Hi all, Hope your week has started well. I've been very busy working late most nights but it's been productive and progressive and I'm enjoying it.
Tonight I felt like something very light and simple but full of "zing". After a quick look in my fridge I managed to throw together a sauce that was all of these things. Welcome to Garden Ginger Sauce. If you are a ginger fan, this recipe is worth a try. You can add more or less ginger to suit your tastes but I definitely suggest erring on the side of caution initially, as the flavour can quickly become overpowering. I used this sauce as a salsa-like dip for some veggie crudites, but it would also be great poured over a salad of greens, as a sauce for spiralised zucchini or kelp noodles or even just eaten straight as a raw soup. Definitely a great choice for a light lunch time or evening meal.
Garden Ginger Soup
4 roma tomatoes (or other very ripe tomatoes of your choice) 1 zucchini 1 red capsicum (bell pepper) 1 clove of garlic Thin slice of ginger (start with less, add more to get the kick you prefer) Juice of half a lemon 1/3 teaspoon cayenne pepper 1/4 teaspoon sea salt 5 drops of stevia (you could also use a teaspoon of agave or honey)
Chop all the ingredients and put into a blender. You can put the tomatoes and lemon juice at the bottom of the blender to help the blending process. Blend until well combined. That's it! I garnished mine with some chopped basil straight out of the garden. Some fresh corn off the cob and a chopped tomato would also have been lovely.