1 large apple (or 1 ½ if they’re small)
20 g mulberries
20 g goldenberries
1 tbsp apple cider vinegar
1 tbsp extra virgin olive oil
1 slice of leek or spring onion, about 1 cm
1 pinch turmeric
1 pinch table salt
Soak the mulberries and goldenberries in water for at least 3 hours.
When they’re ready, peel and core the apple and put it into the blender with the berries and other ingredients.
Blend well until obtaining a creamy, uniform sauce.
It’s also delicious with tofu, seitan, tempeh or roasted potatoes.