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.