3 Simply Yum! Sauces

For the past month I've been on a sauce kick. Sauces are easy to prepare (or at least these 3 are), and since I am feeding an 18-month old who likes snack foods, it's good for mental sanity to have them handy. Plus, these are deeeeelicious!!

We have: Coconut Cilantro Bliss...Cashew Pesto (w/ginger)...and Creamy Beany Red
(**All of these are dairy, sugar, & gluten free, for all you who are concerned with food allergies or just trying to eat healthier!)

For all of these you will need a food processor or a high-powered blender!

Coconut Cilantro Bliss

In a food processor, blend:

• 1 can full-fat coconut milk
• 1 large (very generous) handful fresh cilantro
• 1 Tbsp. lemon juice (about 1/2 lemon)
• 1-1" piece fresh ginger root, peeled & cut into smaller chunks
• 1 clove garlic, peeled (small-medium sized)
• 1 tsp. sea salt (large pinch)

At room temperature it will be runny and more saucy, but refrigerated for an hour or two, it will solidify into a dip-consistency. (If you're wanting to use this as a dip, use less cilantro or more coconut milk) It's great both ways!


This sauce does not have bliss in the title for no reason. Try it for yourself and you'll see. You can eat it on just about anything, and it's especially delicious on fish, rice, beans, eggs, or vegetables. Try it as a salad dressing or party dip.
Will keep up to a week, if refrigerated, but seldom does it last that long, cause everybody eats it up!

Cashew Pesto

In food processor, blend first:

• 1/2 cup raw cashews
• 1-1" piece fresh ginger root, peeled & cut into smaller chunks
• 1 smallish clove garlic, peeled
• 1/2 tsp. sea salt

When pureed/blended well, add:

• 1 large handful fresh basil
• *optional: toss in some fresh mint (spearmint or peppermint)

Keep the processor/blender running as you drizzle in:

• 1/2 cup extra virgin olive oil

This recipe is made from our garden basil, which makes it taste extra fresh. This amazing basil plant (which was originally bought at the grocery store and sprouted in water) has been growing wild, drinking up the rain and cloudy, cooler weather in big green gulps. It's about 3 feet tall now...I kid you not! See for yourself below. I've included a photo just in case you are feeling skeptical.

The pesto is great whipped together with some fresh, hot pasta. Or on a toasted mozzarella, tomato panini. Or just on some rice crackers as a side dip. The possibilities are endless. Let me know your favorite way to eat it.

Creamy Beany Red

This one requires a little prep time. Soak:
1 cup azuki beans (good for the kidney/bladder system!) in water overnight.

In morning, strain liquid, pour in:
2 1/2 cups water/broth
a 1/2" strip kombu (seaweed).

Bring to a boil, skimming off foam, lower heat to low, cover and let cook for 1 hour (or until beans are soft)

Add a small handful of sea salt at end of cooking.  Adding salt at the beginning could make the beans harder and take longer to cook.

In food processor blend together:

• 2 cups cooked beans (the 1 cup dry plumps to about 2 cups after cooking)
• 1/4 cup bean broth plus seaweed
• 3 Tbsp. lemon juice (or more to taste)
• 2 Tbsp. tahini (sesame seed paste)
• 1 large clove garlic, peeled
• 1/2 cup fresh basil
• 1/2 tsp. sea salt
• 2 Tbsp. olive oil

This is basically a hummus recipe, made with azuki beans. You can substitute 1 16-oz. can garbanzos, or black beans to make a traditional hummus or healthy alternative. I like to experiment with all kinds of beans. Aduki beans are especially good for the coming winter season.
 
The addition of kombu while cooking helps the beans to tenderize.  Plus it adds essential minerals like iron and calcium to the broth.