Miso is a delicious fermented soy product often found in Japanese and Chinese dishes.
Although soy has had a bad wrap over the past decade, there is reason to suggest that non GMO, FERMENTED soy is actually extremely beneficial for the body, particularly the gut.Traditional miso is made from soybean and a culture called koji. This culture kickstarts the growth of beneficial yeast and lactic bacteria. As there are many different kinds of miso, always ensure you get a good quality organic, unpasteurised brand for optimal health benefits.
This dipping sauce incorporates miso with other high quality, nutrient dense ingredients which will flood the body with vitamins and minerals whilst tasting amazing.
Dipping sauce is great with veggie sticks, rice paper rolls and also makes a tasty marinade. I like to marinade my tempeh for a few hours before baking in the oven.
- 3 table spoons miso
- juice of two blood oranges (you could use any variety of orange)
- 1 cube inch ginger
- 1 clove garlic
- 1 table spoon unpasteurised apple cider vinegar
- 3 table spoons tahini
- dash of tamari (or soy sauce)
Place all ingredients into a blender and process until smooth
Tip: add more orange juice and/or apple cider vinegar for a delicious salad dressing.