Saturday, October 24, 2009

Citrus Chipotle Sauce

I’ve read a few books on nutrition. Most of them are off the beaten path, Eat to Live, China Study, Food Matters. I’m really drawn to the whole vegan approach, however, I like to make recipes where it’s easy to incorporate some animal products, if desired. Dr. Fuhrman’s books, Eat to Live, and Eat for Health, are really influencing me at the moment and have inspired a few new recipes.

Here’s a delicious, refreshing sauce you can use to top a big bowl salad greens, raw pumpkin seeds and avocado, or warm roasted sweet potatoes and carrots.

Citrus Chipotle Sauce (E2L friendly)

4 garlic cloves

1T agave nectar

2 cups fresh orange juice

1/3 cup fresh lime juice

1-2 chipotle peppers

veg stock... maybe

Blend in all ingredients, except for veg stock, in a blender until smooth. Pour in a pot and simmer on medium heat until the sauce is reduced by half. If too thick, add enough veg stock to get the desired consistency and simmer for another 3-5 minutes. Reducing the sauce will mellow the garlic and make the rest of the flavors more intense. It will also thicken the sauce. Strain in a fine mesh sieve.


Using fresh orange and lime juice instead of the bottled junk will make a HUGE difference in the outcome of this recipe.

When I buy a can of chipotle peppers, which are just roasted jalapeno peppers in adobo sauce, I put the leftovers in a zip sandwich bag, flatten it out, and freeze them for further use.

For more information on Eat to Live, check out Dr. Fuhrman’s web site at

1 comment:

  1. Ok, so I just had this on sauteed spinach and it was awesome!!!