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Ayurvedic green sauce
 

Recipe for 4 people:

 

• 1 packet of Frankfurt green sauce (fresh herbs)
• 2 tbsp olive oil
• 1 tbsp ghee
• 1 slice of ginger
• 1 tsp apple cider vinegar
• 1 tsp whole cane sugar
• 1⁄2 tsp mustard
• 1⁄2 tsp rock salt
• 1⁄4 tsp turmeric
• 500 g natural yoghurt
• 200 g sour cream
• Spring potatoes

 

Preparation:

 

1. Wash the herbs for the green sauce and shake dry. Finely chop a third of the herbs with a large kitchen knife. Heat the ghee in a pan and sauté the chopped herbs in it.
2. Puree the remaining herbs in a blender (or with a hand blender) with a little yogurt and olive oil to make a sauce.
3. Mix in the remaining yoghurt and all the other ingredients and blend briefly to create a fine sauce.
4. Mix in the sautéed herbs and leave to infuse for at least 10 minutes.
5. Serve with boiled spring potatoes.
   
   Traditionally, Frankfurt green sauce is prepared with sour cream or mayonnaise and hard-boiled eggs. From an Ayurvedic point of view, Kerstin Rosenberg recommends a light yoghurt sauce with a little turmeric for better protein utilization and all 6 flavours (ginger and mustard = hot, apple cider vinegar = sour, whole cane sugar = sweet, rock salt = salty, herbs = bitter and tart). This not only makes the Hessian spring dish taste better, but is also much more digestible! Just give it a try... you can also try it with a boiled organic egg or a soy sausage.

Good luck and enjoy cooking!