Herby Fat-free white sauce

Herby White Sauce

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This deliciously creamy white sauce is a total winner when you need something to top of your garden-veg, as a great alternative to mayonnaise, and simply a nice dip without any of the guilt. If on a cleanse, simply skip the olive-oil and make this a virtually fat-free dressing. Either or, this sauce will leave you longing for more.
ayurveda

Feeling Vata: add more lemon juice and salt. You can try experimenting with basil, coriander, dill, rosemary and thyme.
Feeling Pitta: leave out the garlic or just use half or less of a clove. You can use herbs such as coriander, dill, fennel, parsley, and tarragon.
Feeling Kapha: add more black pepper. Try experimenting with adding herbs such as thyme, rosemary, fennel, fennugreek, marjoram and tarragon.

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Herby White Sauce

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Herby White Sauce

Herby Fat-free white sauce
This deliciously creamy white sauce is a total winner when you need something to top of your garden-veg, as a great alternative to mayonnaise, and simply a nice dip without any of the guilt. If on a cleanse, simply skip the olive-oil and make this a virtually fat-free dressing. Either or, this sauce will leave you longing for more.

Ingredients

  • 1 x clove of garlic
  • 1 x shallot, chopped
  • 2 x teaspoons of olive oil (omit for a fat-free dressing)
  • 1 x cup plant-milk alternative (I use oatly's organice oat milk)
  • 1 x teaspoon fresh parsley
  • 1/2 a teaspoon of stock-powder (ensure that you're stock powder is yeast free, and most importantly has no added fats such a hydrogenated vegetable oils, palm oils, etc. Be sure to also buy a brand that is free of maltodextrin, and any other natural or unnatual flavourings). 
  • 1 x teaspoon fresh dill
  • 3/4 of a teaspoon ground ginger
  • 1 x teaspoon coconut aminos (leave out if doing a cleanse)
  • 1 x teaspoon arrowroot powder
  • half a teaspoon of lemon juice
  • salt and pepper to taste

Instructions

  1. Mix all the ingredients together in a high-speed blender, plus salt and pepper to taste.
  2. Add the mixture to a heavy bottom sauce pan and heat lightly on the stove.
  3. Keep stirring the mixture and increase heat bit by bit for about 3-5 minutes until mixture thickens up nicely. If you don't reach a nice thickness after a while, simply add a bit more arrowroot powder and keep heating and stirring (don't bring to the boil though!)
  4. Take off the heat and let the sauce cool down.
  5. Once its cooled down a little have a try and season with more salt and pepper if needed.
  6. Let cool for at least an hour in the fridge, then serve!

Notes

Play around with other herbs that you like such as coriander parsley, dill, dried herbs de provence, italian herb mixes, and so forth.

© jayjagger

fat free orange dressing

Orange Vinaigrette Dressing

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This lush orange vinaigrette dressing is perfect for a summer’s day when you want that zingy, fresh feeling on your vegetables, without any heaviness of any oils. Perfect for cleansing or detoxing.
ayurveda

Feeling Vata: you do best without the wasabi and the cayenne but can crank up the lemon juice and the maple syrup.

Feeling Pitta: go easier on the spice, too hot is not good for you.

Feeling Kapha: you can turn up the spice a bit and add more of the cayenne for a metabolism boost.

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Creamy Fat Free Onion Dressing

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Sweet and Tangy Orange Vinaigrette

fat free orange dressing

This lush orange vinaigrette dressing is perfect for a summer's day when you want that zingy, fresh feeling on your vegetables, without any heaviness of any oils. Perfect for cleansing or detoxing.

Pitta's go easier on the spice, and best leave out the garlic.

Kapha's can turn up the spice a bit and can add more of the cayenne for a metabolism boost.

Vata's do also best without the wasabi and the cayenne but can crank up the lemon juice, the salt and the maple syrup.

Ingredients

  • 1/2 cup orange juice freshly squeezed
  • 2 clementines, satsumas or other small seedless oranges, peeled
  • 2 x medjool dates, chopped
  • 1 x tablespoon chia seeds or flax seeds (leave out if on a fat-free cleanse)
  • 1 x teaspoon fresh ginger root chopped
  • 1/2 teaspoon coconut aminos (optional, leave out if on a cleanse)
  • 1 x garlic clove
  • 1 x pinch of salt
  • ground black pepper to taste
  • 1/2 x teaspoon wasabi powder (optional)
  • 1 x pinch cayenne pepper (optional)
  • 1 x teaspoon of maple syrup
  • 1 x teaspoon of lemon juice

Instructions

  1. Place all ingredients in a blender and blend at high speed until smooth.
  2. Taste and add additional seasonings as needed (salt, pepper, maplesyrup).
  3. Allow to stand at least 10 minutes to thicken slightly and let the flavor develop.
© jayjagger
Onion dressing

Creamy Fat-Free Onion Dressing

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This delicious onion dressing is completly fat free, perfect for those days where you want to go easy on the oils if you’re having a cleanse, a detox, or simply when you want to go a little less heavy but still have all the taste. Use it on budhha bowls, salads, to dip home-made sweet potato fries, and so forth.

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Creamy Fat Free Onion Dressing

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Creamy Fat Free Onion Dressing

Onion dressing

This delicious onion dressing is completly fat free, perfect for those days where you want to go easy on the oils if you're having a cleanse, a detox, or simply when you want to go a little less heavy but still have all the taste.

