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179
yields 2 cups
dips, dressings or salt butter tency is reached. ing water until the desired consis- ents until creamy and smooth, add- In a blender, process all the ingredi- 1 teaspoon Bragg liquid aminos 1 tablespoon raw tahini or almond ½ teaspoon onion powder 1 clove garlic 1 tablespoon lemon juice ½ cup oil 1 cup water 1 cup raw sunflower seeds SAUCE SUNFLOWER ALFREDO Roasted Tomato Sauce Spicy Almond or Cashew Dressing Bottom: Pine Nut Ranch Dressing, Spicy Cashew Dressing Top: Lemon-Pepper Dressing,

& sauces

yields 3½ cups yields 1 cup
ROASTED TOMATO SAUCE SPICY ALMOND OR CASHEW DRESSING
Use where regular tomato sauce is called for, for a tasty and healthier sauce than canned. This dressing can also be used as a spread for sandwiches and wraps. The dressing will
thicken slightly in the fridge. To loosen, add a spoonful of water at a time, and stir, adding
1 pound (about 6) plum tomatoes 1. Preheat the oven to 400˚ F. more water until the desired consistency is reached.
1 cup olive oil 2. Wash and dry the tomatoes. Brush with 2–3 tablespoons of
¼ cup balsamic vinegar the olive oil and set in a shallow glass baking pan. Roast the ½ cup almond or cashew butter 2 pinches cayenne pepper or
¼ Vidalia onion tomatoes in the oven until the skin begins to blister, about 30 2 tablespoons lemon juice ½ jalapeno pepper
1 teaspoon raw honey minutes. Cool completely. ½-inch piece fresh ginger root 1 tablespoon Bragg liquid aminos
2 teaspoons dried basil 3. Chop the tomatoes and set aside. 1 large clove garlic ¼ cup water
1 tablespoon dried parsley 4. In a blender, blend the remaining oil, vinegar, onion, honey, In a blender, blend all the ingredients together at high speed until smooth.
1 teaspoon oregano (optional) basil, parsley, oregano, salt, and pepper. Add the tomatoes
¼ teaspoon salt and pulse in the blender for 5 seconds. Let the sauce stand for
Dash of ground black pepper at least 1 hour before serving to blend the flavors. LEMON-PEPPER DRESSING yields ½ cup

Use Lemon-Pepper Dressing over shredded carrots, cabbage, beets, or fish.
2 tablespoons fresh lemon juice 1 clove garlic, crushed

MACADAMIA ALFREDO SAUCE yields 3 cups 1 tablespoon raw wine vinegar 1/3 cup olive oil (see recipe note)
½ teaspoon sea salt 2 teaspoons expeller-pressed flax oil
A delicious, rich sauce that’s a great nondairy alternative to the classic alfredo. One of ¼ teaspoon freshly ground Dash of stevia powder
Australia’s best gifts to the world is the macadamia nut, sometimes called the Queensland black pepper
nut. Like all nuts, macadamias are rich in minerals, such as copper, magnesium,
phosphorus, potassium, and zinc. They also contain a host of B vitamins. The fatty acids in In a blender, blend all the ingredients together until well combined. Pour over salad.
macadamias are the same kind found in olive oil, which have strong microbial properties;
that is, the fatty acids protect us from viruses, pathogenic bacteria, and yeasts in the gut. RECIPE NOTE One cup of Homemade Mayonnaise (p. 176) can be used instead of
2 cups macadamia nuts 1. In a blender, blend the nuts, garlic, water, oil, Bragg liquid ami- oil for a creamier effect.
1 clove garlic nos, lemon juice, and stevia until smooth. Adjust seasoning if
1 cup water needed. Add water until desired consistency is reached. yields 1½ cups
¾ cup oil 2. Stir in the almond flour for a parmesan-cheese-like effect. YOGURT-MAYO DRESSING
1 tablespoon Bragg liquid aminos Yogurt enhances the texture of this dressing while making it low in fat. Serve with fish, over
Juice of 1 lemon pasta, salads, coleslaw, vegetable marinades, or stir-fries.
Dash of stevia (optional) 1 cup plain yogurt ½ teaspoon garlic powder
1 cup almond flour (optional)
½ cup mayonnaise ½ teaspoon mustard
1 teaspoon dried parsley or dill Dash of ground black pepper
½ teaspoon paprika
In a small bowl, combine all the ingredients well.

178 HEALTHY EVER AFTER or ½ teaspoon salt desired. water to adjust the consistency, if ents until well combined. Add more In a blender, blend all the ingredi- 1 teaspoon Bragg liquid aminos Dash of stevia 1 tablespoon fresh lemon juice 1 clove garlic ½ cup water ½ cup tahini 1 red bell pepper DRESSING RED PEPPER TAHINI protective properties as olive oil, walnuts, and Tahini, which is made of ground sesame seeds, has similar immune-boosting and cardiovascular a great source of essential mi

175

consistency is desired.

yields 1½ cups