Recipe: Sudado de pescado (Peruvian steamed fish)

Sudado de pescado can be considered a soup or a stew. I guess it depends on how you serve it: with boiled cassava or with boiled cassava and rice. The verb sudar means “to sweat”… in this context, it means the fish is steamed on top of a bed of onions and tomatoes with a delicious broth.

One of the broth ingredients is chicha de jora, a fermented beverage made from malted maize (corn), commonly used in Peruvian cuisine. It is also served as a drink in many towns in the highlands to children and adults, despite its alcoholic content. Back in the day, the fermentation was kickstarted by chewing the corn kernels and spitting them in a bucket. Thankfully, these days it’s made through a more modern and hygienic process. Taste-wise, it’s similar to apple cider vinegar and plain kombucha. You can buy it from Latin food shops such as Tienda Latina in Ashfield.

Chicha de jora

Sudado de pescado was one of dad’s favourite dishes. I didn’t appreciate it until mum started making it with scallops. The addition of seafood elevates the dish to another level. I asked her for the recipe and she wrote down a paragraph with instructions but no quantities (for a change!). I think I got my version pretty close; dad would have approved.

As you can see below, sudado de pescado is a very simple and healthy dish to make, provided you have the ingredients at hand. I have indicated substitutions and ingredients that can be omitted.

Sudado de pescado

  • Servings: 3
  • Difficulty: easy
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Ingredients

  • 3 white fish fillets
  • 12 scallops (optional)
  • 1 tbsp oil
  • 3 garlic cloves, minced
  • 1 red onion in thick slices
  • 2 tomatoes in thick slices
  • 1 tbsp ají panca paste (or other red chilli paste, preferably smoked)
  • 1 tbsp ají amarillo paste (or other yellow chilli paste)
  • 3/4 cup chicha de jora (or plain kombucha or a combination of apple cider vinegar and white wine)
  • 1/4 cup fish stock
  • 30ml (2 tbsp) pisco (optional)
  • salt and pepper, to taste
  • 500g frozen cassava, to serve
  • rice or cauliflower rice, to serve (optional)
  • fresh chilli, to serve
  • coriander leaves, to serve

Directions

  1. Boil cassava until tender (25-30 minutes).
  2. While the cassava is cooking, heat oil in a large saucepan at medium heat. Add garlic, onion, tomatoes, ají panca and ají amarillo. Cook for 5 minutes.
  3. Add chicha de jora, stock and pisco (if using) to the saucepan. Place fish on top of vegetables and scallops on top of fish. Season with salt and pepper. Turn down heat to low, cover and cook for 10 minutes.
  4. Drain cassava.
  5. Serve sudado with boiled cassava and rice/cauliflower rice (if desired). Garnish with fresh chilli and coriander.

Keep Tone bread

Product review: Keep Tone bread

Keep Tone bread is a new brand of keto/paleo/low carb bread currently available at selected health food shops and cafes in NSW (I bought mine at Mr Vitamins Ashfield).

Health claims

The bread claims to contain “only wholefoods, no nasties”. It is gluten free, dairy free, soy free, yeast free, grain free and has no added sugar. I know most people would think this is no bread… until you try it.

What’s in Keep Tone bread?

Keep Tone bread currently comes in 3 flavours: rosemary blast, super seeds and divine chocolate. Below are the ingredients for the 2 savoury varieties:

  • Rosemary blast: Almond meal, golden flax meal, coconut flour, free range eggs, extra virgin olive oil, psyllium husk, apple cider vinegar, rosemary, Italian herbs, sea salt flakes, gluten free baking powder, Himalayan pink salt
  • Super seeds: Almond meal, golden flax meal, free range eggs, organic coconut oil, extra virgin olive oil, pumpkin seeds, sunflower seeds, linseeds, psyllium husk, gluten free baking powder, xanthan gum, Himalayan pink salt, stevia

All ingredients are Australian and most of them are organic, which drives the price a little high: $14.95 for the rosemary and $15.95 for the seedy one.

Keep Tone bread

Taste test

The bread loaves, which are smaller than commercial sliced gluten-free bread, come whole in a resealable bag with a desiccant packet. The bread has a great texture – it can be sliced easily and doesn’t crumble. Both savoury flavours are tasty – the seeded one is a bit sweeter so keep in mind when deciding what to eat it with.

