December 27, 2016

Spicy Chipotle Aioli


3 egg yolks
1/2 clove garlic
1/2 tsp chipotle powder
1/2T maple (optional)
1/2T dijon
Juice half lemon
3 tablespoons roasted red peppers
S and P

2/3 cup avocado oil

For salad bowls:

We start with a base of raw finely shredded white cabbage and add different things on top from:
Black/pinto beans (from dry, soaked overnight, and then cooked with stock or bouillion – cheaper and cleaner than buying canned)
Grilled or shredded chicken (simple method here)
Soft boiled eggs (I add 4 eggs to a small pan of boiling water, submerge them, and cook for 6-7 minutes before running under cold water and peeling)
Chopped cilantro
Roasted sweet potato (Cube in 3/4-1 inch chunks, place on a baking sheet tossed in oil and salt and bake at 400 for 30-40 minutes until soft and crispy)
Sliced avocado
Hummus (I blend 1.5 cups of chick peas with 2T tahini, the juice of a lemon, two roasted or raw garlic cloves, salt, pepper, 1 tsp cumin, and 1/3 cup olive oil or more to thin it out to the way you like!)
Chick peas (soaked overnight and cooked)
Jalapeños (finely sliced and diced)


Start by roasting the red bell peppers if you have fresh ones, by cutting the core/stalk/seeds out and chopping them into quarters.  Place on a baking sheet and toss with olive oil then bake in a 350F oven for 30 minutes or until they are soft and starting to smell amazing!  Take them out and allow them to cool.

Separate the egg yolks from the whites and add them to a food processor or blender (Either one is fine, it just needs to have a lid with a window/spout to add ingredients while it is running.) Add all the ingredients apart from the yolks and blend until smooth.  Then with the blender running on low, very slowly but in a steady stream, drizzle in 2/3 cup avocado oil or another healthy light tasting oil, until its all incorporated.

Remove the lid a do a taste test! Season more with salt, pepper or add more chipotle as needed to taste and give it another quick blend.




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