Healthy Vegan Friday: Tangy Almond Sauce On Everything and Some Nutrient Dense Food Pics

Hi there, and happy Friday!  This week for Healthy Vegan Friday I'm sharing my recipe for the Tangy Almond Sauce that's found it's way into most of my lunches and dinners this week.  It's a spin-off of the tahini tamari sauce I posted about on Wednesday, and I think you'll like it. 

I'm also going to share some pics that I snapped of the nutrient-rich foods I've been eating this week.  Today marks day six of focusing on whole foods, unprocessed meals high in leafy greens, vegetables, fresh fruits, beans, grains, and mushrooms.  In case you're wondering, I feel great.  My body thanks me for the favor.

As usual, I've been starting every day with a smoothie.  This one had berries, spinach, banana, apple, coconut milk, and ground flax seeds.  I try to make my smoothies thick, so the straw stands up.

This smoothie is the same combo, but a little darker because I added spirulina.  I think spirulina smoothies are my favorite.

I drink the smoothie right before work, then during my first break I have some fresh fruit.  This week I've been enjoying gala apples, minneolas, and grapefruit.

This is where the almond sauce comes in.  Lunch.  Lunches have been greens, veggies, beans, and almond sauce.

Oh, and sometimes avo and nooch.  

I almost didn't post this one because the avo didn't look perfect.  See the little brown areas?  Well, you know what?  Perfect doesn't exist, and that avocado was tasty.

Dinner time, featuring greens, quinoa, mushroom, and more of my not-so-perfect avocado. And almond sauce.

Another dinner, this time with steamed kale and broccoli.  I really like this combo.

Ok, are you ready for the almond sauce recipe?

Tangy Almond Sauce

1/4 cup almond butter (I use raw, unsalted)
1/4 cup lemon or lime juice 
2 tablespoons tamari or Braggs liquid aminos or coconut aminos

Stir together with a spoon.  Refrigerate.  Eat on anything you want to taste delicious. 

This thickens a little as it sits. I can't decide if I like the lemon or lime version better.  I've made both and can't come up with a favorite.   Also, this recipe is really tart and tangy, which I think is a nice compliment to the fat in the almond butter.  You can decrease the amount of lemon/lime juice if it's too much for your taste and replace it with water.

Weekend time is here.  I'm hoping to get outside for a few long walks around my neighborhood if the weather cooperates.  And of course I'll be spending some time writing a paper and reading books.  What kind of fun stuff do you have planned for the weekend?  Whatever you do, I hope it's great.  See you Monday!