Dressings and Vinaigrettes
Ginger-Snappy Sesame Dressing, Sauté Sauce, or Marinade
Yields: 2+ cups
Instructions:
1 cup water
½ cup organic coconut aminos
¼ cup seasoned rice vinegar
¼ cup coconut oil (liquid)
¼ cup, raw honey or pure maple syrup
3-inch piece of ginger, peeled, coarsely chopped
4 cloves garlic
1 teaspoon toasted sesame oil
Instructions:
In a blender or bullet, combine all ingredients until uniformly combined and emulsified. This will take a minute by pulsing.
Keep refrigerated for up to two weeks. Freezer-friendly (see notes)
Use in your favorite recipes as suggested below.
Salad Dressing: Use as an Asian-inspired salad dressing.
Sauté Sauce for Wraps
Marinade: Pour over your favorite protein and marinate between 1-4 hours or overnight, if possible. Drain your proteins and grill as desired. Grill at medium temp over indirect heat and be mindful of the sugar content in this recipe and potential to burn over direct flames.
NOTE: This recipe is also freezer-friendly. I like to portion mine in my ice cube trays and bag for later use.
Seeded Oil with Orange & Spicy Mustard Dressing
This recipe brings out the spirit of the fall and winter holidays. It reminds me of the Bavarian region in Germany at Christmas that I so love.
Like the taste of a good apple cider, homemade pumpkin pie, roasted chestnuts, and gingerbread cookies, this recipe delivers a little more than flavor. It brings out fond memories. You’re going to have to try it!
I make all my dressings in smaller portions so I can use them up right away—leaving room to be creative and make a new dressing every salad!
This is one of my most nutrient-dense recipes, with the pumpkin seed oil loaded with zinc, the vitamin C-rich orange juice, and the fresh greens it is served with. It’s pretty much a natural immune booster. And in the winter, I recommend you consume and serve a variety of antioxidant-rich foods that promote optimal health.
I use this dressing on my Winter Green Salad perhaps because the Italian-inspired greens (escarole) in that recipe were a regular on my table as a child. My Italian American mother used very strong greens in the kitchen. Today, I compliment them with a spicy-sweet and floral dressing.
Note: pumpkin oil is very strong, but it’s fantastic on its own, with a little balsamic vinegar, or on your favorite salad greens.
Yields: 1½ cups
Instructions:
½ cup light olive oil
½ cup fresh squeezed orange juice
2 tablespoons honey
¼ cup, raw pumpkin seeds
4 tablespoons pumpkin seed oil (or roasted walnut oil)
1½ tablespoon spicy brown mustard
¼ teaspoon Chinese five-spice powder
1 teaspoon orange zest
Instructions:
In your hand-held mixer, or magic bullet™, uniformly combine ingredients until combined: but seeded: not too smooth.
Transfer to a glass food storage container and refrigerate for up to 2 weeks.
Stir or shake intermittently.
Pesto Spread and Skillet Sauce “Freezer-friendly”
Yields: 1½ cups
Ingredients:
1 cup, basil leaves, packed (woody stems removed)
½ cup cashews, soaked in water 1-2 hours, then drained
½ cup light olive oil
1/3 cup cashew milk (may use more for a thinner texture)
2 tablespoons lemon juice
4 cloves garlic (more if desired)
½ teaspoon kosher sea salt
Dash white pepper
Directions:
In your high-speed blender or food processor, place all ingredients and blend until very smooth
Transfer to a glass jar with tight-fitting lid.
Refrigerate for up to one week. Freezer-friendly (see notes).
Note: This recipe is also freezer friendly. I like to portion into 2-ounce cups with lids. Freeze and use at a later date. They can remain frozen for up to 3 months.
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Spicy Tahini-Dill Turmeric Sauce
This may be one of my all-time favorite recipes, period.
The Hindus recognize sesame seeds as the Seed of Immortality. And they can bring you luck. I would call that “the seed of life and luck. “Today’s your lucky day. Make the sauce already!
Why you ask? Because it has a unique flavor, I just can’t get enough of it. It’s great cold, at room temperature, and even warmed. It’s served over my Bowls of Soul, with a variety of Mediterranean foods, as a salad dressing, with egg dishes, as a dip for Greek meatballs, a spread for gyros and falafel. I use it on toast, and in pasta; it’s just an all-purpose sauce.
Nutritionally speaking, every ingredient in this recipe has known benefits to your health in the form of antioxidants, vitamins and minerals.
Upon years of research, what I learned is that tahini comes from sesame seeds, of course. Sesame seeds are an ancient ingredient with cultivation going back thousands of years. It is native to many cultures with wide use and popularity in Middle Eastern, Mediterranean, and African cultures and cuisine, according to Jonny Bowden in his book, The 150 Healthiest Foods on Earth. And he is right. Sesame seeds are also rich in vitamins and minerals. Rich in copper, calcium, and fiber, they have more protein than any other nut or seed. I buy the best tahini I can from an organic source. Ideally, tahini from un-hulled seeds would be more nutritious; however, in this recipe, I suggest you buy the lighter, creamier version you get on your supermarket shelves.
