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SIMPLE SUNBUTTER SATAY SAUCE 

This is a sure fire ‘go-to’ win them all over recipe in my home as well as at workshops and cooking classes.  Besides being oh-so-easy to make and ever so versatile, its wonderfully flavor packed and adapts well to accommodate the prevailing dietary specifics.  This nut-free Indonesian influenced sauce is just divine with salad rolls, kebobs –  veggie, seafood or meat; cooked and raw greens, noodles, salads or with BBQ’d or grilled meats/seafood/veggies.  You can even drizzle it onto lettuce leaf boats filled with a veggie and rice mix. 
Make a double batch for this sauce keeps at least a week with all the ginger, garlic and spices it boasts. See TERI'S TIPS below  for fun variations to make this versatile sauce into supper. Sauces rule as king and queen of my kitchen and meal creations.

  • Sauce: condiment, dip, spread
  • Yield: approx 1.25 cups
  • Prep time: 10 minutes or less
  • Low allergen: vegan, dairy, gluten and nut free

​INGREDIENTS:
1/2 cup Natural organic SunButter or your favorite
1 tbsp fresh ginger – minced
2 tsp garlic – minced
3 tbsp organic tamari, low sodium, gluten-free or coconut aminos for soy-free
Dried Chili peppers or cayenne pepper or Sriracha to taste
2 tbsp fresh lemon or lime juice
2 tbsp maple syrup, raw honey, Lakanto, coconut or date sugar, to taste
Approx. 1/4- 1/2 cup water, coconut milk, or low sodium broth,  as needed to create desired consistency
½ - 1 tsp sea salt, if needed (coconut aminos isn't as salty as Tamari and some seed butters are salt free)

DIRECTIONS:


  1. Combine all ingredients (using just 1/4 cup liquid to start) but salt in a food processor, or blender.
  2. Blend until smooth (scraping down the sides of processor if using). Adjust seasonings and thickness as desired.
  3. Serve as a dip, with kebobs or cutlets, or thin with additional liquid and use as a salad dressing or sauce with spiraled raw veggie noodles topped with sautéed veggies such as peppers, onions, squash, snow peas, etc.


TERI'S TIPS:
  • 1-2 tbsp toasted sesame oil for a Indo/Asian flavor or
  • 1 tbsp or more Indian curry powder or paste for an East Indian flare
  • Go to Thailand with a tbsp or two of Thai Kitchen curry or chili paste, 1/2 - 1 cup coconut milk  Now mix into a noodle and veggie stir-fry for a quick take on what I call "Pad Teri"
  • Buddha Bowls are a popular and classic entree creations. 
    • The basic ingredients are a starch like ancient grains, potatoes or noodles, raw or cooked leafy greens, roasted or steamed veggies like broccoli, carrots, mushrooms, cauliflower, squash, etc, and a protein such as tofu, tempeh, beans and most important, a fabulous sauce to tie it all together. Toppers such as fresh herbs, sprouts, nuts or seeds, coconut, avocado, etc are perfect finesse.

Teri Gentes - Whole Self Lifestyle Wellness
International Speaker|Self-care Coach|Author|Chef|Trainer|Ambassador
Certified Wellness and Nutritional Consultant, Personal Trainer,
Yoga and Group Fitness Instructor

Recipes property of Teri Gentes - Permission required to reprint

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