Yummers Raw Cilantro Sauce!

Today I share a raw cilantro sauce recipe that I’ve been enjoying a lot the last couple of months (…and I forgot to say in the video that our daughter Oria likes it too πŸ˜‰

(http://www.youtube.com/watch?v=N81-Cgh22Yk)

…does it taste like scampi to YOU…??? πŸ˜‰

All love,
Angela. xxx

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22 thoughts on “Yummers Raw Cilantro Sauce!

  1. That looks delicious! I bet that would be good with so many things! I’m thinking zucchini noodles with some chopped tomato…oh yum! Thank you for sharing! πŸ™‚

  2. Tried it. Very yummy indeed! I left it as is to have later over some thinly sliced beets but thought it could be tweaked in the following ways: maybe folks have nut allergies or prefer not to use cashews (potentially high mycotoxic load) or do not have access to fresh (unshelled) brasil nuts, in which case, chances are, they are probably rancid (out of all nuts, they turn so quickly, probably due to the high mineral content.) Soo.. one could use seeds! I was thinking soaked pumpkin but sesame (white or black, or both) or sunflower would also be nice. Also, I like things tangy, so I might add a 1/2 tsp of some apple cider vinegar or/and 1/2 tsp of garlic brine. (Note: I save the brine from my kim chee and pour it over peeled garlic cloves and leave it in a jar in the fridge. The brine is super tasty and makes an awesome addition to salad dressings. Plus you get all the great probiotic benefits. PS I’ve been receiving downloads for recipes for years now. Sometimes I have to wake up in the middle of the night just to write things down, so I can go back to sleep soundly. Its where all the products in the Qori Inti Amazonian Herbals lines come from! πŸ˜‰ Thanks for all you do. xo

  3. Hi Angela
    This is very similar to a macadamia sauce I’ve making for a few years now. Its always a winner when I share it with friends at gatherings and so easy to do. Macadamias create a creaminess just like cashews. Anyway, so its Macadamias, cilantro, garlic, lemon juice, salt and water. That’s it. So tasty,you can eat it by the spoonful and I too add it to salads etc..

  4. Thanks for sharing, you and your family are such an inspiration
    tomorrow I will buy all these ingredients and thankful that I have access to organic cilantro!

  5. Hi, you are just a joy to watch no matter what it is you talk about. I love your spirit, it’s very uplifting to me.
    Tomas

  6. Hi,
    For some reason I could not get the sound on this video. Could you post it again. I’ve never had this problem before and all my other videos are fine.

    Puzzled,
    Phyllis

  7. Angela, thank you so much for this….I’m going to try it tomorrow and so thankful that I have fresh cilantro in my garden here in Arkansas. It seems to be pretty cold hardy as has taken a light freeze or two so far. I’d like to add that I have never seen you look more beautiful. Your face just glows with health and “glows with grace”. Thanks for all you do. I’m loving your videos and so glad you decided to share them with us.

  8. This looks soooooo good! I love the way that you get downloads from Spirit in creating whatever dish you are preparing. I have been doing something real similar for 3+ years now. I also receive recipes from Spirit. The only difference is that when I start pouring what is pointed out to me, I hear an “OK” when it is time to stop. I will also hear whether to put a heaping Tbsp, or a level one. I have been using a lot of hemp hearts, sprouted sunflower seeds, or almonds with other fresh herbs like basil. I will have to make a cilantro sauce. Thank you for sharing this with all of us. You are such an inspiration!

  9. ………….Would Love to try it, not much into Cooking Lately since I’ve become Sick in May 2007……..
    Wish I Had a Friend or Family Member willing to help Me Out………….I Don’t, but I LOVE watching Most of the Recipes, and Looking at the Finished Product……………….That’ s Why I Love Your Store because besides JUST Providing the Ingredients…………..You Provide FINISHED Products as Well…………… πŸ™‚ (: ………………………

  10. what is your take on salt? some say added salt is not necessary and we get enough from plants etc. some say salt is explosive in the body. some say itΒ΄s necessary. what do you think?

  11. I often depend on ‘downloads’ from Spirit for guidance with food preparation and may other things in my life. Great to hear that others do the same! Thanks for the recipe! I plan to try it on Kelp noodles today. I love your “tips and recipes for healthy living….at The Raw Food World!”.
    (I find myself singing that a lot lately) πŸ™‚

  12. Hey Angela! Thanks for sharing your secret haha! You are cute! I don’t count, but I’ve been telling my kids that “mommy doesn’t really know for sure what needs to be in, it’s more like Mom feels or sense/intuition what is needed”.
    Most recipes I have tried to follow because the husband or others say I’m rebelious, have actually failed on me, but when I make a recipe my way, it usually turns out really well. They are few I have gagged over though :D!
    Blessings on you!

  13. I made some today and it was so good. I did not have coconut water on hand but had some dried coconut milk powder and added a little of that to water. I added a little chia seeds.

    Also I used a food processor instead of blender and it was more chopped looking but extremely delicious going to try blending it this week and some of the other variations . Glad I have another thing I can take to our rawlucks

    thanks for sharing.

  14. Lol. Yes! I “feel” when to stop putting things into my recipes, and no two are ever the same.

    That looks SOOOO yummy. And I’m detoxing from mercury, and cilantro’s just the thing. I also have to build all my muscles back up from all the muscle wasting from the mercury, so the Brazils and Cashews are also *just* the thing. How awesome.

    Thanks everyone also for the yummy sounding variations.

  15. I understand that herbs are packed full of antioxidants so I drink a lot of herbal teas and I put herbs in my canola oil to season it. Then I use it on everything such as steamed fish and vegetables, salads, and I drizzle it over salted pretzels.

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