Sungold sauce
Submitted by Zanzibarrr on August 3, 2008 - 9:08am
Servings:
serves 2Made with a base of sprouted sunflower seeds.
Ingredients:
1 cup sunflower seeds, sprouted
1 dash lemon, hand squeezed
1 spring onion, whole
1 tomato, small
1 date, fresh
1 pinch salt, crushed
1 pinch cayenne pepper
1 purple onion
1 clove garlic,
big
3 leaves basil, oregano, mint and parsley, fresh
1 slice red hot chili pepper
1 teaspoon cooloil (flax, hemp, evening rpimrose, pumpkin)
1 teaspoon coconut
oil
1 sprinkle maca, suma and/or etherium gold, optional
1 clove garlic, big
Preparation:
Put everything into the blender, blend until it is lovely creamy.
The juice of the lemon and tomato are usually enough, I do not add any water and it comes out very nice and smooth.
I like to put some maca or suma, sometimes. I eat it on salads, finely choped or grated carrots, parsnips, cauliflower and with spinach etc… hmm…
Enjoy!
No responses to "Sungold sauce"
1.
just what I was looking for. I oversprouted sunflower seeds and now they are green and have roots. You think they will be OK for this recipe?
2.
I'd say it goes especially well with simple salads of greens, strong greens like kale and peppery watercress because the sauce itself is a bit strong too, but in this case does not overpower the taste of the salad... :)
3.
what do you usually eat it on?