Creamy Chicken, Fish, and Vegetable Sauce

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  • ¾ cup sunflower seeds, soaked 1 hour (soaking makes the nuts/seeds more digestible and alkaline)
  • 2 sun-dried tomatoes, chopped and soaked 1 hour (soaking rehydrates the tomatoes and using the soak water in the sauce increases the nutritional value)
  • ½ teaspoon turmeric powder
  • ¼ teaspoon black pepper
  • ¼ – ½ teaspoon cayenne pepper powder (depending on tolerance to hot spice)
  • 1 teaspoon dried oregano
  • ½ teaspoon quality salt such as pink or sea salt
  • ¼ cup extra virgin cold pressed olive oil
  • ¼ cup water from soaked sun-dried tomatoes
  • 3 tablespoons freshly squeezed lemon juice
  • 3 cloves garlic, crushed


  1. Rinse and strain the soaked sunflower seeds.
  2. In a blender or food processor, add all the ingredients.
  3. Blend on high speed for 30 seconds or until creamy. Extra water can be added for a thinner sauce.

Serving Notes:

  1. You can substitute any untoasted nuts or seeds you have on hand for the sunflower seeds. Suggested substitutions include: walnuts, pumpkin seeds, hemp seeds, almonds, cashews, or macadamia nuts.
  2. The sauce can be poured over meat or vegetables and baked in a casserole dish in the oven.
  3. If cooking in a pan, put the sauce on after the meat or vegetables are cooked but still in the pan. Pour the sauce on and heat for about five minutes over very low heat.
  4. If you are sautéing the meat in the sauce, substitute regular olive oil or cold-pressed coconut oil for extra virgin olive oil.
  5. You can also marinate fish, chicken, meat or vegetables in the sauce, and then cook with marinade still on.


Serves 4. Per Serving:

Calories: 268.1 |
Total Fat: 21.4 g |
Total Carbohydrate: 15.1 g |
Dietary Fiber: 1.9 g |
Protein: 4.2 g


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