"Mustard" Sauce

Mustard, the seed, is unfortunately off-limits for people with serious systemic candida. Certainly my friend with candida gets violent headaches every time there are mustard seeds in her Indian or middle eastern dishes. I really don't understand why the mustard seed is off-limits though because six of our common vegetables - cabbage, cauliflower, kohlrabi, Brussels sprouts, broccoli, and kale - were all bred from a single species of mustard. That's pretty amazing because worldwide there are 375 genera and 3200 species of mustard, and among them North America has about 55 genera. For those interested, however, it is the black mustard mixed with a vinegar that makes up the common North American mustard commercially sold (info at Wildflower-and-Weeds.com).

Anyway, lately I've been wanting something spicey but not upsetting to my stomach, something to add a little pizazz to my bland vegies, so with adding some extra onion and spilling the turmeric in some of my garbanzo bean "mashed potatoes" a thick spicey sauce that very much reminded me of a mustard sauce was created. With a bit of tweaking with some herbs, it didn't taste all that bad either!

Mustard Sauce (or dip)

2 cups cooked garbanzo beans
1/2+ cup garbanzo bean broth
1 small-medium onion
3 cloves garlic
1 chunk ginger (optional)
2 tablespoons coconut oil
2 tablespoon lemon juice
3 tablespoon mixed herbs (parsley, thyme, marjoram)
2-3 teaspoons turmeric
3/4 teaspoon sea salt

Blend all ingredients till roughly smooth in the BlendTec. Serve over vegies as a sauce or using less bean broth serve as a dip. I think this would make an awesome dip between lettuce leaves or seaweed lavers or liberally piled on top of cabbage leaves like an open-face cabbage sandwich. Hmm, must try both ways!