Sweet and Spicy Thai Chili Dipping Sauce

Sweet and Spicy Thai Chili Dipping Sauce -www.nourihsingsimplicity.org

Lacto-fermented Thai chili sauce and palm sugar paste make the most delightful pairing for dipping spring rolls and egg rolls alike.

Move over sweet and sour sauce, this sweet and spicy Thai chili dipping sauce takes the prize hands down.

Thai food and I are BFF’s as far as food goes. I love a bowl of steaming yellow curry over white rice (yes white), Pad Se Ew, fresh rolls, and fried spring rolls. My mouth is just drooling thinking about when my next Thai meal will be. Sadly not tonight…

I still remember my first visit to a Thai restaurant when I was about 13, a had a delicious rice noodle, chicken, and broccoli dish swimming is a sweet soy sauce gravy, (Lard Nah).

My parents ordered an appetizer which we never did but is was a special night and how can you say no to spring rolls? Delicate rolled wrappers filled with thin rice noodles and vegetables, fried to perfection. There is almost no way to say no…

Sweet and Spicy Thai Chili Dipping Sauce-www.nourishingsimplicirty.org

Instead of the gloppy sweet and sour sauce that is served in most American Chinese restaurants the Thai restaurant served the spring rolls with a delightful sweet and spicy dipping sauce. It was one of the most delightful moments for my young foodie heart.

I’ve been recreating it for years serving it with fresh rolls, lettuce wraps, over noodles, and with my Thai-inspired pizza.

Sweet and Spicy Thai Chili Dipping Sauce

1/3 cup palm sugar paste or raw honey
1/4 cup Lacto-fermented Hot Thai Chili Sauce

Mix the two together in a small bowl with a whisk or fork until smooth.

Serve over a Thai dish, with spring rolls, or fresh rolls.

Sweet and Spicy Thai Red Chili Dipping Sauce Feb 17
Author: 
 
Ingredients
Instructions
  1. Mix the two together in a small bowl with a whisk or fork until smooth.
  2. Serve over a Thai dish, with spring rolls, or fresh rolls.

Have you tried a sweet and spicy Thai Chili Sauce before?

Lacto-fermented Hot Thai Chili Sauce

Lacto-fermented Hot Thai Chili Sauce-www.nourishingsimplicity.org

Tangy with a punch of heat. This hot Thai chili sauce is just what you need for your next Asain inspired meal!

This simple chili sauce was inspired by one I had at a Thai restaurant, which I discovered is quite similar to sambala popular sauce in Asia made from chilies, vinegar, and spices such as garlic. You can find it in many grocery stores in the States as well.

This sauce adds that perfect pop of flavor and bit of heat to your favorite dishes with the added benefit of being lacto-fermented. While the commercial sauces you find in the store use vinegar for the tang, it can be achieved naturally with whey and unrefined salt. As an added bonus, it is healthy for your gut too!

I’ll be the first to admit that I don’t get enough fermented foods in my diet. Simple little things like this lacto-fermented hot Thai chili sauce may not make all the difference in the world but every little bit helps!

For this recipe you can use a variety of red chilies depending on the flavor you want to achieve. Thai chilies pack on more heat but the recipe tastes equally good with jalapenos or serranos.

Drizzle it over Thai-inspired pizza, in a noodle soup for an added healing benefit, or to a yellow curry for an extra layer of heat!

Lacto-fermented Hot Thai Chili Sauce-www.

Lacto-fermented Hot Thai Chili Sauce

1 lb hot red chilies (Thai, Jalapeno, or Serano)
1/2 cup water
2 cloves garlic
2 TBS whey
1 tsp unrefined salt

Add all the ingredients into a blender. Blend on high until almost smooth.

Pour into a glass jar and screw a lid on. Leave on the counter or in a cupboard for three days.

Store in the refrigerator for several months.

Lacto-fermented Hot Thai Chili Sauce
Author: 
 
Ingredients
  • 1 lb hot red chilies (Thai, Jalapeno, or Serano)
  • ½ cup water
  • 2 cloves garlic
  • 2 TBS whey
  • 1 tsp unrefined salt
Instructions
  1. Add all the ingredients into a blender. Blend on high until almost smooth.
  2. Pour into a glass jar and screw a lid on. Leave on the counter or in a cupboard for three days.
  3. Store in the refrigerator for several months.

