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167
yields ½ cup
yields 1 cup
yields ¾ cup
yields 1 cup
dips, dressings refrigerator for 1 week. stand for 4 days to blend flavors. basil, or oregano such as parsley, tarragon, thyme, Pinch of cayenne pepper 1 clove garlic 2. Remove the garlic or onion. Drizzle over salads. Store in the 1. Place oil with garlic or onion in a glass jar and cover tightly. Let 1 clove garlic (optional) 1 teaspoon fresh or dried herbs, 1 bay leaf (optional) Dash of ground black pepper ½ teaspoon salt or 1 small onion, s
& sauces

TOMATO SALSA yields 2 cups
Onions and garlic offer great benefits when eaten raw. They contain allacin, a component
that thins the blood and lowers cholesterol, reducing the risk of stroke and heart attack.
Allacin is easily destroyed by heat, so you need to consume the onions and garlic raw for the
maximum benefits. This salsa goes well with meat and fish or on bread or crackers.

yields 1½ cups 2 cloves garlic 1. In a food processor, grate the garlic and chili pepper for 30 sec-
½ chili pepper (or more if desired) onds until coarsely ground.
3 plum tomatoes or 1 large beef 2. Add the tomatoes, onion, parsley, lemon or lime juice, pep-
BASIC DRESSING tomato pers, oil, and salt. Process for 15–20 seconds until the vege-

To make this dressing, use extra-virgin ½ small red onion tables are finely chopped. For a smoother salsa, grind for an-
olive oil or a blend of extra-virgin 4 sprigs fresh parsley with the stems other 10 seconds. For a spicier salsa, add more chili pepper
olive oil, raw sesame oil, pumpkin Juice of ½ lemon or lime and/or the seeds.
seed oil, flax oil, and/or hemp seed ½ red bell pepper
oil. This dressing can be flavored in
hundreds of ways. Add any vegetable ½ green bell pepper
or greens, your favorite fresh herbs, or ¼ cup cold-pressed oil
seasonings such as pizza seasoning. ¾ teaspoon sea salt
For an Asian-style dressing, add ginger
and raw sesame oil. This dressing will yields 4 cups
remain fresh in the refrigerator for at MOCK CHOPPED HERRING
least a week. However, it will not be Adjust to the strong taste of apple cider vinegar slowly. At first, use a little less than needed
as vital and nutritious as when first and substitute the rest with lemon juice. Serve this dip with crackers or rice cakes.
prepared.
1 eggplant 1. Preheat the oven to 350˚ F.
1 cup oil 2 slices whole wheat bread, 2. Bake the eggplant until the skin has shriveled, about 20–30
2½ tablespoons fresh lemon juice soaked in water minutes. Let cool and peel the eggplant.
2½ tablespoons Bragg liquid aminos 4–6 tablespoons apple cider vinegar 3. In a blender or food processor, puree the baked eggplant,
2 cloves garlic 3 tablespoons water soaked bread, apple cider vinegar, water, eggs, onion, apples,
Dash of cayenne pepper (optional) 3 hard-boiled eggs honey, ginger, pepper, paprika, and garlic until smooth.
In a blender, blend all the ingredi- 1 medium onion
ents until well combined. 2 apples, peeled and cubed
1 tablespoon honey
Pinch of ground ginger
Dash of ground black pepper
Dash of paprika
2 cloves garlic

Basic Dressing
166 HEALTHY EVER AFTER ents until smooth. brush with oil. Roast in the oven at 170˚ F for 6 hours. sistency. machine is running, drizzle in more olive oil for a looser con- 2. In a blender, blend the tomatoes with the rest of the ingredi- 1. To roast the tomatoes, cut the cherry tomatoes in half and In a blender, blend all the ingredients until smooth. 2. Season with the salt and pepper and serve. frozen basil or macadamia nuts Dash of ground black pepper

163

yields 2 cups

yields 2 cups

yields 1 cup