As I am writing this in April, it is still cold outside. We had a few teaser days when it was warm, but they quickly vanished. I am hoping that by the time this gets published we are experiencing better weather and that your boats are in the water and ready to go.
I’ve been involved in a “better health” program lately and have temporarily had to cut sugar and many other things out of my diet. It hasn’t been easy. I always seem to want something juicy or saucy on my meats, chicken or fish. So many of the condiments and relishes on the market are loaded with sugar or some sort of chemical sugar substitute (which I cannot tolerate). So, for me, it comes down to eating my proteins ‘dry’ or learning to make toppings without added sugars – they can still be sweet if you like, depending on the fruits or vegetables you’re using in the recipe. If you are avoiding sugar completely, don’t use fruit juices as in the Carrot Ketchup recipe below.
Some people are happy with ketchup on anything, so the Carrot Ketchup is a good substitute, but I prefer more savory flavors for my fish and chicken if grilled or roasted. The 5-Ingredient Vegan Fish sauce recipe was found on the website minimalistbaker.com. It takes a little time to make, but the result was delicious. It’s not only sugar-free but gluten free as well.
My favorite of these recipes is the Lemon Dijon Glaze – easy to make and good on both chicken and fish.
Lemon Dijon Mustard Glaze
2 tbsp Dijon mustard
1 tsp lemon juice
1tbsp olive oil
1 tsp monk fruit blend
Pinch of sea salt
Whisk everything together until smooth. Brush over your chicken or fish and roast of grill.
5-Ingredient Vegan Fish Sauce
1-1/4 cups water
1/4 cup dulse (loosely packed)
1/4 cup dried shiitake mushrooms
2 tsp sea salt
1-1/4 tsp chickpea miso (or soy miso-gluten free)
1-2 tbsp tamari (for depth of flavor or sub coconut aminos for soy-free)
To a small saucepan, add water, dulse, dried shiitake mushrooms, and sea salt. Bring to a boil, then cover, reduce heat, and simmer for 15-20 minutes. Remove from heat and let cool slightly. Pour liquid through a fine mesh strainer into a bowl, pressing on the mushrooms and dulse with a spoon to squeeze out any remaining liquid.
To the bowl, add chickpea miso and tamari. Taste test and adjust as needed, adding more sea salt for saltiness, chickpea miso for umami flavor, and/or tamari for depth of flavor.
Store in a sealed container in the refrigerator for up to 1 month and shake well before use. Or pour into an ice cube tray, freeze, and store in a freezer-safe container for up to 2 months.
Carrot Ketchup
16 ounces carrots
1/2 cup apple juice
1/4 cup apple cider vinegar
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1 dash sea salt
Steam the carrots until soft, then combine with remaining ingredients in a blender and process until smooth. Store in a jar in the refrigerator.