The hot time of year is upon us once again! Eating seasonally and staying cool will guide us toward lots of greens and veggies. This sauce makes the perfect partner to accompany your culinary creativity.
For the most part, nuts are heating, but almonds that have the skin removed are not. The skin of the almond is a tough substance to digest, and contains some anti-nutrients that are best removed. What remains is a protein-rich, ojas (think immune boosting & strengthening) enhancing, satisfying food.
In the world of Ayurveda, cilantro is known for it’s cooling effects and ability to cloy toxins from the body. It has an affinity for the skin and can even be made into a paste and applied to skin eruptions from rashes due to allergic reactions from poison ivy and the like.
Lime helps to impart the salty taste without creating excess heat, so you won’t have to add much salt to this sauce.
You can whip this sauce up in just a few minutes in a blender or food processor. Enjoy!
Fresh cilantro and almond sauce
If your agni (digestive fire) is up to the task of digesting raw veggies, this sauce can double as a dip for crudités or as salad dressing. Otherwise, it dresses cooked vegetables and grains very nicely.
- 1/2 cup almonds, soaked over night in a bowl and peeled
- About 1/2 cup water
- 1 bunch fresh cilantro
- 1/4-1/2 cup lime juice
- About 3 Tablespoons extra virgin olive oil
- Pink Himalayan salt & black pepper to taste
1. Place soaked and peeled almonds in a blender with ½ c. water, lime juice, olive oil, pepper and salt. Puree.
2. Add cilantro (leaves & stems) and blend well.
3. Add more/less water and/or oil for desired consistency.
Store in the fridge for up to 48 hours.
Makes about one cup.