Lemongrass Sauce

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Lemongrass is very common in many recipes in Far East Asia. In places like Burma, Indonesia, Cambodia, Laos, Malaysia, Thailand, Singapore, Vietnam. The most used part for cooking is from the base to 12cm / 6 inches of the stalk.

The leaves are also be used for teas and other aspects of cooking. In South America, where the leaves are primarily used for tea, people get astonished when I show them how to make sumptuous curries in Thailand,  Malaysia, and Indonesia. In addition, there are essential oils made from lemongrass that have a very potent effect on the body and mind.

This lemongrass sauce pays homage to Spanish and Asian flavors and is made using all-natural ingredients. It is an excellent cleansing and nourishing sauce for the vitality of both body and mind. Dates and Cashew nuts contain tryptophan, a necessary agent for the production of serotonin, which is the hormone responsible for stabilizing our feelings, moods, digestion, sleep, and even eating.

The sauce is effortless to prepare as you combine all the ingredients in a blender and pulse to desired consistency, then enjoy it with your favorite veggies or salad. You can make this lemongrass sauce in advance as it keeps really well in an airtight mason jar without losing its taste.

Lemongrass provokes apoptosis, meaning cell suicide on damaged and cancerous cells. It’s a natural terminator ;).

Print Recipe

Cucumber & Mung Bean Salad with Lemongrass Sauce

Salad – Asian

Serves: 4-5

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

Nutritional Benefits: Lemongrass is an amazing source of phenolic compounds and flavonoids that are rich in antioxidants. It is a natural anti-bacterial and anti-fungal compound that also possesses anti-inflammatory benefits. Specifically, lemongrass has quercetin that helps your cells function optimally. The lemongrass essential oil is potent for use as a remedy for many health issues especially neutralizing parasites like candida. Other health benefits of lemongrass include lowering bad cholesterol levels and sugar in the blood and help create hormonal homeostasis. Lemongrass provokes apoptosis, meaning cell suicide on damaged and cancerous cells. It's 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 tsp salt
• 1/2 tsp nutmeg, freshly grated
• 1 tsp freshly ground black pepper
• 1/2 lemon, juiced
• 1 tbsp lemon zest
• 1/2 tbsp coriander seeds
• 1 tsp dry chili (optional)
• 2 thumb-sized ginger, freshly grated
• 1/2 cup basil leaves
• 2 tbsp pistachio nuts for garnish
• 4-5 saffron filaments for garnish
• For salad
• 1 cucumber, finely grated lengthwise
• 1 red pepper, sliced into small matchstick size
• 1 carrot sliced into matchstick size
• 2 cups mung bean sprouts

Instructions

1

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

2

Cut carrots and red pepper into small sticks.

3

Grate the cucumber into thin, long sticks to resemble noddles.

4

Mix them well and drizzle with the lemongrass sauce.

5

Sprinkle with saffron filaments and pistachio nuts.

6

Enjoy!

Nutrition

• 165 Calories
• 22.1g Carbohydrates
• 7.8g Fat
• 2.5g Fiber
• 6.6g Protein
• 1.5g Saturated fat
• 507mg Sodium
• 8.3g Sugar

Notes

To keep in the jar for longer than two days, you can add toasted sesame oil to keep for a longer period, and that will give a slightly toasted taste. To keep the original taste, you can use clear sesame oil.