Monday, December 2, 2013

Life alive sauce

Life Alive, the great veggie cafe that replaced Hollywood video a few years ago on Mass Ave in Cambridge, MA, uses this great sauce on almost all of their rice bowl dishes. This is it!

1/2 cup plus 2 tablespoons freshly chopped ginger

1/4 cup garlic, de-centered

2 tablespoons fresh-squeezed lemon juice

1 tablespoon nama shoyu, or tamari, or soy sauce

1/2 teaspoon sea salt

1.5 cups plus 2 tablespoons olive oil

Blend the ginger, garlic, lemon juice, nama shoyu, salt, and 1/2 cup of the olive oil on high.

Add just enough olive oil to get the mixture to turn over. Once the ginger and garlic have broken down into a smooth cream, slowly add the remaining 1 and 1/8 cup olive oil. 

Use this sauce over rice with your favorite foraged items. Like boiled burdock, pokeweed shoots, jersulam artichokes, chestnuts if they ever return, or fiddleheads. 
  • Rate