While shopping in the organic natural food section at our local grocer I came across a package of simmer sauce. I flipped it over to find out what its ingredients were and decided I had most of the base ingredients at home. So I made my own. I think it turned out pretty good, so here you go.
Lemongrass- Basil Simmer Sauce
2 Jalapeño peppers cut in half deseeded.
Cover the peppers in avocado oil and roast them in the oven @ 420 degrees on parchment paper till they are soft, and the skin begins to separate.
Fresh organic ginger root - peeled
2 bunches of fresh Thai Basil
1 can of coconut milk
Pour the entire can into a glass bowl and add the following essential oils:
3 drops Black Pepper EO
3 drops Ginger EO
3 drops Basil EO
4 drops Lime EO
4 drops Lemongrass EO
Stir the oils into the coconut milk. Since oils are lipophilic they will dissolve in the fat of the coconut really well.
1 Tablespoon of Arrowroot powder or cornstarch (too thicken it a bit)
1/2 Tsp monk fruit
1 tablespoon of green curry paste
Place everything in the food processor and process till smooth.
So there you go. Simple, easy, and delicious. Now pour it into some chicken and let it simmer till done!
Ultimately my chicken went right on a bed of kale beside a monster salad for my first meal of the day. I used a little Tamari sauce and garnished with cilantro.
Hope you enjoy it as much as I did! I'll definitely be making it again!
◦ First you'll need to oven roast some cauliflower and broccoli.
◦ Infuse 2 dozen eggs with the following essential oils
Add some salt and your favorite pepper sauce!
Noah’s Beef Curry w/ Caramelized Onion and Essential Oils
This makes a great dish to pour over rice, baked potatoes or cruciferous veggies.
Beef stew meat (cubed)
1 drop each
Carmelized Onion Puree
Yellow curry paste
Garlic cloves crushed
Lemongrass EO, Cardamom EO, Cinnamon Bark EO, Nutmeg EO, Lime EO, Coriander EO Black Pepper EO
Alderwood Smoked Salt and Black Pepper
Onion sliced thin (I use a food processor)
Add the onions, shallots, and butter into pressure cooker on “Sauté”. After moisture begins to release, close lid and pressure cook at high pressure for 20 minutes. Open lid and sauté for another 20 as it reduces until caramelized. Season with black pepper and salt. Remove and set aside.
Brown the beef stew meat in a pan with salt and pepper. Remove and set aside.
Sauté the garlic and deglaze with chicken stock in an InstaPot or Breville Fast/Slow Cooker. Or use some red wine along with the chicken stock for additional flavor complexity.
Combine the browned beef cubes, caramelized onion puree, and Timari sauce and pressure cook on high for 32 minutes - quick release.
Combine curry past in small glass bowl with Young Living Vitality Essential Oils.
Open pressure cooker and add the curry paste with the EO’s.
Stir to combine then serve.