Savory Blueberry Sauce

I’m not sure why but I’ve been on a sauce kick of late, and this has become a family favorite.  I originally served this sauce over salmon steaks that were seated on a bed of raw spinach.  Since then I’ve served it over savory corn cakes, flax pancakes, asparagus, Brussels sprouts, raw spinach, and used it to throw together a chicken-pasta-greens salad – all with great results!


* ½ cup vegetable stock

* ½ cup blue juice, preferably one that includes blueberry (I use Bolthouse Farms Bom Dia Acai with Blueberry)

* 1/8 cup balsamic vinegar

* 1 teaspoon or equivalent of your favorite sweetener

* 1 cup of fresh blueberries (optional)

* 1 tablespoon cold-pressed olive oil

* 1 tablespoon Mochiko

* 1 teaspoon real salt

* 1/8 teaspoon fresh ground pepper


1.      Put the first four ingredients in a saucepan and bring to a boil.  Reduce heat to medium-low and simmer until the sugar is dissolved and the strong vinegar smell begins to dissipate.

2.      Mix in blueberries, if you’re using them, and give them a mash or two to burst some of the berries.  Stir in the olive oil.  Simmer on low, uncovered for 30 minutes.

3.      Remove from heat.  Immediately add Mochiko, salt, and pepper.  The sauce will quickly thicken.  Serve.

Savory Lemon Sauce

This sauce is great on Salmon steaks or patties!  We’ve also enjoyed it on Asparagus as it can be used as an easy substitute for Hollandaise!


* 4 tablespoons organic, all-natural butter

* 1 ½ tablespoon Mochiko

* ¾ cup half-and-half or milk

* 3 tablespoons lemon juice or approximately the juice of ½ a lemon

* 1 teaspoon real salt

* ¼ teaspoon chili powder


1.      Melt butter in a saucepan.  Sprinkle Mochiko over melted butter and stir.

2.      Slowly add half-and-half to make a smooth sauce.

3.      Stir in lemon juice, salt, and chili powder.  Blend well.  Heat through, stirring often.  Serve.

4.      If sauce becomes too thick thin it out with a bit more half-and-half or even a dash of water.

5.      If you want a taste more like Hollandaise, omit the chili powder and use a few dashes of Worcestershire in its place.  Note that the sauce will no longer be vegetarian if using Worcestershire.

Peasant Soup, Thai Style

This is a wonderfully rich and delicious soup that is another favorite in our house! Of course this is great with a nice, grainy bread on the side, or you can do what I do and turn into a hearty meal by serving over cubes of Baked Tofu!


* 1 sweet onion, chopped

* ½ stick of organic, all-natural butter

* 3 stalks of celery, chopped

* 3 carrots, chopped

* 3-4 cloves garlic, minced

* 1 teaspoon ginger, pulp or minced

* ¾ cup brown rice

* ¾ cup of crunchy peanut butter

* 2 tablespoons white miso paste

* 1 ½ tablespoons curry powder

* 1 tablespoon Braggs

* ½ Tablespoon Mochiko flour

* ¼ teaspoon chili powder

* 4 cups water

* 1 14 oz can of coconut milk

* 3 green onions, thinly sliced

* Cilantro (optional)

* Crushed raw peanuts (optional)


1. Add onion and butter to a large pot or deep sauce pan. Sautee until the onion just starts to hint at translucency.

2. Add celery, carrots, garlic, and ginger, and stir around for a minute or two.

3. Add the rice. Stir around for another couple of minutes.

4. Add peanut butter, miso paste, and everything else up to the water. Stir to incorporate..

5. Mix in the water. I start out by adding a bit at a time to get everything nice and blended. Simmer for 45 minutes on low-medium heat.

6. Add coconut milk. Heat through.

7. Serve garnished with thinly sliced green onions, sprigs of cilantro, and crushed raw peanuts.

Vanilla Mochi Sauce

My daughter has long been obsessed with all things Japanese and so I make a point to experiment with the ingredients she mentions. And now that I’ve realized just how many of their favored items act in support of a more alkaline lifestyle my pantry is full of Japanese labels!

This sauce reminds of caramel, but with a slight gelatinous texture when warm, becoming increasingly like a vanilla caramel as it cools. We love it warm, such as with apple pie and ice cream, or on top of baked pears with a sprinkle of fresh cinnamon! But it’s also great cold when used more like a frosting for cakes, brownies, and other delectable bites!


* 2 sticks organic, all-natural butter, sliced

* 2/3 cup or equivalent of your favorite all natural sweetener

* 1 ½ tablespoons Mochiko (sweet rice flour)

* 1 ½ cups water

* 2 tablespoons vanilla extract

* 1/8 teaspoon real salt


1. Add slices of butter to a small sauce pan with the Mochiko and sweetener. As butter starts to melt, stir to incorporate into the dry ingredients.

2. When the butter is melted add the water, extract, and salt. Bring to low boil, stirring often with a fork to insure everything comes together and reduces down without lumps. It will take about 10 minutes to get a nice golden sauce that is the consistency of caramel.