Are you living the gluten free life and looking for a healthy way to add flavour to your home cooked meals? This sauce is so delicious and easy to make. Consisting of natural and clean ingredients it will enhance your whole food ingredients and nourish you with a food as medicine approach.
Fresh pumpkin (I use 1/4 of a softer pumpkin in season so it was really sweet).
Bone broth (Home made is best from grass fed bones. I used a beef one but a chicken base would be ideal as well) (1 cup)
Spring onion green tops (1/4 cup)
1 cup of fresh rocket. This will add a peppery flavour.
1/2 cup chopped flat leaf parsley.
Sea salt and black pepper to taste.
Take the skin off the pumpkin and roast. When it is nice and soft remove from the oven and place into a high speed blender with the rest of the ingredients. Blend well & serve.
That is it! The sauce will still be warm from the heat in the pumpkin.
If you have it a second night then gently warm in a saucepan. Please do not microwave any of your food.
As you can see from the picture above l have lathered this sauce over steamed brussel sprouts. It was magic!
Add an amazing sweetness to your meals with a roasted vegetable puree. So easy to make and a wonderful natural whole food addition to your real food diet. Gluten, dairy and sugar free with different flavour options including beetroot, sweet potato and pumpkin.
Create this sauce very quickly using a roasted vegetable, a home made stock, seasonings and herbs with the aid of your high speed blender.
Once you have your freshly roasted vegetable just place it in the food processor with enough home made stock to make a smooth sauce. Add in your seasonings such as pink rock salt and black pepper and then some herbs if you like such as flat leaf parsley or spring onion green tops.
Serve on you favourite meal.
This is a very simple recipe but one that will brighten up your whole food meals. The colours are incredible with the natural sweetness of root vegetables.
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This is a really nice dipping sauce and is just right for those of us who are sensitive to most things in a bottle or package. It is a recipe taken from the Gawler Foundation Cook Book ‘eat well: be well’ which l recently reviewed on another blog and is a book l can highly recommend.
Gather together the ingredients shown above:
3/4 cup Organic Apple Cider Vinegar which l keep in the fridge.
1/2 cup Raw organic Honey (any honey is fine but l like this one)
1/8 teaspoon dried chilli flakes or 1/ fresh chilli finely diced (I used the dried chilli and used the smallest amount which l cut finely with a knife. The amount added will vary for each person).
5cm piece fresh ginger (grated)
1 small red capsicum or 1/2 a largish one (Finely diced. I did this in the food processor)
1 spring onion finely chopped (I only use the green tops due to a food sensitivity)
In a small saucepan bring the honey and vinegar to the boil, then add the chilli and let the sauce simmer for 20 minutes.
Place the red capsicum in a bowl and squeeze the grated ginger so the juice falls on top of the capsicum. Give it a gentle mix.
The original recipe now says to pour the honey mixture over the capsicum mix and let it cool and then add the spring onion, but l did something different here. I let the honey mix cool first and then poured it over the capsicum as l wanted the capsicum to remain raw and then added the spring onion, so up to you as to which method you choose.
I used the sauce to pour over these small steamed dumplings l made using rice paper sheets. The rest of the family had the sauce with my crispy cinnamon chicken (see recipe section on website) and basmati rice.
This is a very versatile sauce and really easy to make as long as you have the ingredients on hand. Adding flavour to a meal can be a challenge when you have food intolerances or sensitivities and this sauce will definately added some brightness and flavour to those of us living on a restricted diet.
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Live & eat mindfully. Gluten & dairy free recipes.