Quick, Easy Paleo Sauces: Chermoula and Ladolemono

One of the secrets to cooking healthy while still enjoying your food is drawing inspiration from other cultures. I’ve read that the United States is so young and modernized, we don’t have a lot of historic food traditions. But when you turn to other cultures, they have culinary traditions that naturally developed to be life sustaining.

These two recipes are some of my favorites to cook up on the weekend. You can put Paleo chermoula and ladolemono on virtually anything to add a little flavor and keep your meals interesting. The herbs in each are super healthy for you too! Chermoula contains cilantro and parsley and comes from North Africa (Morocco specifically). Ladolemono is a Greek sauce featuring oregano. Both are excellent on fish, grilled meats, and even grilled veggies or salads.

Ladolemono is usually usually made with olive oil and lemon juice in a 1:1 ratio, but I like it with a 2:1 ratio. Do what works for your taste buds!

A food processor makes quick work of both these recipes. If you don’t have a food processor or blender, you can make a more rustic sauce by mincing the herbs with a knife and blending everything together with a whisk.

Chermoula

• 1 1/2 cups chopped cilantro

• 1 1/2 cups chopped parsley

• 2 tablespoons toasted and ground cumin seeds

• 2 cloves garlic

• salt, to taste

• freshly ground black pepper, to taste

• 3/4 cup extra virgin olive oil

Add all ingredients to food processor and blend until a medium-thick paste is formed. Store in the refrigerator for up to four days.

Ladolemono (Lemon and Olive Oil Sauce)

• 1/4 cup fresh lemon juice

• 1 tablespoon Dijon mustard

• 1 tablespoon dried oregano

• 1/2 cup extra virgin olive oil

• Kosher salt and freshly ground black pepper, to taste

Add all ingredients to processor and blend until smooth. Store in the refrigerator for up to four days.