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    Archive for the ‘coconut milk’ Category

    Quick & Healthy Recipe: Spicy & Decadent Satay Marinade

    peanut-sauce-lrgThis delicious Thai-inspired marinade is extremely easy to make and imparts wonderful flavors.

    Although traditionally paired with chicken, I have only had this marinade with tofu and tempeh, where it works wonderfully!

    Don’t let the long ingredient list dissuade you — preparation is super quick.

    YIELDS: 1 cup (4 servings)

    INGREDIENTS:

    2 Tablespoons apple cider vinegar
    1 Tablespoon soy sauce or tamari
    1/4 cup + 2 Tablespoons nut butter (peanut, almond, or cashew; natural and unsalted recommended)
    2 Tablespoons canned coconut milk
    2 medium garlic cloves
    1 Tablespoon dried ginger
    2 Tablespoons cilantro, chopped
    2 teaspoons Thai chili peppers, chopped
    1/2 teaspoon ground black pepper
    1/4 cup basil leaves
    2 teaspoons chili powder OR cayenne pepper
    1/4 teaspoon cumin
    2 teaspoons honey or agave nectar
    2 Tablespoons lime juice
    1 Tablespoon toasted sesame oil
    5 teaspoons water

    INSTRUCTIONS:

    Combine all ingredients in a food processor or blender and process until evenly combined.

    To get optimal flavors, marinade food for at least 4 hours, covered, in refrigerator.

    NUTRITION INFORMATION (per serving):

    198 calories
    5 grams saturated fat (see note, below)
    300 milligrams sodium
    2 grams added sugar

    Excellent Source of: Manganese, monounsaturated fat, niacin

    Good Source of: Magnesium, vitamin B6, vitamin E

    NOTE: The saturated fats in this recipe come exclusively from the nut butter and coconut milk. Coconuts’ saturated fat is less atherogenic than that of full-fat dairy. Additionally, if using peanut or almond butter, their saturated fats are packaged along with extremely heart-healthy monounsaturated fats.

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