Two days ago I promised that I would post a recipe for sauce that compliments the cabbage beef rolls. I promised that I would post it yesterday! But yesterday turned a little crazy, as days with a child on the spectrum sometimes do. This is a very simple cilantro-coconut sauce that sits well atop almost any savory dish. As a bonus, it is packed full of cilantro, a powerhouse for mitochrondial functioning.

1 bunch fresh organic cilantro, cleaned and minced
1/4 cup Let’s Do … Organic creamed coconut
1/4 cup water
1/4 tsp salt
arrowroot powder as necessary

Bring the water, salt, and creamed coconut to a boil. Lower heat, add the cilantro, and use an immersion blender to mix. (In the alternative, throw everything into the blender.) If necessary, add a little arrowroot powder to thicken (or, if you want to avoid the starch in arrowroot powder, add more creamed coconut instead).

Compliments of Martin’s “Aunt Coleen”!