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dips, dressings
& sauces

yields 2 cups
AVOCADO PARSLEY DRESSING
½ cup fresh parsley or 2 frozen cubes parsley
1 avocado
¼ red or Vidalia onion
1 clove garlic
½ cup water
yields 2 cups
1 tablespoon fresh lemon juice
½ teaspoon Bragg liquid aminos or sea salt
HOMEMADE 2 tablespoons dulse flakes (optional)
MAYONNAISE 1/3 cup oil
2 eggs In a blender, blend all the ingredients well. Add salt if needed.
2 teaspoons lemon juice or vinegar
½ teaspoon salt
1/8 teaspoon stevia
Dash of mustard (optional) CELERY TAHINI DRESSING yields 2 cups
1½ cups oil
Sesame contains a high amount of methionine and tryptophan, two amino acids usually
1. In a blender, blend the eggs on lacking in vegetables. The high vitamin E and antioxidant content of sesame makes tahini
high speed. While blending, add or sesame oil resistant to rancidity. For the ultimate quick-fix meal, use this dressing over
the lemon juice or vinegar, salt, your favorite salad as it is chock-full of nutrition.
stevia, and mustard. 1 small Vidalia onion
2. Add the oil in a very slow stream 1 stalk celery
on the highest speed until the 2 tablespoons Bragg liquid aminos
mayonnaise turns creamy. Refrig- ½ cup tahini
erate. 4 tablespoons olive oil
¼ cup water
Juice of 1 lemon

1. Place the onion and celery in a blender and pulse until finely chopped.
2. Add the Bragg liquid aminos, tahini, olive oil, water, and lemon juice, and process until well blend-
ed. Thin with water as necessary to achieve the desired consistency.

Homemade Mayonnaise
176 HEALTHY EVER AFTER Dash of stevia 1/8 teaspoon cayenne pepper (optional) or salt In a blender, blend all the ingredients until well combined. ¼ teaspoon ground coriander 1 teaspoon sea salt 2 tablespoons brown rice vinegar or lemon juice 2 tablespoons olive oil ¼ cup water 8 ounces tofu Use this mayonnaise recipe instead of regular mayonnaise in dips and salads. TOFU MAYONNAISE In a blender, blend all the ingredients until smooth. Store in the refrigerator for 1–2 days. ½

177

yields 1½ cups

1 clove garlic
¼ teaspoon onion powder
1 tablespoon lemon juice
½ cup fresh dill or basil
1/8 teaspoon garlic powder
1 avocado
1 stalk celery, chopped
SPICED AVOCADO MAYONNAISE
2 cups chopped broccoli
yields 1 cup
DRESSING
BROCCOLI DILL
In a blender, blend all the ingredients until smooth.
yields 2½ cups
½ teaspoon salt
1/3 cup water
Juice of 1 lemon
¼ cup oil
1–2 cloves garlic
Dash of stevia
1 cup raw pine nuts or cashews
Use anywhere regular mayonnaise is called for. This mayonnaise is also ideal for vegans.

CASHEW MAYONNAISE
yields 1½ cups

& sauces
dips, dressings

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