condiment – Page 2 – Strong Roots Nutrition

March 4, 2014

Almond butter

What's not to love about nut butters? They're creamy, satisfying, and equally delicious on toast, apple slices, or a spoon. America's most classic nut butter is made from peanuts, but in recent years, peanuts have faded into the background while almonds have rapidly gained in popularity. Unfortunately, almond butter can get crazy expensive, so do your wallet a favor by buying almonds in bulk and making your very own almond butter for a fraction of the cost. It's insanely easy, delicious, and you'll have the satisfaction of making something yourself. Keep in mind[...]

appetizer, bread, condiment, side

December 17, 2013

Tzatziki (cucumber-yogurt dip) and whole wheat pita bread

Multiple Greek food recipes in one week is my Christmas gift to you! Tzatziki, if you've never had it, is a garlicky yogurt-cucumber dip that's both surprisingly pungent and outrageously refreshing. It might sound strange, but it's one of those things that just works. Do yourself a favor and don't stop with pita bread - put it on chicken, salmon, beef, or roasted vegetables. This whole wheat pita bread gets two thumbs up, too. They puff up beautifully in the oven, and the dough will last in the fridge for a couple of days so your enjoyment of fresh-b[...]

condiment, fall, favorites, main dish, pasta

November 4, 2013

My favorite tomato sauce

Most of the time, I love to cook. I love creating food, either new recipes or tried-and-true classics. I love anything that gets my hands (and counters) messy - kneading bread dough, hand-rolling sheets of pasta, cutting biscuits. I love the repetitive tasks like slicing cabbage into thin slivers for raw slaws, dicing onions, and shelling beans. To me, the best smell in the world is onions sautéing in butter and the pungent punch of garlic when it hits a hot pan. Put some Sinatra on in the background and the process is just a[...]

appetizer, condiment, favorites, snack

October 14, 2013

The best basic hummus

Hummus is a wonderful on-the-go lunchtime staple. The incredibly smooth, creamy texture of store-bought hummus is amazing, and luckily for us, I know the secret to getting the same incredibly texture at home: skin the chickpeas. Before you go thinking I'm totally off my rocker, let me assure you that this doesn't take that much time and it really is key to making hummus better than your favorite store brand. That's right. Trust me here. Try it and you'll see. [Update: I've found that with a high-speed blender like a Vita[...]