Meals and Dipping Sauces with Jessica

 Jessica Henshaw said eating more vegan or Ayruveda- its helpful to have many different flavors/textures on your plate which helps your  taste buds experience alot and fills all your senses. 

6 tasting senses- sweetm salty, sour,bitter,astringent,pungent

I went and tayed with Jessica in St george for a weekend.

When I arrived she made a veggie, chicken, quinoa dish-
1*Roast veggies in oven 400 degrees with oil and salt and pepper-
squash
zucchini
onion
chickpeas
broccoli or brussel sprouts/cauliflower/carrots (definitely could saute mushrooms)

2*Cook and season Chicken seperately.

3* Cook rice or quinoa

4* Serve with a dipping sauce- choose from options below

5* I liked sprinkling green pumpkin seeds and dried cranberries on top

Breakfast and Dessert

1* scrambled eggs, with sausage, a side of sauteed kale and side of quartered roast brussel sprouts or any other cruciferous veggie

2* dessert-oat chocolate ice cream, I added almond butter, banana, choco chips, cranberries

Dipping Sauces-

1- Pesto without Cheese (Vegan)

Clean Eating Kitchen
1/3 cup extra virgin olive oil
2 lemons, juiced
1 garlic clove, minced
1/3 cup pine nuts
1 teaspoon sea salt
3 cups loosely-packed fresh basil leaves
1–2 tablespoons of water (optional, for thinning out the sauce to the desired texture)

In the base of a blender or food processor, combine the olive oil, lemon juice, garlic clove, pine nuts, salt, and fresh basil leaves.
Process on high for 30-45 seconds or until the ingredients have blended together. The pesto should have a smooth and creamy consistency. Feel free to add up to several tablespoons of water if you want the sauce to be thinner.
Serve immediately, or store in a tightly-sealed container in the refrigerator for up to 5 days.

2- Adobo Sauce                          Must Love Home Makes 2 cups

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• 1/2 cup chili powder

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• 1 cup boiling water

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• 1 (14.5-ounce) can diced tomatoes with juices

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• 1/4 cup apple cider vinegar

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• 2 tbsp brown sugar

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• 2 tsp garlic powder

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• 1 tsp ground cumin

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• 1 tsp dried oregano

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• 1/2 tsp salt

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• 1/4 tsp ground cinnamon

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• 1/4 tsp ground black pepper

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• pinch ground cloves

Add chili powder to the bowl of a blender or food processor. Bring water to a boil and pour over the chili powder. Stir and replace cover. Let steep while you gather the other ingredients.To the chili powder mixture, add tomatoes with juices, vinegar, brown sugar, garlic powder, cumin, oregano, salt, cinnamon, black and cloves. Blend or pulse until smooth and the consistency of ketchup. Add water by the teaspoon and pulse if mixture is too thick.Heat oil in skillet over medium-high heat.. Carefully add adobo mixture. Bring to a low boil then reduce heat and simmer uncovered for 15 – 20 minutes until thickened. Allow to cool then transfer to an airtight container. Will keep in the refrigerator for up to 2 weeks.

3- Best Cilantro Lime DressingUrban Farmie

½ cup fresh cilantro, chopped
¼ cup lime juice
¼ cup olive oil
1 garlic clove, minced
½ teaspoon salt, adjust to taste
½ teaspoon black pepper, adjust to taste
Instructions

Use a food processor or, in a small mixing bowl, whisk together the chopped cilantro, lime juice, olive oil, and minced garlic until well combined. Don't overblend if using a food processor or blender.
Season the dressing with salt and black pepper and adjust to taste.

4- Basil and Parsley

Sprouting Zen

a handful of fresh parsley including stems (28g)
5 to 6 fresh basil leaves
2 garlic cloves (11g)
2 tablespoons tahini (37g)
the juice of half a lemon (2 tablespoons = 25g)
1/2 cup of coconut milk from a can = 100g (I use Trader Joe’s brand which is guar-gum free)
1/4 teaspoon of himalayan salt
Add all ingredients to a blender and mix until smooth and creamy.
Serve on top of your favorite summer bowls or entrees.