My husband’s been on a cooking kick which, with the exception of his Tomato Florentine soup, has been amazingly awesome! He’s a bit OCD and doesn’t seem to mind standing over a hot stove for two hours straight if it means a tasty meal as his reward. I am not the least bit OCD and can be satisfied with a handful of nuts and a glass of tea as a meal most days. However, I do most of the cooking and it gets pretty blah around here for those who prefer a little variety and spice so Hubs jumped in last weekend and cooked every.single.meal on Sunday. Whoohoo for me! That got his mind whirling on the kinds of foods he wants but hasn’t had much of so last night he and I made up a pile of steak lettuce wraps that were amazing! We’re on a
diet lifestyle eating plan that does not include grains, sugar and fungusy type foods. (Future post?) Peanuts are pretty high on the no no list but we had to have peanut sauce to put this over the top!
Enter almond butter…almonds are our friends in combating the evil, no no food cravings. After searching the net for the basic idea of a good peanut sauce I came up with this alternative rendition that was pretty dang good, if I do say so myself.
It goes as follows:
1 cup almond butter
1/2 cup hot water
3 Tblsp raw apple cider vinegar
1/4 cup Braggs liquid aminos
2 cloves garlic, minced or grated
1 large chunk of fresh ginger (a little bigger than your thumb) minced or grated
1 tsp ground cayenne pepper
stevia to taste (I like mine sweet!)
Add all ingredients to a blender or food processor and puree for 30 or 40 seconds. It’s ready to use right away or store it in the fridge.
Next time I’ll probably increase the water to 1 full cup. It was a little thick. Oh, and it makes a LOT so maybe I’ll cut everything but the water by half next time. Anyway it’s creamy, nutty, spicy and sweet. Mmm, mmm, mmm!