Teriyaki Sauce


Makes 32 Servings

Nutrients Per Serving:
Calories 20.9
Fat 0 grams
Saturated Fat 0 grams
(0% of calories from fat)
Protein 0.2 grams
Carbohydrate 5.2 grams
Cholesterol 0 mgs
Fiber 0.2 grams

This recipe is courtesy of Dr. Weil’s cookbook: True Food: Seasonal, Sustainable, Simple, Pure.

True Food Kitchen exclusive! This is a cleaned-up version of an old standby, light enough to let the fresh fruit flavors shine through. Pectins in the fruit thicken the sauce naturally.

Food as Medicine
Ginger is a natural anti-inflammatory agent, and has a long history of effectively relieving gastrointestinal problems. It is a rich source of potent anti-inflammatory compounds known as gingerols, which may help to explain why clinical studies have found that ginger alleviates the pain and swelling of both arthritis and general muscular discomfort.


3/4 cup chopped fresh pineapple
1 Fuji, Gala, or Honey Crisp apple, cored and cut into wedges
1 tablespoon chopped fresh ginger
1 scallion, cut into 1-inch pieces
1/2 cup packed light brown sugar
1/3 cup freshly squeezed orange juice
1/3 cup low-sodium soy sauce


  1. Combine all of the ingredients in a saucepan over medium heat.
  2. Bring to a simmer and then reduce the heat to low. Continue to cook for 20 minutes, until the fruit is soft.
  3. Allow the mixture to cool for 20 minutes, then transfer to a blender or use an immersion blender to puree. Hold the lid down firmly with a clean, folded towel over it. Start on low speed and blend until it is a smooth sauce.
  4. Transfer to a lidded container and refrigerate for up to 3 days. Stir well before using.

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