Mustard Sauce
This is a spicy condiment great for burgers and wraps. The mustard seeds can be blended immediately after soaking for 8 hours, or they can be sprouted for 3 days after soaking. If you don't have mustard seeds, you may substitute 1 teaspoon mustard powder.
INGREDIENTS | SERVES 6
- ½ cup mustard seeds
- ½ cup cashews
- ¼ cup lemon juice
- 3 tablespoons agave nectar
- 1 tablespoon nama shoyu
- ¼ teaspoon turmeric powder
- 1 tablespoon apple cider vinegar
Soak the mustard seeds for 8 to 12 hours. Soak the cashews for 2 hours. Drain and rinse.
In a blender, blend all ingredients until smooth.
PER SERVING:
Calories: 164 | Fat: 9 g | Protein: 6 g | Sodium: 153 mg | Fiber: 3 g
Apple Cider Vinegar
Apple cider vinegar is an unpasteurized vinegar that has many culinary and medicinal uses. It usually contains a beneficial bacteria described as “Mother of Vinegar.” This pleasant-flavored, mild vinegar helps to restore the body to a more alkaline pH, which may help prevent illness.
