Sauces & Soups
Bring on the Flavor

Basic Dark Chocolate Sauce

4 Tablespoons Raw Chocolate Nibs or Powder
3 Tablespoons Raw Agave Nectar
1 Teaspoon of Coconut Oil

If starting with Cacao nibs, use coffee grinder or small blender to grind to powder.

Mix all ingredients together to form a paste using a blender or mortar and pestle. To make it thinner add more agave nectar; to make it creamier add more coconut oil. Use this recipe to top any dessert, or add to smoothies.

Tip: Coconut oil solidifies on cooling, so chilling the recipe may solidify it.

Note: Some people suggest soaking the cacao nibs in water for 20-30 minutes (until saturated), which is said to help them blend to a smoother consistency.

Creamy Chocolate Sauce

1 Cup Raw Cashews
1 Tbs Raw Chocolate Powder
1 Cup Almond Milk
2 Tbs Raw Agave Nectar
5 Medjool Dates – seeded

Blend everything until smooth and creamy. To make extra smooth, strain through a fine mesh cloth or strainer.

Cranberry Sauce

1 cup organic dried cranberries
1 tbs. lemon juice
1/2 cup water or orange juice

Blend everything until smooth. For a smoother consistency, soak cranberries for about 1 hour before, in water or orange juice.

Strawberry Sauce

1 cup frozen strawberries 1 tsp lemon juice
2 tsp Agave Nectar
1/4 cup water or orange juice

Combine all ingredients until smooth. Use over cereal, pancakes, ice-cream, cheese cake, or anything else you can imagine would be great with strawberries.

Sweet & Sour Sauce

1-2 Cups Sweet Pineapple - chopped
1/2 Cup Vinegar (apple cider or brown rice)
1 Red pepper, chopped
1 Tbs Nama Shoyu
1/2 Cup Raisins, soaked 30 mins or Agave Nectar
Salt, as needed

Puree all ingredients until smooth.

Tamarind Sauce

1 cup Tamarind pulp (soaked and strained)
3 Tbs Agave Nectar
1 Tbs Nama Shoyu
1 Tbs Olive Oil
1 tsp minced ginger
Salt, red chili pepper flakes to taste.

Puree all ingredients until smooth.

Parsley Essence

Blend 2 Cups de-stemmed flat-leaf parsley with 1/4 tsp Himalayan crystal salt, 1/2 a shallot or small onion, and 1 Cup olive oil in a blender or food processor for about 1 minute. Use to drizzle over vegetables, salads, as a marinade, or to garnish serving platter. Store in squeeze bottle with tight cover. Will keep refrigerated for about two months.

Pesto Sauce

2 Cups Fresh Basil Leaves
1 Cup raw pine nuts
2 tsp Extra Virgin Olive oil
1 Clove Garlic, crushed
1/2 tsp Himalayan Crystal Salt

Puree all ingredients until well combined.

A great variation is to replace 1 cup of basil with 1 cup of Baby Arugula or Spinach. Great with all kinds of pasta, in sandwiches, and as an alternative to tomato sauce on pizza! For a light summer dish, serve on top of fresh Zucchini noodles or slices, or use to make stuffed mushrooms.

Fresh Tomato Sauce

1 cup fresh tomatoes, chopped
1/2 cup of onions (optional)
1/2 cup sun-dried tomatoes soaked and chopped
1 teaspoon garlic powder
1 fresh basil leaf
1-3 dates, pitted
1 tsp. “Original Himalayan Crystal Salt”
1 tablespoon Olive or Flax seed oil

Combine the above ingredients in a food processor or a blending machine and blend. Add a little olive or flax seed oil if the sauce is to thick to blend. Stir in “Original Himalayan Crystal Salt” and olive or flax seed oil.

Chunky Gazpacho Soup

This traditional Spanish soup really packs a zing and is truly easy to toss together. It will help you pack in Vitamins A and C as well as Potassium. Cold soups are a staple of summer, but can be served year-round.

Blend the following ingredients together:

2 tsp. fresh parsley- de-stemmed
1 tsp. fresh oregano leaves
1 clove garlic, minced
3 Tbs. olive oil
2 Tbs apple cider vinegar or fresh lemon juice
1 tsp. salt
1/4 tsp. ground cumin
1/2 tsp. Miso
2 Cups tomato juice (run seeded tomatoes through juicer or blender)

Chop and set aside the following ingredients:

1 cup finely chopped peeled tomato
1/2 cup finely chopped green pepper
1/2 cup finely chopped celery
1/2 cup finely chopped cucumber
1/4 cup finely chopped onion

Combine all ingredients in stainless steel or glass bowl. Cover and chill at least 2 hours. Serve in chilled cups. Makes 6-8 servings.

If serving this at a summer party, make it more interesting for your guests by serving this on your buffet with the blended portion in a large serving bowl, surrounded by individual small serving bowls with each chopped ingredient. That way guests can personalize their own bowl of gazpacho!

Chilled Watermelon Soup

5 cups seeded or seedless watermelon, diced
1 ripe mango, diced
1/2 oz ginger, grated
2 Tbs fresh mint, chopped
8 oz berry puree (blueberry and/or strawberry are our favorites)

Place 1 pound of diced watermelon in food processor and blend to liquefy. Set aside and refrigerate. Finely dice remaining watermelon and mango and place with grated ginger and fresh mint in a bowl and allow to marinate. When ready to serve, place an equal amount of the fruit/ berry puree in a soup bowl along with equal portions of the marinated melon-mango mixture. Top with watermelon juice. Finish with a sprinkle of Himalayan crystal salt and Agave Nectar if desired.

Blended Creamy Corn Soup

5 ears fresh corn on the cob, shaved
1/8 cup fresh cilantro
1 Tbs agave nectar
1 Cup Pine Nuts
1 tsp sea salt and fresh ground pepper to taste
1 clove garlic – pressed
2 Cups Water

Combine all ingredients and blend until smooth. Garnish with fresh or roasted corn kernels, and chopped avocado pieces.

Variation: Replace pine nuts and water with 2 cups creamy almond milk.