My Business - Raw Sauces

Raw Sauces

Asian Stir Fry Sauce
Asian Stir Fry Sauce
Ingredients:
1 tablespoon coconut oil
1/4 teaspoon sesame oil, toasted
2 tablespoons lime juice
1 tablespoon coconut aminos (soy sauce equivalent)
1/2-inch ginger root, minced
1 green onion
1/2 cup water
1 pinch of sea salt, to taste
Directions:
1. Blend all ingredients.
2. Serve over wilted greens, finely chopped raw vegetables or steamed vegetables.
Creamy Cheddar Sauce
Ingredients:
1 large bell pepper
1/2 cup Brazil nuts soaked 3 - 4 hours (or unsoaked if you forget to soak)
2 - 3 tablespoons of lemon or juice
1/4 teaspoon turmeric
1/4 teaspoon Celtic, Himalayan, or pink sea salt
Directions:
1. Cut the bell pepper into small chunks and place in blender.
2. Blend on high speed until the pepper has been liquefied.
3. Place remaining ingredients in blender and blend until creamy and smooth.
4. Thin to desired consistency with water if need be.
5. If desired add lemon juice, salt, and seasonings to taste.
6. Add a bit of cayenne and garlic for extra zip (optional).
7. Pour sauce over vegetables and serve warm.
Creamy Cilantro Sauce

Ingredients:
1/2 cup pumpkin seeds soaked 3 - 4 hours (or unsoaked, or Go Raw Sprouted Pumpkin Seeds if you forget to soak)
1/4 cup macadamia nuts or cashews
1/4 cup water
2 - 3 tablespoons of lemon or juice
1 cup cilantro
1/4 teaspoon Celtic, Himalayan, or pink sea salt
1 pinch of cayenne if desired
Directions:
1. Blend all ingredients until smooth and creamy. Thin to desired consistency.
2. Pour sauce over cooked or raw vegetables, or use less water and serve as a dip.
Marinara Sauce

Ingredients:
1 cup sun dried tomatoes, soaked for several hours (until softened) in 1 cup of water
1/2 - 3/4 cup tomato soak water
2 cups tomatoes
1 teaspoon oregano
1 clove garlic
2 teaspoons sea salt
1/4 cup fresh basil, minced, or 2 tablespoons dry
1 tablespoon olive oil (optional)
Italian seasoning to taste (optional)
Directions:
1. Blend all ingredients except the fresh basil, until thick and smooth. Adjust liquid and seasonings to taste.
2. Stir
Tahini Coconut Sauce
2 tablespoons tahini
2 tablespoons coconut butter
1 stalk celery
1/2 red bell pepper
1 sliver jalapeño
1 clove garlic
1/4 teaspoon kelp powder
1 tablespoon lime juice
1/2 teaspoon sea salt
1/2 - 1 cup water
Directions:
1. Blend all ingredients until creamy and smooth.
2. Add or reduce water to thin or thicken.
3. Pour over raw or cooked vegetables or use as a dip.
Tahini Coconut Curry Sauce
Ingredients:
2 tablespoons coconut butter
1/4 cup macadamia nuts
1 cup water
1 tablespoon tahini
1/2-inch sliver of ginger (or more if you like a lot of ginger)
1 clove garlic
1/4 teaspoon kelp powder (optional)
1 small lime or lemon, juice of
1 teaspoon curry powder
1/2 teaspoon turmeric
Directions:
1. Place ingredients in blender and process until smooth and creamy.
2. If the sauce is too thick, add extra water. If too thin, add a few more macadamia nuts.
Tahini Sauce
Ingredients:
1/4 cup raw tahini
1/4 cup water
2 tablespoons fresh lemon juice
1/4 teaspoon sea salt
Directions:
Blend all ingredients in blender or use a whisk to blend by hand.
Thai coconut sauce
Ingredients:
1/2 cup coconut pulp from young Thai coconut or 1/8 cup coconut butter
1/3 cup coconut water or water
1/4 cup raw macadamia nuts, soaked for 3 hours or unsoaked
1 clove garlic
2 tablespoons lime juice
1/4 teaspoon sea salt
1/2 teaspoon turmeric
1 pinch of cayenne if desired
Directions:
1. Blend all ingredients until smooth and creamy. Thin to desired consistency with water if need be.
2. Pour sauce over vegetables and serve warm or make it a little thicker and use as a dip.

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Raw Sauces

Asian Stir Fry Sauce﻿

Creamy Cheddar Sauce﻿

Creamy Cilantro Sauce﻿

Marinara Sauce﻿

Tahini Coconut Sauce﻿

Tahini Coconut Curry Sauce﻿

Thai coconut sauce

Asian Stir Fry Sauce

Creamy Cheddar Sauce

Creamy Cilantro Sauce

Marinara Sauce

Tahini Coconut Sauce

Tahini Coconut Curry Sauce