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171
yields ½ cup
yields 1 cup
dips, dressings yields 1½ cups ½ jalapeno pepper Dash of ground black pepper ½ teaspoon mustard ½ teaspoon garlic powder Dash of stevia powder 2 teaspoons expeller-pressed flax oil 1/3 cup olive oil (see recipe note) 1 clove garlic, crushed ¼ cup water 1 tablespoon Bragg liquid aminos 2 pinches cayenne pepper or oil for a creamier effect. RECIPE NOTE One cup of Homemade Mayonnaise (p. 176) can be used instead of black pepper In a small bowl,
& sauces

yields 2 cups yields 2 cups

PINE NUT RANCH SUNFLOWER ALFREDO
DRESSING SAUCE
Pine nuts are rich in vitamin C and 1 cup raw sunflower seeds
heart-friendly monounsaturated fats 1 cup water
that help increase good cholesterol ½ cup oil
(HDL) and reduce the bad cholesterol
(LDL). Pine nuts have a rich nutty 1 tablespoon lemon juice
flavor and add a smooth, creamy 1 clove garlic
texture, but are one of the most ½ teaspoon onion powder
expensive nuts. You can use cashews 1 tablespoon raw tahini or almond
as a substitute. butter

1 cup pine nuts or cashews 1 teaspoon Bragg liquid aminos
1 stalk celery, chopped or salt
¼ cup chopped red onion
In a blender, process all the ingredi-
1 clove garlic
1 tablespoon pizza seasoning ents until creamy and smooth, add-
1 cup water ing water until the desired consis-
1 teaspoon Bragg liquid aminos tency is reached.
Dash of stevia (optional)
¼ teaspoon salt
In a blender, blend all the ingredi-
ents together until well combined.
Adjust seasoning to taste.

Top: Lemon-Pepper Dressing, Yogurt-Mayo Dressing, Roasted
Bottom: Pine Nut Ranch Dressing, Spicy Cashew Dressing Tomato Sauce
170 HEALTHY EVER AFTER Spicy Almond or Cashew Dressing 179