Wednesday, 2 January 2013
Raw food: Bit on the side by Sarah Lea
Submitted by sarahlea on September 24, 2012 – 9:23 pm
I love having a bit on the side. And so it seems do others. It took me a while to get there but I feel rather saucy. Making extra condiments that only last a few days in the fridge seemed such a hassle, but wowser! How they can revolutionise a meal.
I physically shudder when someone bypasses the condiments and I wonder what they’re going to think of the dish that I’ve made them. A Save-the-fish cake just wouldn’t be the same without some Holidays Sauce. And a Full-afel without Tomato Catch-up and tahini dressing would unbalance the taste detector scales! And for crying out loud … what would a pancake do without a citrusy cinnamon sauce and chocolate dip?
I roar in delight when customers come back for second helpings at food fairs … and what they take-away with them is three different types of sauce! And I’ve lost count how many times I’ve created an extra only to turn it into a main.
There’s an easy way round all this extra work and it’s called teaming up meals. The night we have a marinara sauce twisted around veggie pasta, I take a portion of the tomato sauce aside before adding what makes it taste like the sea. When I prepare almond mayo for wraps, crackers and crudites, I add extras to the other half and create something entirely different for the next day. Thinking ahead is always a great plan … it saves you time, money and energy.
In the before raw days, my pantry was well packed with extras that would tart up a meal. Bottles of ‘perk-me-up’ and ‘cover-that’ and ‘taste-better’ hustled and bustled with jam jars and pickles. Now, having something extra on the side is something to shout about. Often, the highlight of the meal and full of nutrients, there’s nothing to stop you from spooning it right outa the jar! And when the children do just that, there’s no hullabaloo. Let them have it and know that all will be well. With no added extras like sugars, flavourings, colourings and fillers, let your loved ones lick their fingers in delight.
2/3 cup activated almond, ground (soaked, sprouted, dried)
1/3 cup water
3 large lemons juiced
grated rind 1 lemon
1/3 tsp turmeric
1/2 tsp sea salt
1/3 cup cold-pressed extra virgin olive oil
1/ Blend all the ingredients together, saving the olive oil
2/ Add the oil and blend until thick.
3/ Pop into a jar and dip, dip dip!
Refrigerates for up to 5 days when stored in a jar with lid. Delicious teamed up with Save-the-fish-cakes, crackers, raw sushi and burgers.
ps/ For anyone signing up to Eat More Energy, my 4 week part-time online course, you will get more recipes for a bit on the side.
pps/ Sarah’s LoveLifeRaw Introduction to Raw Foods precedes her hand-held 4 week online ecourse. This Sunday 30th September 10am-2:30pm Lunch included. Takaka. $95
ppps/ Check out Sarah on LoveLifeRaw’s facebook page for more raw food ramblings.