sunshine sauce

adapted from Well Fed, by Melissa Joulwan

Makes 1 cup

Prep Time: 10 minutes

• ½ cup unsweetened sunflower seed butter
• ½ cup coconut milk
• Juice of 1 lime
• 1 tablespoon coconut aminos (optional)
• 1 clove garlic, minced
• ½ teaspoon crushed red pepper flakes
• ½ teaspoon rice vinegar or apple cider vinegar

This dip (a universal favorite of Whole30ers everywhere) is fantastic with fresh, raw vegetables (carrots, bell peppers, celery, or broccoli), drizzled over roasted vegetables (carrots, parsnips, sweet potatoes), as a sauce for our Perfect Seared Chicken Breast, and as a dressing for our Cold Thai Salad and Green Cabbage Slaw. If you can’t find compliant sunflower seed butter, you can use almond butter instead.

Mix all the ingredients together in a small bowl and stir to combine. Store in an air-tight container in the refrigerator for up to 3 days.

✪Coconut Aminos Coconut aminos are a soy sauce substitute made from the fermented sap of the coconut tree. It tastes remarkably like soy sauce, and can open up a whole new world of Asian-inspired cooking. Many smaller health food stores carry coconut aminos, but you can also buy them online through Amazon or other retailers. They’re not necessary for the Sunshine Sauce, but we think they’re so versatile they’re worth the $8 investment. (We even bring a bottle with us to our favorite sushi restaurant!)