Ingredients

  • 4 x medium onions
  • 3 x teaspoons lemon juice
  • 1 x garlic clove
  • 1x teaspoon white chia seeds (optional, for thickness)
  • 1/2 tablespoon fresh parsley, minced
  • 1/4 tablespoon fresh chives, chopped
  • 1/4 tablespoon fresh dill weed
  • 1/4 tablespoon black pepper ground
  • salt to taste
  • optional: if you're not on a cleanse and you don't mind some extra 'fat' adding in 1-2 teaspoons of high-quality olive oil will give some extra creamyness to your dressing!

Instructions

  1. Preheat oven to 200 degrees. Place the onions with their skins on in a baking dish and bake until soft all the way through. This can take up to around 45 minutes, but might be a bit longer or shorter depending on your oven. Onions should be well darkened on the outside and almost squishy to touch (very soft).
  2. Allow the onions to cool until they’re comfortable to handle. Peel onions and discard off the skins. Place the peeled onions in a high-powered blender along with lemon juice and salt. Blend until silky smooth.
  3. Measure out 1/2 cup of the onion cream for your dressing. The rest can go in the freezer or fridge and can be used next time you want to make this dressing.
  4. Add onion cream plus the garlic to the blender and blend until smooth. Check the thickness. Add the 1/4 teaspoon of chia seeds (optionoal) and blend until smooth for extra thickness if you like.
  5. Now add the fresh herbs, and blend in blender until you have your desired consistency.
  6. Add salt & pepper to taste.
  7. Refrigerate for at least one hour.
  8. The flavor usually intensifies over time, so only add additional herbs and spices once you waited for an hour, to be on the safe side.
  9. Serve as a salad dressing or a dipping sauce for vegetables and budhha bowls.

© jayjagger

Warming Turmeric & Cauliflower Broth

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Warming Cauliflower & Turmeric Broth

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Yield: 1 Large Stock Pot

Warming Turmeric & Cauliflower Broth

Warming Turmeric & Cauliflower Broth
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 1 shallot, diced
  • 1 garlic clove, diced
  • 5 tsp yellow Lupin Miso (I don't use Soya products as I strongly believe these increase inflammation in the body). You can omit this ingredient and just flavour more with salt, pepper, stock, and coconut aminos or lupin sauce.
  • 1 tsp anisseeds
  • 1 fingerlong fresh root of turmeric, minced
  • 1 inch fresh ginger, minced
  • 1/2 cup of water
  • 200g brown button mushrooms, chopped
  • quarter head cauliflower, chopped into florets
  • 1 medium zuchini, chopped and diced
  • 1.5 litres vegetable stock
  • 6 tsbp cocos aminos
  • 3 tsp powdered turmeric
  • one chicoree head, sliced
  • salt and pepper to taste
  • brown rice noodles (I use king soba noodles)
  • juice of 1 and 1/2 lemon

Instructions

  1. To a large stock pot, add the shallot, ginger, the fresh turmeric, garlic and aniseeds (ground in pestle and mortar). Add half a cup of water, and stirr occasionally, cooking on low heat until the shallot and garlic become fragrant and translucent for a about 5 minutes.
  2. Stirr in the lupin miso and cook for another 2 minutes.
  3. Stir in the chopped mushrooms and keep cooking on low heat for another 5 minutes, stirring occassionally.
  4. Stirr in the chopped zuchini and cauliflower and cook for another 2 minutes on low heat, stirring occasionally.
  5. Add the vegetable stock to the mushroom mix, stirring well.
  6. Add the cocos aminos and the turmeric powder.
  7. Bring to the boil, then lower heat to a simmer.
  8. Simmer for 15 minutes, lid on.
  9. Add the chicoree and simmer for another 5 minutes, plus add salt and pepper to taste.
  10. In the meantime boil the rice noodles according to instructions in a seperate pot.
  11. Stir the lemon juice into the broth and let it sit off the heat for 1 minute.
  12. Ladle the broth into bowls and serve with the rice noodles.
  13. Voila!
© jayjagger
Cuisine: Vegan

Vegan Mushroom Gravy

Creamy Vegan Mushroom Gravy

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Creamy, delicious mushroom gravy. Super easy and quick to make in just under 3 minutes. Great as a topping for roasted vegetables,
chicken, beef, or on top of roasted potatoes or fried mushrooms.

Vegan Mushroom Gravy

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Creamy Vegan Mushroom Gravy

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Creamy Vegan Mushroom Gravy

Vegan Mushroom Gravy

Creamy, delicious and super easy to make mushroom gravy. Great as a topping for roasted vegetables, chicken, beef or on top of roasted potatoes or fried mushrooms.

Prep Time 1 minute
Cook Time 2 minutes
Total Time 3 minutes

Ingredients

  • 2 button mushrooms
  • 2 cloves of garlic
  • 3 cups of oat milk 
  • 1 tsp powdered vegetable stock
  • 1/4 tsp sea salt
  • pepper to taste
  • 1 tsp arrowroot powder
  • 1/4 tsp ground rosemary
  • 1/4 tsp ground thyme

Instructions

  1. Add the garlic, oat milk, button mushroom, stock powder, herbs, salt and pepper to a high speed blender (I use a Nutribullet). Blend on high until everything is mixed into a smooth sauce like texture
  2. Pour the mixture into a small cooking pot, and add the arrowroot powder.
  3. Place on cooker and slowly increase heat to a boil, whilst continously stirring with a whisk.
  4. The sauce will thicken quickly, and will reach a great creamy consistency once boiling.
  5. Once at a boil, keep srirring and take off the heat.
  6. Pour into a sauciere.
  7. The sauce will keep well in the fridge for 3 to 4 days.
  8. Enjoy!
© jayjagger
Cuisine: Vegan