About the Recipe
Ingredients
1/2 cup almond butter
1 tablespoon fresh ginger, chopped
1.5 tablespoon fresh ginger, chopped
1.5 tablespoons lemon juice
2 tablespoons sweetener (dates, raisins, or prunes)
2 cloves garlic
1.5 tablespoons sea salt or 1.5 tablespoons of shoyu
1 teaspoon serrano pepper, diced (optional)
1/3 cup water, plus more to thin sauce
2 zucchini, sliced in half moons
2 carrots, julienned
1 cup broccoli florets
1 cup snow peas
1/2 cup cilantro, chopped
Preparation
In high speed blender, blend the almond butter, ginger, lemon juice, sweetener, garlic, salt, serrano pepper, and water until smooth.
Add water as needs to achieve desired thickness.
Toss the sauce with veggies and cilantro in large mixing bowl.
When veggies are tossed well, dehydrate on Teflex sheets at 105 degrees for 2-3 hours to soften.