Recipes

Amy Ingram

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...

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Amy Ingram

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...

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Amy Ingram

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...

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Amy Ingram

Peruvian Picrones

Peruvian Picrones Serves: 24 Made with a bright-orange local squash and sweet potato mashed into a purée—and traditionally fermented, kneaded into rings, and fried in a pan of bubbling oil. Ingredients: 1 Tbsp.  dry baking yeast 1 tsp.  sugar 1/4 cup water 1 Tbsp. ground corn or cornmeal 1/2 tsp.  sea salt 1/4 tsp. crushed anise 3 cups white flour (I use spelt) 1 cup beer (or soda water) 1 cup cooked butternut squash or pumpkin, pureed Extra Virgin Olive Oil for Frying SYRUP: 1/2 cup sugar 1 cup your choice of Honeybell, Apricot, Madagascar Vanilla, or Coconut White Balsamic ...

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