- 4 large pork chops
- 1 T Shanghai blend
- 1 tsp garlic, minced
- 2 T tamari
- 2 T oil, avocado or olive
- 1 tsp wine vinegar
Arrange pork chops in a single layer in a non-metallic bowl and sprinkle with Shanghai blend and garlic powder (or fresh if using). In a mixing bowl combine tamari, oil, vinegar and drizzle it over the chops. Using clean hands rub the mixture into the meat, cover dish with plastic wrap and refrigerate at least 2 hours.
Grill until temperature reaches 145 degrees, rest 3-5 minutes and serve with steamed rice and vegetable of choice.
The easiest, tastiest baked sweets
- Sweet potato
- Shanghai Blend
Preheat oven to 400 degrees. Wash and dry sweet potato and rub with a little avocado oil and salt. Bake 1 hour. Remove from oven, cut open and sprinkle with Shanghai Blend and smear with butter.
Preheat oven to 400 degrees. Wash, dry and cube sweet potato into 1/2 inch pieces. Sprinkle with enough oil (avocado or oil) to avoid sticking to the pan and sprinkle with Shanghai blend to taste. Mix throughly with clean hands and roast 45 minutes or until tender on the inside and golden brown on the outside. Garnish with chopped fresh parsley or cilantro and serve.
This honey turns toast, oatmeal and plain yogurt into a treat!
- 1 C honey
- 2 T Devonshire blend
Fill a double boiler pan with two inches of water and start simmering on low heat. Place honey into a clean, sterile jar and place into the top of the double boiler and gently heat until warm. Do not boil, just warm it enough that the spices can easily be mixed in. Once the honey is warm, stir in the two or three tablespoons of Devonshire spice mix, to your taste. Remove the jar from the pan and allow to cool completely before storing in the cabinet for a few days before eating. This allows the flavors to blend nicely. If the contents separate, stir to blend thoroughly and enjoy.
This buttery spread is delicious on toast, oatmeal or french toast.
- 1 C organic, unsalted, sweet butter
- 2 – 3 T Devonshire blend
This is delicious brushed on chicken and fish during the last few minutes of grilling. Stir it into pulled pork and go to town.
- 6 T avocado oil
- 2 C onion, chopped
- 1 clove garlic, minced
- 1 – 2 tsp Nola blend
- 1/2 tsp fennel seeds, optional
- 6 T wine vinegar
- 3 T brown sugar
- 2 T Worcestershire sauce
- 2/3 C tomato ketchup
- Juice of 1 lime or lemon
1)Heat oil in a sauté pan over medium heat and add the onions and sauté until tender and turning translucent 5-10 minutes. Add the garlic and sauté another minute, add the Nola blend, fennel seeds if using and the salt and pepper; sauté another 2 minutes until fragrant. Stir in wine vinegar, brown sugar, Worcestershire sauce, ketchup and lime or lemon juice and simmer until slightly thickened, 15 minutes. Season to taste with more salt and pepper if needed. Transfer to a clean jar and store in the refrigerator. It will keep for several weeks, if it lasts that long!
- 1 lb medium to large shrimp, shelled
- 2 tsp Nola blend
- 2 T oil, olive or avocado
- 6-8 green onions, chopped
- 2 C fresh or frozen corn kernels
- 2/3 C Low Country style BBQ sauce (recipe below)
- 1/3 C heavy cream, or full fat coconut milk
1)Toss shrimp with Nola blend in a mixing bowl and set aside to marinate.
2)Heat oil in a sauté pan over medium heat and cook onions about 2 minutes or until they turn bright green and tender. Add the shrimp and cook until pink 3-5minutes. Add the corn and sauté another minute. Reduce heat to simmer and add BBQ sauce and cream. Mix and heat to combine flavors. Serve immediately over grits or steamed rice.
- 3/4 C avocado oil, cold pressed
- 1/2 C fresh lemon juice
- 1/2 C oil olive, cold pressed
- 3 T wine vinegar
- 1 tsp salt, or to taste
- 1-2 clove garlic, pressed or minced
- 1/2 tsp dijon mustard
- 2 T honey
- 1 tsp Marrakesh blend
- 1 tsp fresh herb of choice (or all combined), basil, dill, tarragon
Mix all ingredients. Shake well before using. This recipe works well as a marinade for meats, veggies and tofu.
- 6 T tahini
- 2 T fresh lemon juice
- 1 T oil, olive or avocado, cold pressed
- 3 T tamari or soy sauce
- 9 T water
- 1 tsp Nola blend
Blend tahini with lemon juice until incorporated into a smooth paste. Add oil and then water in a thin stream. Once blended, add the Nola blend and enjoy.
- 1 C tahini
- 3 T rice vinegar
- 1 T miso
- 3 T toasted sesame oil
- 2 T tamai
- 4 T fresh lemon juice
- 1 tsp Marrakesh blend
- 1/2 tsp granulated garlic
- 1/4 C water
Whisk or blend everything until incorporated. Use on salads, roasted or steamed vegetables, drizzled on steamed rice, grilled fish, chicken or tofu.
This Moroccan style salad is a wonderful lunch by itself or served with grilled chicken or tofu
- 4 C chicken or vegetable broth
- 2 C quinoa, rinsed thoroughly
- 2 T Marrakesh blend
- 1 tsp granulated onion powder, or chopped raw onion to taste
- 1/2 C raisins
- 1 large summer squash, cut into 1/4 inch dice
- 1 large zucchini, cut into 1/4 inch dice
- 4 carrots, cut into 1/4 inch dice
- 1 C cherry tomato, sliced in half
- 1 C cooked chickpeas, drained
- 1 C slivered almonds, toasted if desired
- 1/2 – 1 C of dressing of choice (see Sesame dressing or Lemon Vinaigrette recipes)
1)Place the quinoa is a fine mesh strainer and wash in fresh water throughly to remove the saponins that coat the grain causing a bitter taste. Place the washed quinoa, broth, Marrakesh blend, and onion powder in a pot on the stove (or rice cooker set on white rice setting) and bring to a boil. Immediately turn the heat to simmer and cover, cooking until the liquid has been absorbed, about 15-20minutes.
2)Once done, remove pot from heat (or lift lid of rice cooker) and stir in the raisins. Cover pot tightly and let sit for 5-10 minutes undisturbed.
3)Meanwhile, combine all the chopped vegetables in a large mixing bowl. Add the chickpeas and almonds and toss to combine. Add the quinoa mixture and stir to combine. Pour the dressing over the salad and toss to coat. Season to taste with salt and pepper. Serve slightly chilled or at room temperature.