Sunbutter Sauce

I am a firm believer in sauces, dressings, dips, and spreads.  They are super simple to put together, totally customizable to your tastes, and they can make a meal taste ten times better.  Many of my meals are planned around some type of sauce.  For me it’s kind of the best part of the meal!  This sauce came about because I had bought a jar of sunbutter (sunflower butter) and still had yet to really use it.  So I looked in my pantry/fridge and put this together.  I poured it over leftover brown rice noodles and vegetables I stir fried.  You can put it on whatever you want.  You can even eat it by itself, I won’t judge!

Sunbutter Sauce

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  • 1/3 cup sunbutter (or peanut butter, but I like the sunbutter better with this sauce)
  • 1/4 cup liquid aminos (or soy sauce)
  • 1 tbsp honey or maple syrup
  • 1 tbsp rice vinegar or white wine vinegar
  • 1 tbsp sesame oil (don’t sub in olive oil, the flavor will be off)
  • 3 cloves garlic, minced
  • 2 tsp ginger, minced

This is going to be really simple.  Put all ingredients in a large measuring cup or bowl and whisk until fully combined.  Yup, that’s it.  If you like a thinner sauce you can use it right away, but it you want it a little thicker put it in the fridge for about an hour or so.  This tastes fantastic with noodles and shredded carrots.  I’ve also used it on stir fried green peppers, onions, zucchini, summer squash, and cabbage.  Like I said before, put it on anything your little heart desires and enjoy!

Turmeric Scented Mushrooms and Brown Rice Noodles

This was a meal that was really easy to put together and I made it with stuff that I already had in my kitchen.  Those are pretty much the best meals ever, minimal work and minimal shopping. Not that I am lazy or anything… This dish also is packed with good for you spices and vegetables.  Turmeric is a powerhouse of good things as is spinach and mushrooms!

Turmeric Scented Mushrooms and Brown Rice Noodles

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  • 1 package of mushrooms, sliced (you can use whatever mushrooms you would like, I used baby bella)
  • 2 cups fresh spinach leaves
  • zest and juice from 1 large lime
  • 1 tsp turmeric
  • 1/2 tsp dill
  • 1/2 onion, diced
  • 3 cloves garlic, minced
  • 1 1/2 tbsp rice vinegar
  • 1 tbsp extra virgin olive oil
  • 1 tbsp sesame oil (or more olive oil)
  • Salt

1. Prepare your brown rice noodles according to the package and set aside while you put everything else together

2.  In a large skillet or wok, heat your olive oil and sesame oil on medium high heat.  Add the turmeric and toast for about 1 minute.  Next add your mushrooms and sprinkle with a little salt.  Turn the heat down to medium-low and cook until they are soft and brown.  Add the garlic, onion, rice vinegar, lime juice and zest and dill.  Saute for about 3 minutes, then fold in the spinach and cook until the leaves have wilted down.  Put your noodles in a bowl and cover with mushroom stir fry!

This meal was good the first time around, but it was even better as leftovers.  That extra time really let the flavors come together deliciously.  It also tastes just as good cold as it does hot, so try it both ways!  Enjoy!

Stir fry with Spicy Peanut Sauce

I love quick meals that taste really good, who doesn’t? This one comes together super fast and delivers quite a powerful taste punch. Yeah. Taste punch. I said it. So if you’re in the mood for a healthy and tasty Asian-inspired dish, try this one out!

Stir fry with Spicy Peanut Sauce

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  • 2-3 tbsp natural peanut butter (I used chunky for extra texture)
  • 1/3 cup veggie broth
  • 1 teaspoon red pepper flakes (use less if you don’t like spicy, more if you like the heat)
  • 1 tbsp raw honey
  • 2 teaspoon ginger, minced
  • 3 cloves garlic, minced
  • 3 tbsp soy sauce (I used Braggs Liquid Aminos, you can also use coconut aminos)
  • assorted stir fry veggies, broccoli/carrots/water chestnuts/cauliflower/sugar snap peas/bok choy
  • 1 onion, diced
  • brown rice noodles, optional but delicious!

1. If using brown rice noodles, cook according to the package while you get everything else going

2. Combine peanut butter, veggie broth, red pepper flakes, honey, ginger, garlic, and soy sauce in a small bowl.  Whisk together well and set aside

3.  In a wok or large skillet, heat a little EVOO and stir fry your vegetables for about 7 to 10 minutes.  You don’t want them to be mushy, but crisp.

4.  Once your vegetables are cooked, add in your brown rice noodles and combine them with the vegetables.  Pour your peanut sauce over this and stir well.  Heat through for another 2 minutes.  Serve it up and enjoy!   This meal also makes some pretty awesome leftovers the next day, so make enough to enjoy it again!