Asa
10-02-2009, 10:44 PM
I have been enjoying this with a salad almost every day. It digests like a dream and mmmmm sooo tasty.
DRESSING:
- 1 lemon, peeled
- hunk of peeled ginger
- 1/4 tsp. cayenne (most people would probably like less, I love spicy food!)
-2-5 Tbs. kombucha, any flavor (use what you need for desired consistency)
-2 Tbs. flax oil (high lignan)
- 3 heaping Tbs. hemp seeds (optional)
-small handful of cilantro and/or basil (optional)
- 3 heaping Tbs. nutritional yeast
- 1/4-1/2 tsp. celtic sea salt OR 3-5 ounces of salted fermented veggies (I've been using "Real Pickles Red Cabbage")
Blend until creamy. Makes enough for one large serving. (I'm a pig, most people would likely use less.)
My favorite way to enjoy this is over 2 romaine hearts with some additional fermented red cabbage, and sometimes including sliced radishes and/or crumbled nori.
DRESSING:
- 1 lemon, peeled
- hunk of peeled ginger
- 1/4 tsp. cayenne (most people would probably like less, I love spicy food!)
-2-5 Tbs. kombucha, any flavor (use what you need for desired consistency)
-2 Tbs. flax oil (high lignan)
- 3 heaping Tbs. hemp seeds (optional)
-small handful of cilantro and/or basil (optional)
- 3 heaping Tbs. nutritional yeast
- 1/4-1/2 tsp. celtic sea salt OR 3-5 ounces of salted fermented veggies (I've been using "Real Pickles Red Cabbage")
Blend until creamy. Makes enough for one large serving. (I'm a pig, most people would likely use less.)
My favorite way to enjoy this is over 2 romaine hearts with some additional fermented red cabbage, and sometimes including sliced radishes and/or crumbled nori.