- 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
- Rinse and strain the soaked sunflower seeds.
- In a blender or food processor, add all the ingredients.
- Blend on high speed for 30 seconds or until creamy. Extra water can be added for a thinner sauce.
- 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.
- The sauce can be poured over meat or vegetables and baked in a casserole dish in the oven.
- 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.
- If you are sautéing the meat in the sauce, substitute regular olive oil or cold-pressed coconut oil for extra virgin olive oil.
- 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