I’m a little late on posting this. And, by a little, I mean a lot. I really wanted to post it last Wednesday, but time got away from me.
So! This most recent full moon (in Aquarius) was directly opposite of Venus, which calls love and relationships front and center and puts you directly in front of whatever you’ve been facing in the background. Because of how strong this position is, until the new moon, ensure that important decisions you make are done so with logic and understanding, and not just emotion. The open window for opportunity is also here, so if there’s something to shake up and change, now would be the time.
That’s one thing I like to think about when it’s a full moon. I look at new moons as though they’re a beginning to a new chapter, and full moons as sort of a “pulse check” to make sure your intentions are where they should be by shining literal and figurative light on everything around you.
So about those turkey burgers I posted last week. It seems a lot of people were as jazzed about them as I was, which is always awesome. I definitely need to share with you this sauce concoction I made while I was at the beach. It’s called Chimichurri sauce – most often found in South American food, I’ve seen it served with steak. Personally, I’d eat it on everything and anything. When I’ve had it before, it’s been a bit more heavy on the oil, so I lightened it up this time and while the texture/consistency is different, I HIGHLY recommend keeping this on hand pretty much all the time. Put it on your breakfast, put it on your burger, put it on your chicken, your tacos, your fish, anything you’re eating, this pretty much takes what you’re eating from a 2 to like an 11. Delicious. Make it your own, too – my version has some zip to it, but you can change yours up to add whatever other common herbs you have on hand too (oregano, mint, etc).
Chimichurri Sauce (Paleo, Vegan, Gluten-Free, EVERYTHING)
Prep time: 15 min
Cook time: n/a
- 1 large bunch of cilantro, stems removed
- 2 handfuls of fresh basil
- 1 large bunch of fresh parsley, stems removed
(at this point, I should be honest, you don’t need specific ratios, just a medium sized mixing bowl filled with fresh herbs… just go heavy on the parsley)
- Juice of 2 limes
- 1/3 cup of olive oil, plus more if needed
- 1 small garlic clove
- 1/3 of a red or yellow onion
- 1 1/2 tsp gochugaru chili flakes (I like Mother In Law’s Korean Chili Flakes)
- Sea salt, to taste (I used ~1 tsp)
- In a food processor, add your herbs, garlic and onion. Start blending, slowly pouring in your olive oil until you achieve a thinner consistency.
- Once the herbs are finely blended, add your lime juice, salt and chili flakes. Continue to blend. The consistency should be thin, almost runny, but not watery.
- Do a quick taste test – this should be herby but not taste like a mouth full of grass… it should be tangy, salty and flavorful. Add more lime juice, chili flakes or salt if needed, and blend for another 10-15 seconds.
- Serve and enjoy! I keep mine in the fridge for up to 5 days after. It may slightly dull in color over time but it’s still tasty, don’t worry!