Sauce of Forbs

Preparation info

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By Ben Shewry

Published 2012

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  • 35 g ( oz) Brookfarm macadamia nuts, roasted and still warm
  • 35 g ( oz) avocado pulp
  • 250 g (9 oz) forbs (such as clover, pastoral flowering herbs and oxalis)
  • 1 g (1/32 oz) natural vitamin C powder (non-acidic)*
  • 5 ml ( fl oz) grape seed oil
  • table salt and caster (superfine) sugar, to taste


Preheat the oven to 100°C (200°F/Gas ½) and place a mortar in it for 10 minutes. This will help the macadamia nuts break down more easily. Carefully place on a chopping board with a damp tea towel underneath to hold it in place. Place the macadamia nuts in the mortar and grind until they turn into a paste-like smooth peanut butter. Remove and cool to room temperature.

Pound the avocado pulp and fold into the macadamia nut paste.

Using a twin-gear juicer (wheatgrass style), juice the forbs, with the vitamin C powder placed in the juice-collection jug to help stop the juice from turning brown. You will need 75 ml ( fl oz) of passed juice.

Add the oil to the macadamia nut mixture, then slowly add the forbs juice, bit by bit. Season with salt and sugar. Pass through a fine sieve and leave at room temperature.