July 6, 2014

Get Creative with Summer Sauces

This summer, try to preserve the abundance from your gardens or local farms to enjoy on cold winter days. These three sauces are wonderful fresh and keep well, too. 

To preserve them, just sterilize half pint mason jars and lids by pouring boiling water oven them while they are in the sink. 
Prepare a water bath by filling a soup pot with water and bringing it to a boil.
Fill jars three quarters of the way with sauce, screw on the lid, and place in boiling water for 5 minutes. 
Extract, set aside, and test the lids 24 hours later. 

Lids need to resist the touch in order to be completely canned.
If a lid bows when pressed, eat that jar right away of freeze it.

Click this link for an easy oven canning method for cooked sauces (like tomato, apple, and jams).

Be well and enjoy today.

Parsley Cashew Spread


Coarsely chop:
1 bunch fresh parsley (about 2 packed cups)
1 clove garlic

Place in a food processor with:3 tablespoons olive oil
1 tablespoon lemon juice

1/2 cup cashews
½ teaspoon salt

Blend well.
Enjoy with toast, over pasta or cooked rice, or as a side salad.

GET CREATIVE: Add dill and serve over boiled potatoes. Grate carrots into the sauce, blend in a blender, and serve as a dip for steamed broccoli.

Cilantro Tahini Sauce


Chop 1 bunch fresh cilantro (about 1 ½ packed cups).

Place in a blender with:
1 tablespoon olive oil
1 tablespoon lime juice
½ teaspoon each: coriander and salt
2 tablespoons tahini

Blend well.

Try it with pinto beans and corn tortillas or black bean soup and corn bread. Click here for recipes.

GET CREATIVE: try mixing cilantro with ¼ cup shredded coconut, 1 tablespoon coconut oil, 1 tablespoon lime juice, and 1 tablespoon tamari (fermented soy sauce).

Basil Sunflower Sauce


Coarsely chop:
1 bunch fresh basil (about 2 packed cups)

1 clove garlic

Place in a blender or food processor with:
¼ cup sunflower seeds
2 tablespoons olive oil
1 tablespoon lemon juice
½ teaspoon salt

Blend until smooth.

Try it with sliced tomatoes and goat cheese.

GET CREATIVE: Use walnuts instead of sunflower seeds. Add 1/4 cup parmesan cheese. Try using sacred basil (tulsi) and coconut oil instead of basil and olive oil. Add a tablespoon of raw honey, blend, and serve over ice cream.

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