Makes 4-5 cups of sauce
Ingredients:
300g brussel sprouts
200g green beans, topped and tailed
1 cup raw cashews
½ cup chopped parsley
2 cloves garlic
½ tsp citric acid
1 tsp iodised salt
200ml rice bran oil
200ml prepared elimination vegetable stock (page 37 of the RPAH handbook)
300g gluten free pasta (chickpea/legume pasta in this picture)
Method:
• Steam, boil or microwave the brussel sprouts and green beans until just soft (about 5
minutes steaming)
o Set aside to cool
• Bring water to the boil to cook the pasta according to manufacturer’s instructions.
• Place the cashews in a vitamiser and chop until fine
• When the vegetables are cool, combine them in a vitamiser with the cashews,
parsley, garlic, salt, citric acid and the oil
• Blend together
• Add the stock gradually to achieve desired consistency
• Drain the pasta and mix through the green sauce
• Serve
• Use as required
o Freeze half if you don’t need it all at once
o Add cooked chicken to the dish for dinner
o Use the legume pasta (for extra protein) for a vegetarian dish
o With a thicker consistency it can be used as a dip with crackers or celery