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1 tablespoon ginger root – chopped 1 tablespoon chopped celery1 tablespoon soy sauce

1 ½ teaspoons tomato paste 1 ½ teaspoons splenda

1 teaspoon lemon juice 1 Dash salt and pepper

How to Prepare:
Combine all ingredients in blender container or wok bowl of food processor fitted with steel knife; process until almost smooth. May

be kept refrigerated up to one week.