Lemon-Ginger dressing
1/4 C olive oil
1 lemon, juice
1 tsp lemon zest or 1 inch slice lemon skin
1/4 C olive oil
1 lemon, juice
1 tsp lemon zest or 1 inch slice lemon skin
1 carrot or bell pepper (optional)
2 Tb nama shoyu (or tamari, shoyu)
2 Tb nama shoyu (or tamari, shoyu)
1 inch piece of ginger
1 garlic clove
1/2 - 3/4 C raw cashews (depending on how thick you'd like your dressing)
1/2 C water
1 Tb Dijon mustard
1/2 tsp dry mustard powder
1/4 tsp salt
-Blend all ingredients together in a high powered blender such as a Vitamix. Salt more to preference. Delicious on everything - grains, salads, any veggie, etc. Wonderful on a kale salad with mango, red bell, and grated carrot.
1 garlic clove
1/2 - 3/4 C raw cashews (depending on how thick you'd like your dressing)
1/2 C water
1 Tb Dijon mustard
1/2 tsp dry mustard powder
1/4 tsp salt
-Blend all ingredients together in a high powered blender such as a Vitamix. Salt more to preference. Delicious on everything - grains, salads, any veggie, etc. Wonderful on a kale salad with mango, red bell, and grated carrot.
Pickled Radishes: http://www.epicurious.com/
Strawberry Fruit Leathers: I follow this recipe but keep the strawberry seeds. I did 5 pints of berries + 2 TB honey and that was plenty sweet for my kids: http://comfybelly.com/2012/05/
I can't wait to make the sauce. The radishes were so good.
ReplyDeleteSorry I had to edit the title. If they get too long it goes on top of the date.