My thai peanut sauce

I *really* love thai peanut noodles! I especially love making it at home because I can put way more sauce on than they'd ever give you in a restaurant ;)

We usually put this over gluten free noodles with lightly steamed broccoli, kim chi, raw red peppers, and chicken. We also use it as a dip for spring rolls. And when there's leftovers the kids dip veggies in it.

I'd say its about medium spiciness. But we like spicy so, adjust if you don't like it hot. Also if your not fond of coconut milk you could leave that out and thin with water of chicken broth. I don't think the taste of it is overwhelming though.

In a food processor:
First chop 3 cloves garlic
Then add the rest and process well
3/4 c natural peanut butter
Juice of one lime
1/4 c full fat coconut milk
2 1/2 T tamari (if you can do wheat use nama shoyu because you won't be heating the sauce)
1 T hot sesame oil
1 T hot sauce (franks is our fave)
1 T raw apple cider vinegar
1 T raw honey
A big handful of cilantro, probably 1/4 of a bunch that you'd get at the store

Chop 4 green onions to sprinkle on top


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fermented salsa

got alot of tomatoes to use up? heres the perfect recipe with lots of good probiotics for you too!

start with my recipe for fresh salsa.

it will probably make a little more than a quart

in each quart of salsa add 4 tablespoons of whey

and 1/2 tablespoon of salt (nourishing traditions says 1 tablespoon, but its too salty for me)

shake it up with the top on tight and put in a dark place for 3 days (less if its really hot).

you'll know it fermenting when you start to see bubbles at the top.

it can then be kept in the fridge for months at least.

these tomatilloes were from our garden and the rest was from our local organic farm - which is almost done for the season :(

the kids helped me peel the tomatillas!

fresh salsa

my dad made this one up and ive changed it a tiny bit. you can also lacto-ferment it with a little whey at room temp for a few days. its so good right away though, especially in the summer when everything is perfectly ripe and fresh. this recipe is very loose and i generally use whatever ratio of tomatoes to tomatillos i have or sometimes just one of the two. so - make sure you do a taste test to see if its right.

2-3 large heirloom tomatoes or 5-6 romas

6 medium tomatillas, more if they're small

one medium onion

jalapeno to taste, i always use at least one but we like it hot!

1 head garlic

juice of one lemon/lime

you could chop it all by hand but i usually use a food processor. start with the garlic, process and scrape into another bowl. then do the same with the pepper, then onion, then tomatillos, then tomatoes. mix it all up and add juice. chill for an hour for the flavors to meld.