Blueberry, and Spring lovers…this one is for you! Make sure to use wild blueberries if possible. This is truly an amazing sauce to dazzle your friends and impress them at your next Spring gathering with your fully organic vegan deliciousness for veggie dips, like cucumbers, and carrots, or to eat with quinoa, tempeh and a salad, or steamed vegetables. So, yesterday I threw in the blender one cup of wild blueberries, two tablespoons of organic Udo oil (you could use olive oil, or another oil of your liking), a tablespoon of organic hemp seeds (you could also experiment with adding a quarter of a cup of organic nuts, like cachous or Brazil buts), a tablespoon of organic barley miso, a tablespoon of organic tahini, I squeezed half an organic lemon and added 1/2 cup of organic coconut water. You could add a pinch of organic paprika…I ran out...or a very small piece of pealed organic turmeric. I did add turmeric to my blend and I enjoyed the results, however the taste was definitely softer without the turmeric. You could experiment with adding a little ginger, with or without turmeric, if you’re a ginger fan…you can also remove the blueberries and go for strawberries instead, cranberries, or experiment with any other berries or fruit of your liking!
Your Favourite Vegan Junky