Large handful cilantro leaves
1/4 cup XV Olive Oil
1/4 cup freshly squeezed lime juice
1 clove garlic -minced
1 tablespoon Grade B Maple Syrup
2 tablespoons rice vinegar (unseasoned)
1⁄4 teaspoon sea salt
Put all ingredients in a blender cup and puree until smooth. Refrigerate.
Makes 2 cups
1 can full-fat coconut milk (do not use light coconut milk)
2 tablespoons minced shallots
1 garlic clove, minced
2 tablespoons apple cider vinegar
3 tablespoons chopped fresh chives
1½ tablespoons chopped fresh parsley
1½ tablespoons chopped fresh basil
1 tablespoon chopped fresh dill
1 teaspoon sea salt
black pepper, to taste
1) Add all ingredients into a food processor, blend.
2) Chill overnight to thicken.
1 whole Avocado
½ whole Jalapeno (if oreferred)
¼ cups Apple Cider Vinegar
3 T Lime juice
3 Tablespoons Fresh Lime Juice
1 clove Garlic
¼ cups Cilantro
¼ cups Water For Thinning
¼ teaspoons Salt
1 pinch Black Pepper
Maple Syrup to taste
Slice avocado in half and remove pit. Then use a spoon to scoop the flesh out of the peel and into a food processor or blender. Cut jalapeno in half and scrape out seeds and ribs from one half. Add this half to your food processor or blender. Add the remaining ingredients (except the maple syrup) into the food processor or blender, put the lid on and whiz it up for about a minute or until smooth and creamy. Add a drizzle of additional water if you’d like it thinner. Taste, add maple syrup if you wish to taste.
Consistency should be like a ranch salad dressing consistency.
1/2 cup pomegranate juice
2 tablespoons white wine vinegar
2 tablespoons olive oil
2 teaspoons Dijon mustard
Salt and ground black pepper
In a small container with lid, combine pomegranate juice, vinegar, oil, and Dijon. Seal and shake to combine. Season, to taste, with salt and pepper.