Thursday Dinner: Leftover brown rice with sauteed onions, garlic, zucchini, summer squash and kale, topped with peanut sauce and crushed peanuts.

Prep Time: 20 minutes

Peanut Sauce from The Real Food Daily Cookbook (I did an approximation of this recipe because I didn't want to make a whole batch or pull out my food processor, and I also don't have any sesame oil at the moment, but I'm giving you the real thing because it's excellent!)

2/3 cup creamy peanut butter
 1/3 cup brown rice vinegar
1/4 cup maple syrup
3 tbs water
2 tbsp tamari
1 tbsp minced ginger
2 cloves garlic
1 1/2 tsp toasted sesame oil
1/4 tsp crushed red pepper flakes
1 cup lightly packed fresh cilantro leaves

Blend the peanut butter, vinegar, maple syrup, water, tamari, ginger, garlic sesame oil and crushed red pepper in a food processor until smooth and creamy. Add the cilantro and blend just until it's finely chopped. The dressing will keep for 2 days, covered and refrigerated.

Read more of a Week Without Processed Foods: 

Day One: Background
Day One: Dinner
Day Two: Breakfast
Day Two: Lunch 
Day Three: Breakfast
Day Three: The Time Factor
Day Three: Dinner Party
Day Four: Lunch
Day Four: Dinner
The Chocolate Conundrum
A Bit of History
What I’ve Learned (Plus Resources for Cooking and Eating Whole Foods)

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