Tomato date sauce

Gooey Tomato And Date Sauce

Leave a comment
This creamy delicious tomato sauce has all the freshness of tomatoes and the added depth and flavour of sweet succulent dates. Great as a topping for a summer’s buddha bowl, on veggies when you’re doing a cleanse, or as a healthy ketchup alternative on home-made potatoe fries. Get stuck in!
ayurveda

Feeling Vata: this is a great sauce for you, enjoy as it is.

Feeling Pitta: Skip the onion if feeling too hot.

Feeling Kapha: Don’t use the full amount of dates, probably best with only 4-6. Add some cayenne pepper and more cinnamon to boost digestion. Go easy on the salt and skip or use very little of the oil.

Weekly Recipe

Gooey Tomato and Date Sauce

More Recipes

Gooey Tomato & Date Sauce

Tomato date sauce

This creamy delicious tomato sauce has all the freshness of tomatoes and the added depth and flavour of sweet succulent dates. Great as a topping for a summer's buddha bowl, on veggies when you're doing a cleanse, or as a healthy ketchup alternative on home-made potatoe fries. Get stuck in!

Ingredients

  • 4 medium, ripe tomatoes
  • 6-10 dates, depending on how sweet you like it
  • half a chopped red onion
  • 1-2 teaspoons of fresh lemon juice
  • 1 clove of garlic
  • 1 x dash of cinnamon
  • 1 x dash of ground cloves
  • 1/4 cups of water (60ml)
  • 1 teespoon coconut aminos (leave out if doing a cleanse)
  • 1 teaspoon ground sea salt
  • fresh ground pepper to taste
  • 1 and a half teaspoons of arrowroot powder (optional)
  • 1 tablespoon olive oil (leave out if doing a cleanse)

Instructions

  1. Finely chop up dates, tomatoes, the onion and garlic.
  2. Heat up about one teaspoon of olive oil in a pan and then add the onion and garlic, fry lightly until the onion has gone transluscent (if you're on a detox or cleanse, leave out the oil and fry the onion in water instead).
  3. Then add the tomatoes, dates, ground cloves, cinnamon, water, lemon juice and the salt. Let the mixture come to a bubble, cover it with a lid and turn the heat to the lowest setting. Let it cook for 40 minutes.
  4. After 40 minutes add the mixture into your blender and blend until smooth.
  5. Optional: Pour the mixture back into your pan and mix with the arrowroot powder with about 1 tablespoon of cold water. Add powder mixture into your Date & Tomato Sauce and let it come to a bubble and the sauce thickens up lightly. Finished. Season to taste with salt & pepper.
  6. Alternatively you can make a raw sauce, by putting all ingredients (leave out the arrowroot powder and olive oil if you're doing a cleanse) and mix in a high speed blender.
© jayjagger
fat free orange dressing

Orange Vinaigrette Dressing

Leave a comment
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.

Weekly Recipe

Creamy Fat Free Onion Dressing

More Recipes

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

Leave a comment

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.

Weekly Recipe

Creamy Fat Free Onion Dressing

More Recipes

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
Vegan Mushroom Gravy

Creamy Vegan Mushroom Gravy

Leave a comment

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

Weekly Recipe

Creamy Vegan Mushroom Gravy

More Recipes

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