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Thai Probiotic Almond Butter Sauce with Kvass and CoCoFir

Updated: Mar 29

Sadly my dad has lost interest in eating. He prefers to eat muun chi CoCoFir with his UPnola UPsli blend all day, but we try and keep him interested in other foods. One of his favorite dishes has always been my mom’s peanut butter noodles. Let’s hope these noodles bring back some fond memories and he perks up a bit.


1/2 cup organic almond buttter or fresh almonds if butter is not available.

2 T coconut aminos for gluten free

1 T muun chi Classical Kvass

2 medjool dates

1 T fresh lime juice

3 garlic cloves pressed or grated

1 T ginger root grated

2-4 T warm water

2-4 T muun chi CoCoFIr

2 T sesame oil

1 tsp or more if you likek spicy chilli peppers


Put all the ingredients in your food processor and blend til smooth.



2 medium zucchini


I love using zoodles - fresh zucchini that I make into noodles in my zoodler. (This is an inexpensive prep tool that every food lover will find handy https://www.youtube.com/watch?v=t2wq6Iou3hA. The Vegggetti is the least expensive and easiest to use in my humble opinion). I’m sure my dad will give me a scolding for not using the original Chinese noodles but I’m not eating gluten these days, and I’d love him to have more veggies.


These noodles are usually served cold sprinkled with some chopped scallions and cilantro, and maybe even a sprinkling of muun chi UPnola for a fun crunch! Enjoy!~.

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