Wednesday, May 30, 2012

Primal "peanut" sauce

Primal "Peanut" Sauce

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!

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