EBD Recipe: Thai 'No Peanut' Sauce

Prep time: 15 minutes

Cook time: 15 minutes

Special equipment: cast iron skillet, immersion blender, mason jar

Ingredients

• 1 head of broccoli, cut into bite size florets
• 1/2 pineapple, cut into bite size pieces
• 1/2 cup almond cashew butter
• 1/4 cup coconut aminos
• 1/4 cup coconut milk
• 2 heads garlic, chopped
• 1 lime, the zest and juice
• 2 teaspoons sesame oil
• Salt and pepper to taste
• Pinch of red pepper flakes or chopped Thai red chili (optional)

Steps

1. Heat the cast iron skillet over medium-low heat.
2. Cut your broccoli and pineapple into bite sized pieces and add to the skillet.
3. While cooking, make your Thai 'No Peanut' Sauce.
4. Combine almond cashew butter, coconut aminos, coconut milk, sesame oil, lime zest and juice into a mason jar large enough to fit a handheld blender inside.
5. Stick your handheld blender into the mason jar and blend the ingredients until smooth. Add water if it is not to your desired consistency.
6. Add your garlic, salt and pepper and red pepper flakes or chopped Thai red chili and combine with your handheld blender again.
7. Pour your Thai 'No Peanut' Sauce over the cooked broccoli and pineapple.
8. Serve topped with your favourite meat -- grilled flank steak tastes great.

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