Lysis: A few dressing for you

[kirk]

Annette's Favorite Salad Dressing

1 cup extra virgin olive oil
1/2 cup catsup (buy a healthy one)
1/4 cup apple cider vinegar (raw & unfiltered)
1 tablespoon honey--more or less to taste (raw & unfiltered)
1 teaspoon mustard (buy a good one from the health food store)
1 clove garlic (minced)
Place ingredients in order given into mixing bowl and stir. Then pour into blender and blend well. Chill to blend flavors, or can be used immediately.


Poppy Seed Dressing

4 Tablespoon fresh lemon juice
4 Tablespoon fresh orange juice
1/2 cup soaked almonds
2 Tablespoon green onion
1/2 teaspoon paprika
2 tablespoon poppy seeds
Place almonds in a bowl, cover with distilled water, and soak overnight. Drain and place all ingredients in blender except poppy seeds. Blend until desired consistency is reached, adding distilled water if needed. Stir poppy seeds in by hand before serving.

Grape Juice and Avocado Dressing

"One of my favorite raw recipes is to make 1 cup of fresh grape juice and put it into a blender with the flesh of one ripe avocado. It makes a wonderful sweet sauce for over strawberries, peaches, nectarines, apples, etc. Just use your imagination.

DarleneÂ’s Favorite Salad Dressing

1/2 avocado, peeled
1 celery stalk
1 tomato
1/4 cup fresh snipped chives
1/4 cup fresh snipped parsley
1/2 cup coarsely chopped onion
1 cup water
1/4 cup apple cider vinegar (organic)
2 teaspoons Celtic Sea Salt(or other seasonings)
Combine all ingredients in a blender and blend until smooth.
Chill. Serves 4 to 6.

Merry's Favorite Salad Dressing

1 avocado (peeled)
1 clove of garlic
Water
Lemon juice or Celtic Sea Salt to taste.
Put avocado and garlic and seasoning in blender with enough water to cover half way. Blend until creamy. Add water if needed to desired consistency.

Chris's Favorite Salad Dressing

1 cup extra virgin olive oil
3 tablespoons raw, unfiltered, organic apple cider vinegar
3 tablespoons raw organic honey
1 teaspoon garlic powder (or one fresh, finely chopped garlic clove)
1 teaspoon Italian herb seasoning
2 teaspoons of Celtic Sea Salt
Pour all ingredients into a salad dressing jar and shake vigorously. We have found it gets better the longer it sits. We refrigerate it and the olive oil thickens somewhat, which makes it cling to the salad better.

Ruth's Favorite Salad Dressing

1 cup flax oil (or extra virgin olive oil)
1 tablespoon basil (or Italian herbs)
1 teaspoon granulated garlic (or fresh garlic)
1 tablespoon dried onion flakes
Celtic Sea Salt to taste
Mix with a hand blender or shake in a jar.

Rhonda's Favorite Salad Dressing

1/3 cup lemon juice
1/3 cup honey (raw & unfiltered)
1/3 cup extra virgin olive oil
1 garlic clove
1 tablespoon minced sweet onion (or dried onion flakes)
Celtic Sea Salt to taste
1 teaspoon oregano
1/2 teaspoon basil
Mince garlic clove and onion

Richard's Favorite Dressing

One avocado, mashed
Juice of one lemon
One tablespoon flax seed oil
Celtic Sea Salt to suit taste
Dash of the following: cayenne pepper; curry; kelp powder; favorite dried herbs (I use a mix of basil, chervil, tarragon, marjoram and chives). Find an herb mix that you like. Add distilled water to consistency you like--the thin you can use on salads, the thick as a veggie dip or whole grain/rice snack cracker spread.

Avocado Dressing

1 ripe avocado
1 lemon, juiced
Mash the avocado until smooth, add the lemon juice until a creamy consistency is obtained. To Serve: Place leaf lettuce on a plate, spread with avocado mixture, top with raw sweet corn salad.

