Asian Pesto Sauce

Servings: 4 to 6

Preparation Time: under 10 minutes

Ingredients:

• handful of cleaned mint, about 1/2 cup leaves
• handful of cleaned cilantro, about 1/2 cup leaves
• handful of cleaned basil, about 1/2 cup leaves
• 1 tablespoon coconut water vinegar, use two tablespoons if not using atchara
• 2 tablespoons atchara, optional
• 1 tablespoon olive oil
• 1 tablespoon sesame oil
• 2 cloves garlic
• zest and juice of one lime
• quarter size of ginger, cleaned and finely chopped or 1/8 teaspoon powdered ginger
• 1 seeded hot pepper, optional
• 2 tablespoons raw honey
• 1/2 teaspoon salt
• dash of hot sauce, optional

Directions:

Clean herbs and place in blender. Add remaining ingredients and puree. Adjust seasoning for spice, if needed.

This sauce is great as a dip for grilled meats or veggies or mixed with mayonnaise for a sandwich spread.

Cheryl from Carbondale, Illinois, won $50 for this recipe and photo! Submit yours here!

Almond, Coconut Spread

Servings: 8
Preparation Time: 5 minutes

Ingredients:

• 3/4 cup almond butter
• 1/2 cup full-fat coconut milk*
• 1/3–1/2 cup powdered sugar (You could also use honey or maple syrup, to taste.)
• 2 tablespoons Coconut Cream Concentrate
• 2 teaspoons vanilla extract
• dash of sea salt (Omit if using jarred almond butter with added salt.)

Directions:

Combine all ingredients in a food processor and blend for a couple minutes.

Store in the refrigerator in an airtight container. The spread will thicken up in the fridge.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Kate, Highlands Ranch, CO.

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