We Crush it  🥣☕🍸🍹🥤🍇🍌🍋🍊🍉🥭🍎🍏🍐🍑🍒🍓🍅🍆🌶🥑🥔🥕🧅🍃 Low Carb High Fiber Diet

MashDaddy -       Low Carb Mortar and Pestle     50 Recipe Book

We have reinvented the worlds oldest kitchen tool, the Mortar and Pestle. Rediscovering bold flavor using fresh ingredients. The Mortar and Pestle remains an essential tool in culinary traditions around the world, traditioanl foods made the traditional ways. Not just because it served our ancestors for thousands of  years, but because it continues to do what no other cooking preparation technique does: mashing plant fibers and crushing the juice from plant cells to fundamentally transform their texture and release their full aroma, nutrients and flavor. That's something a knife blade, blender, or food processor cannot do.

Rediscover the full flavor of traditional cooking methods using the original MashDaddy Mortar and Pestle Mixer Attachment for KitchenAid Mixers and Cuisinart Mixers.

30 Low Carb foods made with a mortar and pestle:

Pesto - a sauce made from basil, garlic, pine nuts, parmesan cheese, and olive oil.
Guacamole - a dip made from mashed avocado, onion, cilantro, tomato, and lime juice.
Salsa - a sauce made from chopped tomatoes, onion, chili peppers, and cilantro.
Curry paste - a blend of spices, herbs, and aromatics used as a base for curry dishes.
Hummus - a dip made from mashed chickpeas, tahini, lemon juice, and garlic.
Chimichurri - a sauce made from parsley, garlic, vinegar, and olive oil, commonly used on grilled meats.
Harissa - a North African spice paste made from roasted chili peppers, garlic, and spices.
Garam masala - a spice blend used in Indian cuisine, made from whole spices that are toasted and ground.
Tapenade - a spread made from olives, capers, anchovies, and olive oil.
Adobo - a seasoning blend used in Latin American and Filipino cuisine, made from garlic, vinegar, and spices.
Aioli - a sauce made from garlic, egg yolks, lemon juice, and olive oil, commonly used on sandwiches and as a dip.
Romesco sauce - a sauce made from roasted red peppers, almonds, bread crumbs, and garlic, commonly used in Spanish cuisine.
Breadcrumbs - made by crushing stale bread in a mortar and pestle, used as a coating for fried foods or as a topping for casseroles.
Dukkah - an Egyptian spice blend made from toasted nuts, seeds, and spices, commonly used as a dip with bread and olive oil.
Curry powder - a blend of spices used in Indian and Southeast Asian cuisine, made from toasted and ground spices like coriander, cumin, and turmeric.
Piri piri sauce - a spicy sauce made from African bird's eye chili peppers, garlic, and vinegar, commonly used in Portuguese and African cuisine.
Za'atar - a Middle Eastern spice blend made from thyme, sumac, sesame seeds, and salt, commonly used as a seasoning for bread or vegetables.
Sofrito - a base sauce used in Latin American and Spanish cuisine, tomatoes, onions, peppers, garlic, and herbs, used to flavor rice, beans, and stews.
Ras el hanout - a North African spice blend made from a variety of spices like cardamom, cinnamon, and ginger, commonly used in tagines and stews.
Rasam powder - a spice blend used in South Indian cuisine, toasted and ground spices cumin, coriander, peppercorns, used to flavor soups and stews.
Gochujang - a Korean chili paste made from fermented soybeans, chili peppers, and rice, used as a marinade or sauce for meats and vegetables.
Curry laksa paste - a Malaysian spice paste used to make laksa soup, made from lemongrass, galangal, chili peppers, and shrimp paste.
Chili oil - a Chinese condiment made from dried chili peppers, Sichuan peppercorns, and oil, commonly used as a topping for noodles or dumplings.
Massaman curry paste - a Thai curry paste made from roasted spices like cumin and coriander, and aromatics like lemongrass and galangal.
Anchovy paste - a condiment made from mashed anchovies, used to add umami flavor to dishes like Caesar salad dressing or pasta sauces.
Black garlic paste - made by fermenting garlic until it turns black and becomes sweet and earthy, used as a seasoning for meats, vegetables, or sauces.
Pistou - a French sauce similar to pesto but without the nuts, made from basil, garlic, and olive oil, used as a topping for soups or on bread.
Sambal - a spicy Indonesian condiment made from chili peppers, shrimp paste, and vinegar, used as a dip or seasoning for meats or vegetables.
Mole sauce - a Mexican sauce made from roasted chili peppers, nuts, seeds, and chocolate, used as a topping for meats or as a dip for tortilla chips.
Togarashi - a Japanese spice blend made from chili peppers, sesame seeds, and seaweed, commonly used as a seasoning for rice dishes or grilled meats.

These are just a few examples of the wide variety of foods that can be made using a mortar and pestle, as the grinding and pounding motion can be used to break down and blend ingredients in unique and flavorful ways.

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