Teriyaki Sauce

1/2 Cup Organic Tamari

3 TBSP Organic Brown Sugar

6 TBSP water

5 TBSP Mirin (rice cooking wine)

2 cloves minced garlic ( or 1 tsp dehydrated granulated garlic)

1.5 tsp Ground Ginger ( or 1 tsp fresh grated ginger)

2 tsp organic cornstarch and enough water to dissolve cornstarch.  Whisk together.

Combine all ingredients in a small sauce pan.  Bring to a boil for 2 minutes

Add corn starch and reduce to medium heat (low boil) for additional 3 to 5 minutes.  Should slightly thicken.


Serve as is.  Can also be stored for several weeks




Karen Redmond received her undergraduate degree from Michigan State University and a Masters Degree of Science in Health and Fitness Promotion from Marymount University. She has been working in the health and fitness field for 20 years. She is a Master CHEK Practitioner and Holistic Health and Lifestyle Coach. Currently she is studying with Guy Voyer, D.O. studying Osteopathy in the Soma Training and Soma Therapy and ELDOA Programs. Karen is the owner of North Shore Smart Bodies located in Northbrook, Illinois. Specializing in corrective exercise, holistic lifestyle and nutrition coaching, she sees a wide range of clients including those with orthopedic injuries and back pain. Karen enjoys working with runners and endurance athletes of all levels and all distances. She does blood lactate threshold testing, gait analysis and a musculoskeletal evaluation on all clients. Karen then develops a customized program with myofascial stretching, ELDOAS, stability and strength training. She also works with pre/post natal clients, golfers and other athletes. Karen is a competitive runner and enjoys racing distances from 5k to half marathons.

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