Another great addition to just about anything…dinner bowls of goodness, salads, or used as a vegetable dip – we enjoyed ours over a dinner bowl of leftover chicken, rice and roasted vegetable bits foraged from the fridge. Borrowed from, ‘Well Fed’ by Melissa Joulwan, this is another wonderful quickie to have in your back packet that will liven up any meal – enjoy!
2 T. lime juice AND 1 T. soy sauce
1 clove of garlic, minced (must be minced before being blended)
1/2 t. EACH red pepper flakes AND rice vinegar
1/4 t. powdered ginger
dash of cayenne (optional)
1/4 c. sunflower seed butter (no sugar added) – I weighed 64 grams
1/4 c. coconut milk
Add everything but the coconut milk to your blender or food processor and pulse until well combined. Scrape down the sides of the bowl then add the coconut milk and process until smooth. Cover and store in the fridge until you’re ready for it and then enjoy as you wish.
- Category: Appetizers, Dip, Sauce, Salad, Sunbutter