What do you use hot chili sauce for?

Real Food Peppermint Mocha Creamer

 

Real Food Peppermint Mocha Creamer-www.nourishingsimplicity.org

Peppermint, cocoa, cream, and a bit of sugar in a steaming cup of coffee, what’s not to love? Peppermint mocha creamer is everywhere on the dairy section this time of year, with good reason, it is a tantalizing combination.

Unfortunately, the ones at the store don’t seem to have cream, peppermint, or cocoa in them at all. It would be too logical to use the actual ingredients, right? Here is the ingredient list off of a popular brand found in most stores:

INGREDIENTS: WATER, SUGAR, PARTIALLY HYDROGENATED SOYBEAN AND/OR COTTONSEED OIL, AND LESS THAN 2% OF SODIUM CASEINATE (A MILK DERIVATIVE)**, NATURAL AND ARTIFICIAL FLAVORS, MONO- AND DIGLYCERIDES, DIPOTASSIUM PHOSPHATE, CELLULOSE GEL, COLOR ADDED, CELLULOSE GUM, CARRAGEENAN.

Thankfully, making your own real food peppermint mocha creamer at home is not hard. It has actual cream, peppermint, and cocoa, who would have thought? I chose to make this a sugar-free version by using liquid stevia, but you can substitute sugar or raw honey to taste if you prefer. If you have raw milk and cream  on hand

If you have raw milk and cream  on hand you can blend them together to make your own half and half. If not, go ahead and buy organic half and half from the store. I chose not to use just cream because the creamer becomes too thick. I haven’t tried but I am sure almond milk and homemade coconut milk would work wonderfully as well.

More Real Food Creamers: 

Real Food Peppermint Mocha Creamer

1 pint half and half
3 TBS cocoa powder
1 tsp peppermint extract
1 tsp vanilla extract
40 drops stevia extract (you could also sub sugar or raw honey to taste)

1. Add all the ingredients to a quart jar or large glass measuring cup. Blend with an immersion blender until smooth. You can also use a use a regular blender.

2. Pour into a small glass jar to store.

3. The creamer should last for one week.

Real Food Peppermint Mocha Creamer
Author: 
 
Ingredients
  • 1 pint half and half
  • 3 TBS cocoa powder
  • 1 tsp peppermint extract
  • 1 tsp vanilla extract
  • 40 drops stevia extract (you could also sub sugar or raw honey)
Instructions
  1. Add all the ingredients to a quart jar or large glass measuring cup. Blend with an immersion blender until smooth. You can also use a use a regular blender.
  2. Pour into a small glass jar to store.
  3. The creamer should last for one week in the fridge.

 What is your favourite flavor of creamer?

For more real food recipes check out Tradishen, a real food menu planning site I partner with. 

Real Food Spiced Cranberry Sauce

Real Food Spiced Cranberry Sauce- www.nourishingsimplicity.org

Cranberry sauce, the perfect balance of sweet, spicy, and tart. What Thanksgiving meal is complete without a bowl this jewel-colored fruit sauce?

I’ll be honest I avoided cranberry sauce as a kid. Many people have a strong aversion to the underappreciated condiment. Sadly I think that is because, for many people, myself included our only experience with the sauce is the thick jelly like disk sliced from the can. (Now if you have sentimental ties to the can, no offence intended.)

In my late 20s I finally decided it was time to give cranberry sauce another try. What a surprise I was in for when I made my first batch at home. It was delightful! This real food spiced cranberry sauce has been my go-to recipe ever since.

Real Food Spiced Cranberry Sauce-www.nourishingsimplicity.org

People often get intimidated when they think of making their own cranberry sauce when really it is one if the easiest if not the easiest dish out of all the traditional Thanksgiving dishes to prepare!

This real food spiced cranberry sauce is full of fresh organic cranberries, unrefined sugar, orange juice, and a touch of cinnamon and ginger. It is a lot of sugar, but it balances out the tart cranberries without being cloyingly sweet. Plus it’s the holidays, it’s okay to have a few compromises.

