When the weather turns to spring, it seems like I crave all things green—green juices in the morning, salads for lunch, and green smoothies post-workouts, or just whenever… or maybe it’s just because after moving this past week I need to detox from the kitchen’s-in-boxes-so-let’s-eat-take-out and all-you-can-eat-buffets diet.
I guess that makes me sound kinda superhuman – trust me, I’m not. Most of the time I want sweet potatoes and bread and almond butter and chocolate.. duh.
Since I’ve disappeared a little longer than I’d like with the move and the craziness of catching up on my income post-studenthood, I’ll try and make it up to you today with two recipes. One tried-and-true, another with a little zing. For those days when you want to get WILD—with salad dressing.
Tried and True Go-To: Tangy Apple Cider Dressing
(vegan, gluten-free, nut-free, dairy-free, soy-free, sugar-free)
1/4 cup apple cider vinegar
1 tbsp tahini or sesame butter
1 tsp dry mustard power
one clove garlic, minced
juice of one lemon
pinch or two of sea salt
a bit of ground black pepper
1/4 cup sesame oil
1/4 cup extra virgin olive oil (if you have flax oil, vega oil, or another healthy oil.. go for it!)
Emulsify in blender, adding oils last in a steady stream while other ingredients are blending. You can pretty much put this fail-safe dressing on anything!
Wild Side: Raw Fig Balsamic Dressing
(mostly raw—the balsamic isn’t, vegan, dairy-free, soy-free, gluten-free)
1/2 cup cashews, soaked at least 2 hours
5 dried figs, soaked at least 2 hours together with cashews
3 tbsp balsamic vinegar
1/4 cup water
1/4 cup extra virgin olive oil
juice of 1/2 lemon
pinch of sea salt
Blend together in food processor. Its a bit thicker of a dressing, so if you have a squeeze-y tube it would make the best dispenser. This would go great on baby spinach with some currants, toasted almonds, and hemp seeds!