Peanut, Coconut Sauce

Ingredients:

• 1/2 cup peanut butter
• 2 tablespoons fresh lime juice
• 1–2 cloves fresh garlic
• 1 teaspoon freshly minced ginger
• 1–2 teaspoons fish sauce (to taste)
• 1–3 tablespoons sriracha (Vietnamese hot sauce) or other hot sauce to taste
• 4 tablespoons Coconut Cream Concentrate
• 1/3 cup water (or more if necessary)
• 2 tablespoons organic fermented soy sauce
• 2 tablespoons coconut oil

Directions:

Blend all ingredients in blender until smooth, adding more water if necessary. Serve with hot rice noodles, steamed vegetables, chicken, or fish.

Recipe submitted by Kathy, Chicago, IL.

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Coconut Barbecue Sauce

Ingredients:

• 1/2 cup coconut oil
• 1/2 cup raw, unfiltered cider vinegar or coconut water vinegar
• 8 ounces tomato sauce
• 2 tablespoons chopped onion
• 1 teaspoon salt
• 1/4 teaspoon dry mustard
• 1/4 teaspoon celery seed
• 1/4 teaspoon garlic powder
• 1/2 teaspoon sage or poultry seasoning
• 1 tablespoon raw honey

Directions:

Combine all ingredients in a cooking pot. Bring to boil over medium-high heat, stirring occasionally. Boil one minute. Lower temperature and simmer for 20–30 minutes uncovered. Strain out onion bits, if desired.

Store in refrigerator for up to 10 weeks.

Note: Seasonings can be adjusted to taste.

Recipe submitted by Karen, Dade City, FL.

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