Makes 4-5 servings
1/8 cup organic hemp oil
½ medium apple, quartered
1 Tbsp ginger
1 clove garlic
1-2 Tbsp Nama Shoyu (Soy Sauce), to taste
1/8 cup water
Blend all ingredients until smooth. Pour into 4 ramekins, set aside.
Top sauce with the following and serve:
2 Tbsp scallions, chopped
2 Tbsp raw sesame seeds
1 pinch black pepper
Use as a dipping sauce for wraps or veggie sticks.
Chef Ede loves dipping sliced cucumbers in this Korean inspired sauce.
Keeps 3-4 days in fridge.
Recipe courtesy of SmartMonkey Foods
Copyright © 2005 SmartMonkey Foods