A couple of weeks ago, I pulled a mostly empty jar of creamy peanut butter (organic and natural) out of the refrigerator. I looked at it upside down and sideways. I could almost hear it begging me to turn it into something snazzy. In a very lucky moment of inspiration, here’s what the doctor (me) ordered:

First, I added two hefty squirts of Sriracha (hot chili sauce). Next, I poured in one generous glug of tamari. Then I stirred it very, very well with a fork until it was perfectly smooth. I added water, a bit at a time, until it was perfectly pourable, and then I added a couple spoonfuls to a bowl of brown rice. Holy mackerel! It was beyond delicious.

A day later, I poured some of the magic peanut sauce over a bowl of steamy vegetables. A little goes a long way. The sauce was amazing, the vegetables were incredible, and I was in heaven.

Last weekend, I poured the remaining sauce into a dish of baby eggplant that I’d sauteed with garlic and ginger. Everyone finished every last drop. OMG–this sauce is so easy, and delicious, and nourishing. And, remember, peanuts are a bean! You must know by now how I feel about eating more beans. I’ll bet it’s unbelievable on sweet potatoes. Try it for yourself — I’m not exaggerating.