Friday, January 13, 2012

Peanut sauce w/o the peanuts

I"m on a diet. The 'Primal Diet' to be exact. Meat, veggies, more meat, a little fruit, even more veggies, seeds/nuts, and then some more meat with a salad on the side. You eat like ancient man. Do I agree with the philosophy and basis of the diet? No. The constant references to evolution are bugging me. Do I think that it's a healthier way to eat? Yes. Grains, starches, legumes, and sugars have always been in my life, and I've paid the price. At least that's what the lab results are saying.

But if one is to only eat certain foods, won't it get boring? Oh yes. That's where the cookbooks come in handy. They are the spice of life, quite literally. Take broccoli for example. How long could you eat steamed broccoli and it stay interesting? Well, search no farther. Your green florets will take a little trip to SE Asia with this little (altered) recipe from Mark Sisson's book Quick and Easy Meals on page 67.

You will need:
- Broccoli (enough for the whole clan to have a hefty serving or two)
- 1 T rice wine vinegar
- 5 T almond butter
- 1/2 T honey
- 1 T toasted sesame oil
- 2 T tamari (soy sauce w/o the grain)
- 1/4 tsp chili oil (the original recipe calls for double that; my tongue would not forgive me if I used that much)
- water

Cut the broccoli into florets. Steam the greenies until it reaches desired tenderness.

Mix remaining ingredients execpt the water together in food processor until they form a smooth, albeit thick, dressing. Slowly add the water, tablespoon by tablespoon, until it reaches desired consistency. You will only need about 3-4 T of water.

Double the recipe. You'll want more.

Enjoy! You can use this as a veggie dip for carrots, drizzle it over your meat (it is most excellent with grilled chicken), or whatever you want to put it on! Hmm... wonder how it tastes on chocolate.

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