I chucked the leftover bread in the freezer to test how it toasted from frozen. As expected, due to the fat content, it doesn’t toast the same as regular gluten-free bread (i.e. it doesn’t dry as much). Also, the seeds in the seedy variety tend to burn, so be careful.

Who is this bread right for?

People who are following a low carb diet/ketogenic diet for body composition or health reasons (e.g. people with insulin resistance), people who can’t eat gluten and do well on a lower carbohydrate diet.

I would also add the caveat that bread should not displace veggies out of your plate. Eat a piece of toast here and there but don’t use bread as an excuse to not eat vegetables.

The man behind Keep Tone bread

Gurpreet, the founder of Keep Tone, was kind enough to share his story:

“I’m a person who always thinks about the healthy lifestyle and keeps learning and searching for new research and any topics about health. About 2 years ago, I found a new lifestyle which is ketogenic. So I researched a lot about it and I studied health coaching where I learned about hormones and how the body uses fuel.

I’ve been doing a ketogenic lifestyle since then and also coached lots of people into this lifestyle including cyclists and weight trainers. My clients were perfectly enjoying all the benefits that keto has to offer but all of them missed one thing and that was BREAD. Being a problem solver and troubleshooter it got me thinking that how I can come up with the recipe of bread which will give bread-like pleasure but without spiking insulin, which is grain, dairy, gluten, yeast and soy free. Which is all natural just made from wholefoods no synthetic or preservatives or colours. So me and my partner chose all superfood ingredients that goes well with KETO, PALEO and all other low carb diets. After doing lots of taste testing on friends and clients we have received an outstanding response.

Now we have created a company known as KEEP TONE which has made Australia’s first Ketogenic superfood breads.

There are lot of other exciting food products coming along the way because I believe ketogenic was first type of lifestyle mankind knew and its very healthy lifestyle and KEEP TONE promises to offer the BEST.”

Gurpreet

Want to know more?

Follow @keeptone_aus on Instagram.

Recipe: Chupe de camarones (Peruvian prawn chowder)

Soup season is back! I would be hard-pressed to nominate my favourite soup, but chupe de camarones is definitely in the top 5. As it happens with most Peruvian dishes, it all starts with onion, garlic and ají (chilli). Ají panca (dried red Peruvian chilli) paste can be found in certain ethnic markets or you can sub another red chilli paste.

It also features Andean staples such as habas (broad beans), papas (potatoes) and choclo (corn). Rice is also an important ingredient, but you can sub cauliflower rice, quinoa, etc.

Chupe de camarones

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 whole king or tiger prawns (to garnish)
  • 450g peeled prawns (if you bought them unpeeled, follow the optional step below)
  • 1 tbsp oil
  • 1 red onion, finely diced
  • 2 garlic cloves, minced
  • 1 tbsp ají panca paste
  • 3 cups fish stock
  • 2 small potatoes
  • 1/2 cup pumpkin, finely diced
  • 1 cup frozen or fresh broad beans
  • 1/2 cup frozen or fresh peas
  • 1/2 cup corn kernels
  • 1 cup cooked rice or 2 cups cauliflower rice
  • salt, pepper and oregano, to taste
  • 2 tbsp cream
  • 4 poached or fried eggs
  • coriander leaves, to serve

Directions

  1. Optional: If you bought unpeeled prawns, peel them (remember to reserve 4 to garnish) and pop the heads and shells in a pot and heat until bright red. Add the stock and simmer for 10-15 minutes. Drain and reserve the stock.
  2. Heat 1 oil in a pot. add onion, garlic and ají panca and cook at low heat for 10-15 minutes.
  3. Add stock, potatoes and pumpkin. Cook at medium heat for 15-20 minutes.
  4. Add broad beans, peas, corn and cauliflower rice (if using). Season with salt, pepper and oregano. Cook for another 10 minutes.
  5. Add cooked rice (if using) and all prawns, cook until prawns are bright red (approx. 5 minutes). Add cream, check seasoning and turn off heat.
  6. Serve soup and garnish with one whole prawn, a poached/fried egg and a few coriander leaves per bowl.

Recipe: Peruvian spiced chicken

I would love to say this is a recipe for pollo a la brasa but that would be a terrible lie. First, I did not use charcoal to cook it and second, traditional pollo a la brasa can be made with no other seasoning than salt and pepper. That’s why I’m calling it Peruvian spiced chicken instead.

