I’m not sure how to start this post. I was going to try and make this connection about being more un-plugged, and then loop it back to the merits of social media, and I’m not entirely sure how it is all going to work. One thing I can say for certain is that, even though I am trying to cut back on my screen time (she says while writing a blog she hopes you will read adding to more screen time for everyone involved), I have found a real value in social media. I’ve met people through instagram that I am now friends with in real life. I use it as a tool to connect with friends all over the country and the world. Not only do I use social media to find inspiration for yoga sequencing, barre moves, recipes and craft projects, but it is a greay way stay connected with events happening in my own communty and to get a glimpse into the every day lives of people.
I want to give a shout-out to an instagram friend and real life acquaintance Hannah. Though I admittedly don’t know her well, a few weeks ago she posted a photo on social media about a sauce she had made and was eating on toast, and it was a sauce I was totally unfamiliar with. Zhoug. Have you ever heard of this? Maybe I’m late to the party… I am as a self- proclaimed saucy lady. (I mean this in every sense of the word, but anecdotally speaking I do make a lot of sauces.) My meal prep every week typically involves a large batch of hummus for snacking and lunches and at least one jar of sauce that I can use in a myriad of ways throughout the week. Some weeks it’s peanut sauce to be paired with salad rolls, or used to dress a Thai inspired slaw or a quinoa bowl with broccoli and cabbage. Lately I’ve been in a chimichuri phase, and the past several weeks I’ve been whipping up a large batch of the herby, tangy condiment and I put it on everything. It’s a great alternative to a salad dressing, is amazing on scrambled eggs, stirred into hummus, goes great with meat or roasted vegetables, and overall it is kind of the wonder sauce. I’m always curious as to what other people are cooking and eating so when Hannah posted a photo of this vibrant green sauce and a link to the recipe at Cookie + Kate I was really intrigued. Cilantro, cardamom and jalapenos? How do these things even work together? I decided to set aside my chimichuri for the week and give this Zhoug a try.
And it did not disappoint. First of all, its fun to say. Go ahead, let it roll off the tongue a bit. It almost has a “I am Groot” feel. Zhoug. Secondly, I found this to be just as versatile as the chimichuri, and have enjoyed the zhoug as a dressing alternative, smeared on some pita bread, with eggs, and thus far my favorite combo has been with cauliflower rice and lamb meatballs. Yum-o.
I’m not a super spicy fan (I like spicy, just not super spicy) so I only used two jalapenos instead of four, and I did not include the vein or the seeds. I did add in the red chili flakes though. The sauce was a tad bitter right out of the food processor, but after an hour all the flavors melded together in a really great harmony. (Even better the next day) I’m really excited to add this to my sauce repertoire, and glad to have a new food-blog to explore.
Do you have any go-to sauces or weekly meal prep staples? I’d love to hear what they are.