Page 175 - 27040

dips, dressings
& sauces

SPINACH TAHINI DRESSING yields 3½ cups

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 Dash of ground black pepper ½ teaspoon mustard ½ teaspoon garlic powder RECIPE NOTE One cup of Homemade Mayonnaise (p. 176) can be used instead of oil for a creamier effect. YOGURT-MAYO DRESSING In a small bowl, combine all the ingredients well. ½ teaspoon paprika 1 teaspoon dried parsley or dill ½ cup mayonnaise 1 cup plain yogurt pasta, salads, coleslaw, vegetable marinades, or stir-fries. Yogurt enhances the texture of this dressing while making it low

171

yields 1½ cups

# 27040_eyal - 27040_pnim_eyal.1.1.1 | 8 - B | 18-12-03 | 09:41:01 | SR:-- | Magenta 27040_eyal - 27040_pnim_eyal.1.1.1 | 8 - B | 18-12-03 | 09:41:01 | SR:-- | Yellow #27040_eyal - 27040_pnim_eyal.1.1.1 | 8 - B | 18-12-03 | 09:41:01 | SR:-- | Black 27040_eyal - 27040_pnim_eyal.1.1.1 | 8 - B | 18-12-03 | 09:41:01 | SR:-- | Cyan yields 1 cup yields ½ cup ½ jalapeno pepper Dash of stevia powder 2 teaspoons expeller-pressed flax oil 1/3 cup olive oil (see recipe note) 1 clove garlic, cru