One year ago the BF and I did an abbreviated version of Whole30 (we allowed for an exception...or two). He lost 8.5 pounds and thought it was pretty easy to stay on the program. [Ed. note: You give me meat an potatoes and I shall find a way to survive.] I didn't fare that well in the weight-loss department, but it was a terrific reboot, and the real saving grace was the coconut milk sauce I developed that was incorporated into everything. With the exception of Indian and Thai dishes, I rarely used coconut milk. This turned out to be a worthwhile challenge, and the result was a savory sauce that is a brilliant dairy-free option.
Here the coconut milk –infused into a garlic turmeric sauce– is a perfect foil to the crunchy cabbage, spicy chives and crispy skinned potatoes. We actually had this as a main course, but it would work as a side dish for steak, chicken, pork, or any protein. (We are unapolegetic carnivoires.)
We will be hopping on the Whole30 again soon, and certainly will be incorporating this into the process.
Inspired by Dolly and Oatmeal
Number of servings: 2-3 entrees or 4-6 side dishes
Coconut-Garlic Turmeric Sauce
My BFF (since 4th grade) lives in a charmingly small Washington-state town in the shadow of Mt. Rainier. Her circa-1920s farm house is populated with every imaginable nut and fruit tree – chestnuts, walnuts, hazelnuts, apples, cherry plums, pears, and bay. Wild blackberries, raspberries, huckleberries, a summer garden, as well as a menagerie of animals (rabbits, chickens, birds, goats, cats) complete the picture.
The pièce de résistance is the blueberry orchard (see last photo below), with blueberries as large as grapes that, dare I say, truly taste “blue.” We recently reconnected, and I of course took the opportunity to bring home a good supply of the prize blueberries and put them to good use.
This sauce is the perfect compliment to pork chops, wild salmon, chicken and steak. Personally, I don’t like cloyingly sweet fruit combined with meat, but this is different as the balsamic and red wine vinegar give it just the right amount of acid to counter the richness of the protein.
By the way, this is peak salmon season in Washington and the recipe is as Pacific Northwest as they come.
Number of servings: 4-6
I'm Jacquie, personal chef & recipe developer in the beautiful Pacific Northwest. Lover of books, bourbon, chocolate and movies.