Liquid Gold Recipes

5-MINUTE LIQUID GOLD SAUCE (OIL-FREE, PLANT-BASED)

Steps:

• To a small blender (or food processor, though it won't be as creamy), add chickpeas, nutritional yeast, garlic, lemon, tahini, salt, ground turmeric, curry powder, ground cumin, cayenne (optional), maple syrup, and water.
• Blend on high until creamy and smooth. Add more water as needed until a thick, pourable sauce is achieved.
• Taste and adjust flavor as needed, adding more salt to taste, curry powder for spice, tahini for creaminess / nuttiness, lemon for acidity, cayenne for heat, or maple syrup for sweetness.
• Use immediately or store covered in the refrigerator up to 1 week. You can also freeze it up to 1 month and thaw before use (do not heat) although best when fresh.
• Perfect for use on just about anything - think roasted sweet potatoes, burrito bowls, salads, and more!

LIQUID GOLD DRESSING

Steps:

• Blend until smooth.
• Keep in a lidded jar for up to 2 weeks in the fridge.

LIQUID GOLD

Steps:

• In a pitcher combine:.
• 3/4 Cup Vodka.
• 3/4 Cup Sweet Vermouth.
• 2 Tablespoons Lemon Juice.
• 1 Sheet edible gold leaf torn
• Refridgerate 1 hour.
• On a plate mix.
• 2 tablespoons sugar
• 1 Sheet edible gold leaf.
• We the rims of 6 martini glasses and dip them in gold sugar.
• Stir 3/4 cup chillded ginger ale into the vodka.
• pour into the martini glasses.

LIQUID GOLD MUSTARD SAUCE

Steps:

• Add the mustard, vinegar, brown sugar, hot sauce, Worcestershire, vanilla and pepper to a small pot and bring to a simmer while constantly whisking. Simmer lightly until the sugar is dissolved, about 5 minutes.

'LIQUID GOLD' CHICKEN BROTH

Steps:

• Heat the olive oil in a large soup pot over medium heat. Add the crushed garlic cloves and saute for 2 minutes, until garlic is golden. Add the onions, carrots, and celery. Season the vegetables with sea salt and freshly ground pepper. Saute for about 8 minutes. Cut the organic chicken and chicken bones into pieces. Really hack into it so that the bones and marrow are exposed. Add the chicken pieces and pint of chicken bones to the pot. Fill the pot with water until it just covers all the chicken, and bring to a boil. Tie the parsley, celery leaves, bay leaf, thyme, and tarragon into a bouquet using butcher's twine or kitchen twine. Add the bouquet to the pot along with the black peppercorns. Once the broth has begun to boil, bring the heat down to medium-low. Partially cover, and let the broth simmer for 2 to 3 hours. Strain the chicken broth through cheesecloth. Hand-pick the good chicken meat and set it aside.