Page 175 - 27040

dips, dressings
& sauces

yields 3½ cups
SPINACH TAHINI DRESSING
3 cups chopped spinach
1 cup chopped fresh basil
2 stalks celery
½ cup tahini
½ cup chopped red onion (optional) yields 1½ cups
1 teaspoon oregano
2 cloves garlic
1 tablespoon pizza seasoning RED PEPPER TAHINI
1 cup celery juice or water DRESSING
Juice of ½ lemon 1 red bell pepper
1 teaspoon Bragg liquid aminos ½ cup tahini
In a blender, blend all the ingredients together until smooth. Add salt if needed. ½ cup water
1 clove garlic
1 tablespoon fresh lemon juice
Dash of stevia
TAHINI-GINGER DRESSING yields 3½ cups 1 teaspoon Bragg liquid aminos
Gradually train your taste buds to enjoy different flavors and tastes. It’s worthwhile to or ½ teaspoon salt
incorporate ginger in your diet for its alkalizing and anti-inflammatory properties. At first, In a blender, blend all the ingredi-
use less ginger than called for in this dressing, slowly increasing as your family gets used to ents until well combined. Add more
the taste.
water to adjust the consistency, if
1½-inch piece ginger root desired.
1 cup tahini
1 tablespoon nama shoyu or Bragg liquid aminos
Juice of 1 lemon
1½ cups water

1. In a blender, process the ginger until ground. Slowly add the tahini while processing.
2. Add the nama shoyu or Bragg liquid aminos, lemon juice, and water. Add more water if a looser
consistency is desired.

Tahini, which is made of ground sesame seeds,
has similar immune-boosting and cardiovascular
protective properties as olive oil, walnuts, and
flaxseeds. It is high in healthy fats and protein and
a great source of essential minerals and vitamins.
174 HEALTHY EVER AFTER 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 RECIPE NOTE One cup of Homemade Mayonnaise (p. 176) can be used instead of oil for a creamier effect. black pepper YOGURT-MAYO DRESSING LEMON-PEPPER DRESSING SPICY ALMOND

171

yields 1½ cups

yields ½ cup

yields 1 cup