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.
So tangy, thick and downright delicious! It could be thinned slightly for a wonderful salad dressing as well.
1/2 cup macadamia nuts
1/2 cup cashews
(alternate, use 1 cup cashews is macadamias are not on hand)
1/2 cup + 1 tablespoon water
5 tablespoons lemon juice
2 tablespoons nutritional yeast
3/4 teaspoon Himalayan pink salt
1/4 teaspoon chipotle powder
1 teaspoons apple cider vinegar
1/4 cup chopped cilantro
2 tablespoons finely chopped sun dried tomato
(The ones I used were packed in olive oil but you could use dried ones that have been soaked for a little while)
1) Blend all but the cilantro and tomato, until completely smooth and creamy.
2) Add the last two ingredients and blend on low very briefly to keep texture.
Leave thick for a sauce or thin for a dressing. Enjoy on everything!!!
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.
If you come to our gym, you know how I feel about store bought salad dressings and their chemically ingredients.
Here'e one to try. This sweet and spicy Sesame Ginger Dressing was a hit at our last family gathering.
So easy to make, and so tasty!
6 tablespoons cold-pressed sesame oil
2 tablespoons coconut aminos
1 tablespoon coconut nectar
1 tablespoon sesame seed
1 clove of garlic, minced
1/2 teaspoon grated ginger
1/2 teaspoon lime zest
1/4 teaspoon crushed chili pepper
Whisk all ingredients in a small bowl until well combined.