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Savory Sauces for our beans, grains and veggies - Food-Nutrition-Health Seminar Series - Saucy Powerhouses


Today we will create two savory sauces which are a great way to integrate a variety of whole plants (especially ones we may not like so much!) into our nutritional routine. The recipes this week are great toppers for beans, grains and veggies.


THIS IS THE THIRD POST FOR OUR SEMINAR ON SATURDAY 15 JUNE @10:00am PST

REGISTRATIONS CLOSE ON 14 JUNE AT 11:00PM PST






The recipes make A LOT of sauce (over two liters each). You can either halve the recipe or freeze part of the sauce - remember these recipes are designed to help us be prepared with whole food options and to increase our daily plant points.


Each sauce recipe below is VERY THICK! You can add more water if you find them too thick. Once you have blended the sauces, you can store them in an airtight container in the refrigerator and then take out the amount you want for your meal and blend again with extra water to thin out the sauce.


I like to steam sweet potatoes and then blend them with some sauce to make a smooth, velvety soup to which I can add extra grains and serve over a bed of greens - PLANT POINT PARTY TIME!!!


 



GUIDANCE FOR BOTH RECIPES BELOW

  • Cut all ingredients into small chunks (with the exception of the dehydrated mushrooms and sun-dried tomatoes - I put those in whole)

  • REMEMBER TO CHOP AND STOP! (let those alliums breathe a bit!)

  • Place all ingredients in a large jar/glass container

  • Cover with hot (not boiling!) water

  • Allow to soak for three hours

  • Blend in your 'strongest' blending appliance of preference (I run it twice on the 'sauce' setting to ensure that all the ingredients are fully blended and there are no remaining chunks)


 

MUSTARD/DILL SAUCE (great for topping cooked cruciferous veggies!)




2 C Sun-dried Tomatoes (choose those with no oil)

1 C Tofu (cubed)

1 C Black Truffle Mushrooms (dehydrated)

1/2 C Dill (chopped and loosely packed)

1/2 C Red Onion (chop & stop/about half a medium onion)

10 Garlic Cloves (chop & stop/cut in half)

1/4 C Lemon Juice (with the pulp)

1/8 C Turmeric Root (peeled and diced)

2 Prunes

2 TBSP Mustard Powder

1 TBSP Hemp Seed

1 TBSP Apple Cider Vinegar (organic with the 'mother'

2 tsp Black Pepper






 

CUMIN/PARSLEY SAUCE



2 C Sun-dried Tomatoes (choose those with no oil)

1 C Tofu (cubed)

1 C Porcini Mushrooms (dehydrated)

1/2 C Parsley (chopped and loosely packed)

1/2 C White Onion (chop & stop/diced/about half a medium onion)

10 Garlic Cloves (chop & stop/no need to dice them)

1/4 C Dulse

1/4 C Spring Onion (chop & stop/diced)

1/4 C Lemon Juice (with the pulp)

1/8 C Turmeric Root (peeled and diced)

2 Prunes

2 TBSP Mustard Powder

1 TBSP Hemp Seed

1 TBSP Apple Cider Vinegar (organic with the 'mother'

1 tsp Black Pepper

1 tsp Cumin Spice






 

We hope you enjoy creating these savory saucy powerhouses - and yes, please share your own creations and what other types of spicy marinades you have enjoyed making in your kitchen, thank you.


THIS IS THE THIRD POST FOR OUR SEMINAR ON SATURDAY 15 JUNE @10:00am PST

REGISTRATIONS CLOSE ON 14 JUNE AT 11:00PM PST







 




These weekly recipe blog posts provide you the 'how' for creating some good food – join us at our seminar to learn about the 'why' for these ingredients and combinations. We will deep dive into the nutritional components, their impact on our bodies and how it all comes together in helping us to obtain optimal health and longevity.



Focus: Diversity Rules -finding ways to incorporate a variety of ingredients, even ones we do not like!

Date: Saturday 15 JUNE 2024

Time: 10:00am PST

Duration: Two Hours

Meeting: On Zoom (you will receive the link when you complete your registration)

 

REGISTRATIONS FOR THIS SEMINAR WILL CLOSE AT 11:00pm PST on Friday 14 June






Weekly Recipes explored during our seminar on 15 June

Sweet Sauces

(blog publication date Tuesday 14 MAY)

Hot Sauces

(blog publication date Tuesday 21 MAY)

Bean, Grain and Vegetable Toppers

(blog publication date Tuesday 28 MAY)

Savory Sauces - Cooking 'bases' for our batch cooking recipes

(blog publication date Tuesday 4 JUNE)

Leafy Greens Toppers

(blog publication date Tuesday 11 JUNE)



What is included for those who register for our Saucy Powerhouses Seminar

  • Seminar e-Book (both digital and downloadable formats)

  • Recipes from the blog posts

  • Bonus variations on those recipes - not posted in the blog posts

  • Nutritional Benefits/Nutrient Profile for all ingredients in the recipes

  • Physiological Impact of these nutrients on our health



This seminar offering is a culmination of five recipe blog posts which provided the how of creating nutritiously delicious creations. During our seminar we will do a deep dive into the why of it all -  with the hope of turning our knowledge into wisdom.



 


Be well

Stop.Breathe.Focus.Move.Flow.










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