240.Blue cheese and walnut sauce : Food Combining Hay Diet

The full text of the book published by Bloomsbury. Author Peter Thomson

Serve with any protein or vegetables.

Serves 4

8 oz / 200g tub soft cream cheese

4 oz / 100g tub fromage frais

4 oz / 100g soft blue cheese - Cambozola is ideal

2 oz / 50g chopped walnuts

2 oz / 50g fresh basil leaves or 1/2 teaspoon dried basil

1 oz / 25g fresh parsley or 1/2 teaspoon dried parsley

1 small glass red wine

1 dessertspoon walnut oil

1/2 teaspoon ground coriander


  • Melt the cambozola gently, either in a saucepan or in a microwave (30 seconds).

  • Blend all the ingredients together except the nuts in a bowl or blender.

  • Add the nuts and heat gently until almost at boiling point. Do not allow to boil.

  • Pour over mixed cooked vegetables (broccoli, sweetcorn, root vegetables, cauliflower).

  • Sprinkle with more herbs or some parmesan cheese and serve at once.


  • Serve in individual oven-proof gratin dishes and brown under the grill.

  • Use as a warm or cold dip with raw vegetables - carrot sticks, cauliflower florets, celery, courgette sticks etc.