Monday, August 17, 2009

Dips and Sauces

For daily cooking, I avoid sauces, as they stand in the way of chewing: if you add sauce to your food, you are tempted to swallow without chewing.
But sometimes when I invite people, I make some dips or sauces as I want to  prove that healthy food should not be boring.
Here a recipe of a dip, that you can use as a sauce too:
1 cup of rice milk 
2 table spoons of lemon juice
1 table spoon of arrowroot
1 tea spoon of white miso
1 tea spoon of natural sea salt
1 table spoon of natural  mustard
1 table spoon of sesame tahini
1 tea spoon of ginger powder.
Throw everything together in a sauce pan, and bring to a simmer while stirring constantly.
Simmer a few minutes and take it off the fire.
I used this as a cold dip on my seaweed crackers.

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