For Those Who Are Curious These Are Some of the Bases of the Sauces That I Use

Also another tip: you can make very quick thickened sauces by nuking them for a few minutes in a microwave safe dish. This works especially well with corn and potato starch based sauces.

subheading: Teriyaki (ss):

1 clove garlic

½ tsp ginger powder

¼ cup low sodium soy sauce

2 dates or date past

2 tbsp potato starch or corn starch

1 ¼ cup of water

subheading: Hoisin (yellow light):

1 clove garlic

½ tsp hot chili paste

dates or datepaste to taste

1 tbsp PB2

2,5 tbsp low sodium soy sauce

1,5 tbsp tapioca or corn starch

2 tbsp rice vinegar

subheading: Sweet chili (ss):

¼ cup rice vinegar

1 tbsp red chili flakes

3 cloves garlic

1 tsp grated ginger

1 cup water

2 tsp tapioca, potato or corn starch

pinch of salt

subheading: Chili ketchup (mwl):

1 red paprika

2 tsp onion powder

1 small can tomato cubes

1 small can tomato puree

1 small can tomato sauce

4 dates blended or datepaste

2 tsp black pepper

1 tsp cumin

1 tsp coriander

2 tbsp chili seasoning mix

a splash of vinegar

a splash of liquid smoke (optional)

subheading: Brown gravy dry mix (ss):

1,5 cup potato or corn starch

6 tbsp bouillon powder

2 tsp onion powder

2 cloves garlic

½ black pepper

subheading: Thai peanut sauce (yellow light):

2 garlic cloves

½ tsp ginger powder

4 tbsp milk of choice

1 tsp rice vinegar

1 tbsp of PB2

1 tbsp of low sodium soy sauce or coconut aminos

1 tbsp red chili flakes

water as needed

subheading: Spicy mayo (mwl):

2 tbsp cauliflower puree

1 tbsp hot chili paste

1 tbsp mustard

1 tsp onion powder

1 tsp garlic powder

Honey mustard creamy dressing (mwl)

2 tbsp cauliflower puree

1 tbsp mustard

1 tbsp datepaste

#condiments #starchsolution #maximumweightloss

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