HEALTH, FOOD, NUTRITION, and SUPPLEMENTS

[SPARK]

Some Vegan dressings and sauces:

almond, avocado and thyme salad dressing

1/2 cup almonds, soaked for 8 hrs, drained
1 small avocado (scoop out the green flesh)
1 tbsp apple cider vinegar
1 tsp sea salt
juice of two lemons
1 tbsp fresh thyme
1 clove garlic
1 1/2 cup water


Cream Sauce:
1 cup cashews soaked overnight
1/2 cup water
1/4 teaspoon garlic
1/4 teaspoon chopped onion
1/4 teaspoon sea salt
1 tablespoon olive oil

creamy macadamia dressing

1 cup macadamia nuts
1/4 cup water
1/4 cup hemp seeds
1/2 cup lime juice
1/2 lemon, juiced
1/4 avocado
1 tbsp apple cider vinegar
1 tsp Himalayan sea salt (pink)
2 dates
additional 1/4 cup water or more if needed

creamy almondaise

1 cup almonds, soaked 8 hours
(this will work out to 1-1/2 cup almonds)
1 tsp salt
juice of one lemon
1 tbsp apple cider vinegar
1 clove garlic
1 cup water

Amazing Raw Pad Thai

1/2 cup almonds (unfortunately, unsoaked due to time constraints - would taste much better if almonds were soaked; you know how it is!)
1/2 cup water
1/4 cup melted coconut oil
juice of 1 lemon
1 tbsp freshly minced ginger
1/2 clove garlic
1/4 tsp red pepper flakes
4 dates
salt to taste

Cashew Ricotta with Sun Dried Tomatoes and Basil (AKA Italian “Pizza Cheese”) (Vegan, Raw, Gluten Free)

Makes 1 1/3 cup

1 cup cashews, soaked for two hours or more
Juice of one lemon
¼ tsp salt
½ tsp white miso (optional)
4 sundried tomatoes, chopped
¼ cup basil

Throw nuts in a food processor and process till ground well. Add salt, lemon juice, miso if using. Scrape sides of bowl and run processor again, this time drizzling some water in.

Keep doing this until the cheese reaches the consistency you like. I aim for mine to look like a thick ricotta.

Raw Zucchini “Cheese” Sauce (Raw, Vegan, Gluten Free)

Yields 1 1/2-2 cups

1 heaping cup sliced zucchini
1/2 red bell pepper
1 1/2 tbsp ground chia seeds
1/3 cup nutritional yeast
2 1/2 tbsp Bragg’s Liquid Aminos (nama shoyu or tamari is also fine — if you use one of these, reduce amount to no more than 2 tbsp)
2 tbsp lemon juice
1 tsp organic Dijon mustard
1/2 tsp turmeric

Blend all ingredients in a blender till very smooth (if you’re using a conventional blender, you may need to add a touch of water to get it all going). Check the mix for seasonings, adjust, and blend again.

Raw Almondaise (Raw, Vegan, Gluten Free, Soy Free)

1 1/3 cups

1 cup almonds, soaked at least 8 hours
1 tsp salt
Juice of two lemons
1 tbsp apple cider vinegar
1 clove garlic
1 cup water
½ cup olive oil

Put all ingredients in a high speed blender or food processor and blend very well. Next, drizzle the oil in a thin stream, just as you would to make an emulsified dressing. When you finish, adjust the tartness and saltiness and texture to suit your taste


Cilantro Lime Dressing
1 cup packed cilantro
1/2 cup extra-virgin olive oil
1/4 cup lime juice, fresh
1/4 cup orange juice, fresh
1 tsp lime zest
1/2 teaspoon sea salt
1/2 teaspoon fresh ground pepper
Pinch of minced garlic

Puree cilantro, olive oil, lime juice, orange juice, salt, pepper and garlic in a blender or food processor until smooth.

"Thousand Island"
2 oranges, peeled and seeded
4 Tbsp olive oil
2 Tbsp raw honey
2 Tbsp Nama Shoyu
1/4 cup raw almond or cashew butter
2 Tbsp apple cider vinegar or fresh lemon juice
4 cloves garlic

You can use a food processor or blender to make this creamy dressing.

Creamy Macadamia Dressing
3/4 cup macadamia nuts, soaked for 1+ hours
1/4 cup water
1 teaspoon orange zest
1 teaspoon ground cumin
1/8 teaspoon sea salt
Pinch of cayenne pepper
Place the drained mac nuts into a blender w/ the water and other ingredients and blend until creamy; add more water, if necessary, 1/2 teaspoon at a time to thin out as desired. As with all nut based dressings, use sparingly.

Raw Mustard
8 Tbsp mustard seeds
4 oz. mineral water
3 oz fresh lemon juice
2 Tbsp raw honey or agave nectar

Soak the seeds in water and lemon juice overnight. Ass honey and blend in a food processor or blender until creamy. Will keep for months in the frig.

Honey Mustard Dressing
1/2 cup raw mustard
1/2 cup olive oil
1/2 cup raw honey or agave nectar
1/2 cup water (less will make it creamier)

Blend all ingredients well.

Tahini Dressing
1 cup raw tahini
3/4 cup olive oil
2/3 fresh orange juice
3 cloves garlic
1 1/2 inch fresh ginger
1 Tbsp. Nama Shoyu
1 -2 tsp dulse or kelp granules
1/4 cup fresh cilantro

Blend all ingredients together until creamy and well combined. This is wonderful on salad, Asian slaw, stir fry, or with Nori Rolls.
Permalink Reply by Susan : ) on October 8, 2009 at 4:06pm
Mock Sour Cream Dip

1 1/2 c. cashews, soaked 30 min.
1/2 cup water, plus additional to thin, if needed
3 T. lemon juice 1/2 t. sea salt
1 t. onion powder
1 t. garlic powder
2 T. minced fresh basil
2 T. minced fresh dill
2 T. minced fresh chives or green onion

Place the water, cashews, lemon juice, garlic powder, onion powder, and salt in a blender and process until smooth. Stop occasionally to scrape down the sides of the blender jar with a rubber spatula. Add the chives, basil, and dill weed and pulse briefly to mix. Chill for at least 2 hours before serving. Stored in a sealed container in the refrigerator, Mock Sour Cream and Chive Dip will keep for five days.

from: http://www.rawfoodchick.com
Permalink Reply by Dory Eckstein on October 11, 2009 at 3:03pm
Simple Caesar Dressing

1/2 cup olive oil
2 Tbs lemon juice
1/4-1/2 cup purified water
2 large dates or 2 Tbs agave nectar
1 Tbs light miso
3 medium cloves of garlic
3/4 tsp mustard powder or 1.5 tsp prepared dijon mustard
1/4 tsp sea salt
2 tsp dulse flakes (add last, after initial blending)

Blend all ingredients except the dulse flakes until smooth and creamy. Add dulse and blend until well incorporated but not completely broken down. Store in a glass container in the fridge for up to two weeks.

This recipe comes from Chaya-Ryvka Diehl
Permalink Reply by Christal on October 23, 2009 at 6:38pm



Mint Cilantro Dressing

1 ½ - 2 cups fresh cilantro
1-2 large Anaheim peppers, seeds removed
10-12 large mint leaves
1/3 cup fresh parsley
1 large green onion
2 TB olive oil
3-4 TB spring water
1 TB fresh lemon juice
½ tsp sea salt, or to taste

Blend all the ingredients until smooth.
Permalink Reply by Resa Cornutt on October 24, 2009 at 8:44pm
Ranch Dressing/Dip

Posted by Snowdrop on Raw Freedom Community

For those missing that hidden valley feeling.

Soak time: 1-2 hrs
Preparation time: 5 Minutes
Number of Servings: 24 (or 3 cups)

Ingredients
1 1/2 cups nuts (cashew or mac or combo) soak them for a creamier dressing (1-2 hrs is fine, then drain)
3/4 - 1 cup filtered water for blending
3 tablespoons lemon juice (translates into approx 1/2 lemon)
1/3 cup cider vinegar
1/3 cup extra virgin olive oil
3 tablespoons agave (or 3 soaked dates)
2 cloves garlic
1 teaspoon garlic pwd
3 teaspoons onion pwd
1 teaspoon dill
1 tablespoon sea salt
1/2 teaspoon basil

And to add after it's done:
1/4 cup finely minced parsley
another 1/2 t dill, minced

Directions
Vitamix blend all ingredients till creamy and smooth except the last 2, then once blended, stir in the last 2 ingredients.

Thickens in fridge.

Thin to desired consistency if using as a dressing- or toss into wet lettuce leaves as is.


I got this recipe from thesunnyrawkitchen.com
I love this site because she has a whole blog of recipes and some really great ones. This Ranch dip is the best. I don't put the dates in and it still tastes great!
Permalink Reply by Carrie L Carree on October 28, 2009 at 8:52am
Greek vinaigrette dressing

1 cup Bariani olive oil
1/8 cup lemon juice
¼ tsp sea salt
1/8 tsp fresh ground black pepper
¼ tsp basil
¼ tsp onion powder
¼ tsp oregano
1 large clove garlic mashed

Put all the ingredients together in a closed jar and shake well. Keep in refrigerator; this should stay fresh 2 weeks.
Permalink Reply by Debra (RawGranny) on December 6, 2009 at 3:35pm
Avocado Dressing

The ingredients that you will need are
1 large avocado
2 to 3 Limes
2 tsp Sesame oil
1 or 2 garlic cloves
Sea salt or pepper to taste

First, take the pits out and then spoon out the avocado and place it into a food processor.
Now squeeze in your lime juice and add in the remaining ingredients and blend very well. Take a taste and then adjust the ingredients according to your own preferences.
Now that it's done, just add it to your salad. This is actually enough for about 3 servings so you can add sliced avocado to your salad without going overboard.
Permalink Reply by Susan Stevens on January 18, 2010 at 9:12am
Raw Vegan Caesar Dressing

2 medium avocados
½ c cashews
½ c water
¼ c lemon juice
¼ c olive oil
2.5 tbs apple cider vinegar
2 tbs nutritional yeast
2 tsp sea salt
1-2 tsp black pepper
2 medium cloves garlic
1 large date

Blend till smooth.

This dressing is so creamy and yummy! I almost wanted to eat it plain!
Permalink Reply by Myra Sarikaya on April 11, 2010 at 7:24pm
Almost Raw Creamy Frech Dressing

soak 1/2 cup raw cashews for 2 hours, drain and rinse

Blend it together with:

1.5 tsp. onion powder
2 tbsp. tomato paste (not raw)
pinch of Himalayan salt
1 tsp. paprika
2 tsp. agave
1/2 cup water
2 tbsp. Braggs Raw apple cider vinegar
Permalink Reply by lisa hudson on May 1, 2010 at 6:41am
Ranch Dressing

1 c cashews (soaked 3 hours)
Pepper
1 1/2 t sea salt
3/4 to 1 c water
1 lemon juiced
3T dried onion flakes or 1/4 raw onion and 2 T dried onion
1 T dried dill or 3 T fresh dill

Soak cashews and rinse blend in blender with all ingredients except dill until smooth. If you like a chunky onion reserve the dried onion and mix in after blended and mix in by hand the dill and onion . If you like it smooth mix the onion with all other ingredients and mix in the dill by hand. Lasts in refrigerator for 5 days if you don't eat it all first.








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Wednesday, August 24, 2011 1:15:45 PM




almond, avocado and thyme salad dressing

1/2 cup almonds, soaked for 8 hrs, drained
1 small avocado (scoop out the green flesh)
1 tbsp apple cider vinegar
1 tsp sea salt
juice of two lemons
1 tbsp fresh thyme
1 clove garlic
1 1/2 cup water


Cream Sauce:
1 cup cashews soaked overnight
1/2 cup water
1/4 teaspoon garlic
1/4 teaspoon chopped onion
1/4 teaspoon sea salt
1 tablespoon olive oil

creamy macadamia dressing

1 cup macadamia nuts
1/4 cup water
1/4 cup hemp seeds
1/2 cup lime juice
1/2 lemon, juiced
1/4 avocado
1 tbsp apple cider vinegar
1 tsp Himalayan sea salt (pink)
2 dates
additional 1/4 cup water or more if needed

creamy almondaise

1 cup almonds, soaked 8 hours
(this will work out to 1-1/2 cup almonds)
1 tsp salt
juice of one lemon
1 tbsp apple cider vinegar
1 clove garlic
1 cup water

Amazing Raw Pad Thai

1/2 cup almonds (unfortunately, unsoaked due to time constraints - would taste much better if almonds were soaked; you know how it is!)
1/2 cup water
1/4 cup melted coconut oil
juice of 1 lemon
1 tbsp freshly minced ginger
1/2 clove garlic
1/4 tsp red pepper flakes
4 dates
salt to taste

Cashew Ricotta with Sun Dried Tomatoes and Basil (AKA Italian “Pizza Cheese”) (Vegan, Raw, Gluten Free)

Makes 1 1/3 cup

1 cup cashews, soaked for two hours or more
Juice of one lemon
¼ tsp salt
½ tsp white miso (optional)
4 sundried tomatoes, chopped
¼ cup basil

Throw nuts in a food processor and process till ground well. Add salt, lemon juice, miso if using. Scrape sides of bowl and run processor again, this time drizzling some water in.

Keep doing this until the cheese reaches the consistency you like. I aim for mine to look like a thick ricotta.

Raw Zucchini “Cheese” Sauce (Raw, Vegan, Gluten Free)

Yields 1 1/2-2 cups

1 heaping cup sliced zucchini
1/2 red bell pepper
1 1/2 tbsp ground chia seeds
1/3 cup nutritional yeast
2 1/2 tbsp Bragg’s Liquid Aminos (nama shoyu or tamari is also fine — if you use one of these, reduce amount to no more than 2 tbsp)
2 tbsp lemon juice
1 tsp organic Dijon mustard
1/2 tsp turmeric

Blend all ingredients in a blender till very smooth (if you’re using a conventional blender, you may need to add a touch of water to get it all going). Check the mix for seasonings, adjust, and blend again.

Raw Almondaise (Raw, Vegan, Gluten Free, Soy Free)

1 1/3 cups

1 cup almonds, soaked at least 8 hours
1 tsp salt
Juice of two lemons
1 tbsp apple cider vinegar
1 clove garlic
1 cup water
½ cup olive oil

Put all ingredients in a high speed blender or food processor and blend very well. Next, drizzle the oil in a thin stream, just as you would to make an emulsified dressing. When you finish, adjust the tartness and saltiness and texture to suit your taste