A couple of notes about ingredients:

  1. Peruvian dark beer (a.k.a. “malta”) is a bit sweeter than most dark beers here in Australia. I used O’Brien brown ale, which is not only delicious and gluten-free but also similar in taste to Peruvian malta. Feel free to use any dark beer you like.
  2. Ají panca is a dried red Peruvian chilli. In Perú you can buy it whole, ground or in paste. In Australia is more common to find the paste, which can be purchased online or in stores such as Fiji Market in Newtown and Tierras Latinas in Ashfield. I like the brand I bring from home every time I visit, which unfortunately is not available here (pictured below). If you can’t find it (or can’t be bothered), use any chilli paste you like… but don’t call it Peruvian chicken ;).

Finally, Peruvians would typically serve this chicken with chips and “salad” (maybe some iceberg lettuce and a slice of tomato). I recommend serving it with your favourite vegetables or a nice salad, for example, this one.

Peruvian spiced chicken

  • Servings: 4
  • Difficulty: moderate
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Ingredients

  • 1 whole chicken
  • 1/4 cup dark beer (O’Brien gluten-free dark ale recommended)
  • 2 tbsp ají panca paste (or other red chilli paste)
  • 2 tbsp tamari (or other gluten-free soy sauce)
  • 1 tbsp white wine vinegar
  • 4 garlic cloves, minced
  • 1 1/5 tsp rosemary salt (or 1/2 tsp salt and 1 tsp dried rosemary)
  • 1/4 tsp ground cumin
  • fresh cracked pepper

Directions

  1. Mix all marinade ingredients and spread on and in chicken. Let marinate in the fridge for 3-12 hours.
  2. Take chicken out of the fridge and preheat oven to 215°C (185-195°C fan-forced).
  3. Place chicken in cast iron pot or roasting pan and roast for 70-90 minutes. Time will vary depending on the actual temperature of your oven and size of the chicken. Use a brush to baste chicken with the cooking juices approximately at the 45-50 minute mark
  4. Turn off oven and leave chicken inside for another 5-10 minutes.
  5. Serve with vegetables.

YoPRO

Product review: YoPRO high protein yoghurt

YoPRO is one of the latest additions to the ever-growing yoghurt section of most supermarkets. As I mentioned in my Mayver’s Protein+ Peanut Butter review, at the moment many consumers are looking for high protein products to suit their lifestyles. While all yoghurts are a source of complete protein, YoPRO’s selling point is the high content of protein per serve (15g-17g) achieved by the straining step during production.

Yopro

What’s in YoPRO?

Apart from milk and live yoghurt cultures, YoPRO also contains lactase (the enzyme that breaks down lactose), making it suitable for people with lactose intolerance. All the fruit flavours (mango, passionfruit, strawberry, blueberry) contain actual fruit purée and all flavours (except for plain) are lightly sweetened with stevia. There are a few more ingredients in the flavoured varieties but nothing nasty as you can see in below (for the flavours I tried):

  • Plain: fresh milk, enzyme (lactase), live yoghurt cultures (Lactobacillus bulgaricus, Streptococcus thermophilus)
  • Vanilla: fresh milk, water, rice starch, enzyme (lactase), lemon pulp, natural flavours, live yoghurt cultures (Lactobacillus bulgaricus, Streptococcus thermophilus), stevia leaf extract, vanilla bean (0.012%), sea salt, natural colour (caramel), milk minerals
  • Passionfruit: fresh milk, passion fruit purée (5%), rice starch, enzyme (lactase), milk minerals, live yoghurt cultures (Lactobacillus bulgaricus, Streptococcus thermophilus), natural flavours, stevia leaf extract, sea salt
  • Blueberry: fresh milk, blueberry purée (5%), rice starch, enzyme (lactase), black carrot and blackcurrant concentrate, lemon pulp, live yoghurt cultures (Lactobacillus bulgaricus, Streptococcus thermophilus), stevia leaf extract, natural flavours, milk minerals, sea salt

And these are the nutritional panels (for the flavours I tried):

Plain:

