Sometimes you just want a pile of something spicy-creamy-comforting... like Pad Thai. But the original dish includes rice noodles (fail), soy sauce (fail), peanuts (fail),...Read More
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 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 2/3 cup | Prep 10 minutes | Whole30 compliant
2 tablespoons lime juice
1 clove garlic, minced (about 1 teaspoon)
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon powdered ginger
1/2 teaspoon rice vinegar
1/4 cup sunflower seed butter (I like Sunbutter; Buy the organic variety with no sugar added)
dash ground cayenne pepper (optional)
1/4 cup canned coconut milk (only added ingredients should be water and guar gum)
Place all the ingredients except the coconut milk in the bowl of a food processor and whirl until well blended. 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. (You could also put all the ingredients in a Ball jar and use a stick blender.
Eat with abandon and joyousness.
You could use it to make some Pad Thai.