With vegetable fruit sauce plant-based nutrition and the pursuit of a healthy lifestyle catching on, the need to create your own sauces vis a vis buying the store-bought variety becomes the obvious choice. Unfortunately, most commercially prepared sauces contain added sweeteners like corn syrup, preservatives, and chemicals to create an addictive taste and increase shelf life. Making your sauces gives you control over each ingredient in your sauce and offers satiation after a meal.
Is a perfect sauce using your favorite fruits, nuts, veggies, spices, and anything else you can imagine adding. When making a sauce its to critical consider taste and texture you want to achieve. The essential ingredients you require to prepare a sauce are oil, a cream base, a sweetener if needed, tangy flavor, salt, etc. if you want to bringing out your culinary skills be creativity. To do small quantities to learn what works best before making large batches.
Very easy and quick to prepare, this vegetable fruit sauce is mild and spicy simultaneously with a perfectly tangy and umami flavor from the blend of the fruits and vegetables. This makes it a delicious drizzle for fried foods, salads, and even an excellent secret ingredient for your signature stew recipe.
What you buy in the supermarket often comes with a lot of added sugar, preservatives, and chemicals to make them taste sweet and provide a longer shelf life.
This recipe features kale, celery, apple, pineapple, coriander, and lemon, providing your body with pure nutrition. These fruits, veggies, and herbs are rich in vitamin C, strengthening your immunity. They are also rich in fiber that aids digestion, helps bind toxins, eliminates waste, and keeps you full longer, thus aiding in weight loss.
Kale and celery are rich in folate and antioxidants. Apples and pineapple also contain antioxidants and phytonutrients that have anti-cancer benefits and fight off free radicals that have the effect of cellular damage. Eating this sauce raw provides the highest quality nutrition, as heat from cooking does not denature them. All the natural nutrition from the fruits and vegetables make this sauce very good for your skin’s gut health, not to mention the fresh taste it adds to your foods. Enjoy!
Vegetables Fruit Nut Mix
Nutritional Benefits: Kale is a fibrous green leaf vegetable that offers great digestion benefits. Kale stems are an amazing source of prebiotics that literally feed the good bacteria in your gut and boost your digestive and colon health. It is also a great source of Vitamins A and C that are great for your skin, eyesight, reversing premature aging and boosting your immunity; calcium, which is great for maintenance and the building of strong bones; sulfur and fiber that help your liver with the detoxification process. Pineapple is a disease-fighting powerhouse thanks to its abundance of antioxidants, vitamins, fiber, and minerals. Apple, celery, coriander, lemon, and coconut oil provide your body with phytochemicals that protect your body from disease, fiber that improves digestion and helps lower blood sugar, and healthy fats that help your body assimilate all the mentioned nutrients.
- 2 kale leaves
- 1/4 pineapple
- 1 apple
- 2 stalks of celery
- 10 sprigs of coriander leave with roots
- A pinch of salt to taste
- Black or white pepper, to taste
- Juice of 1/2 a lemon
- 1/4 cup coconut oil, or use any oil of choice
Peel the pineapple and dice it into small pieces.
Wash and roughly chop the kale and apples.
Put the chopped fruits and vegetables and the ingredients into a blender and blend until smooth. Adjust seasoning to taste.
You can garnish with cherry tomatoes, nuts, or fruits.
Use it as a dip, sauce, or spread.
11.8g Saturated fat
STORAGE: This pesto will last for a year in the refrigerator when stored in an air-tight jar. After each use, pour some oil to cover the top layer before returning it to the refrigerator. This pesto also keeps very well in the freezer. However, if you want to freeze your pesto, do not add the lupin cheese or any other vegan cheese as it will separate while thawing. You could use an ice cube tray to freeze the pesto to form small cubes, then transfer to tin with a lid or a zip lock bag and thaw on a need-to-use basis.