This is a raw recipe, but it's just so good, I want to share it with everyone! After making a delicious (but fattening) 'peanut' sauce recipe I'd found in a book, I wanted to figure out a way to make a healthier version with fewer pricey ingredients. This is what I came up with:
1.5 c peeled and chopped zucchini
3 T raw almond butter
1.5 T fresh minced ginger
Juice from 1 lemon
2 T agave
1 T maple syrup
3 T Nama Shoyu (Unpasturized soy sauce. Regular would work if that's what you have!)
3 cloves garlic
1 dried red chili pepper, including seeds
Throw all of the ingredients into a food processor fitted with an S blade (a good blender would also work). Save the chili pepper for last and crumble it on top. Process until a smooth, creamy consistency.
It's great as pictured above, tossed with shredded carrots, or as a veggie dip or salad dressing. It would also be wonderful over noodles or in Pad Thai. I'm really proud of this recipe, and I hope you enjoy it!
If you're interested, stop by my blog about my adventures going raw: Maybe we are rabbits...