Other Thanksgiving Recipes:

Real Food Spiced Cranberry Sauce

Makes 1-quart

6 cups fresh cranberries
1 cup orange juice
1 cup water
1 cup unrefined sugar
1 tsp orange zest
1 tsp powdered cinnamon
1/2 tsp powdered ginger

1. Add everything to a medium sized sauce pot. Cook on medium heat for about 5 minutes stirring occasionally.

2.Reduce the heat and cover, cook for 15 minutes, stirring every couple minutes.

3. The sauce should last in the fridge for at least a month.

Spiced Real Food Cranberry Sauce
Author: 
Serves: 1 quart
 
Cranberry sauce, the perfect balance of sweet, spicy, and tart. What Thanksgiving meal is complete without a bowl this jewel-colored fruit sauce? This real food spiced cranberry sauce is full of fresh and seasonal ingredients!
Ingredients
  • 6 cups fresh cranberries
  • 1 cup orange juice
  • 1 cup water
  • 1 cup unrefined sugar
  • 1 tsp orange zest
  • 1 tsp powdered cinnamon
  • ½ tsp powdered ginger
Instructions
  1. Add everything to a medium sized sauce pot. Cook on medium heat for about 5 minutes stirring occasionally.
  2. Reduce the heat and cover, cook for 15 minutes, stirring every couple minutes.
  3. The sauce should last in the fridge for at least a month.

What is your favourite Thanksgiving food?

Homemade Dark Chocolate Syrup

Homemade Dark Chocolate Syrup- www.nourishingsimplicity.org

Rich dark chocolate syrup drizzled over homemade vanilla ice cream. There are few things better to enjoy in the summer.

Dark chocolate and I are very close, like BFF close. Well, maybe not that close but we do make each other very happy. ears I loved any and all forms of the treat. Thankfully today my palate is more refined and I only care for dark chocolate. I’ll eat 60% but I’ve been known to eat 99%. It’s amazing what tastes sweet when you go a few weeks without chocolate…

In former years I loved any and all forms of the treat. Thankfully today my palate is more refined and I only care for dark chocolate. I’ll eat 60% but I’ve been known to eat 99%. It’s amazing what tastes sweet when you go a few weeks without chocolate…

I’m sure this confession is no surprise to you since I am a hot cocoa, mocha, frappe, and ice cream fan. Most of the recipes on this site call for you to make had the sweetener and cocoa to a recipe separately, in either cold or gently heated treats. Which is fine since I use a lot of raw honey and milk, you don’t want to loss out on all that beneficial bacteria goodness! Yet, sometimes you just want to save a couple steps.

Syrup 2

A few years ago I got into making chocolate syrup to drizzle into my coffee and raw milk, then I got out of the habit. My java chip fauxccino reminded me of how nice it was to have chocolate syrup on hand. So I whipped up a new batch and decided to share it with you.

I may have had a few too many iced mochas in the week since I made it.

This homemade dark chocolate syrup is not for the faint at heart. It is dark, when I was dark I mean, DARK. If you like your syrup a bit sweeter you can add more honey. The consistency will be slightly thinner but that shouldn’t be a problem. You could also add a few drops of stevia.

You can drizzle the syrup over ice cream, on a frappe, into raw milk for, or use it to make hot cocoa. It does get a bit thick in the fridge but I’ve found that to be the case with more natural brands from the store as well. You can leave it on the counter for a bit and it will soften up.

This should last about a month in the fridge but my will barely last me two weeks if I have self-control!

Homemade Dark Chocolate Syrup
Author: 
Serves: About 1½ cups
 
Ingredients
  • 1 ¼ cups cocoa powder
  • 1 cup honey
  • 1 cup water
  • 1 TBS vanilla extract
  • ⅛ tsp unrefined salt
Instructions
  1. In a medium sauce pot bring the water and honey to a simmer for five minutes.
  2. Add the cocoa powder and salt. Stir with a whisk until the cocoa is completely dissolved.
  3. Remove from the heat and stir in the vanilla.

 How do you use chocolate syrup?