1/2 cup almond butter (MaraNatha or other good brand)
2 tsp ginger (powdered) (If you like a lot of ginger, you can use more, or use freshly grated)
1/2 cup water (to thin)
3 tbsp fresh lemon juice
1/3 cup maple syrup
3 tablespoons Tamari sauce
3 teaspoons sesame oil
2 to 3 cloves garlic, peeled
A few shakes of Cayenne pepper
(Makes 1 cup)
1. Combine all the ingredients in the magic bullet (or blender) until smooth and creamy.
This will keep in the fridge for a few days if you don't use it all in one shot, but you may need to add some more water to thin it out a bit.
Mine was excellent in my chicken/broccoli stir fry. It would also be good as a veggie dip... or any other place you'd use a peanut sauce!
Here's what I did:
1. In a medium sized frying pan, add enough coconut milk to cover the bottom & let it heat a bit. Add chunks of chicken once it's heated. Then add some garlic powder & turmeric. Cook the chicken through.
2. Add fresh or frozen broccoli once the chicken is cooked, and as it begins to soften, add a few tablespoons of the "peanut" sauce.
3. I served mine on a bed of rice noodles, covered with more peanut sauce, but this isn't particularly primal. You could use zucchini noodles, or just eat the stir-fry on its own!