by Ross Bridgeford
TIPS #2 ALKALINE SAUCES FOR VEGGIES
This is similar to the first tip, but it involves making a few different alkaline, raw sauces you can dress your veggies with – So when you’re pushed for time or ingredients you can simply steam or grill a big pile of vegetables and make it delicious with the sauces! Again the recipe book contains a few of these, so when you make one, make at least 6-8 serves and keep the remainder refrigerated, or even freeze a giant batch in an ice cube tray. This allows you then to defrost them one serve at a time!
Imagine grilled mediterraenan vegetables topped with a red pepper and tomato sauce, served with a little cous-cous and coriander. YUM!
Making a sauce can be as simple as blending up some garlic, tomato, red capsicum, red onion, basil and seasoning.
