Delicious as a dressing for salads or as a topping on baked potatoes.

This looks as though it’s really involved and time consuming, but it isn’t really.

This delicious sauce may be used as a topping for grains, potatoes or vegetables.

1/2 cup dry sherry
2 tablespoons grated gingerroot…

1 c. grated raw carrot
1/4 c. water…

3 cups apple cider vinegar
1/2 cup plum jam…

6 whole carrots
6 whole celery stalks…

2 cups water
6 Ichiban (or Asian?) eggplant or try 1 regular store kind…

I have an awesome lower fat pesto sauce. I got it from the McDougall newsletter and adapted it. I think the original was created by Jill Nussinow who teaches together with McDougall’s during their live in sessions and on their latest DVDs.

Simple but yummy.