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Elaina Love: Hi I am Elaina Love and you are watching Everyday Dish TV, I am going to show you how to make Tamale Sauce. And this is great for the enchilada tamale spiral so I‘ll show you how to make and you can also use it any way you want in your kitchen with Avocado, just eat it right out of an Avocado. It’s a super simple recipe, I love simple recipes, my home all over with quick and easy, you can visit my website, purejoyplanet.com to find more recipes and information on how to eat raw foods and how amazing they are for you. This one today, we are going to use some soaked sun-dried tomatoes and just enough water to cover. I am going to pour that in my high-powered vitamix blender. We’ve also got some oregano seasonings that’s going to go in here, this sauce is an enchilada sauce if you ever have an enchilada sauce, you know it’s a kind of more of a depth of flavor or rich of flavor. So we are making more of a dark sauce here. And I am going to put just a little bit of organic kelp powder in there, like a half a teaspoon, some garlic powder and some high mineral sea salt and then just enough water to blend, I am going to pour a little water in there and just to the top of the tomatoes, make sure there is enough water that I can really good in mixed in, and some agave nectars, it’s going to go in as well, or actually that was olive oil, I am sorry, they look the same little bit, that was olive oil.
And what the olive oil does in there is that it emulsifies the sauce so if you are trying to do a fat free diet or just less fat, don’t worry, a little bit of fat in there is going to help make a mix up, otherwise it’ll be a little clumpy. So now I am going to blend it, make sure your lids are nice and tight, always start on low, turn it on, and we’re going to turn it up to high. Alright, I’m going to add a little more water in there because it’s sounding like it’s not quiet blending the way I wanted to, I wanted to run real smoothly and not jumping around in the blender, little more. It should be the consistency of a salad dressing so I think with that, if it’s real thick it’s not going to pour as easily but you don’t want it so thin that it’s going to be soupy. Okay that is perfect, you could see from the blending that it was actually cleaning the vertex so that’s what I want when I am blending sauces I don’t wanted to be jumping around and getting stuck, I want there to be enough water in there that it’s spinning and also sucking it down into middle which is called the vertex so I want to do that on its own without my help for the sauce.
The one thing great about our Vitamix Blender is that it actually warms the food up for you and when you are eating raw foods, a lot of people ask me, well I like raw foods but in the winter time I get cold then I want eat the harder foods. A one great thing you can do is you can eat raw foods, use hot water like to make this sauce, I’m going to use hot water, which would warm the sauce a right away. You can also blend it a little longer and warm it that way, or you can also use a food dehydrate, you can put your internal tamale pack in their and dehydrate it to make your own, so there is a lot of different tricks you can do. I’ve also even used my stovetop to warm the food to 118 degrees. And if you think about a hot tub, hot tubs are pretty hot and then are only 110 degrees so, you know, you can go pretty hard with your food without actually cooking and killing the enzymes and the life force and the nutrients. A 110 is hot but it’s not so hot it will kill your food. So you can warm your food up, feel free and that’s what this whole recipe and dishes about as about, making foods that are comforting and warm, especially during the summer -- I mean during the winter, foods that hotter and easier to warm your body up so you don’t feel so cold.
And so what I’m going to do now with this enchilada sauce, I keep going back and for think twinkling in its Tamale sauce and internal sauce but it can be either one. They don’t usually put sauces over Tamales so I call it an enchilada sauce, how is that. And this, I just pour right out, I’m going to use this score boarder here, it’s a little clumpy but it will get in there. Fennels are always handy in this situation, alright, there we go, now this sauce will keep in your refrigerator again for probably about -- this one probably only about a week because it has got, it doesn’t have any preservatives, a lot of times fresh garlic or lemon or apple cider vinegar will preserve it more, so it’ll last longer. When there is not something like that in there and it’s a fresh vegetable you know keep less time. Okay, so now you got the enchilada sauce in the bottle and you can take your Tamale now or your enchilada tamale spiral and put a squirt a little bit of more of that onto the top, nice little zigzag. And when you eat this you might want more sauce, I usually I am a sauce person so I usually want more. Put a little avocado on there, one or two slice on top. And well oh, you got an amazing enchilada tamale spiral that would please even the pickiest of eaters and even the quickest of eaters. So I am glad you joined here for this raw segment, please visit my website, again it’s purejoyplanet.com and go to everydaydish.tv for the recipe for all of this. Thank you, again my name is Elaina Love and have a wonderful day.