My last camping-related post, I promise! I think I’ve overdone it… Today I’ve got a very special recipe for you. As the title suggests, it’s not an I Eat Therefore I Run creation, but rather a creation by my absolute favourite food blogger and writer Michelle Tam, the genius behind Nom Nom Paleo and the book Nom Nom Paleo: Food for Humans, (along with her fitbomb husband, Henry Fong).
In my last post, I mentioned how I premade a few foods / meals to take with us for our first few days of camping. Premaking primal food isn’t something new for us, as we do it every week to fit in real, good food while swim/bike/running hard -> more on that in my next post. The last food I premade for Mull was Nom Nom Paleo Aji Verde sauce, a delicious herby, slightly spicy mayonnaise used as a dip to accompany Peruvian Chicken, two of my favourite recipes from Michelle and Henry’s nomtastic book. There was no link in my previous post to Nom Nom Paleo for the recipe because the recipe isn’t posted on the website. It’s in the book. Until now.
I asked Michelle’s permission to post her recipe, and told her how much I love her blog and recipes, thinking I’d hear from her in a few days: she’s written a best-selling cookbook and has one wicked blog, she’s most likely a busy lady! Well, she replied within hours and gave me permission, and was just as cool and nice as she is in her blog. Wow.
The sauce itself is really simple: it’s just a matter of blitzing together simple ingredients in a food processor. The complicated bit comes with making one of the ingredients: paleo mayonnaise. Why make your own? Well, if you’ve read my Primal Larder page, where all the YES foods and NO foods are listed, you’ll know that the vegetable oil used to make mayonnaise is a polyunsaturated fat. This is a NO fat, therefore conventional mayonnaise isn’t doable if you follow a primal way of eating. Plus, mayo also has sugar as a listed ingredient. You can easily make your own from olive oil (which I do), or avocado or macadamia oil the way Michelle does on her blog. You need about 10 minutes and some elbow grease, or an immersion blender. Check out her recipe for Paleo Mayo.
Once the mayo is made, time to prepare the Aji Verde sauce!
Nom Nom Paleo Aji Verde Sauce
* this recipe is in US cups
2 tbsp extra virgin olive oil
2 garlic cloves, minced
3 jalapeno peppers, stemmed, seeded, and roughly chopped
1 scallion (spring onion)
1/2 cup Paleo Mayo
1/3 cup fresh basil
1/3 cup fresh cilantro (coriander)
1/3 cup fresh mint
2 tsp fresh lime juice
1 tsp white vinegar
1. Heat the olive oil and garlic in a sauce pan on low until the garlic starts to bubble. Once bubbling, remove from heat and set aside.
2. Add the remaining ingredients to your food processor and blitz until the herbs are no longer in larger chunks.
3. Add the garlicky olive oil to the mixture in the food processor and blitz until everything is combined. Transfer to a glass jar and refrigerate.It’s that easy.
The recipe makes enough to fill a wide, medium jar. I couldn’t tell you how long it lasts because we always finish it within days.
*This recipe is paleo, primal, keto, low glycemic, gluten-free and dairy-free
But definitely not free from taste!
I would recommend making the sauce ahead of when you actually want it and letting the flavours meld together for a few hours first, otherwise it will come off as very spicy if you eat it immediately. If you like spice on the other hand, then eat immediately! This sauce also camped really well, meaning that with chilling from the ice blocks in our cooler, it didn’t go bad. It got finished instead!
This sauce is incredibly versatile, and very fattening, perfect for a primal meal. You could use it as your main fat for grilled fish or meat, like this sirloin steak I made:
This concludes the camping posts…. what am I going to write about now??? 😉
If you follow me on Instagram or Twitter, you’ll know that I’ve made some changes in my training and what I’m training for. These changes don’t stop with just my physical activity though. You’ll just have to wait until my next post to find out what more in entails 😉
What’s your favourite sauce?
Have you ever made your own mayo before?