Wednesday, April 4, 2018

Avocado With A Vegan Green Sauce

I can't believe its April! Time flies when one is busy. The April Fool's Day came like a joke, a bit too early and caught me pretty unprepared. I started my annual Spring detox, but forgot completely to write detox recipes for my readers. 


There are enough detox recipes on this blog to choose from. Besides, if you are eating right, chances are that you are quite healthy. Remember to eat plenty of alkalizing fruits and vegetables, give up as much sugar as you possibly can, and eat organic produce whenever you can. 

Fresh herbs are abundant right now and I use them daily in my raw recipes. The green sauce I am presenting here today is a vegan variation of the famous Frankfurt Green Sauce.

The original Frankfurt green sauce (recipe published in 1856 in a recipe book written by Miss Wilhelmine Rührig) used eggs, olive oil, mustard, vinegar, salt, pepper, and six herbs: tarragon, chives, chervil, parsley, borage and salad burnet. Today sour cream and mayonnaise are often use for taste and consistency. To make a vegan version I made a cream of cashews.


Ingredients: 
  • 3 cups chopped fresh herbs (I used chives, chervil, parsley, sorrel, borage, ramsons, basil, and salad burnet)
  • 1 cup cashew nuts soaked in water overnight
  • 1/2 cup virgin olive oil
  • juice of 1/2 lemon
  • 1 Tbsp lemon zest from organic lemon
  • 1 tsp Dijon mustard (optional)
  • Celtic sea salt and generous amount of freshly ground black pepper to taste
  • 1 avocado per person (use more if this is a main course)


Method: 
  • In a blender or a food processor whiz the cashews until they turn creamy. Add olive oil, lemon juice, lemon zest, and mustard, and blend into a smooth cream. Add fresh herbs, salt and pepper, and mix well.  
  • Pour out generous amount of sauce onto plates. Cut avocado into halves, remove the pit and the peel. Arrange avocado halves on a plate. Fill out the pit hole with the sauce and garnish with parsley or any other fresh herb. Enjoy in good company!

Tip: Green sauce makes a very nice salad dressing or even a dip when it is not too flowing. You can also skip the cashews completely and instead, blend the herbs with avocado.

In radiant health - passionately raw - Dominique

Dominique Allmon©2018

    






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