Hiya! Happy Monday.
There is something special about tossing a few ingredients into a high speed blender (or food processor) and watching them make the most fabulous hummus-like mixture that you can call a fancy SAUCE!
Yes, it’s that easy folks.
I’ve spent many, many, many years living out of a food processor. When I had colitis, all I did was puree everything in site so that I could digest it all…that’s when I learned how to create purees and sauces and soups that were blended to perfection and silky smooth. My NEW cookbook Eating Clean has a TON of fun sauces, soups and drizzles made from veggies and other fresh ingredients that you can add to salads, roasted veggies, proteins, gluten-free whole grains and even dip my grain-free crackers into!
So, I’m sharing a recipe with you that I created a few years ago and since this recipe didn’t make it into my cookbook (because I had way TOO many recipes already and actually had to cut 75 recipes and 100 pages from my manuscript) I thought I’d share it with you today.
But, let me just say this is just a taste…there are so many BETTER and more amazing sauces in my cookbook so you’ll have to see for yourself. And if you haven’t had a chance to check out my new cookbook, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation and Reset Your Body!
I love to whip up this sauce and serve on top of roasted veggies, gluten-free whole grain toast, my Grain-Free Sweet Potato Flatbread, Grain-Free Parsnip Foccacia or my Seedy Grain-Free Crackers (and p.s. there are a ton of grain-free crackers in my cookbook, too)!
This is a simple sauce that I love to serve with toast and crackers. When I was testing recipes for my cookbook I was playing in my kitchen trying to make a sauce from butternut squash and another fun dressing/sauce with red grapes- when I got the idea to create a ‘creamy’ sauce mixing both together with tender hemp seeds and pumpkin seeds for a boost of flavor, fiber and protein.
I like to serve this sauce warm but you can surely serve it at room temperature as a thick salad dressing over kale salads or any other salads with sturdy green leaves (since this sauce is a thicker consistency than thinner salad dressings).
I also love to dip my Grain-Free Sweet Potato Flatbread, Grain-Free Parsnip Foccacia and Seedy Grain-Free Crackers into this sauce as a dip. Anyway you choose to dig into this saucey mixture will float your boat.
I assure you.
Try to buy everything organic. Here’s why I eat organic: The Benefits of Eating Organic.
- 2 cups whole red grapes
- 1 1/2 cups cooked and pureed butternut squash you can use frozen or (fresh peeled and seeded)
- 1/2 cup hemp seeds
- 1/2 cup raw shelled pumpkin seeds
- Sea salt and freshly ground black pepper to taste
Puree all ingredients in a food processor until very smooth. Transfer mixture to a small saucepan over low heat and cook until warm throughout, about 5 minutes.
Transfer to a serving bowl and serve warm over vegetables, gluten-free whole grains or my Grain-Free Sweet Potato Flatbread, Grain-Free Parsnip Foccacia or my Seedy Grain-Free Crackers. (Links for these recipes above).