This super flavorful, tomato based barbecue sauce uses wonderful Moroccan spices for a new twist. Absolutely delicious! Elena wanted to eat it straight. We all thought that this would make a wonderful sauce for Sloppy Joe’s, and I will be trying it that way soon.
This recipe comes from The Garden Of Eating: A Produce-dominated Diet & Cookbook by Rachel Albert-Matesz and Don Matesz. You remember Rachel, she is the one who also wrote that fabulous “ice dream” cookbook which uses coconut milk (read my review for it here with a sample recipe). The Garden of Eating is her first book and is her take on Weston A Price’s research.
In this grain free, dairy free diet, she advocates eating a “produce-dominated” diet. I love that concept! But this isn’t necessarily a low-carb diet, as she encourages you to eat plenty of tubers (like sweet potatoes), which I appreciate. In some ways, this is a much simpler way to eat nourishing food as you don’t have to worry about soaking grains.
The first two hundred pages of the book explain the principles and practices that the book is based off of. There is a lot of great information here (and later, you find even more great tips and information with the recipes). The majority of the book after that point is devoted to recipes. Sections include The Incredible Egg, Fishing for Compliments, Birds of a Feather, The Meat of the Matter, Roots, Tubers, Squash and Other Vegetables, Nut based Sweets and Treats, and more!
While we do have a few differences (her diet is lower fat and salt then what we feel works well for us) and she uses a few ingredients that we don’t use (like dried egg whites) in a few of her recipes, this book has been a great resource.
Some of you who are on grain free diets will especially benefit from it!
Rachel kindly gave permission for me to share a recipe from her book. It took me a while to figure out which of her wonderful recipes I wanted to share. I finally decided on this one. I feel that it shows some of her genius. It’s very flavorful. And it’s based on nutrient rich broth! How cool is that?
I am giving two recipes today. One for the spice mix. You can use this mix for many things (and Rachel uses it for several other recipes in her book as well).The next is the barbecue sauce that uses the spice mix. Enjoy!
Moroccan Barbecue Spice Mix
1/4 cup whole coriander seeds
1/4 cup whole fennel seeds
2 tablespoons whole cumin seeds
1 teaspoon whole shelled cardamon seeds
2 teaspoons whole cloves
1-Toast all ingredients in a dry medium skillet over moderate heat, stirring until fragrant, about 3 minutes. Cool on a plate.
2-Finely grin in a spice dedicated coffee grinder or mortar and petle. Pour into an airtight jar.
3-To use: Season steaks chops fish or beef or pork roast with coarsly ground black pepper and sea salt. Roll meat in a portion of spice mix; press firmly to coast evenly.
4-Allow seasoned meat to rest at room temperature for 15-30 minutes, or cover loosely with unbleached parchment and refrigerate for up to 4 hours before roasting or sauteing.
5-Store spice mix at room temperature. Best if used within 1 month, but it will keep longer.
Moroccan Barbecue Sauce
1 tablespoon extra virgin olive oil or unrefined coconut oil
1 cup minced fresh onion
1/2 teaspoon unrefined sea salt or 1 tablespoon tamari soy sauce
4 cloves minced garlic
1 1/2 to 2 tablespoons Moroccan Barbecue Spice Mix
1 tablespoon Harissa, or to taste, or a low-sodium hot sauce or 1/4 teaspoon ground red pepper
1 (6 ounce) can (salt free, sugar free) tomato paste
1 1/4 cups water or diluted or full strength bone building broth [homemade chicken stock], or preservative-free chicken broth
2 tablespoons raw apple cider vinegar or 3 tablespoons lime juice
1/4 teaspoon stevia extract powder
1 tablespoons agave nectar or honey (opt. but good) KH Notes: I skipped the stevia and used honey. It was great!
1-Heat oil in a 1 quart saucepan over medium heat. Addonions and stir until tender, about 5 minutes. Add sea salt or tamari, garlic, and shallots, and stir for 1-2 minutes. Add remaining ingredients and whisk until smooth.
2-Bring to a low boil, cover, reduce heat, and simmer with lid ajar, stirring periodically until mixture thickens, 20-30 minutes.
3-Pour sauce into a wide-mouth glass jar. Cover and refrigerate. Use within 2 weeks or freeze.
This recipe is part of Fight Back Friday! Check it out!
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This sounds a lot like a chutney that I made last fall. I just used in over a meatloaf – delicious!
Mmmm. I cant TOTALLY imagine this as sloppy joes, or drizzled over a meatloaf. Thanks for sharing, and for joining in Fight Back Fridays today!
This Looks Great! I’m on a candida diet and can’t use any sweetener other then stevia, so I will have to give this a try. Thanks a lot for posting this! Alison
Ari (Baking and Books)
This looks and sounds so delicious! I am already thinking of all the possible applications.
Michelle @ Find Your Balance
My mouth actually watered just reading the title. 🙂