Nutrition Facts
Serving Size 160g
Servings Per Container 1

Amount Per Serving
Calories 99 Calories from Fat 2.7
% Daily Value*
Total Fat 0.3g 0%
Saturated Fat 0.2g 1%
Trans Fat g
Cholesterol mg 0%
Sodium 64mg 3%
Total Carbohydrate 6.7g 2%
Dietary Fiber g 0%
Sugars 6.7g
Protein 17g 34%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Vanilla:

Nutrition Facts
Serving Size 160g
Servings Per Container 1

Amount Per Serving
Calories 95 Calories from Fat 2.7
% Daily Value*
Total Fat 0.3g 0%
Saturated Fat 0.2g 1%
Trans Fat g
Cholesterol mg 0%
Sodium 66mg 3%
Total Carbohydrate 7.4g 2%
Dietary Fiber g 0%
Sugars 6.1g
Protein 15.2g 30%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Passionfruit:

Nutrition Facts
Serving Size 160g
Servings Per Container 1

Amount Per Serving
Calories 96 Calories from Fat 2.7
% Daily Value*
Total Fat 0.3g 0%
Saturated Fat 0.2g 1%
Trans Fat g
Cholesterol mg 0%
Sodium 67mg 3%
Total Carbohydrate 7.5g 3%
Dietary Fiber g 0%
Sugars 6.6g
Protein 15.4g 31%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Blueberry:

Nutrition Facts
Serving Size 160g
Servings Per Container 1

Amount Per Serving
Calories 97 Calories from Fat 2.7
% Daily Value*
Total Fat 0.3g 0%
Saturated Fat 0.2g 1%
Trans Fat g
Cholesterol mg 0%
Sodium 66mg 3%
Total Carbohydrate 8.0g 3%
Dietary Fiber g 0%
Sugars 6.9g
Protein 15.2g 30%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

As you may know, yoghurt’s nutritional contributions also include calcium and probiotics. You can find more information about the health benefits of dairy in this article I wrote a while ago.

What about the taste and texture?

The reason YoPRO is high in protein is that it is strained further than other yoghurts, which results in a thicker, creamier product. Not as thick and creamy as our favourite yoghurt, but close enough.

Taste-wise, if you’re used to the sugary desserts labelled as “yoghurt”, you will probably find YoPRO’s flavour too mild. If, on the other hand, you regularly consume unsweetened plain yoghurt (i.e. real yoghurt), there’s a good chance you enjoy YoPRO in its plain and flavoured versions.

For more information head to YoPRO’s website.

Recipe: Anzac biscuits with protein

It’s that time of the year again, that time in between hot cross buns and Christmas pudding. That time when supermarkets display piles of tins of Anzac biscuits.

This is a variation of the recipe I shared last year: better (gluten-free) Anzac biscuits. As the previous recipe, it uses uncontaminated oats, which should be safe for people with gluten allergy/intolerance. You may also use other brands, such as Bob’s Red Mill, but keep in mind international standards for gluten-free products are less strict than Australian.

Uncontaminated oats

This recipe also uses a whey protein based product called 180 Nutrition Grass-fed Protein Superfood, which contains whey protein isolate, seeds, nut flour, coconut flour, psyllium husks and stevia. I’m pretty sure True Protein raw coconut WPC or WPI would work well, too.

Anzac protein biscuits

  • Servings: 9-10
  • Difficulty: easy
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Ingredients

  • 1 cup uncontaminated/gluten-free rolled oats (see recommendations above)
  • 80g (about 3/4 cup) coconut protein powder (see recommendations above)
  • 1/3 cup coconut flakes or 1/4 cup shredded coconut
  • 1/2 tsp baking powder
  • 75g butter
  • 2 tbsp water
  • 1 tbsp maple syrup

Directions

  1. Preheat oven to 160°C fan-forced (180°C regular).
  2. Line a baking tray with baking paper.
  3. Mix dry ingredients in bowl.
  4. Melt butter and add to bowl. Add water and maple syrup, mix well with your hands.
  5. Form golf-sized balls and flatten between your hands. Place on baking tray.
  6. Bake for 12-15 minutes, until golden brown.
  7. Let cookies cool down and enjoy.

