In a small bowl combine the following:
1/4 cup creamy almond butter
1/4 cup Sunflower Seed butter (make sure it's the kind that is not sweetened)
1/3 cup water
1/4 cup coconut Aminos
2 TBSP Fresh Ginger Minced
3 garlic cloves, pressed through a garlic press
1 heaping tsp of curry powder
1/2 tsp cayenne pepper
Use as a sauce for whatever you like.
We used it on Oriental Lemon Chicken and Mahi Mahi wraps, recipes for both will be coming in the next few days. Very flavorful and delicious!
thanks for the recipe! i added this to chicken stock and sredded cabbage -as the cabbage became tender, the stock reduced and eventually 'stir fried' a bit at the end - i finished it off with some pulled chicken and it was like a thai peanut noodle bowl with chicken. . . sooooo good! thanks for the inspiration!!
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ReplyDeleteSounds delicious Kelly, I think I am going to give that a try! Thai noodle bowls were one of my favorites before my Paleo days. That and fresh veggie spring rolls! MMmmm...yummy thanks for the idea!
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