• 3 tbsp Shoyu with equal parts water

• 1 lemon, juiced

• 1 lime, juiced

• 1 garlic, minced

• 1 knob ginger, in matchsticks

• 1 scallion or chives, chopped

• 1 dash of cayenne

• A couple of drops of sesame oil (optional)

• Stevia to taste

• Sesame seeds to garnish (optional)

Combine all ingredients, let flavors steep. Thin out with more water to taste if shoyu is too salty. This is particular good not just for salads like arugula, watercress, red leaf lettuce, cabbage, etc. but as a sauce for steamed vegetables especially zucchini, broccoli, cauliflower and carrots. It is a great marinade for mushrooms like shitake and cremini which can later be sliced and added to salads.

If you eat raw goat cheese, have the marinated mushrooms over spinach, add sun dried tomatoes with chopped parsley and it is heart warming. (You can bake this in the oven till the cheese melts for yourself or a loved one)