Nutrition Facts
Serving Size 41.3g
Servings Per Container 9

Amount Per Serving
Calories 186.1 Calories from Fat 122.4
% Daily Value*
Total Fat 13.6g 21%
Saturated Fat 9.2g 46%
Trans Fat 0g
Cholesterol mg 0%
Sodium 73.9mg 3%
Total Carbohydrate 8.8g 3%
Dietary Fiber 3.1g 12%
Sugars 2.4g
Protein 6.8g 14%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe: Savoury bliss balls

Savoury bliss balls are my kind of healthy treat. Even though I like looking at sweet treats such as brownies, cakes and regular bliss balls, I rarely want to eat them. I prefer savoury snacks most of the time.

In case you don’t know, bliss balls are those golf-sized balls you see at counters in cafes and in the health food aisles in supermarkets (e.g. Bounce balls). They’re typically made with nuts and/or seeds, some sort of sweetener (e.g. honey, maple syrup, dates) and some sort of flavouring (e.g. cacao powder, matcha, vanilla extract, spices). Some incorporate protein powder and/or collagen to be treated as a post-workout snack. They can be vegan, dairy-free, gluten-free, etc.

But nobody out there makes savoury bliss balls! That’s why I decided to experiment with a few ingredients I thought would make great balls, texture and flavour-wise.

One of the main ingredients is hemp protein powder, which bumps up the protein content and makes the balls vegan, high-protein and low-carb. I used a Hemple sample I had lying around (pictured below), but you could use any neutral-flavoured protein powder instead.

Hemple hemp protein

Hemple hemp protein

These balls are great at room temperature, chilled or frozen (my personal favourite). Enjoy!

Savoury bliss balls

  • Servings: about 15
  • Difficulty: easy
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Ingredients


Directions

  1. Mix all ingredients in bowl with a spoon or spatula.
  2. Form balls.
  3. Eat.

Nutrition Facts
Serving Size 12.4g
Servings Per Container 15

Amount Per Serving
Calories 54.2 Calories from Fat 38.7
% Daily Value*
Total Fat 4.3g 7%
Saturated Fat 1.0g 5%
Trans Fat 0.0g
Cholesterol 0.3mg 0%
Sodium 20.5mg 1%
Total Carbohydrate 1.9g 1%
Dietary Fiber 1.6g 6%
Sugars 0.5g
Protein 2.6g 5%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Mayver’s Protein+ Peanut Butter

Product review: Mayver’s Protein+ Peanut Butter

Mayver’s Protein+ Peanut Butter is the new awesome spread from the makers of awesome spreads. Their regular peanut butters (smooth, crunchy, dark roasted smooth and dark roasted crunchy) are among my favourites, as well as their other spreads. Yes, they can be a bit more expensive than other peanut butters but they tick all the boxes ingredients- and taste-wise.

The new Protein+ range has entered the market riding the wave of high protein diets popularity. The three varieties, Mayver’s Protein+ Peanut Butter, Mayver’s Protein+ with Hemp Seeds Peanut Butter, and Mayver’s Protein+ with Super Seeds Peanut Butter, follow the brand’s philosophy of minimal ingredients lists, without any added oil or sugar.

Where does the Protein+ come from?

The three flavours have added peanut flour to achieve extra protein without added fat, plus seeds in the case of the hemp and super seeds varieties. Check out the ingredients lists below:

Mayvers protein peanut butter

  • Natural: roasted peanuts, peanut flour & salt
  • Hemp: peanuts, peanut flour, hemp seeds (5%) & salt
  • Super Seeds: peanuts, peanut flour, (chia seeds, linseeds, sunflower seeds, pepitas, quinoa) (5%) & salt

And these are the nutritional panels:

Natural:

Nutrition Facts
Serving Size 20g
Servings Per Container 19

Amount Per Serving
Calories 97.1 Calories from Fat 75.6
% Daily Value*
Total Fat 8.4g 13%
Saturated Fat 1.1g 6%
Trans Fat g
Cholesterol mg 0%
Sodium 79mg 3%
Total Carbohydrate 2.6g 1%
Dietary Fiber 1.8g 7%
Sugars 1.4g
Protein 6.4g 13%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Hemp:

Nutrition Facts
Serving Size 20g
Servings Per Container 19

Amount Per Serving
Calories 97.5 Calories from Fat 76.5
% Daily Value*
Total Fat 8.5g 13%
Saturated Fat 1.1g 6%
Trans Fat g
Cholesterol mg 0%
Sodium 75mg 3%
Total Carbohydrate 3.2g 1%
Dietary Fiber 1.8g 7%
Sugars 1.2g
Protein 6.4g 13%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Super seeds:

Nutrition Facts
Serving Size 20g
Servings Per Container 19

Amount Per Serving
Calories 96.7 Calories from Fat 75.6
% Daily Value*
Total Fat 8.4g 13%
Saturated Fat 1.0g 5%
Trans Fat g
Cholesterol mg 0%
Sodium 75mg 3%
Total Carbohydrate 2.7g 1%
Dietary Fiber 1.9g 8%
Sugars 1.3g
Protein 6.4g 13%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

What about the taste and texture?

