I needed a rest day, so lucky you… you get a new recipe!
In the Paleo world, peanuts are a big no-no. (Because they’re legumes, not nuts, and blah blah blah. Get the full explanation from Whole9 here.)
It didn’t seem like a big deal to me to give up peanuts until I remembered the decadent deliciousness that is peanut sauce. Veggies dipped in peanut sauce. Grilled chicken satay dipped in peanut sauce. Shredded beef wrapped in a butter lettuce leaf with diced red onion and drizzled with… peanut sauce.
You get the idea.
Then Sunbutter entered my life. Creamy. Nutty. Made from beautiful, healthy-fat-filled seeds.
And I got creative.
Makes enough for 2 people to dip a serving of glorious grilled meat and some veggies | Prep 10 minutes \ Whole30 compliant
2 tablespoons lime juice
1 clove garlic, minced (about 1 teaspoon)
1/2 teaspoon crushed red pepper flakes
1 tablespoon coconut aminos or homemade substitute (not Whole30 compliant when made with substitute)
1/4 teaspoon powdered ginger
1/2 teaspoon rice vinegar
1/4 cup sunflower seed butter (I like Sunbutter; no sugar added)
dash ground cayenne pepper (optional)
1/4 cup canned coconut milk (only added ingredients should be water and guar gum)
1. Place all the ingredients except the coconut milk in the bowl of a food processor and whirl until well blended.
2. Scrape down the sides of the bowl with a rubber scraper, then add the coconut milk. Process until it’s blended and smooth. Store covered in the fridge. (It doesn’t go bad, so you can keep it a) as long as it tastes fresh and b) doesn’t have mold on the top. (Ew.) I usually use 7-10 days as a rule of thumb because the flavor just starts to fade after that.)
3. Eat with abandon and joyousness.
You should make some Pad Thai.
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