Walnut sauce

Chard with walnut sauce

Chard with walnut sauce

A few years ago, I read a book called The China Study which talked about the effect of diet on major health issues such as heart disease, cancer, and diabetes. If you haven’t read it, and are interested in how our food affects our health, I would highly recommend it! The reason I mention it is that there have been various book and documentary spin-offs since then, including the Forks Over Knives film/book/cookbook. Forks Over Knives is predominantly a vegan advocate, but for some reason the vast majority of the recipes in the books are gluten free. The main substitution I have to make is for soy sauce (for which I use Braggs aminos and reduce it to 1/2, though you could use a wheat free tamari if you wanted to). Anyway, most of the recipes are also very simple; there are very few recipes for, or using, bread, or pancakes, or tortillas, but if you’re after easy plant based meals, you might want to take a look. The following recipe is from Forks Over Knives (The How to Companion, not the Cook book), and demonstrates exactly what I mean by ‘easy’.

Don’t be fooled by the simplicity of this recipe, however. The walnut sauce really is very good with lightly steamed greens. Good enough for guests …. providing you ever have guests who’d eat steamed greens. Personally, I think it’s a treat.

Walnut Sauce for Greens (serves ~4)

1/2 cup walnuts
2 cloves of garlic
1 tbsp Braggs aminos, or other wheat-free soy sauce replacement
1/2 cup (4 fl oz) water

Put all the ingredients in a blender (or immersion blender beaker), and process until smooth. Check for seasoning. That’s it. See what I mean about the recipes being simple?