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Burns says her sauce is so great you’ll use it over and over again

Catherine Burns says her almond butter satay sauce is equally good over chicken, tofu or vegetables

Last week, I spent ten hours lying on the floor of the bathroom wishing my life would end.

I had the norovirus to end all noroviruses and wow, was that a rollercoaster. Bring backs masks and hand sanitiser, I am not ready for a world with germs in it again!

Just kidding, despite my brush with death I am loving less masks – it is so nice to see people’s faces!

There’s nothing quite like feeling terrible to make you realise what a gift it is to feel good.

Once recovered, I joyfully skipped to work, excited to be in the land of the living - a return to work, being a taxi mom, grocery shopping and day to day chores.

I was just happy to be off the bathroom floor and participating in real life. Despite the surprise winter of the last few days, I’m ready for summer and some fun days ahead.

I was pulling some summer recipes together for a client the other day and I stumbled across this one from last year. It’s so good it’s definitely worth sharing again – especially as it’s equally good over chicken or tofu (keeping everyone happy).

There is so much flavour in this that you really don’t need to be fancy with any other aspect of your meal.

Just use it as a marinade and a sauce for your main dish and serve it with a baked potato and a salad. So simple, so good!

I’ve also used it over chopped cucumber for a fast summer side. Here’s the quick instructions for all those things!

Almond Butter Satay Sauce

Ingredients (makes 1 cup)

½ cup almond butter

1 tbsp tamari soy sauce (gluten-free)

2 tbsp sesame oil

¼ cup orange juice

2 tbsp lime juice

1 tbsp rice vinegar

1½ tbsp sriracha

1½ tbsp honey



Whisk all ingredients together and you’re done, that’s it! It helps if the nut butter is at room temperature. You can use peanut or cashew if you prefer. Whichever you buy, note there is a huge variety in cost. This isn’t something you need to prioritise as organic (although that’s always a lovely option, it’s not necessary). Keep in the fridge for a week.


Separate the sauce into two bowls, one for a marinade and one for the sauce later.

Dice your chicken breasts or tofu and then allow to sit in the marinade (in the fridge) for several hours. Meanwhile soak some wooden kebab sticks. Preheat the oven to 450F.

Load your kebabs and then bake in the oven for 15 minutes. Remove from the oven and if chicken, cover with foil for 5 to 10 minutes, allowing the chicken to rest (it will be more tender that way).

The tofu kebabs are more delicate and also benefit from a few minutes’ resting time – use a spatula to get them off the pan otherwise they will stick and break.

Serve with salad and either baked potato, roasted squash, bed of quinoa or rice. Drizzle extra sauce over the top.


Dice cumbers and drizzle with the sauce (or use a lot – it’s so delicious)! A sprinkling of chili flakes is great too. Would be awesome with some spring onions added too.

Whichever way you use this, enjoy!

Catherine Burns is a qualified nutritional therapist. For more details: www.natural.bm, 505-4725, Natural Nutrition Bermuda on Facebook and @naturalbda on Instagram

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Published April 29, 2022 at 7:49 am (Updated April 29, 2022 at 7:49 am)

Burns says her sauce is so great you’ll use it over and over again

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