Fermented Green Sauce
I love the way Traditional Chinese Nutrition understands food and how it can nourish or deplete our body and mind. Fresh coriander is considered warm, pungent, and enters the lung and spleen meridian. It can induce sweating and promote digestion, and help with stomach aches, directing the Qi downward. Some recent studies have indicated strong anti-inflammatory and antimicrobial activity and even helping to reduce blood sugar. Use it daily when in season and nourish yourself.
Makes about 1 1/2 cups
2 cups finely chopped fresh coriander (use the whole herb)
½ cup toasted hulled sunflower seeds or sesame (any nut will do too!)
1 teaspoon ground cumin
2-4 cloves garlic, peeled, pressed and chopped
2 tablespoons olive oil (optional)
Zest and juice of 1 lime or lemon (1-2 Tablespoons)
1 teaspoon Himalayan salt or 2-3 teaspoons Shiro sweet white or Kome rice miso to taste
½ package extra-firm silken tofu (170 grams ) blanched and drained
1 teaspoon brine juice from sauerkraut (optional)
water as needed to adjust the texture
1. Press garlic on a paper bag, chop and let sit for 5 minutes.
2. Process the sunflower seeds till finely chopped. Then add the coriander, cumin, garlic, lemon or lime zest and juice, salt, brine or miso, and tofu and blend until smooth and creamy. Add water as desired.
3. Serve under, over, or with any vegetable, noodle, or grain dish.
4. Will last 1-2 weeks in a glass container refrigerated.
- Pressing garlic on a paper bag can help remove some of the strong oils that upset sensitive stomachs
Here I served the Green Sauce with my Cauliflower supreme, Udon noodles, and Bokchoy for lunch.
Can be used as a vegetable sauce, pasta or noodle sauce, or even as a spread on bread or as a dip with crackers.