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dips, dressings yields 1¼ cups for several weeks. will keep fresh in the refrigerator tive bottle to serve. The dressing orously until well combined. tainer and close tightly. Shake vig- Bragg liquid aminos lemon juice 2. Pour the dressing into a decora- 1. Place all the ingredients in a con- Pinch of cayenne pepper ½ teaspoon sea salt or 1 tablespoon ¼ teaspoon thyme 1 teaspoon basil 1 teaspoon oregano 2 tablespoons dried parsley 1 clove garlic, crushed 3 tablespoons freshly squeez

& sauces

CASHEW MAYONNAISE yields 1½ cups
Use anywhere regular mayonnaise is called for. This mayonnaise is also ideal for vegans.

1 cup raw pine nuts or cashews Dash of stevia
1–2 cloves garlic ¼ cup oil
Juice of 1 lemon 1/3 cup water
yields 2½ cups ½ teaspoon salt

In a blender, blend all the ingredients until smooth.
BROCCOLI DILL
DRESSING

2 cups chopped broccoli SPICED AVOCADO MAYONNAISE yields 1 cup
1 stalk celery, chopped
½ cup fresh dill or basil 1 avocado 1/8 teaspoon garlic powder
1 clove garlic 1 tablespoon lemon juice ¼ teaspoon onion powder
½ cup water 3 tablespoons oil 1/8 teaspoon cayenne pepper (optional)
½ cup olive oil ½ teaspoon Bragg liquid aminos Dash of stevia
1 tablespoon fresh lemon juice or salt
2 teaspoons Bragg liquid aminos
¼ teaspoon salt (optional) In a blender, blend all the ingredients until smooth. Store in the refrigerator for 1–2 days.
Blend all the ingredients well.

TOFU MAYONNAISE yields 1½ cups

Use this mayonnaise recipe instead of regular mayonnaise in dips and salads.
8 ounces tofu
¼ cup water
2 tablespoons olive oil
2 tablespoons brown rice vinegar or lemon juice
1 teaspoon sea salt
¼ teaspoon ground coriander

In a blender, blend all the ingredients until well combined.

Avocado Parsley Dressing
172 HEALTHY EVER AFTER ed. Thin with water as necessary to achieve the desired consistency. CELERY TAHINI DRESSING AVOCADO PARSLEY DRESSING 2. Add the Bragg liquid aminos, tahini, olive oil, water, and lemon juice, and process until well blend- 1. Place the onion and celery in a blender and pulse until finely chopped. Juice of 1 lemon ¼ cup water 4 tablespoons olive oil ½ cup tahini 2 tablespoons Bragg liquid aminos 1 stalk celery

173

erate.
mayonnaise turns creamy. Refrig-
on the highest speed until the

stevia, and mustard.
the lemon juice or vinegar, salt,
high speed. While blending, add

yields 2 cups

yields 2 cups

yields 2 cups