Friday, December 14, 2018

RECIPE: Thai Dipping Sauce

I make this with almond butter, rather than peanut, because while peanuts are cancer protective for blood type A, they aren't good for any other blood type.  Plus, I'm able to get biodynamic almonds which makes them my nut of choice for any nut-based dish.

(Original recipe: Thai Dipping Sauce)

Thai Dipping Sauce 

1/2 c. almond butter (please buy one containing nothing but almonds!)
2 T. soy sauce or tamari (I used miso tamari)
2 T. dark sesame oil
2 T. apple cider vinegar or pickled ginger juice
1 T. ginger grated on a fine microplane
1 T. garlic grated on a fine microplane
1/2 t. Thai curry paste or hot sauce or to taste
1.5 t. fresh lime juice
1/4 c. water
1 t. sugar
1/2 t. salt

Combine the dipping sauce ingredients in a small bowl and whisk thoroughly.  Set aside for at least 2 hours for the flavors to meld.

Frozen ginger grated on a microplane

No comments: