SALAD DRESSINGS
Here are some great tips and uses for the dressings.

Any salad dressings can be used to make nori crackers. Just spread on top of the nori sheet and dehydrate.
Use any leftover salad dressing to marinate zucchini chips and dehydrate
Massage any dressing into kale or any other greens and dehydrate to make chips
Use the salad dressings to drizzle on top of your quinoa, amaranth, buckwheat
If you don’t know your salt preference start with a little and increase the perfect taste
Using ginger can be a new taste. The taste and intensity vary with the type of ginger you use. And how long it has been in the store. Add a little and work up.
Use herbal teas instead of water in your dressings to add a different twist.
REMEMBER NO SALT, NO OIL
SIMPLE LEMON JUICE
1 Lemon, peeled and blended
TIP – freeze in ice cubes to pull out one at a time, as needed for the below recipes

RECIPE SHEET DOWNLOAD TO PRINT

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TABBOULEH DRESSING

• 2 Tablespoons blended peeled lemon
• 1 Tablespoon date syrup/sugar
• 1 1/2 Teaspoons savory spice blend

 

AVOCADO GODDESS DRESSING

• 1 Ripe avocado
• 1 Spring onion, coarsely chopped
• 1 Crushed garlic clove
• 4 Tablespoons chopped parsley
• 1 Tablespoon tarragon
• 2 Tablespoons rice vinegar
• 2 Teaspoons blended/peeled lemon
• 1 Tablespoon nutritional yeast
• 1 Teaspoon date syrup
• 1/2 Teaspoon of white miso paste
• 1/2 Teaspoon savory spice blendBlend all ingredients in the blender, add water as necessary (recipe from Dr Michael Gregor)

 

CAFE HOUSE DRESSING

• 2.5 cm Fresh ginger
• 1/4 Cup lemon juice
• 5 Tablespoons miso paste
• 1/4 Cup vegetable broth
• 3/4 Cup water
• Savor spice blend to taste

Blend all ingredients until smooth. Makes about 1 1/2 cups of dressing.

 

LIME CUMIN DRESSING

• 1 Teaspoon white miso paste
• 2 Teaspoons blended lemon (see simple lemon recipe above)
• 1 Tablespoon nutritional yeast
• 1/8th to 1/4 Teaspoon ground cuminBlend all ingredients until smooth.

Makes about 1 1/2 cups of dressing.

 

QUICK TAHINI DRESSING

• 2 Cups sesame seeds, unsoaked
• 1/4 Cup blended lemon juice
• 1 Cup water
• 2 Tablespoons miso
• Black pepper to taste

Blend until creamy. Add more water for desired consistency. Makes about 3 cups of dressing

 

QUICK TAHINI DRESSING 2

• 1 Cup or 200ml Organic sesame paste
• 1 Cup or 200ml Warm water
• 60ml Lemon Juice
• A good pinch of savory spice blend

Add half the water to the tahini or sesame paste, it will thicken, then add the rest of the water and stir until its creamy in texture. Add lemon juice. Add to toast, salads as a dressing, potatoes and even your wraps. You can keep in the fridge for a few days. But its so tasty that you will eat up super quick

 

TAHINI DRESSING

• 1 Cup sesame seeds
• 1/2 Cup kalamata olive brine or 1/2 cup of blessed water with a dash of salt
• 3 Tablespoons lemon juice
• 2-3 Tablespoons tomato paste or juice
• 2 Tablespoons ginger juice
• 1 Tablespoon cumin
• 1/4 Teaspoon black pepper
• Dash savory spice blend
• Dash cayenne
• Dash hing

Blend all ingredients until smooth. Makes about 2 cups of dressing.

 

GINGER TAHINI DRESSING

• 2 Tablespoons tahini
• 2 Tablespoons rice vinegar
• 2 Teaspoons  blended peeled lemon
• 2 Teaspoons date syrup
• 1 Teaspoon grated fresh ginger
• 1 Teaspoon white miso paste

 

TOMATO DRESSING

• 1/2 Cup sun-dried tomato, rehydrated
• 1/2 Cup sunflower seeds
• 1/2 Cup of blessed water
• 1/4 Cup sun-dried tomato water
• 1/2 Avocado
• 1/2 Cup vegetable broth
• 1 Tablespoon blended lemon juice
• 1/2 Tablespoon ginger
• Dash Transformational salt or Himalayan salt
• Dash cayenne
• Dash hing
• Blend all ingredients until smooth. Makes about 2 cups of dressing

 

DULSE DRESSING

• 1 Avocado
• 3 Tablespoon blended lemon juice
• 3 Tablespoons dulse flakes2 Tablespoons ginger juice
• 1/4 Teaspoon black pepper
• 1 Cup spring water
• Pinch of savory spice blend
• Pinch cayenne

Blend all ingredients untilll smooth. Makes about 1 1/2 cups of dressing.

