A flavorful sauce will elevate an ordinary entrée into a gourmet culinary adventure! Plus, these nutrient packed sauces will add lots of healing benefits to your plate.
- 3-6 cloves of garlic smashed, coarsely diced
- ½ cup of fresh pine nuts
- 1 cup packed fresh cilantro leaves, rinsed, spun dry (you could substitute for basil if you like)
- 2 Tbsp fresh lemon juice
- 6 Tbsp Organic Spanish or other extra virgin olive oil
- Pinch of Celtic or Flower of the Ocean Sea Salt
Blend cilantro and olive oil until it makes a finely chopped blend, add the rest of the ingredients and blend until a delicious lumpy paste.
Healing Tonic Sprinkle
- 1/4 cup grated fresh ginger root
- 1/4 cup chopped onion
- 1/4 cup fresh rosemary leaves
- 1/8 cup fresh sage leaves
- 1/8 cup grated fresh horseradish
- 4 slices fresh organic lemon
- 4 slices fresh organic orange
- 4-6 fresh peeled garlic cloves
- 2-4 cayenne peppers
- Apple cider vinegar
- ¼ cup Organic maple syrup
- ¼ Cup Coco amino
- Place all herbs, fruits and vegetables into a wide-mouthed jar. Cover with 2-3 times as much apple cider vinegar.
- Place plastic wrap over jar and then secure tightly with a lid. Shake daily for 2-4 weeks. Store at room temperature out of direct heat and light.
- Strain, squeezing all liquid possible out of the herbs.
- Discard herbs and rebottle the vinegar. Add coco amino & maple syrup to taste, enough to make a syrupy consistency
To use: add to soups, sauces, marinades or dressings.
Green Goddess Dressing
- 1 large ripe avocado- peeled and pitted
- ¼ cup unsweetened plain plant-based yogurt (I recommend forager cashew yogurt)
- 2 Tbsp. fresh lemon juice
- 1 tsp. apple cider vinegar
- 2- 3 cloves of garlic
- 1 jalapeno – seeds removed
- ½ tsp Himalayan pink salt
- ½ cup assorted fresh herbs (I like a mix of basil, green onion, thyme, & parsley) or Sometimes I use only Cilantro for a creamy salsa.
Put all ingredients in a blender. Blend until smooth, add a bit of filtered water till you have reached desired creamy consistency.
Creamy Lemon Herb Sauce
- 2 medium, thin-skinned ripe fragrant lemons, preferably seedless (about 1 pound), scrubbed, cut almost in half across middle, remove exposed seeds
- 1 head garlic
- 1 large shallot, peeled and thinly sliced
- 1/2 cup water
- 1/4 teaspoon kosher salt
- ½ cups Organic olive oil
- ½ cup fresh herbs (I like a combo of basil, thyme, and a bit of rosemary)
Place the oven rack in the middle position; and preheat the oven to 375 degrees.
Wrap the garlic head in parchment paper and then wrap with a layer of foil. Place in oven to roast. Put the lemons, shallot, water and salt in a Dutch oven or any ovenproof, heavy-bottomed pot with a lid. Cover the pot, place in the oven and roast for about 1 hour and 30 minutes. After the first 30 minutes, check on the lemons every 15 to 20 minutes, stirring gently to coat the lemons with the liquid. If the lemons begin to brown, lower the oven temperature to 325 degrees to prevent scorching.
Watch for lemons to begin to collapse, and for the liquid in the pot to take on a golden hue and thicken slightly. The shallot will melt into the liquid.
Remove the pot from the oven when the lemon pith is completely translucent, and the juices have turned syrupy and caramel brown. Using tongs, grab a piece of lemon and use the softened fruit to mop the sides of the pot, loosening any bits. Drop that lemon back into the pot with the others.
Remove the garlic head & lemons and the accumulated liquid from the heat and let cool completely.
In a Blender- add lemons and liquid from pan, 3 cloves of the roasted garlic, olive oil, and herbs. Add salt to taste. Blend until smooth. You can add a little bit of filtered water to loosen sauce to desired creamy consistency. This reminds me of a creamy hollandaise sauce- I love it served over vegetables like cauliflower and asparagus, and proteins such as wild fish and organic chicken.
Recipe note: The size of the lemons, the thickness of the pith, the heaviness of the pot, even swings in oven temperature, all affect the cooking time. Sometimes the lemons may need additional roasting beyond the suggested 1 1/2 hours for the pith to turn completely translucent.