Lemongrass Sauce

Lemongrass is very common in many recipes from Far East Asian countries such as Burma, Indonesia, Cambodia, Laos, Malaysia, Thailand, Singapore, and Vietnam. The most commonly used part is the base to 12 cm (6 inches) of the stalk.

The leaves are also utilized for teas and various other culinary applications. In South America, where the leaves are primarily used for tea, people are often astonished when I demonstrate how to prepare sumptuous East Asian curries. Additionally, essential oils made from lemongrass have a potent effect on both body and mind.

This lemongrass sauce pays homage to both Spanish and Asian flavors and is crafted using all-natural ingredients. It serves as an excellent cleansing and nourishing sauce for revitalizing both body and mind, enriched with dates and cashew nuts that contain tryptophan – a vital component in the production of serotonin, the hormone responsible for stabilizing our moods, digestion, sleep, and eating habits.

The preparation is effortless: simply combine all the ingredients in a blender and pulse to your desired consistency, then enjoy with your favorite veggies or salad. This sauce can also be made in advance, as it keeps exceptionally well in an airtight mason jar without losing its flavor.

Lemongrass also promotes apoptosis, the process of programmed cell death in damaged and cancerous cells – essentially acting as a natural terminator ;).

Print Recipe

Cucumber & Mung Bean Salad with Lemongrass Sauce

Salad – Asian

By SS Shiva – Serves: 4-5

Prep Time: 15 minutes – Cooking Time: 0 minutes – Total Time: 15 minutes

Nutritional Benefits: Lemongrass is an excellent source of phenolic compounds and flavonoids, which are rich in antioxidants. It acts as a natural antibacterial and antifungal agent with anti-inflammatory properties. Specifically, lemongrass contains quercetin, which supports optimal cellular function. Its essential oil is especially potent in remedying various health issues, including neutralizing parasites such as candida. Additional benefits include lowering bad cholesterol and blood sugar levels, and promoting hormonal balance. Lemongrass also stimulates apoptosis, aiding in the elimination of damaged and cancerous cells – truly a natural terminator ;).

Ingredients

• For the lemongrass sauce
• 1 stalk lemongrass
• 3-4 Kaffir lemon leaves
• 5 Medjool dates
• 1/2 cup raw cashew nuts, soaked
• 1 teaspoon salt
• 1/2 teaspoon nutmeg, freshly grated
• 1 teaspoon freshly ground black pepper
• 1/2 lemon, juiced
• 1 tablespoon lemon zest
• 1/2 tablespoon coriander seeds
• 1 teaspoon dry chili (optional)
• 2 thumb-sized pieces ginger, freshly grated
• 1/2 cup basil leaves
• For salad
• 1 cucumber
• 1 red pepper, sliced into small matchstick size
• 1 carrot, sliced into matchstick size
• 2 cups mung bean sprouts
• 2 tablespoons pistachio nuts for garnish
• 4-5 saffron filaments for garnish

Instructions

1

In a blender, combine all the sauce ingredients and blend until very smooth.

2

Cut the carrots and red pepper into small sticks.

3

Use a spiraliser to grate the cucumber into thin, long strands resembling noodles.

4

Mix the cucumber, red pepper, carrot, and mung bean sprouts thoroughly, then drizzle with the lemongrass sauce.

5

Sprinkle with saffron filaments and pistachio nuts.

6

Enjoy!

Nutrition

• 165.0 Calories
• 22.1g Carbohydrates
• 0.0mg Cholesterol
• 7.8g Fat
• 2.5g Fiber
• 6.6g Protein
• 1.5g Saturated fat
• 507.0mg Sodium
• 8.3g Sugar
• 0.0g Trans fat

Notes

For extended storage beyond two days, consider adding toasted sesame oil to the jar for a slightly toasted flavor. Alternatively, use clear sesame oil to maintain the original taste.