I don’t know about you all, but I am ready for the warmer weather, longer days and flip flops. Although it hasn’t officially sprung in Aspen yet, I have Spring on my mind and that means firing up our BBQ. We love grilling chicken, turkey burgers, seafood, veggies- you name it! While grilling can be a healthy way to cook, it’s the toppings and dips that can be an issue. Many sauces, especially the store-bought ones, are full of junk- refined vegetable oils, additives and ingredients you can’t even pronounce. So, ditch that processed stuff and make your own!

 

Here are two of my favorite sauce recipes from my book, Glow by Jenni Houston. They are simple, delicious and can be used with many dishes. Enjoy!

 

Use this delicious, smooth and creamy sauce instead of sour cream or mayonnaise in any fish, potato, or chicken dish. 

AVOCADO CREMA

SERVES 2

1 large avocado
2 tablespoons lemon juice
1 tablespoon shallots, finely chopped
1/3 cup coconut water
Pinch cayenne
Pinch chili powder
Pinch smoked paprika
1/4 teaspoon cumin
2 teaspoons white wine vinegar
1 tablespoon extra-virgin olive oil

Place all ingredients in food processor and puree
until smooth. Keep chilled in refrigerator until time
to serve.

This classic Argentinean sauce is fresh, clean, and delicious! It goes great with chicken and vegetable dishes and can also be used as a marinade.

CHIMICHURRI SAUCE

SERVES 4

1 cup fresh, firmly-packed, flat-leafed parsley

3 large garlic cloves

3 teaspoons dried oregano

1/2 cup extra-virgin olive oil

2 tablespoons white or red wine vinegar

1 teaspoon sea salt

1/4 teaspoon freshly ground pepper

1/4 teaspoon crushed red pepper flakes

Finely chop parsley, oregano, and garlic in a food processor, using several pulses. Place in small bowl. Add olive oil, vinegar, salt, pepper, and red pepper flakes and stir well. Serve immediately or refrigerate for 1-2 days. Bring to room temperature before serving.

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