This is a luscious Gingery-garlic pumpkin seed sauce that can be used to dress all matter of tasty things, like salads, roast veggies, and cooked whole grains. It has a beautiful creamy texture and lately, I am eating it on EVERYTHING!

Gingery-Garlic Pumpkin Seed Sauce
Makes 2 cups

Ingredients:

• 1 cup/150g pumpkin seeds

• 3 cloves garlic

• knob of fresh ginger

• 1 Tbsp. maple syrup

• 3 Tbsp. olive or avocado

• 1 Tbsp. apple cider vinegar

• 3 Tbsp. lemon juice

• 1 cup water

• 1 tsp. fine grain sea salt (or to taste)

• 1 tsp. cracked black pepper

• cayenne pepper to taste

  Optional: Dash of Siracha

Directions:

1. In a dry skillet over medium heat, toast pumpkin seeds, stirring every so often, until they begin to pop. Remove from heat and set aside to cool.

2. In a food processor, pulse to mince garlic and ginger. Add cooled pumpkin seeds and blend on high until sand-textured. Add remaining ingredients (start with 1/2 cup water) and blend, scraping down the sides periodically. Add remaining water as needed to suit your desired consistency.

3. Season to taste.

4. Store in an airtight glass container in the refrigerator for up to five days.

Coach Note: This sauce keeps for five days and it’s wonderful on salads, roast veggies and cooked whole grains. You can easily make half the amount if you know you won’t eat it all before it spoils.