This is the name of the spread that I started making recently. I got the recipe from a little postcard that came with an online order that I made. It sat on my table for weeks until I finally had the time to try it out. And since then, it became a family favourite!
I once wrote about this sauce as something that I had for breakfast when I wrote the ‘wanna see what I eat’ post. A lot of you wanted to have the recipe, so here it is. It works amazingly well with wholegrain crackers or rice cakes; or even with vegetable sticks. And it makes a FANTASTIC alternative to cheese. If you haven’t yet stopped eating cheese, now is a good time to do it. Your life will improve so much without it! Don’t believe me? Try it out for yourself.
But I’m not gonna go in the cheese direction right now… if you wanna know more about why I think you should stop cheese and all dairy products now, leave a comment below….
Back to the ‘pinky’ sauce….
I improvised slightly on the original recipe and was then stuck for a name to give it, so I asked the kids. It has a slighly ‘pink’ colour because of the tomatoes, so they wanted to call it ‘pinky’ sauce. But for all the macho men out there, don’t worry, it is still a great option for you too :) And the best part? It’s totally raw!
‘Pinky’ sauce recipe:
- 1 1/2 cups almonds (previously soaked for at least 2 hours)
- 2/3 cup tahina sauce
- juice of 1 lemon
- 2 cloves garlic (crushed)
- 1 medium tomato
- 10 thin slices of sundried tomatoes (soaked in water at least 2 hours before making)
- 100g stoned olives (I like to use the large green ones)
- 1/2 cup olive oil
- 1/4 tsp ground black pepper
- 1/4 tsp salt (preferably sea salt)
- 1/2 tsp zaatar (optional)
Just take all of these ingredients and mix them in the food processor until you get a mushy paste that is kind of like mushy hummus. You can play around with the taste as you wish by adding or reducing the olives or any of the other ingredients. Or if you want to soften the texture, you can use more olive oil or even better, I like to use the olive oil that comes with the sundried tomatoes.
Store the mixture in a sealed jar in the fridge. It is quite a generous amount so it’s more than enough for the whole family. I’m not sure how long it keeps because when I make it it just disappears the same day! but I would imagine that it would keep well in an air-tight jar for about 5 days.
If you have any questions, leave a comment below and I’ll try to update the post with answers to your questions.
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Enjoy the ‘pinky’ sauce!
Oh, almost forgot. Here’s a picture so you can imagine what it will look like🙂
Want more healthy recipe ideas? Let me know by leaving a comment below!