The spice I favor in this recipe is turmeric. A powerful super-food native to Asia, it is widely used for medicinal purposes and nutritional therapy in Ayurveda and Chinese medicine. It is a member of the ginger family and is recognized for therapeutic uses in anti-inflammatory diets from the effects of the plant compound in turmeric known as curcumin.
I suggest a more in-depth explanation on the benefits of turmeric and curcumin, and any natural remedies to follow, found in the book, The Natural Physicians Healing Therapies by Dr. Mark Spengler.
Now get to it! Make a lot of it. It stays fresh in the fridge for at least two weeks. It also freezes well. I freeze it in ice cube trays, then transfer it to food storage containers or bags.
Enjoy!
Yields: 2+ cups
Ingredients:
1 cup tahini
1 cup water
3 cloves garlic
2 tablespoons tamari (not, coconut aminos)
2 tablespoons lemon juice (fresh squeezed only)
¾ teaspoon, dried dill weed
½ teaspoon madras curry powder (Frontier™ brand)
¼ teaspoon turmeric powder with coriander (Frontier™ brand)
½ teaspoon kosher salt
½ teaspoon black pepper
Instructions:
In your hand-held mixer or magic bullet™, combine ingredients until smooth.
Transfer to a glass food storage container and refrigerate for up to 2 weeks.
Stir or shake intermittently.
NOTE: This recipe is also freezer-friendly. I like to portion mine in my ice cube trays and bag for later use.
Mighty Mayo
This recipe was derived from an original recipe in the book Nourishing Traditions™. I’ve made this recipe many, many times, over a period of years while cooking for an awesome Boise family. It’s the best mayo I’ve ever had. Feel free to use it in a variation of your favorite blends.
This recipe calls for whey which aids in the preservation and shelf life of the mayo. I skim a little whey off the top of my yogurt and use in this recipe. That may take a day or two.
It also calls for eggs. I prefer duck eggs in this recipe. Most importantly, I prefer that the eggs are free-range, grass-fed, and, hopefully, organic.
Yields: 1-1/3 cups
Ingredients:
1 whole egg (duck preferred)
2 egg yolks (duck preferred)
1 drop Stevia liquid
2 tablespoon lemon juice (fresh squeezed only)
1 teaspoon dry mustard powder
1½ tablespoons whey, drained from yogurt (I like to have a small jar of whey on hand, always)
1 cup sunflower or light olive oil
Directions:
In your high-speed blender or food processor, place your egg, yolks, stevia, lemon juice, mustard and whey. Process/blend about 30 seconds only.
Now, using the lids attachment that allows you to add liquid or other ingredients, slowly, drop by drop start adding your oil with motor running until combined and emulsified.
Taste your mayo and feel free to adjust flavor as desired (maybe add a little more lemon juice or salt)
See Notes below for storage and shelf life.
Note: With whey: Store in a glass jar with tight-fitting lid. If you used whey in your recipe: let the finished recipe stand at room temperature for about 5-6 hours before refrigerating. Whey aids in the preservation of the mayo giving it a long shelf life and firmer texture as it ages in the refrigerator. Do label and date your mayo with a 4-week shelf life.
Without whey: Store in a glass jar with tight-fitting lid in refrigerator: If not using whey in this recipe: do label and date your mayo with a 2-week shelf life only.
Note: Always label and date your mayo.
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Dijon Herbal Vinaigrette
This is not just a green salad dressing. It mixes perfectly in a Country French potato salad. I often use it as a spread for baguettes, and a sauce over white fish.
Of the many Dijon vinaigrettes, I’ve had and made, this one is my favorite. Many are simply mustard, vinegar, and oil.
I believe the vinegar in the recipe makes the difference in the overall taste. I prefer to use a champagne vinegar or white wine vinegar. What I like best about this recipe is the addition of lemon juice, fresh garlic, and herbs.
I also use this recipe for my Country French Potato Salad, Petite Brie and Tomato Baguette, and a sauce for white fish and Idaho trout. These recipes are coming soon.
Enjoy!
Yields: 1¼ cups
Ingredients:
½ cup light olive oil
½ cup champagne vinegar
2 tablespoons Dijon mustard
2 tablespoons Lemon juice
2 cloves garlic, minced
½ tsp. each, dry herbs (rosemary, chive, tarragon, thyme)
salt and pepper to taste
Instructions:
In your hand-held mixer or with a mixing bowl and whisk, uniformly combine oil, vinegar, mustard, lemon juice, and garlic until smooth and emulsified.
Transfer to a glass jar. Add your dry herbs, cover and shake well.
Refrigerate for up to 2 weeks.
Stir or shake intermittently, and always before using as a salad dressing.