Monday, April 19, 2010

Peanut Ginger Dressing

1/4 cup creamy peanut butter (all natural)
1 Tbsp Tamari
2 Tbsp Agave
2 Tbsp water
2 Tbsp wine vinegar
1 inch piece of ginger, grated
2 Tbsp sunflower oil
dash of cayene

Whisk all ingredients together

Toss with sauteed veggies, salads, or pad thai

Tonight I tossed this sauce with brown rice fettucine and purple cabbage and broccoli sauteed in coconut oil with cumin seeds. Yum!

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