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Sauces and Dressings



Almond Satay Sauce


Ingredients:

1/2 cup almond butter

1/2 cup coconut milk unsweetened

2 tbsp coconut aminos

1 tbsp fresh lime juice

1 tbsp minced fresh ginger

1 tsp Red Boat fish sauce

1 clove garlic, minced

Instructions:

  1. In a blender or food processor, combine all the ingredients. Cover and blend or process till smooth.

  2. Use immediately, or store in an airtight container in the refrigerator for up to 5 days.


Makes 1 1/2 cups.


Everyday Salad Dressing


Ingredients:

1 cup coconut aminos

1 tbsp fresh lemon juice

1 tbsp spicy brown mustard

2 cloves garlic, crushed

1/4 tsp salt

1/4 tsp black pepper

Instructions:

  1. In a blender, combine all the ingredients. Cover and blend until fully combined and frothy.

  2. Use immediately, or store in an airtight container in the refrigerator for up to 1 week.


Makes 1 1/2 cups



Asian Citrus Dressing


Ingredients:

2 tbsp coconut oil

2 tbsp minced fresh ginger

4 cloves garlic, minced

2/3 cup fresh orange juice (no sugar added)

1/3 cup coconut aminos

1/4 cup apple cider vinegar

2 tsp sesame oil (not toasted)

Instructions:

  1. Heat the coconut oil in a medium skillet over medium heat. Add the ginger and garlic and cook, stirring, for 1 minute. Add the orange juice, coconut aminos, and vinegar. Bring to a boil, then reduce the heat and simmer for 5 minutes. Remove from the heat and add the sesame oil.

  2. Use immediately, or store in an airtight container in the refrigerator for 1 week.


Makes 1 cup.



Curried Sunflower Seed Sauce


Ingredients:

1/3 cup sunflower seed butter

3 tbsp coconut aminos

1 tbsp sesame oil or coconut oil

2 tbsp finely chopped sulfite-free dried apricot

1/2 to 1 tsp curry powder, to taste

1 clove garlic, minced

Instructions:

  1. Whisk together 1/4 cup water, the sunflower seed butter, coconut aminos, sesame oil, apricot, curry powder, and garlic in a small saucepan. Cook over medium-low heat, stirring, until bubbly and the sauce is smooth except for the fruit and garlic pieces, 5 minutes.

  2. Use immediately or cool to room temperature and store in an airtight container in the refrigerator for up to 4 days.

Makes 1 cup.


Apple-Mustard Vinaigrette


Ingredients:

3 tbsp cider vinegar

2 tbsp apple cider vinegar

2 tsp dijon or whole grain mustard

1 clove garlic, minced

1 tsp chopped fresh thyme

1/2 tsp salt

1/4 tsp black pepper

3/4 cup extra virgin olive oil

Instructions:

  1. In a small bowl, combine the vinegar, cider, mustard, garlic, thyme, salt, and pepper. While whisking, drizzle in the olive oil till blended.

  2. Use immediately, or store in an airtight container in the refrigerator for up to 3 days.


Makes 1 1/4 cup.

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