Raw turmeric sauce / spread / dip

By Stanka Vukelić

Raw turmeric sauce / spread / dip

This raw turmeric sauce is made of zucchinis, ground sunflower seeds, and of course a lot of turmeric – the king of spices (more about turmeric). The sauce can be used for veggie rolls/pockets, as a spread/sauce for bread and pizza, or for Sunflower Seeds Crackers. It is a perfect dip for celery stalks, carrots, or other vegetables. Also great for zucchini noodles!

Yummy! If you are mostly cooking, then is a raw turmeric sauce a healthier alternative to cooked sauces; use it for lentils, and beans (a much healthier choice over processed food). Watch to let the cooked dishes cool down to 115ºF (46ºC) – so that you can hold it in your hand – before adding the raw turmeric sauce.

Through that, the raw ingredients keep their taste, enzymes, vitamins and minerals.

Raw turmeric sauce

Preparation time: 10 min.

Ingredients for 2 people:

2 zucchinis (medium-sized)

1 small tomato

3 dried tomatoes

80 g of ground sunflower seeds

1 tablespoon of turmeric

1 tablespoon of fresh ginger root

1/2 teaspoon of cayenne pepper

1 teaspoon of honey or other natural sweetener (agave)

2 medium garlic cloves (or as you like)

1/2 fresh-squeezed lemon

pinch of Himalayan salt or sea salt

Methods/steps –

1. Dice the zucchinis and the tomatoes.

2. Put the zucchinis, tomatoes, and lemon juice into a blender or food processor and process well.

3. Grind sunflower seeds in a clean electric coffee grinder; grind until powdered.

4. Put all other ingredients into a blender or food processor. Process until well combined and creamy.

5. If you don’t use all at once, you can store it in your refrigerator in a sealed container. Stays good for 5 days.

Bon appetite!

For more info about Turmeric go to:

Essential Herbs and Spices Series – Turmeric

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Raw turmeric sauce brought to you by:

organictalks.com