Lemongrass Sauce

Lemongrass is very common in many recipes in Far East Asian countries like Burma, Indonesia, Cambodia, Laos, Malaysia, Thailand, Singapore, and Vietnam. The most used part for cooking is from the base to 12cm / 6 inches of the stalk.

The leaves are also used for teas and other aspects of cooking. In South America, where the leaves are primarily used for tea, people get astonished when I show them how to make sumptuous East Asian curries. In addition, there are essential oils made from lemongrass that have a very potent effect on the body and mind.

This lemongrass sauce pays homage to Spanish and Asian flavors and is made using all-natural ingredients. It is an excellent cleansing and nourishing sauce for the vitality of both body and mind. It has dates and cashew nuts contain tryptophan, a necessary agent for the production of serotonin, which is the hormone responsible for stabilizing our feelings, moods, digestion, sleep and even eating.

The sauce is effortless to prepare as you combine all the ingredients in a blender and pulse to desired consistency, then enjoy it with your favorite veggies or salad. You can make this lemongrass sauce in advance as it keeps really well in an airtight mason jar without losing its taste.

Lemongrass provokes apoptosis, meaning cell suicide on damaged and cancerous cells. It’s a natural terminator ;).

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