Curried Bhakti Peanut Sauce
Recipe created by Jesse Stockdon at the 2013 Eat Real Festival in Oakland CA.
½ to ¾ cup Unsweetened Bhakti Chai Concentrate (depending on desired consistency)
½ cup creamy peanut butter
1 tablespoon fresh lime juice
1 tablespoon brown rice vinegar
2 teaspoons brown rice syrup
1 tablespoon low sodium Tamari
1 tablespoon yellow curry powder
4 tablespoons fresh cilantro
1 large clove fresh garlic
2 teaspoons fresh ginger
Place all ingredients in a high powered blender and blend until smooth and creamy. Serve with fresh spring rolls or other Thai dishes for a zesty (and gingery) “kick”!