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Salads and Dressings
Choose Your Ingredients Dressing
Olive Oil to Cover Blades
1/3 Cup Water
1 Cup Fresh Herbs (basil, cilantro, parsley,any herb or any combination of herbs)
2 TBSP Lemon Juice & Sweetener of Choice (Stevia, maple syrup)
½ Cup Chopped Nuts, Seeds, Tahini
½ TSP of Dulse, Kelp or Bragg
Add garlic, ginger, dill, mustard to taste.
Blend and enjoy!
Red Pepper Dressing
1 Large Red Bell Pepper
2 Lemons – Juiced
1 Small Zuchinni (5 to 6 inches in length)
1 Avocado
1 TSP Honey Mustard
2 TBSP Dill Relish
Pinch of Sea Salt
(Optional) 1 Cup of Vegetable Water from Boiling Chard
(Optional) Add your favorite herb such as dill, basil, etc.
Holly's Red Bell Pepper Dressing
4 Cups Fresh Tomatoes
2 Cups of Red Bell Pepper
1 TSP. Jalapeno
½ Lemon Juice
1 Cup of Olive Oil
1 TSP Garlic
1 TSP Sea Salt
Salad Dressing
Blend Well:
1 Lemon
1 Cup Cashews
½ Cup Flax Oil
2 Rounded TBSP Miso lite - Sweet Tasting Brown Miso
1 TSP Tamari
¼ Cup or 1 Box Fresh Basil
Water
2 Simple Avocado Dressings
1 Mashed Avocado with a dash of Celery Juice
1 Mashed Avocado with juice of ½ Lemon
Tahini Dressing
¾ Cup Tahini
¾ Cup Water
Juice of 2 Lemons
1 TBSP Honey Mustard
Pinch of Celtic Salt
Add favorite fresh herbs, maple syrup to sweeten or finely chopped veggies.
Carrot-Celery Salad
10 Carrots
3 Parsnips
½ Small Red Cabbage
½ Small Green Cabbage
2 whole Celery Bunches
Chop up veggies or feed through a food processor. Serve with fresh apple, mayonaise, or caraway seeds.
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Don't be too timid and squeamish about your actions. All life is an experiment. The more experiments you make the better. — Ralph Waldo Emerson |
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