 

AVOCADO CARAWAY DRESSING

• 1 Avocado
• 3 Tablespoons blended lemon juice
• 3 Tablespoons ginger juice
• 2 Teaspoons caraway
• 1/4 Teaspoon black pepper
• Dash cayenne
• Dash hing
• 1 Cup kalamata olive water or water with a dash to 1/4 teaspoon of Himalayan salt

 

CREAMY ITALIAN DRESSING

• 1 Cup tomato
• 1 Avocado (blended into the dressing)
• 1 Teaspoon Italian dressing
• 1/2 Cup vegetable stock
• 2 Tablespoons blended lemon juice
• 1/4 Teaspoon black pepper
• Pinch of  hing
• Pinch of savory spice blend
• 1/2 Bunch fresh oregano or pinch of dried

Blend tomato with vegetable stock, lemon juice, avocado, hing, spice, savory spice blend, and pepper. Chop oregano. Mix into the dressing and blend lightly. Makes about 2 cups of dressing/

 

 

CUMIN CAESAR DRESSING

• 1 Avocado
• 3 Tablespoons blended lemon juice
• 3 Tablespoons ginger juice
• 1/4 Cup vegetable stock or miso paste with water
• 1 Tablespoon cumin
• 1/4 Teaspoon black pepper
• 1 Cup kalamata olive water or spring water with a dash to 1/4 teaspoon savory spice
• Pinch cayenne
• Pinch hing.

Blend all ingredients until smooth. Makes about 1 1/2 cups of dressing.

 

HEMP SEED DRESSING

• 1/2 Cucumber
• 1/2 Cup vegetable stock
• 2 Tablespoons ginger juice
• 2 Tablespoons blended lemon juice
• 1/2 Cup hemp seed
• 1/4 Cup basil
• 2 Tablespoons fresh oregano
• Pinch of savory spice blend

Blend cucumber with vegetable stock, ginger juice, and lemon juice. Add hemp seed and blend chop basil and oregano. Mix into the dressing. Makes about 1 1/2 cups of dressing.

 

THAI STYLE CAESAR DRESSING

• 1 Avocado
• 3 Tablespoons lime juice
• 1/2 Kaffir lime leaf and/or few sprigs of parsley for variation
• 2 Tablespoons sesame oil or a sprig of basil for variation
• 2 Tablespoons sesame oil or hemp seed oil
• 2 Tablespoons ginger juice
• 1/4 Teaspoon black pepper
• 1 Cup spring water
• Pinch of savory spice blend
• Pinch of cayenne

Blend all ingredients until smooth. Makes about 2 cups dressing.

 

HEMP SEED RANCH DRESSING

• 1/2 Cup sunflower seeds, soaked
• 3/4 Cup vegetable stock
• 1/4 Cup blended lemon juice
• 1/4 Cup water
• 1 tablespoon jalapeno, chopped
• 3/4 Teaspoon savory spice blend
• 1/4 Teaspoon black pepper
• 1 Tablespoon dried dill
• Blend all ingredients until smooth.

Then add;
1/2 Cup fresh parsley
1/2 Cup fresh cilantro

Blend just until herbs are mixed and the dressing is speckled green. Makes about 3 cups of dressing.

 

CREAMY ITALIAN DRESSING WITH BRAZIL NUTS

• 1/2 Cucumber
• 2 Tablespoons blended lemon juice
• 2 Tablespoons ginger juice
• 1/4 Cup vegetable stock
• 1/2 Avocado (blended into the dressing)
• 1/2 Cup Brazil nuts (soaked overnight)
• 1/2 Cup fresh basil, chopped
• 2 Tablespoons fresh oregano, chopped
• Pinch of savory spice blend

Blend cucumber with lemon juice, ginger juice, stock, and avocado. Add Brazil nuts and blend. Mix chopped basil and oregano into the dressing. Makes about 1 1/2 cups of dressing.

 

SPIRULINA DRESSING

• 1 Avocado
• 1/2 Cup blended lemon juice
• 3 Tablespoons hemp
• 1 Tablespoon spirulina
• 1/4 Teaspoon of savory spice blend
• 1/4 Cup water, as needed to thin consistency
• Pinch cayenne pepper

Blend ingredients in a blender. Add water as needed to reach desired consistency. Makes about 1 1/2 cups of dressing.

 

SEA GODDESS DRESSING

• 1/2 Ounce dried wakame, soaked 5 minutes until soft
• 1/2 Cup almonds, soaked
• 1/2 Cup water
• 1 Tablespoon tahini
• 1 Tablespoon miso
• Pinch nutmeg
• Pinch cayenne
• Savory spice blend and pepper to taste

Blend all ingredients until smooth. Makes about 1 1/2 cups of dressing.

 

CREAMY RANCH DRESSING

• 1/2 Cup raw cashews
• 1/2 Cup almond mylk
• 1/4 Cup blended lemon juice
• 2 Tablespoon wheat-free tamari or umami
• 1 Cup filtered water
• 1 Cup hemp seeds
• 1 Teaspoons garlic or 1 small clove
• 3/4 Teaspoon savory spice blend
• 1/4 Teaspoon black pepper
• 1 Tablespoon dried dill
• 1/4 Cup fresh parsley
• 1/4 Cup fresh cilantro
  OPTIONAL – 1 – 2 Tablespoons chopped jalapeno, seededHow to make

Add all ingredients to your blender and blend on high speed for about 30 seconds or until creamy.
Serve over salads, steamed veggies or even as a dip.

 

SPINACH TAHINI DRESSING

• 3 Cups spinach
• 1 Cup fresh basil
• 1/2 Cup celery
• 1/2 Cup tahini
• 1/4 Cup fresh oregano
• 1 Tablespoon Italian seasonings
• 1 Cup celery juice or 2 stalks celery with3/4 cup of water or tea
• 1 Teaspoon blended lemon juice
• 1 Teaspoon savory spice blend
  Blend all ingredients until smooth. Makes about 2 cups of dressing.