Serves 8

A tangy, Asian-inspired dressing like this one pairs well with a sweet salad, such as Chop-Chop Salad.

½             cup fresh orange juice

½            cup water

1 ½            tablespoon white miso

1 tablespoon tahini

2                 teaspoons grated fresh ginger

2 small cloves of garlic or 1 teaspoon grated

1            tablespoon lemon juice

3 tablespoon flax oil

½            scallion, thinly sliced (optional)

TOOLS:  High-speed blender

• Place all ingredients into a high-speed blender. Blend until creamy.

Chef’s note: Orange-Ginger Dressing keeps, refridgerated, for 4 days.

Learn about the health benefits of ginger:

http://tiny.cc/vrxbn

Chop Chop Salad

CHOP-CHOP SALAD

Makes 6-8  servings

While you could make this in a food processor, it is well worth it to chop these ingredients by hand into ¼” chunks to fully appreciate the ingredients. For an East Meets West/Asian fusion type dish, serve with Orange-Ginger Dressing.

1             tablespoon lemon juice plus 2 cups water, mixed in bowl

2             large apples

1            wedge napa cabbage, or 2 cups finely chopped

2            cups romaine lettuce, finely chopped

1              cup English cucumber, chopped

1 cup red pepper (about 1 large red pepper), chopped

½            cup red onion, finely chopped

TOOLS: Ceramic knife for long-lasting freshness, if available

• Chop apples into ½” – ¾” chunks. Set aside in bowl with lemon juice and water.
• Chop remaining ingredients into ¼” – ½” pieces. Drain lemon water from apples and place all ingredients in one bowl.
• Hand mix all ingredients until all are evenly distributed.

Chef’s note: Chop-Chop Salad keeps, refrigerated in airtight container or green bags, up to 2 days.  To prevent apples browning, put the slices in a bowl of cold water to which a spoonful of lemon juice has been added.

Learn about the health benefits of apples:

http://tiny.cc/81gij

This post is password protected. To view it please enter your password below:

Password:

This post is password protected. To view it please enter your password below:

Password:

This post is password protected. To view it please enter your password below:

Password:

This post is password protected. To view it please enter your password below:

Password:

This post is password protected. To view it please enter your password below:

Password:

This post is password protected. To view it please enter your password below:

Password:

Raw Ranch Dressing

RAW RANCH DRESSING
Makes 3 cups

Ranch is America’s most popular salad dressing, according to the Association for Dressings and Sauces. The bottled version you’ve probably encountered—on an iceberg lettuce salad, perhaps?—was created by the folks at Clorox. Yes, that Clorox. While they obviously hit a nerve in creating a creamy, mild dressing that doubles as a dip, this raw version is exponentially better for you in that it is a blend of wholesome raw nuts and spices. Pair it with a salad or crudités, and you’ve got a complete meal. 

1½ cup cashews, soaked 2 hours in water, and drained
¾ cup water
1/3 cup raw apple cider vinegar
2 tablespoons lemon juice
2 cloves garlic
3 tablespoons agave
3 tablespoons flax oil
3 tablespoons olive oil
1 teaspoon garlic powder
2 teaspoons onion powder
2 teaspoons sea salt
1 tablespoon fresh dill, chopped
1 tablespoon fresh basil, chopped
TOOLS: High-speed blender

• Put cashews, apple cider vinegar, lemon juice, garlic, agave, flax oil, olive oil, garlic powder, onion powder, and sea salt into a high-speed blender and blend until smooth.
• Add fresh dill and fresh basil to blender. Pulse a few times until well mixed but still showing flecks of green.

Chef’s note: Ranch Dressing keeps, refrigerated in a glass container, 1 week.

Learn about the health benefits of cashews:

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=98#healthbenefits

This post is password protected. To view it please enter your password below:

Password: