An amazing sauce that you can make quickly to serve with anything that you want to dress up and add a tangy flavor profile.
Note: I learned this at a recent Raw Intensive Weekend Class at Matthew Kenney in Santa Monica.
I will save the Gnocchi recipe for another time, however, it’s a very simple combination of jicama, turnip, cashews, olive oil and nutritional yeast formed into quenelles, then dehydrated for several hours.
I want instead to focus on the sauce as I am always looking for something different to dress up a raw dish. This is perfect.
In the image above you see the raw ingredients
- 1/2 Red Bell Pepper, raw
- 1/2 Red Bell Pepper, dehydrated over night to intensify the flavor
- 1/2 C soaked raw Cashews
- Juice of 1 lemon (2 T)
- Pinch of salt
- Filtered water to adjust consistency
Blend all in the Vitamix and very slowly add water until you get what you are looking for.
This has amazing flavor and I could see you using yellow or green peppers as well as other acids, like lime or vinegars.
One of the things that I learned in the class was to really think about ratios and components and to not be afraid to mix it up.
til we eat again…
ps. I found this link to a review of the Gnocchi at MAKE when they were using beets instead of Jicama and Turnips (like the ones above). You can see the fantastic images here.