According to two recent studies in the Journal of Nutrition, women chronically undereat protein. This essential nutrient impacts our hormone balance, especially in (peri)menopause, during pregnancy, and when breastfeeding, with certain types of hair loss and amenorrhea (period irregularity or loss).
Peanut and alternatively, almond butter (for lower carbs, the peanut allergic and mould sensitive) offer a lovely, savoury boost of protein. Perfect for summer with any Asian-themed meal! Add this spicy, gingery, garlicky wonder to vegetables in a salad, as a marinade or dipping sauce. Double this recipe and keep it for these multipurpose uses all week.
RECIPE
1 small to medium clove of garlic, finely chopped
½ of one hot red chili, seeds removed for less heat, finely chopped
¼ small to medium yellow or white onion, finely chopped
60g (two heaping tablespoons) peanut/almond butter
60ml (¼ cup) raw apple cider, coconut or rice vinegar
40ml melted virgin coconut oil, unroasted sesame oil, MCT or combo
1 Tbsp tamari, nama shoyu, coconut/soy aminos or soy sauce
1.5 tsp (splash) maple syrup or honey, as desired
1-1.5 limes (for a thinner or zestier dressing)
HOW TO
Put the chopped chilli and garlic in the vinegar and oil, leave standing for 5 mins. Add the mixture to the blender with sweetener, nama shoyu, tamari or soy sauce, peanuts/almond butter and blend until creamy. Taste. If it’s too chunky, add ½ a lime with up to 30ml of water in, adding bit by bit.
Bon appétit!
About Hilary
Hilary is the Co-Founder of the SABI, a Holistic Nutritionist, natural, whole foods Chef, product developer and advocate for women getting to know their bodies, cycles and selves better. Born in Los Angeles, California and raised in Baja California, Mexico, she now lives in Amsterdam, The Netherlands with her partner and her dog, Flint.
