Quick, quick, before the sun disapears again… a sudden need for raw food!
If you have great quality and in season ingredients, it’s almost enough by itself! Like my own best of (although I should be patient and wait for a while, though knowing August will be the best time): tomatoes with just a few drops of great olive oil, a bit of sea salt flakes and freshly ground pepper.
I try all the tomatoes I can get my hands on: ancient varieties, green, yellow, Italian, heart shaped, big, small, cherry… I can’t get enough!
But today, as I have to be quick about enjoying the weather (tomorrow it’ll rain again), I decided to make a delicious raw sauce in which I will dip the vegetables I have on hand. Maybe I’ll put a teaspoon or two inside an halved avocado. If I can stop myself from eating it directly from the bowl
It would be wonderfull with cabbage rolls or California style rolls (I just roll a nori sheet around some julienned vegetables and spread this sauce before I wrap the sheet and can’t wait to taste!). For the meat and fish eaters, it would be very good with chicken, turkey or any fish, either raw (for the fish) or steamed (for meat and fish).
4 tsp of white miso
2cm fresh ginger roughly chopped
4 tsp of lime juice
2 tsp of almond butter
4 tsp of water
It’s great with tahini instead of almond.
I would suggest you make more of the sauce, respecting the ratios. It keeps for a few days in the fridge (I can’t help spooning in the bowl every time I pass by the fridge…).
I add the water carefully to get the right texture. You don’t want it to be too liquid.
So, if in your part of the world, spring has a hard time showing up, give it a hint with this recipe!