Pad Thai Sauce
From "My Poor Tired Liver"
1 cup raw almond butter
1 TBSP freshly chopped and peeled ginger
1/3 cup water
1/4 lemon juice (fresh squeezed is best)
1/2 cup real maple syrup
3 cloves of garlic
1 small jalapeño pepper, most of the seeds removed
Blend all ingredients until completely smooth. This will keep in your refrigerator for 3 days.