Thai-Inspired Sauce w/ Fresh Veggies

Here's another recipe from our friend, Sarah Nelson. Enjoy!


Sauce:
• 1/2 small hot pepper, fresh - more or less depending on taste
• 3 cloves garlic - more or less depending
• 1 c. raw almond butter
• 3/4 c. water
• 1/4 c. Bragg's liquid aminos or tamari
• juice and zest of one lime
• 1/4 c. unsweetened shredded coconut
• 1/2 c. fresh cilantro
Veggies:
1. Assorted veggies, cut into thin spirals as desired (I used 2 yellow squash, 3 carrots, and 1 green bell pepper)
2. In a food processor with the blade running, finely mince the hot pepper and garlic.
3. Incorporate the almond butter, water, Bragg's, and lime juice, adding more liquid to taste.
4. Blend in coconut and cilantro and refrigerate at least 1 hr. (as long as overnight) to allow flavors to blend.
5. Prepare veggies; a potato peeler is your friend here.
6. Arrange on a plate, and spoon sauce over top.
Experiment with different veggies (in-season) and other nut butters, etc.