Saturday, February 2, 2013

Coco-spice sauce

Sauted kale and veggies with coco-spice sauce
I just discovered the most delicious sauce. It's so good I think I could eat sawdust if it was covered with coco-spice sauce, suitable for ACD-Phase 1.

My coco-spice sauce was inspired by a recipe in The Plan by Lyn Genet-Recitas. You're going to love this stuff--either my version or her's.

Here's what you need:

  1. 1 large red onion, chopped
  2. Ground ginger, cinnamon, cumin, turmeric, black pepper (all to taste)
  3. 1 cup coconut milk (unsweetened and low-fat) Note: Her version uses 1 can of full-fat coconut milk
  4. 3-4 T. unsweetened sunbutter
  5. Sea salt to taste
Here's what you do:

  1. Saute the onion.
  2. Transfer the onion to a food processor or Magic Bullet-like device.
  3. Add the coconut milk, sunbutter and spices to your liking.
  4. Pulse until blended and thick.
Now for the best part: drizzle this sauce on veggies of your choice or blend it into a soup, like Coco-Spice Broccoli Soup, below.

Coco-spice broccoli soup

Here's what you need:

  1. 1 crown of fresh broccoli
  2. 1 zucchini, sliced
  3. 1/2 red onion, chopped
  4. 1 batch of coco-spice sauce
  5. handful of chopped cilantro
  6. Salt and pepper to taste
Here's what you do:

  1. Steam all the veggies until tender. Allow to cool, unless your food processor can handle hot foods.
  2. Add the veggies and other ingredients to your food processor and blend until smooth or slightly chunky if you prefer.
  3. Adjust seasonings to your preference.
  4. Serve hot with a sprinkle of pumpkin seed and chopped cilantro on top.
Beet flax crackers and spaghetti squash crackers

Don't forget the crackers to go along with your soup or salad.

Here's what you need for Beet Flax Crackers:

  1. 1/2 cup whole flax, soaked overnight
  2. 1/2 cup ground sunflower seeds
  3. 1 small beet, peeled and chopped
  4. 1 green onion, chopped
  5. 1/4 cup fresh cilantro, chopped
  6. 1 T. cumin
  7. salt and pepper to taste
Here's what you do:
  1. Preheat your oven to 350 degrees. Spray a large baking sheet with pan spray.
  2. Add the veggies to your food processor and pulse to grind.
  3. Toss in the other ingredients and pulse to blend.
  4. Spread the mixture with your hands on the baking sheet. Make it about 1/4-inch thick.
  5. Score the dough with a knife or pizza cutter to make rectangles.
  6. Bake for 20-30 minutes until the crackers are crispy.
Get the recipe for the Spaghetti Squash Crackers here:

"If I win this tug-of-war, can I have some coco-spice broccoli soup? Yummy!"

1 comment:

Blogger said...

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This means that you actually kill fat by consuming coconut fat (also coconut milk, coconut cream and coconut oil).

These 3 studies from big medicinal journals are sure to turn the traditional nutrition world around!