Spicy Thai Dipping Sauce

So when I like to eat healthier, I love to get as much raw food into my diet as possible. Go ahead and Google "raw diet", but let me tell you first hand it is amazing and makes a huge difference. After just a few days of all raw fruits and vegetables, you notice a significant difference in energy levels. You also lose that heavy bloated feeling that can come from eating heavy, rich meals. Even my fiance has tried it and admits that he feels much better after a few days of eating clean and raw. (So very lucky to have a fiance that willingly eats vegan or raw whenever!) But living on the East Coast, it can be somewhat hard to stick to eating all raw, especially in the cold winter months, but recipes like this make it so much easier!

I don't know why I haven't made my own spring rolls well before this. I mean, I love Vietnamese food and almost every time I go, I order their vegetarian spring rolls. I finally decided to make my own and was shocked by how easy it was. Seriously - just get yourself some spring roll wrappers and try. They can stay in your pantry forever, and you just simply soak them in warm water for a few minutes to soften them. And the best part - you can fill them with whatever strikes your fancy. Sprouts, shredded carrots, avocado slices, scallions, cilantro, marinated mushrooms, lettuce or spinach leaves - seriously, whatever you want!

But no spring roll is complete without a dipping sauce, and that's where this recipe comes in handy. Quick, delicious, and seriously tasty. The first time I made this, I was shocked by how tasty it was. It's got all the flavor points you're looking for, and is a wonderful companion to whatever spring rolls you're making. Oh, and it's not just good for spring rolls. I've used it as a dip for fresh veggies and even as a salad dressing - it's good no matter how you use it!



Spicy Thai Sauce
Serves 4

1 tbsp fresh ginger, minced
2 cloves garlic
1/2 c raw almond butter (or roasted, if that's the kind you have)
1/4 cup water
2 tbsp lime juice
1 1/2 tbsp nama shoyu (or soy sauce or tamari)
2 tsp sesame oil
drizzle of agave nectar
drizzle of sriracha (optional)

In a small food processor, pulse ginger and garlic until well minced. Add remaining ingredients and process until well combined. Chill for a few minutes in the fridge until flavors get all friendly like. Serve and enjoy!