I cant believe it's NOT soysauce!



My dear Peeps, I am so sorry that It's taken so long for a new post. For those who know me you guys could tell  I was a little sick ( lies!! I was super sick!) so there was no inventing or cooking at all for about a week and a half. Finally I am feeling better and this weekend I made sure I caught up with my cooking projects and made Soy-less soy sauce. I wanted to make it as healthy but tasty as possible so other things it doesn't have are Alcohol, Wheat, Salt, Sodium Benzoate (preservative) or Yeast. 

 Typically you expect for soy sauce to be salty, so if you are NOT ON DETOX you can add about a teaspoon of sea salt or Himalayan salt although you really don't need it its a very tasty sauce. The cool thing about this sauce its that it opens up a brand new venue for those on the detox and it gives a healthy option for those who want one. 

To make this "soy sauce" you can use all natural spices but you will have to alter the amounts remember when you use dried or powders you need less because the ingredients are concentrated. For example the recipe calls for a 1/4 teaspoon of ground ginger or  ( I used up to 1/2 to 3/4 teaspoon because I love it) so if you are gonna use the root it self you will need about 1/2 to a full teaspoon of grated ginger. Then you will have to stain the sauce before storing it, so that it is not sitting in it making it spicier.  

To store this use a glass container. Why??!! because they are better at keeping ingredients fresh and it wont release any chemicals when the temperature changes... you know its a whole story so why don't you read this its so awesomely simple: why glass over plastic?

  So all things considered this is what you will need;


Tools:

 Stove, sauce pan, whisk or spatula, strainer (if using fresh garlic and ginger) and a glass container to keep it in. 

Ingredients:

1/4 cup Balsamic Vinegar (make sure it has no sulfites)
1/4 cup veggie broth (when in doubt make your own)
1 1/2 cup filtered water
1 tablespoon honey
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder 

Directions: 

 1. Add all ingredients in a sauce pan and bring to a boil make sure to mix/ whisk the mixture while it boils this will allow it to not stick to you pan and/ or divide.
2. Reduce heat and simmer for about 20-25 minutes, keep mixing from time to time
3. You will know the mixture is ready when you have reduced it to 1 cup of liquid so keep your measuring cup near by. 
4. Let cool and pour in the container.**Strain if using fresh garlic and ginger)
5. USE!!
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