Happy Seasonal Sunday!
This Seasonal Sunday, we’re giving some love to a bold, tangy favorite that’s in peak season, Tomatillos!
Wrapped in their signature husks and bursting with citrusy flavor, tomatillos are the secret behind many vibrant Latin-inspired sauces, especially salsa verde. But here’s a little story from my own plant-based kitchen.
When I first went plant-based, I was craving that bold, spicy kick you get from restaurant-style hot sauces, especially at the time, “Chipotle”. A Mexican chain in the United States. So I found a copycat recipe for their famous hot sauce and made it my own, completely oil free and bursting with real ingredients like tomatillos, chilies, etc.
The sauce became a staple in our life and we’d have friends over for soft taco Sunday and this quickly became a tradition.
I pile warm tortillas with beans, grilled veggies, fresh toppings and yes we even grilled the tortillas to heat them through!
The best part?
- It freezes beautifully
- Thaws quickly
- And keeps your meals exciting with very little effort
Ways to Enjoy Tomatillos:
- Blended into salsa verde with garlic, lime and cilantro
- Roasted or grilled for tacos, enchiladas & bowls
- Simmered into cozy soups like tortilla soup
- Chopped raw into salads or creamy dips
- Cooked into tangy hot sauces (like mine!) to freeze and enjoy all summer
Pro Tip:
Find tomatillos at farmers’ markets or well-stocked groceries (look for tight husks and no sticky residue). Just peel, rinse and go!
So here’s to seasonal flavors, new plant-based traditions and a little heat on a Sunday night.
I started out several years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
