Spicy Thai Sauce

By Robyn Dewar

With just a drop, or a toothpick swirl, I add some extra zing and zippiness to my vegetarian meals with essential oils that are Health Canada approved as therapeutic grade essential oils. The secret is definitely out of the bottle.

How many of us have examined the label of a specific product only to be discouraged to read that it contains an ingredient that we know will not serve our wellness. I was shocked to discover that most of the “on the shelf” food flavourings have alcohol listed as an additional ingredient.  It took a bit of time for me to source these government approved culinary food flavouring options.
Recently, I learned that Health Canada has approved even more of these dietary products. We now have access to the plus oils of  Lemongrass +, Cinnamon +, Lavender +, Ginger +, Rosemary+ and Peppermint+.

Be sure to note that aromatherapy products sold in Canada have not been approved for ingestion. Essential oils should only be ingested in small drops, blended with another liquid.

Spicy Thai “Raw Can Roll” Sauce

Preparation time: 15 minutes

¼  cup fresh Carrot juice

1 tbsp almond butter

¼ cup tahini

1 garlic clove pressed

1 cube of fresh ginger pressed

½ of a small lime juiced
A dash of Himalayan salt

A small pinch of cayenne pepper
1 drop of Lemongrass Plus (Cymbopogon flexuosus)† leaf oil  

½ drop of Basil Plus  (Ocimum basilcum) † leaf oil


Combine all ingredients in a large glass bowl and then slowly add in ¼ cup of water. You can add more water to make a lighter and thinner sauce.  I enjoy adding this sauce to veggie rice wraps or zucchini noodles. It also makes a yummy dipping sauce served with raw vegetables.


Robyn Dewar is a Raw / Living Food Wellness Enthusiast & Singer / Songwriter

She resides in Haileybury, Ontario  www.robyndewar.com

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