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Peanut Sauce

Peanut Sauce

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Peanut Sauce
Servings
Ingredients
  • ½ onion - finely chopped
  • 2 cloves garlic - minced
  • ½ red chilli - deseeded and finely chopped (vary amount to desired heat level)
  • 1 tbsp soya sauce or tamari
  • 1 tbsp mirin, maple syrup, or honey
  • 2 tbsp smooth peanut butter
  • 200-250 ml Koko dairy milk alternative (in a carton)
  • pinch sea salt or Himalayan salt
Servings
Ingredients
  • ½ onion - finely chopped
  • 2 cloves garlic - minced
  • ½ red chilli - deseeded and finely chopped (vary amount to desired heat level)
  • 1 tbsp soya sauce or tamari
  • 1 tbsp mirin, maple syrup, or honey
  • 2 tbsp smooth peanut butter
  • 200-250 ml Koko dairy milk alternative (in a carton)
  • pinch sea salt or Himalayan salt
Instructions
  1. Melt the coconut oil in a small saucepan on medium heat. Add the onion and fry for 2-3 minutes, stirring frequently
  2. Add the garlic and chilli and cook a further 1-2 minutes
  3. Add the soya sauce/tamari and 100ml of the Koko milk
  4. Stir in the peanut butter and mirin/maple syrup/honey. Whisk to combine all the ingredients
  5. Let the sauce come to a bubble then whisk in more Koko (up to 250ml. total) until you reach your desired consistency
  6. Bring back to gentle bubble then serve immediately
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Curried Lentils

Curried Lentils

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Curried Lentils
Servings
Ingredients
  • 2 cups green on brown lentils
  • 1 whole onion (chopped)
  • 2 large tomatoes (chopped)
  • 2 carrots (chopped)
  • 4-5 cups water
  • 6 cloves garlic (crushed)
  • ¾ cup tomato puree
  • 2 tsp ginger (crushed or grated)
  • 4 tsp medium curry powder
  • 2 tsp fennel seeds
  • salt and pepper (to taste)
Servings
Ingredients
  • 2 cups green on brown lentils
  • 1 whole onion (chopped)
  • 2 large tomatoes (chopped)
  • 2 carrots (chopped)
  • 4-5 cups water
  • 6 cloves garlic (crushed)
  • ¾ cup tomato puree
  • 2 tsp ginger (crushed or grated)
  • 4 tsp medium curry powder
  • 2 tsp fennel seeds
  • salt and pepper (to taste)
Instructions
  1. Sauté the onion on medium heat until caramelised for about 5 minutes.
  2. Add a little bit of water, the carrots, ginger, garlic, curry powder, fennel seeds, tomatoes and cook on medium heat for 1-2 minutes or until the spices become fragrant.
  3. Put in the tomato paste and 1 cup of water, mix well so all is properly combined and bring the stew to a simmer.
  4. Add the lentils and more water so it reaches about 5 cm above the lentils and bring to boil.
  5. Cover the pot, reduce heat and cook for about 20 -30 minutes until the lentils are soft. Use salt and pepper to taste and serve over quinoa or brown rice.
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