Welcome to my LUCKY DIP Green Sauce Equation. It’s my grain and gluten-free, dairy-free and nut-free seriously tasty green sauce that I add to my meals for an extra hit of nutrient-dense flavour.
I like recipes that are easily adaptable. In fact, for a girl who was never very good at maths, I find myself loving equations… By that, I mean recipes that flex with the ingredients I have to hand. Recipes that my little brain can remember without having to think too much. Recipes that I can tweak, safe in the knowledge that the flavours will be delish and the ‘guesstimated’ quantities will work out all right, give or take.
And these recipes are all part of how I idiot-proof my health caper
A bit of this. A pinch of that. No parsley? – I’ll just use chervil this week. No sorrel? I’ll try baby spinach. No fresh lemon juice? – a splash of Apple Cider Vinegar will do nicely.
Eagle-eyed readers will recognise this little LUCKY DIP Green Sauce Equation from my Soup Equation download. I’ve received so much #bloodyfabulous feedback about my lucky dip green sauce that I thought it was high time I shared it with everyone.
But, if you’d like to download my soup equation, you can do that, too… (It’s FREE)
I make a batch of my Soup Equation soup every week. It changes with the seasons and my imagination. I drink it from a mug on its own or use it as a base for adding even more nutrient-dense goodies to my diet (and I share some of these with you in the eBook download, too).
Making a batch (or two!) of this soup is a great habit to get into each week…
Just click on the button to get your copy!
Want to know what you can do with a LUCKY DIP green sauce?
- drizzle some over simply grilled protein (great with fish, chicken, steak or lamb)
- serve some over roasted vegetables (<– I make a batch of these at least once every week)
- use it as a condiment to the pureed soup you find in my Soup Equation
- toss it through zoodles (or noodles, even!) for a simple supper
- schmear it as a sauce on a night-shade free pizza (a tomato alternative)
- add a little more olive oil to make a yummy salad dressing (avocado optional)
- enhance any egg dish – fried, poached, scrambled or in an omelette (AIP post-egg reintro’)
- swirl through homemade mayonnaise for an extra boost of flavour (AIP post-egg reintro’)
There are a few ‘recipes’ I have up my sleeve that I turn to again and again (and again). This is definitely one of them. You will not believe how easy this is to whip up…
makes approximately 1 cup
- 1 head of garlic
- ¼ cup olive or avocado oil + more for garlic drizzling
- 2 cups fresh leafy greens and herbs, packed
- ½ teaspoon sea salt
- 5 anchovies (more if you love them)
- 1 tablespoon fresh lemon or lime juice
- Heat your oven to 200°C/400°F.
- Peel most of the paper off your garlic and trim the top off the head to expose the tops of the garlic cloves. Drizzle with 2 teaspoons of olive oil. Wrap in foil and bake for 40-60 minutes, until soft and caramelised.
- Allow garlic to cool a little and then, using the back of a knife, smoosh all the lovely flesh into your food processor bowl.
- Add the other ingredients and whizz until at your desired texture.
- Taste for seasoning and add more citrus or salt as required.
My lucky dip green sauce is the one I play with most often. If you’re one of those peeps who prefers an actual recipe – well, I have your back with these numbers:
- SuperKALEYfragalistic Sauce! – No surprises that this one is made with kale!
- AMAZING Anchovy & Roasted Garlic Green Sauce – a little creamier and especially good with lamb
- YOU BEAUT’ Broccoli Sauce – not your average green sauce. Slow-cooked broccoli forms the base of this one
- CRACKING Roasted Baby Carrots with Carrot-Top Salsa Verde – You can literally use every bit of those lovely wee carrots
- The Best ‘Knock Their Socks Off’ Salsa Verde – (AIP Reintro’) Contains mustard and is SO good!
