Cilantro Basil Mint Chimichurri Sauce

27 08 2018

This herbaceous sauce is simple to make and fantastic drizzled on just about anything from seafood to chicken to grilled vegetables. I roasted some cauliflower and Brussels sprouts and drizzled this sauce over and topped it off with shredded Parmesan and toasted pine nuts. It was a delicious side dish. This sauce can also be used as a base for a salad dressing. Just add a little more oil and maybe water to thin it out before tossing with your favorite salad fixings.

Ingredients:

2 limes, juiced

1/3 cup olive oil

1/4 cup white wine vinegar or champagne vinegar

leaves from one bunch of Italian parsley

leaves from one bunch of cilantro

20 leaves mint

20 leaves basil

3 cloves garlic

1 tsp red pepper flakes

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Kitchari

5 04 2017

A friend of mine who frequents this fantastic little Ayurvedic café, learned how to make this dish from the chef there. This is a staple of the Ayurvedic diet and it is suppose to balance the body and detoxify. It is simple to make and delicious on its own or with steamed or roasted vegetables.

Serves 4

Ingredients:

1 cup moong dal, rinsed and soaked overnight

1 cup basmati rice, rinsed well and soaked 2 hours

1 tbsp. ghee

1 tsp turmeric

1 tsp ground cumin

1 tsp garam masal

1 Tbsp grated fresh ginger

1/2 tsp cinnamon

1/4 tsp ground cloves

1 tsp asafoedita

3 bay leaves

2 tsp curry leaves, crumbled

1 Tbsp ghee, optional to finish the Kitchari

sea salt to taste

Cilantro Sauce:

1 bunch cilantro – leaves removed from thicker stems

1/4 cup coconut flakes

1 /12 tsp grated fresh ginger

1 tsp cumin

juice from one lime, adjust to desired taste

1 small green chile pepper, mince (optional)

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Caper Sauce

23 02 2014
I served this sauce with grilled golden tilefish from here in South Florida. This sauce is good on any grilled fish or seafood and very simple to make.

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