Peanut Sauce is a wonderful Asian food that can be used in cooking, as a topping for vegetables or rice, and even as a dip. Try this healthier version for your next stir fry or other Asian dish!
- 1 T coconut oil
- ½ cup minced onion
- 2 tsp minced garlic
- 1 tsp minced ginger
- 1 tsp lime zest, grated
- ½ cup coconut milk
- ¼ cup natural peanut butter
- 1 T tomato paste
- 1 T lime juice
- 1 tsp honey
- 1 T miso paste
- 1 tsp rice wine vinegar (or apple cider vinegar)
- 1 chili pepper, minced
- Heat oil in a skillet over medium heat. Add onion and garlic and sauté until soft, about 5 minutes.
- Reduce heat to low, add ginger and lime and sauté another 2 minutes, stirring constantly.
- Add remaining ingredients and stir until well blended.
- Continue cooking about 3 minutes. Adjust seasonings, as desired.
- Use fresh or refrigerate for up to 2 days.
Guacamole- this healthy version will give you great flavor with more nutrition. And it’s easy to make!
2 T coarsely chopped red onion
2 T fresh lime juice
1/4 tsp sea salt
1 clove garlic
1/2 small jalapeno pepper
1 ripe avocado, peeled
1 T fresh cilantro
8-10 grape tomatoes, cut into quarters
Put all ingredients except avocado, tomatoes, and cilantro into blender and process until smooth.
Add Avocado and process until coarsely blended or as smooth as desired.
Top with tomatoes and cilantro leaves.
Cranberry sauce, a part of every Thanksgiving meal. You can buy it in a can, gelled or preserved, fresh in some deli sections, or spend that 15 minutes to create your own masterpiece!
–1 pound cranberries, fresh are best but frozen will work
–1 large seedless orange, cut into bite sized chunks
–2 large apples (fuji are great with this, but others work well) cut into bite sized chunks, seeds removed
–1/2 to 1 cup sugar (organic, natural is best)
–1/2 cup chopped pecans
Yellow Mustard – the Basic yellow mustard is a wonderful way to experience turmeric. This will take just a few minutes to prepare, but then it needs to rest for at least 24 hours, 48 is better, before using it.
1 cup yellow mustard seed powder
1 cup water
2/3 cup apple cider vinegar
1-1/2 tsp Himalayan salt
¾ tsp turmeric
¼ tsp garlic powder
¼ tssp ground sweet paprika
Whisk all ingredients, except vinegar, together until well blended.
Bring to a boil over medium-high heat. Reduce heat to medium and continue cooking, stirring frequently, until thickened, about 10-15 minutes.
Stir in vinegar and transfer to glass jars. Allow to cool to room temperature. Store in refrigerator for 1-2 days before using. (The flavor will be strong and bitter at first, but will greatly improve as it ages.