempeh, and you can sub in any seasonal veggies.
Make a refreshing cleansing juice with celery, lemon, romaine lettuce, and watercress or another spring green. Add a green apple or a pear for sweetness if you like.
These little Indian fritters are traditionally made with spinach or other vegetables but are fantastic when made with mustard greens, dandelion greens, watercress, nettles, or arugula. Serve with the yogurt-mint sauce.
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Often made with various kinds of dairy or nondairy milks, kefir can also be easily made from water or coconut water. This recipe is adapted from www.culturesforhealth.com, which is also a good source for kefir grains.
Kombucha is a tasty probiotic drink. You can also make this with black tea (but not flavored or decaf tea), fruit juices, and chopped fresh fruit and herbs.
Making your own flavored yogurt is a breeze — and you can control the ingredients and sugar level to boot. This is a perfect base for granola-fruit parfaits.
This lacto-fermented relish makes a lovely condiment for Asian-inspired grilled meats and fish, and it is wonderful in a salad, sandwich, or rice-bowl dish. Adapted from Nourishing Traditions, by Sally Fallon.
