Ingredients
- 8 eggs
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/2 tablespoon fresh lemon juice
- 1 teaspoon each powdered cumin and coriander
- 1/2 bunch fresh parsley, roughly de-stemmed
Instructions
Place eggs in a stockpot. Cover with water, bring to a boil and boil for 5 minutes. Remove from heat, drain hot water and rinse with cold water until they are cool enough to handle. Peel eggs and place in a blender. Add all the other ingredients and blend at highest speed for 2 minutes. Add water to make sauce creamier.
Eat with leftover rice and pesto, over steamed asparagus or broccoli, or as garnish for simple soups. Keeps refrigerated for 4 days.
Healing properties:
Eggs—Each one contains 6 grams of protein, 9 essential amino acids, and only 1.5 grams of saturated fat; rich in lutein, which helps prevent macular degeneration and cataracts; improve human lipid profile, thereby balancing cholesterol; contain naturally occurring vitamin D.
Parsley—chemo-protective food, which can help neutralize carcinogens; increases the blood’s antioxidant capacity; rich in vitamins C and A; cleanses palate and breath.