Sauces: Spicy peanut
Sometimes in life you meet a sauce and fall in love. For me, this is that sauce. I challenge you not to want to marry this sauce, if that were a thing that was (a) socially acceptable and (b) legally possible. It’s spicy, it’s nutty, it’s tangy, it’s sweet... it’s everything a person could want in a sauce. But I digress.
This sauce has a distinctly Asian vibe, but is versatile enough to be eaten hot or cold. Think raw zucchini noodle pad Thai, a hot stir fry, a cabbage-y asian slaw, even classic veggie rice noodles. The options are limitless and your bod will love you for it.
Seeing as they are the key ingredient here, we’d better have a talk about peanuts. Peanuts are not actually nuts, they are a legume. As a result, they are high in protein and in particular the amino acid arginine, which will keep you satisfied and help boost your fat-burning metabolism. They’ve even been shown to inhibit cancer growth in vitro. Make way for the peanut, I say.
1 cup chunky peanut butter (check the ingredients, we want it to just be peanuts and maybe a bit of salt - some brands pack their peanut butter with oils and chemical junk)
1/4 cup tamari
1/4 cup date sugar
1 lime, juiced
1 tsp chilli flakes
1 tsp grated ginger
1/3 cup hot water
Add all ingredients to a mixing bowl, and whisk to combine
Pour into an ice cube tray, wrapping in cling wrap to prevent icicles from forming, and freeze overnight
Once frozen, transfer cubes to a sandwich bag and leave in the freezer until required.