Time: 10 minutes

I recently had lunch with a friend and colleague at an iconic diner in Edmonton. I had the brussel sprouts with Zhoug… blew my mind! My gift to bring sunshine to your day is this recipe and the one for my roasted brussel sprouts. You will be dreaming of flying on a magic carpet after tasting this addictive sauce which is great on brussel sprouts, eggs, shakshuka, or falafels!

Music Selection: Arabian Nights – Aladdin

Ingredients

1 bunch cilantro (about 2 cups), roughly chopped

½ bunch parsley (about 1 cup), roughly chopped

1 large jalapeno pepper, seeded and diced (you can add more if you like more heat)

1 red thai chili pepper, seeded and diced

1 clove garlic, chopped

½ tsp ground cumin

½ tsp ground coriander

¼ tsp cardamom

Zest of half an orange

Pinch salt

3 Tbsp olive oil

3 Tbsp white wine vinegar

Splash of water or orange juice if sauce is too thick

Directions

• 

• 

• 

• 

• 

Place all ingredients, except water or orange juice, in a blender. Pulse several times until well combined and has a texture similar to pesto. This will last in the fridge for several days if covered.

• 

• 

Serve on poached eggs, scrambled eggs or shakshuka. This is also great heated and tossed on roasted brussel sprouts or on top of steak or grilled salmon! You can also use this as a tasty dip for toasted naan or pita bread or for falafels. The spice and heat, along with the hint of vinegar and orange, makes it truly addictive.