3 MINDful Sauces
Ingredients:
For the Red Chermoula:
● 1 roasted red bell pepper, peeled and chopped
● 1/4 cup extra-virgin olive oil
● 1 tablespoon red wine vinegar
● 1 tablespoon fresh lemon juice
● 2 cloves garlic, minced
● 1 teaspoon smoked paprika
● 1 teaspoon ground cumin
● 1/2 teaspoon ground coriander
● 1/4 teaspoon cayenne pepper (optional)
● Salt and pepper, to taste
● Fresh parsley, finely chopped (for garnish)
For the Herby Yogurt Sauce:
● 1/2 cup plain Greek yogurt (or dairy-free yogurt)
● 1 tablespoon extra-virgin olive oil
● 1 tablespoon fresh lemon juice
● 1/4 cup fresh herbs (parsley, dill, cilantro), finely chopped
● 1 clove garlic, minced
● Salt and pepper, to taste
● 1 teaspoon Dijon mustard (optional, for extra tang)
For the Lemon Pesto:
● 2 lemons, organic if possible, and washed well
● Juice of one lemon
● 1⁄4 cup walnuts
● 1⁄4 cup extra virgin olive oil
● 1⁄4 cup nutritional yeast
● Salt and pepper, to taste
● Pinch red pepper flakes or cayenne, optional
Instructions:
1. Make the Red Chermoula:
In a blender or food processor, combine the roasted red bell pepper, olive oil,
red wine vinegar, lemon juice, garlic, smoked paprika, cumin, coriander, and
cayenne (if using). Blend until smooth.
Season with salt and pepper to taste.
Enjoy with: roasted salmon, pan-seared shrimp
Salad suggestion: Thin the chermoula out with a teaspoon of olive oil and a
teaspoon of lemon juice, and drizzle over a salad of baby spinach, roasted
chickpeas, and quinoa
2. Make the Herby Yogurt Sauce:
In a bowl, mix the yogurt, olive oil, lemon juice, fresh herbs, garlic, and Dijon
mustard (if using).
Season with salt and pepper to taste.
Stir until smooth and well combined.
Enjoy with: turkey meatballs, raw or steamed veggies
Salad suggestion: Thin the herby yogurt sauce with a teaspoon of olive oil and
a teaspoon of lemon juice, and drizzle over a salad of mixed greens, radishes,
cucumber, and toasted sunflower seeds.
3. Make the Lemon Pesto:
Using a Y peeler zest the lemons into strips, being careful to avoid the bitter
white pith. Add the lemon strips, lemon juice, walnuts, nutritional yeast, salt
and pepper, and chili flakes to a food processor.
Whir the processor for about 10 seconds until crumbly.
With the motor running slowly add the oil and process for about another 10
seconds. You should have a fragrant, yellow pesto that is textured, not smooth.
Enjoy with: white fish, grilled shrimp or chicken
Salad suggestion: Thin the lemon pesto out with a teaspoon of olive oil and a
teaspoon of lemon juice, and drizzle over a salad of arugula, cooked farro, and
blanched asparagus