Tahini Salad Dressing

1/4 cup lemon juice (freshly squeezed)
1/2 cup flax, or extra virgin olive oil
1/3 cup tahini
1 tablespoon finely chopped onion
1 garlic clove
1 tablespoon pure maple syrup
1/4 cup distilled water
Celtic Sea Salt to taste
Combine all ingredients in a blender and blend till smooth.

Italian Dressing

1/2 cup Extra Virgin Olive oil
1/4 cup lemon juice
1 - 2 cloves garlic
1 teaspoon whole grain mustard (optional)
1/2 cup distilled water
1 green onion
1 teaspoon honey or maple syrup
dash cayenne to taste
Place all of the above ingredients in a blender and blend until smooth. Then stir in:
2 teaspoons Italian seasoning (or 1 teaspoon oregano & 1/2 teaspoon basil)Refrigerate till used.

LORIÂ’S NO BEAN RAW HUMMUS Spread
2 medium Zucchini
2-5 cloves Garlic (according to taste)
1/4 cup Extra Virgin Olive Oil
1/2 cup fresh Lemon Juice
1 teaspoon Celtic Sea Salt (or to taste)
1/4 teaspoon Cayenne Pepper
1 1/2 teaspoon Paprika
3/4 cups brown Sesame Seeds (unhulled)
3/4 cup Tahini
Garnish with Parsley
Blend first seven ingredients in processor until smooth.
Add Sesame Seeds and Tahini and blend.

[Lyis]

Kirk, you are amazing!!!! Thank you SOOO much! I am printing them out and will try them all. You have given me infinite hope of becoming a salad lover!

Lyis

[kirk]

Lyis

You may already know of this website but I thought I'd post it anyway. There is a seemly endless variety of raw food recipes to choose from on the web and this is a good site to add to your collection.

http://www.living-foods.com/recipes/

kirk

[Kristi]

This is my favorite! My SAD husband loves it. Below the recipe is stuff about how it can be used besides salad. I've never added the cayenne. Bonus: None of the things you can't eat are on here! I hope you enjoy as much as I do!


Sweet and Sour Ginger Dressing
________________________________________
1/2 cup apple cider vinegar
1/2 cup olive oil
1/4 cup shoyu
5 tablespoons honey
1 teaspoon garlic powder
1 teaspoon minced fresh thyme
1 teaspoon minced fresh ginger
1/8 teaspoon cayenne
Makes about 1-1/4 cup
Place all the ingredients in a glass jar with a tight-fitting lid and shake to combine. Refrigerate.

- from Alex Ferrara's "The Raw Food Primer"
*** Note from Sharon, raw foodist who prepared this as a Baby Shitake Mushroom marinade at a Raw workshop I went to says: "I used fresh garlic instead of the powder, and also added a pinch of oregano and basil to her recipe. I prepared the dish on Thursday evening allowing the vegetables to marinate for about 24 hours. I recommend simply tossing the mushrooms in the marinade and layering any additional vegetables underneath the mushrooms so that any of the vinegar that might drain to the bottom of the dish would not soak into the mushrooms. I used red pepper slices, broccoli, zucchini slices, and red onion slices. I used a one gallon size glass jar, which allowed me to turn the vegetables several times throughout the day, re-coating the mushrooms without loosing the layer of vegetables underneath. I tossed everything together just prior to serving. This is a GREAT salad dressing, too!"
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[Dane]

I just made the poppy seed dressing, WOW! It was great!
Thanks Kirk!
Dane

[ConsciousCuisine]

This is my favorite! My SAD husband loves it. Below the recipe is stuff about how it can be used besides salad. I've never added the cayenne. Bonus: None of the things you can't eat are on here! I hope you enjoy as much as I do!________________________________________

"None of the things you can't eat are on here" ...
I can't eat Nama Shoyu, 'cause it's cooked and not RAW! and I can't eat honey, 'cause I am Vegan
It's okay...really... :) (just being silly, but really, I don't eat non-RAW! things or animal products)

[Dane]

A lot of these dont have honey and you can substitue if you need to???

[ConsciousCuisine]

Dane, honey, :) Yes...I substitute like mad! I wasn't refering to all of the recipes, (many have non-raw ingredients) I was commenting on that one post in particular that I quoted only. :)