53. Red Chile Dipping Sauce

8 fresh red Chile peppers, stems removed
1 cup apple cider vinegar
1/4 cup agave nectar
1 teaspoon sea salt

1 In a food processor, process the peppers until finely chopped.

2 Place in a bowl and add vinegar, sea salt and agave. Combine well.

50. Spicy Barbecue Sauce

1/2 cup sun-dried tomato paste
1 small onion, finely chopped
2 tablespoons agave nectar
1 teaspoon cayenne pepper
1 teaspoon ground ginger
1/2 teaspoon allspice
1/4 cup apple cider vinegar, more if needed
1 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon mustard powder

1 Combine ingredients in a blender and process until smooth.

48. Tzatziki

1/2 cucumber, peeled, seeded
1/2 cup cashew yogurt
1 garlic clove, minced
1 tablespoon apple cider vinegar
3 tablespoons chopped fresh mint
1 teaspoon sea salt
1/2 teaspoon black pepper

1 Grate the cucumber flesh into a bowl. Add cashew yogurt, vinegar, garlic and mint. Mix well.

2 Season with salt and pepper. Cover and chill.

3 Serve with cucumber slices, zucchini, carrots and celery.

18. Peanut Dipping Sauce

1/4 c almond butter
1 garlic clove, minced
juice of 1 lime
3 T agave nectar
2 T Nama Shoyu
2 T water
2 T grated ginger
1/8 t red pepper flakes
1/4 t sea salt


In a blender puree together almond butter, garlic, lime juice, agave nectar, Nama Shoyu, water, ginger, red pepper flakes and sea salt until mixture is smooth. If needed add more water one tablespoon at a time to reach a desired consistency.

14. Tartar Sauce

1 c cashews, soaked until soft
1/4 c water, plus additional tablespoon
4 pickles, minced
1 T dry mustard
juice of 1 lemon
2 scallion, white part only, chopped
1 T agave nectar
1/4 t sea salt
1/8 t pepper

Blend ingredients. If needed, use water additional water to create a smooth consistency.

13. Creamy Honey Mustard Sauce

1/2 c cashews, soaked until soft
2 T dry mustard
2 t honey

Blend ingredients.

12. Pineapple-Plum Relish

1/2 c pineapple, finely chopped
3 ripe plums, finely chopped
2T fresh mint, chopped
1T apple cider vinegar
1T honey
2t fresh ginger, peeled and grated

Combine ingredients in a bowl.

5. Nutty Vegetable Pasta

NUTTY SAUCE
1/2 c raw almond butter
1/4 c Nama Shoyu
1/4 c coconut water
3 T tahini
2 T olive oil
1 T sea salt
1 T rice wine vinegar
2 cloves garlic, minced

Combine ingredients in blender until smooth and creamy.

VEGETABLES
1 c sliced carrots
1 c sliced broccoli
1 c sliced mushrooms
1 t red pepper flakes

2 cups coconut noodles
Cut coconut meat from 3-4 young coconuts into strips.
NOTE: The coconut meat should be firm meat not the gel consistency.

Almond slivers

Lightly toss vegetables and coconut noodles together with Nutty sauce. Let set for 1 hour. Top with almond slivers.