Sacha Inchi Peanut Sauce

Combine: One 1 inch piece of ginger, peeled; 1 small garlic clove; 5 TBSP coconut aminos; 1 TBSP fresh lime juice; 1 tsp coconut sugar (or cane sugar); 1 tsp Himalayan Pink Salt; 1/4 tsp cayenne; 4 TBSP sacha inchi oil; 1/2 cup peanut butter.

Blend until smooth in a food processor. Drizzle on top of a rice bowl with meat, veggies, or fish. Or use as a dipping sauce for spring rolls.

Sacha Inchi Vinaigrette

• 1/4 cup apple cider vinegar
• 1/3 cup Sacha Inchi Oil
• 4 garlic cloves, roasted
• 2 tbsp. fresh thyme leaves
• Salt, to taste
• Black pepper, to taste

Blend everything together in a food processor or blender. Use tossed in a salad, or drizzled on roasted chicken, roasted potatoes or wilted greens. Another idea is to add a dash of maple syrup and then toss with a salad of chopped Brussels sprouts and diced honeycrisp apple.

Other ways to use Sacha Inchi Oil

• Toss with spaghetti or ravioli in place of olive oil (or use half olive oil, half sacha inchi oil)
• Stir a spoonful into a bowl of oatmeal
• Add to a smoothie or smoothie bowl
• Add to a post-workout recovery shake
• Dress a salad with sacha inchi oil
• Stir a small spoonful into your tea or latte
• In recipes that call for sesame oil, use sacha inchi oil for half the volume.
• Toss a spoonful of sacha inchi oil with your cooked vegetables
• Use as your oil of choice in no-bake cookies.