I love cooking, and I love cooking clean meals even more. The thing about clean eats however, is they can sometimes lack luster, especially for people who are not accustomed to their flavors. Like my man, he’s a sauce man. He will get frustrated sometimes about not having some “normal” foods in the house but if I serve him cardboard with a delicious sauce on top it’s a different story! We all sometimes have to cravings to eat rich, flavor filled, or maybe even fatty foods. These cravings can all be taken care of using natural healthy foods, all you have to do is make the right choices. This is why I think it helps to have a couple healthy sauces on hand to spice things up, and fill the void!
1/4 cup tahini
2 green onions, roughly chopped
small handful parsley
1 tbsp lemon juice
1 tbsp apple cider vinegar
1 clove garlic, minced
1 tsp dried basil (fresh, if you’ve got it would be even better!)
1 tsp dried oregano
sea salt, to taste
1/2-1 cup water as desired
1. Puree all ingredients in a blender or food processor to blend the dressing. That’s it, really!
This sauce is so delicious over kale as a salad, or in rice to make it creamier. Recipe adapted from Eating Bird Food’s recipe for Garlicky Kale Salad.
Zesty Thai Peanut Sauce
1/4 cup lite low sodium soy sauce (again, I like Bragg’s liquid aminos)
1/2 cup freshly squeezed lime juice
2 tbs of all natural peanut butter
1 pinch of cayenne pepper (maybe more if you like it spicy!)
1/4 cup honey
1. Add all ingredients to a blender, food processor or shake vigorously if you don’t have either appliances until sauce reaches desired thickness. Add water if you would like it to be thinner.
I use this sauce all the time, it’s so great on veggie bowls, stir fry, or for dipping fresh spring rolls into. In fact I made a bowl with it just last night. Yum, yum, yum! Recipe adapted from Blogilates’ Pad Thai recipe.
|Kale, beet root, sweet potato, and tofu, topped with pumpkin seeds, all on a bed of quinoa. What do you guys like to put in a veggie bowl?|