08
Oct
2018

Black Mojo Magic, Creamy lemon turmeric and White miso citrus- Low Fibre

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Three exciting low fibre sauces for October! Try our three new recipes which can be used as a sauce, dip or a marinade

Black mojo magic - This sauce can be used to marinate foods, as a dip or as a sauce for meats or meat substitute
Marinating meat reduces risk of toxic bowel chemicals
Low fibre approximately 1 gram of fibre per serve
*Vegetarian, vegan

Ingredients
80 mls extra virgin olive oil
100 mls orange juice and 80 mls lemon juice
(fresh is best)
*4 cloves of black garlic
2 teaspoons powdered garlic
½ teaspoon fresh oregano
½ teaspoon powdered cumin
Grind of salt and pepper

Method
Place black and ordinary garlic powder, fresh oregano and olive oil, lemon and orange juice in a blender and blend until smooth
Remove into a small bowl and add powdered cumin, mix well salt and pepper to taste
As a marinade – marinate food for 1-2 hours in the fridge
As a dip or sauce serve immediately after blending
*May cause wind and bloating for ostomates


Creamy lemon turmeric – best with plain tofu or fish and chicken

Low fibre approximately 1 gram of fibre per serve
*Vegetarian, vegan

Ingredients
200 mls coconut milk
80 mls lemon juice
1 flat teaspoon fresh grated lemon rind
1 teaspoon ginger paste
½ teaspoon turmeric powder
½ teaspoon garlic powder
Pinch cinnamon powder
Pinch salt and pepper

(can thin with ¼ cup of vegetable broth)

Method
Place all ingredients in a blender and mix until completely blended
As a marinade – marinate food for 1-2 hours in the fridge
As a dip or sauce serve immediately after blending


White miso citrus – best with tofu, fish or chicken 

Low fibre approximately 1 gram of fibre per serve
*Vegetarian, vegan

Ingredients
45mls tablespoons of sesame oil
15mls tablespoon rice vinegar
30mls tablespoons fresh orange juice
30 mls tablespoon water
1 tablespoon white miso paste
½ teaspoon cold blended refrigerated ginger paste

Method
Blend sesame oil, rice vinegar, water and orange juice vigorously
Add miso paste and blend through with ginger paste
Mix frequently whilst serving to ensure mixture is even
As a marinade – marinate food for 1-2 hours in the fridge – heating may see loss of probiotic cultures
As a dip or sauce serve immediately after blending to maintain the probiotic cultures