Teriyaki Sauce

1/4 cup tamari
1/4  cup raw sesame oil fat
2 tablespoons evaporated cane juice or maple syrup
1 tablespoons lemon juice
1 tablespoon onion powder
1 teaspoon coconut oil
1 teaspoon grated fresh ginger
1/4 teaspoon toasted sesame oil fat, “depth of flavour”
1/4  teaspoon pepper
3 cloves garlic, crushed




¾ cup snow peas, halved lengthwise
¾ cup sliced shiitake mushrooms
¾ cup thinly sliced baby bok choy
¾ cup Asian bean sprouts
½ cup broccoli, including stems, cut into very small pieces
½ red bell pepper, finely julienned
½ cup thinly sliced celery (sliced crosswise)
¼ red onion, finely julienned
½ carrot, finely julienned
6 six-inch skewers
¼ large pineapple, peeled, cored, and cubed

For the Marinade

• Combine all of the ingredients in a blender and pulse to
blend. (Do not over-blend; this will incorporate too much air.)
• In a shallow baking dish, pour the marinade over the
pineapple, toss, and allow it to sit at room temperature
while you prepare the vegetables.


• Prepare the vegetables as directed.
• Remove the pineapple from the marinade and place 4
to 6 pieces on each skewer, leaving one end free to use
as a handle.
• Combine the vegetables in a large bowl, and toss with
the marinade. Place the marinated vegetables in an
unsealed glass jar, and put it in a dehydrator set at 125
degrees for 30 minutes to 2 hours, or in a warmed oven
(preheated to warm and turned off) for 30 minutes
prior to serving.
• Place the pineapple skewers on a nonstick dehydrator
sheet in the same warm dehydrator for 1 to 2 hours.
• Serve the warm pineapple skewers on top of the warm
• Leftover vegetables and pineapple can be dehydrated
for 24 hours at 105 degrees and served as crunchy

Note: Use leftover marinade for sauces and salad
dressings. Store it in a sealed glass jar in the refrigerator
for up to one week.

by Cherie Soria, founder and director of The Living Light Culinary Arts Institute located on the beautiful Mendocino Coast, California.