18 Oct 2017

Mexican Red Chili Sauce

Mexican Red Chili Sauce Ingredients: 6 dried mild red chili pods 1 sweet red pepper 4-5 cups vegetable stock 1/4 cup Mexican spice olive oil 1 Tbsp. cumin 1 Tbsp. salt 1 Tbsp. tomato paste Directions: -Wash chilies and red peppers; remove stems & seeds and place in a stockpot. -Add stock, oil and spices and bring to boil. -Bring to boil, lower heat and cook for about 15 minutes. -Let cool and place everything in a blender. -Blend until smooth and strain through sieve.   This recipe was created by Chef Lauren Marshall from Coastal Healing during the Belize Bliss Cooking...

Read More
18 Oct 2017

Pulled Tamales

Pulled Tamales (Vegan or Meat Option) Makes 15 Small Tamales Filling Ingredients: 1Tbsp. any Liquid Gold Chili Oil (recommendation: Aji Verde for mild heat/fruity flavour, Harissa for stronger heat/bolder flavour) 2 cloves garlic, finely chopped 1/2 small onion, finely diced 1 can lentils, drained (can omit if using chicken) 1 organic veggie broth cube 3 cups shredded mixed mushrooms or pulled organic chicken 1/2 tsp. cumin  1 (16 ounce) can green chili salsa 1/2 cup fresh sweet corn & 1/2 cup green peas For the Tamale Dough: 4 cups fine cornflour 2 tsp. baking powder 1 tsp. salt 1/2 cup...

Read More
13 Oct 2017

Roasted Zucchini with Fall Flavours

Roasted Zucchini Now that we have approached fall, we have had lots of #LiquidGoldAtHome submissions that are including warm fall flavours. Maria sent us this photo and recipe on Instagram and we LOVE it. This would be a fantastic side to any sandwich at lunch, or alongside your protein and grains at dinnertime. Enjoy! 3 tbsp. LG Balsamic Vinegar. Flavours we recommend: Pomegranate, Red Apple, Traditional, & Cinnamon Pear 1 tsp sea salt 1/2 tsp freshly crushed pepper 3 cloves garlic, minced 1.5 tsp dried basil 2.5 tbsp. LG High Polyphenol Extra Virgin Olive Oil (or try our new Leek Agrumato...

Read More