MYO Ginger Nama Shoyu Sauce (Life Alive)

There is a restaurant in Salem (and Cambridge) called Life Alive. It offers fresh, tasty vegetarian dishes with really tasty sauces. One of their signature dressings is called Ginger Nama Shoyu, and for me it was love at first bite! It was so tasty, I had to try making it at home! The dishes were simple enough that I could recreate them at home fairly easily, but without the sauces my versions would not be the same.

So, I did what anyone would do. I googled “Life Alive ginger nama shoyu sauce” and found a copycat recipe! Since then I have found the same recipe other places, as well as a different variation that uses tahini.

I then wasted no time in making my own Life Alive-style bowl!

life alive bowl

Along with olive oil and lemon juice, which I mentioned the benefits of in last week’s Mayo post, the sauce/dressing includes:

Ginger – antibiotic, anti-inflammatory, circulatory aid, detoxifying, supports digestion

20140504_181950 chopped ginger

garlic – anti-inflammatory, antioxidant, circulatory aid, detoxifying, supports energy & immune system

garlicginger & garlic in blender

Ginger Nama Shoyu Sauce

Ingredients:

1/4 c fresh garlic cloves, peeled and chopped
1/2 c plus a little more fresh ginger, peeled and chopped coarsely
3 T Nama Shoyu ( I use Braggs liquid aminos)
2 T lemon juice
1/2 t sea salt
1 c olive oil, or a mixture of hemp and olive oil (or you could use less, making a thicker sauce, which makes a great dip!)

Method:

In a powerful blender, add the garlic cloves, the ginger, the Nama Shoyu, and the sea salt.  Add 1/3 c of the oil.  Blend on medium-low until everything starts to move around. Turn off blender and scrape down sides if necessary.

Turn the blender back on medium speed, then to high and blend until smooth.  Take the little inner cap off of the blender cover and slowly drizzle in the remaining oil.  Turn blender on high and blend only long enough to emulsify the dressing.

Transfer dressing to glass jar or bottle and refrigerate until ready to use.  Keeps at least two weeks in the refrigerator.

This sauce packs a strong punch of flavor – tangy, salty, garlicky, gingery…and so creamy!

It’s great for dipping fresh veggies, drizzled over roasted veggies, tossed into a salad, or used to dress up your own version of a Life Alive bowl!  (this picture is my bowl from last night, after attempting to mix it all together…)

life alive bowl mixed

My bowl included:

  • Steamed cauliflower “rice” (raw cauliflower florets pulsed in a food processor until rice-textured, then steamed – i just used a mesh strainer balanced in a pot)
  • organic mixed greens (a handful per serving)
  • shredded carrot (1)
  • shredded beet (1/4 of a beet)
  • 2 eggs (one per serving)
  • a generous douse of Ginger Nama Shoyu sauce!

Aren’t they pretty??

life alive bowls

There’s something about eating pretty food…it tastes even better!

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