Strawberry Barbecue Sauce
By Tiffanys Trim Treats on October 18, 2012
You might notice a funny category on my site called "Renal Diet." One of my dear family members was recently placed on a very restricted due to declining kidney function. Anyone who has less than par kidney function is urged to eat foods that are sodium and potassium free (or at least as low as possible). Have you ever googled potassium foods? It is literally almost in every good and decent food we eat. But I don't give up that easy. Challenge accepted!
In search of finding some sort of food normalcy and familiarity, this recipe was born. As you may have read in my bio, our family relishes in old southern classics. So I decided to start with something traditional: BBQ sauce. You can smother it on pretty much anything, pair it with a glass of sweet tea and you're good to go. The only problem is that tomatoes (the main base of barbecue sauce) are LOADED with potassium! For this idea to work, I would have to replace them with something that had a similar feel and texture. Oddly enough, strawberries are very low in potassium and have a very parallel fleshy texture when compared to a tomato. This is now my absolute favorite BBQ sauce. I think I actually prefer it over the tomato version! Put it on everything! You won't be sorry :)
What you'll need:
1 pint strawberries, washed and green parts cut off
2 tbsp agave nectar
1 packet stevia
1 tbsp coconut aminos (low sodium alternative to soy sauce...you can only find this online or at a health food store. It is worth it, trust me!)
2 tbsp apple cider vinegar
2 tsp dry mustard
1/2 tsp espresso powder
2 tsp garlic powder
2 tsp onion powder
1/2 tbsp liquid smoke
2 tbsp balsamic vinegar
food processor or Ninja
Chop the green tops off of strawberries. Place in food processor.
Blend about 2 minutes or until strawberries have no remaining chunks and have turned into a smooth saucy consistency. Place in saucepan.
Heat saucepan over medium heat. While the sauce is heating, add all remaining ingredients and stir.
Bring sauce to a boil and then turn heat to low. Simmer for about 25 to 30 min or until sauce changes to a deeper red color and has thickened.
Once sauce has changed color and is thick, remove from heat.
Using a funnel, place barbecue sauce in a storage container and cool completely before using.
Once cooled, use on top of anything you can possibly put barbecue sauce on, like this sweet pork potato stack-snack ;)
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