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dips, dressings
& sauces

The Perfect Dressing OLIVE TAPENADE yields ½ cup
Serve this dip with crackers and bread, or use as garnish for fish or other salads.

¾ cup black or green olives, chopped In a small bowl, combine all the ingredients.
he perfect salad deserves the perfect dressing. A per- more and more. Making your own dressing is a great way to 1 teaspoon dried parsley
Tfect dressing is one that doesn’t overpower the salad start learning about raw food preparation. All you need is a Dash of crushed red pepper or
but complements it. A good dressing or sauce can jazz blender and five minutes. 1 red chili pepper, minced
up any food and transform it from bland to grand. It’s es- Most homemade dressings and sauces will last 4–6 days 1 clove garlic, crushed
pecially helpful with foods that are good for you but that in the refrigerator. Avocado-based dressings, however, are 1 tablespoon freshly squeezed
you’re having a difficult time incorporating into your diet. exclusively one-day dressings, since avocados oxidize and lemon juice
Commercially bottled salad dressings are made of low- spoil rather quickly once the skin is pierced. Anything that’s 1 tablespoon olive oil
quality oils and ingredients that are frankly not fit for hu- blended should be used immediately for its optimal nutri-
man consumption, like stabilizers, preservatives, artificial tional value as well as flavor.
flavors and colors, not to mention refined sweeteners and Our collection of dips, dressings, and sauces is varied CHILI PEPPER SALSA yields 2 cups
the MSG. These expensive blends of empty calories are and versatile. Each is quick and easy to prepare with memo- For a stronger kick, use the seeds of the peppers too. Serve with fish, meat, bread, or
bad for everyone and should be banned from our cup- rable flavors you will turn to again and again. crackers.
boards.
On the other hand, homemade salad dressings and 8 ounces hot peppers such as 1. In a nonstick skillet, heat the oil.
sauces made with extra-virgin olive oil and raw vinegar or jalapeno or chili, diced 2. Sauté the peppers, onion, and garlic in the oil until lightly
lemon juice are the ideal enhancer to any salad. Olive oil 1 onion, diced browned for 15–20 minutes. Add the salt and pepper to taste.
provides vitamin E and a cornucopia of antioxidants, while ½ head garlic, chopped
both olive oil and raw vinegar supply a wide spectrum of 3 tablespoons oil
enzymes right at the start of your meal where they be- ½ teaspoon salt
long. Dash of ground black pepper
The fresh herbs, garlic, and homemade mayonnaise also
have a contribution to make, both to the vitamin content
and to the flavor, which whet our appetite and motivate us yields 4 cups
to eat a variety of vegetables that are so good for us. CRANBERRY RELISH
As your palate cleanses and your taste buds awaken, A sharp, fruity cranberry relish is perfect as a sauce over meat, fruit, or pancakes. Cranberries
you will find that you will crave foods in their natural state are harvested in the fall, a gift of nature from Hashem to fortify us with vitamin C and
disease-fighting antioxidants for the upcoming winter.
12 ounces fresh cranberries, rinsed In a blender, blend all the ingredients. Refrigerate.
3 large sweet apples, unpeeled
2 navel oranges, peeled and cubed
2/3 cup raw honey

150 HEALTHY EVER AFTER ery, onion, and sprouts. bowl and combine with the cel- be needed to start the blending. nos. Several drops of water may oil, and salt or Bragg liquid ami- seeds in a blender with the carrot, Bragg liquid aminos hours 2. Transfer the mixture to a medium 1. Drain and blend the sunflower ½ cup alfalfa or sunflower sprouts ¼ Vidalia onion, minced 1 stalk celery, minced ½ teaspoon salt or 2 tablespoons oil 1 carrot, chopped 1 cup sunflower seeds, soak

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(see recipe note)

squash, peeled

unpeeled

(see recipe note)

yields 2 servings