Pineapple Jicama Relish
Makes around 1 1/2 cups

2/3 cup small diced pineapple
2/3 cup small diced jicama
2 Tablespoons roughly chopped cilantro
2 green onions, chopped
Juice of 1/2 lime
Sea salt, to taste
Freshly ground black pepper, to taste

Mix all the ingredients together in a medium bowl just prior to serving. Store leftovers in the fridge in an airtight container for up to 4 days.

Thai Inspired Coconut Dressing
Makes around 1 cup

¾ cup coconut milk
1-3 small red Thai chilies, minced
1 small shallot, minced
2 makrut (aka kaffir) lime leaves, folded up/cracked AND/OR 1 teaspoon minced ginger
1 ½ teaspoons fish sauce
Juice of 1 lime (around 2 tablespoons)
1 ½ teaspoons coconut sugar
Large pinch salt 

Combine all ingredients in an airtight container. Keeps in the fridge for up to 10 days.

Sweet Miso Sesame Garlic Sauce
Makes 1/3 cup

2 tablespoons rice vinegar
2 tablespoons chickpea or white miso
1 1/2 tablespoons honey
2 garlic cloves, minced
2 tablespoons toasted sesame oil 
2 tablespoons sesame seeds, toasted

Whisk all of the ingredients together in a small airtight container. Keeps for up to one month in the fridge. 

Basic Vinaigrette
Makes around 1 cup

1/4 cup Sherry vinegar
2 teaspoons Dijon mustard         
1 Tablespoon minced shallot
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil 

In a small bowl, whisk together the vinegar, mustard, shallot, salt and pepper. Slowly add the oil, whisking until emulsified. Alternatively, shake the ingredients in a jar.

VARIATIONS- To make different types of vinaigrette, do the following:

·      Substitute balsamic vinegar, red wine vinegar, a different vinegar or lemon juice for the Sherry vinegar.

·      Substitute minced garlic for the shallot.

·      Add 2 tablespoons chopped fresh herbs, such as tarragon, parsley, cilantro, or thyme.

·      Add ½ have cup crumbled blue cheese or ¼ cup finely grated Parmesan cheese.

·      Use fresh lemon juice instead of vinegar; add 1/4 cup finely grated Parmesan.

·      Substitute toasted sesame oil for the olive oil, add 1 teaspoon minced ginger, substitute lime juice or rice vinegar for the balsamic vinegar.

Sweet Cashew Cream
Makes 1 ¾ cups 

Great with sliced apples! Or as a frosting! 

1 cup raw, unsalted cashew pieces (about 4 1/2 ounces) 
2 pitted dates (about 1 1/2 ounces), roughly chopped (or 2 tablespoons grade B maple syrup)
1 teaspoon vanilla extract
pinch of sea salt
Squeeze of lemon

Put cashews and dates into a large bowl, cover with boiling water and set aside at room temperature for 30-60 minutes, until plump; drain well. Alternatively, let the cashews sit in water overnight. Transfer the cashews to a blender and add dates, vanilla, salt and 1/2 cup plus 2 Tablespoons warm water and purée until smooth.  

Store in an airtight container in the fridge for up to 5 days.

Smoky Lime Cilantro Cashew Cream

1 cup raw, unsalted cashews
¼ cup chopped cilantro
2 garlic cloves
3 tablespoons lime juice (plus zest!)
1 teaspoon sweet smoked paprika
Sea salt & freshly ground pepper to taste

Place the cashews into a medium sized bowl, cover with hot water. Soak for 30 minutes, or until they are plump and softened, then drain. 

Transfer the cashews to a blender with the remaining ingredients and ½ cup cold water, and blend on the highest setting until smooth.

Store in an airtight container in the fridge for up to 5 days.

Tahini Lemon Sauce 
Makes 1+ cups

¼ cup tahini
¼ cup lemon juice
Zest of 1 lemon
1 small clove garlic, minced
pinch salt
2 Tablespoons extra virgin olive oil
2 Tablespoons honey or other liquid sweetener
4-6 Tablespoons water, as needed

Whisk all ingredients together in a bowl until smooth. Taste and adjust seasoning as necessary. Store any leftovers in an airtight container in the fridge for up to one week.

Peanut Sauce
Makes around 1 cup

1/2 cup peanut butter (freshly ground peanuts or no other ingredients on the label than peanuts, preferably)
¼ cup cilantro leaves and/or stems, optional
1 Tablespoon fresh ginger, chopped
1 clove garlic
2 Tablespoons lime juice
1-2 Tablespoons honey
1 teaspoon tamari, soy sauce, or coconut aminos
1/2 cup water or coconut water

Combine all of the ingredients in a blender and puree until smooth. Store in an airtight container in the fridge for up to one month.