Smokey BBQ Sauce By Maz Valcorza
I have been on the hunt for a great BBQ sauce that doesn't contain all the numbers, sugars and preservatives.
I have finally found the perfect BBQ sauce - in The Naked Vegan Cookbook by Maz Valcorza. Maz is a yogi and founded Sadhana Kitchen, Sydney’s first organic, vegan, wholefoods and raw food eatery which served up delicious plant-based food [they are now closed as Maz has moved onto other adventures].
Being a yogi myself, I too am driven and inspired by Ahimsa - one of the 8 limbs of yoga. Ahimsa is sanskrit for non-violence, and like myself, Maz believes one of the most meaningful ways we can practice this in our daily lives is by living plant-based and sustainable lifestyles.
So back on the topic of today's recipe! This beautiful smokey raw BBQ sauce can be used anywhere you would normally put mainstream BBQ sauce. Tonight I am using mine on my cauliflower pizza, however I was thinking it would also make a great sauce for pulled jackfruit buns.
What we put into our bodies matters, affecting how we feel and look. Your body, skin and mind will thank you for staying away from refined foods, additives and refined sugars - it really is the key to true vitality and wellness.
Wanting to learn more about making healthy choices for your over-all well-being? Make sure you sign up to our free 30 Day Green Beauty Challenge - currently the most educational free resource available online.
SMOKEY BBQ SAUCE
Makes 250ml/1 cup
- 1 cup sun-dried tomatoes
- 1/2 cup pitted medjool dates
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 garlic clove minced
- 2 tablespoons cold-pressed extra virgin olive oil
- 2 tablespoons apple-cider vinegar
- 3 tablespoons tamari
- 125ml filtered alkaline water
Soak the sun-dried tomatoes in some filtered alkaline water for 1 hour
Drain the sun-dried tomatoes and place in a high-speed blender. Add all the remaining ingredients and blend until smooth.
The sauce will keep in a clean airtight jar in the fridge for 5 days