This week we are creating two savory sauces which we can use in our batch cooking recipes. This is an easy way to increase plant-points in every meal as well as get some special 'power' ingredients into our recipes (even if we do not necessarily like to eat them on their own) so that we can ensure we are batch cooking nutrient dense meals which we can then enjoy over a bed of greens with some whole grains.
THIS IS THE FOURTH POST FOR OUR SEMINAR ON SATURDAY 15 JUNE @10:00am PST
REGISTRATIONS CLOSE ON 14 JUNE AT 11:00PM PST
GUIDANCE FOR BOTH RECIPES BELOW
Cut all ingredients into small chunks (with the exception of the dehydrated mushrooms, cherry tomatoes 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/blending appliance of choice
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)
Batch cook your favorite dish, and when all the ingredients (be they beans or vegetables) are cooked to your liking, turn off the heat
Once the pot stops boiling, add the 'base sauces' (you want to wait until it is no longer boiling to preserve the powerful antioxidants in the spices)
THIS IS THE FOURTH POST FOR OUR SEMINAR ON SATURDAY 15 JUNE @10:00am PST
REGISTRATIONS CLOSE ON 14 JUNE AT 11:00PM PST
CURRY BASE SAUCE
2 C Dehydrated Shiitake Mushrooms (cut up - about 15 mushrooms, depending on size)
2 C Sun-Dried Tomatoes (without oil)
4 Prunes
3/4 C Red Onion (half a medium onion - chop and stop!)
1/4 C Turmeric Root
1/4 C Garlic (about five large cloves - chop and stop!)
1/4 C Arame Seaweed
2 TBSP Hemp Seed (not shown in post's main photo)
Spices:
1/8 C Hot Madras Powder
2 TBSP Turmeric Powder
1 TBSP Black Pepper Powder
1 TBSP Reishi Mushroom Powder
THIS IS THE FOURTH POST FOR OUR SEMINAR ON SATURDAY 15 JUNE @10:00am PST
REGISTRATIONS CLOSE ON 14 JUNE AT 11:00PM PST
TOMATO BASE SAUCE
3 C Whole Cherry Tomatoes
4 Prunes
2 C Dehydrated Shiitake Mushrooms (cut up - about 15 mushrooms, depending on size)
3/4 C White Onion (half a medium onion - chop and stop!)
1/4 C Garlic (about five large cloves - chop and stop!)
1/4 C Arame Seaweed
2 TBSP Hemp Seed (not shown in post's main photo)
1 TBSP Dehydrated Beetroot
1 TBSP Turmeric Root
Spices:
1 TBSP Cumin Powder
1 TBSP Black Pepper Powder
1 TBSP Purple Sweet Potato Powder
1 TBSP Reishi Mushroom Powder
1/2 TBSP Hot Paprika
1/2 TBSP White Onion Powder
We hope you enjoy creating these savory 'base sauce' powerhouses - and yes, please share your own creations and what other types of spicy marinades you have enjoyed making in your kitchen, thank you.
I used the Curry Base to batch cook a large pot of soybeans, sprouted lentils, tempeh, sweet potato and more alliums - onions and garlic and turmeric root.
I used the Tomato Base to batch cook a large pot of red beans, black beans, tempeh, carrot, whole shiitake mushrooms and more alliums again!
THIS IS THE FOURTH 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.