Taste-wise my favourite is the natural flavour, followed by the super seeds, followed by the hemp. Nothing wrong with any of the flavours, it’s just a matter of personal preference.

While not super thick, these peanut butters are definitely on the thicker side and the mouthfeel can be a bit gritty, particularly in the natural flavour. If smooth silky peanut butter is your thing, stick to the regular smooth options.

Can I use this peanut butter in recipes?

Absolutely. I made a test batch (recipe coming soon) of bliss balls with the natural PB and it worked perfectly.

You can find more information in the following links:
Mayver’s Protein+ Peanut Butter
Mayver’s Protein+ with Hemp Seeds Peanut Butter
Mayver’s Protein+ with Super Seeds Peanut Butter

Recipe: 2-ingredient devilled eggs

Devilled eggs are one of those foods that look very retro but come and go in waves. According to Wikipedia, they date back to ancient Rome (!)

Devilled eggs are hard-boiled eggs that are cut in half. The yolks are mixed with binding agents such as mayonnaise and placed back into the egg white cavities. They are mostly a party food but are also wonderful for picnics, as a snack or as part of a meal when paired with veggies.

If you can get your hands on good quality spicy mayonnaise (such as Primal Kitchen chipotle lime mayo), you only need a couple of ingredients to make magic happen. This recipe is gluten-free, dairy-free, ovo-lacto-vegetarian, paleo, primal, low-carb and keto. Enjoy!

2-ingredient devilled eggs

  • Servings: 2
  • Difficulty: easy
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Ingredients


Directions

  1. Steam eggs for 10 minutes. Cool down under cold running water. Place them in a bowl of cold water until they have cooled down completely (about 10 minutes).
  2. Peel eggs and split in half.
  3. Scoop out yolks and place in a bowl.
  4. Mash yolks with a fork, mix with mayonnaise.
  5. Pipe or spoon yolk mix back into egg halves.
  6. Serve in a platter.

Primal Kitchen chipotle lime mayo

Product review: Primal Kitchen chipotle lime mayo

It’s been a few weeks since I opened my jar of Primal Kitchen mayo and I’m happy to report that its texture and flavour remain untouched. This is why I decided to try Primal Kitchen chipotle lime mayo.

What is in Primal Kitchen chipotle lime mayo?

Just like the original version, try the chipotle lime mayo is all natural, sugar/soy/canola/dairy/gluten/grain-free, etc. The ingredients list is relatively short and all of them are recognisable as “food”: avocado oil, organic cage-free eggs, organic cage-free egg yolks, organic vinegar, water, sea salt, organic lime juice concentrate, chipotle powder, lime granules, organic garlic powder, organic rosemary extract.

Primal Kitchen chipotle lime mayo

I enjoyed both the creaminess and taste of this mayo. It’s not too spicy but it does have a bit of heat that pairs well with the smokey chipotle and the tangy lime.

Primal Kitchen chipotle lime mayo

What is chipotle?

Chipotle is a smoked dried jalapeño chilli. It’s one of my favourites because it’s not super hot and imparts a nice flavour to many foods. You’ll find it most often in hot sauces and, more recently, in mayonnaise. In a sense, chipotle mayo is the new(er) aioli.

Why avocado oil?

(This is copy-paste from my previous Primal Kitchen mayo review). Avocado oil, like olive oil, is high in monounsaturated fatty acids (MUFAs). There is evidence to suggest that MUFAs are beneficial for cardiovascular and metabolic health, and that they are more stable than polyunsaturated fatty acids (PUFAs). I’ll be writing a more in-depth post about this in the future.

Bottom line

If you like flavoured mayonnaise, and especially if you enjoy spicy flavours and Tex-Mex cuisine, this is a good product to try. As far as I know, it is only available online from US stores such as iHerb.com.