Creamy Raw Ranch Dressing

*Creamy raw ranch dressing

For your vegan salads! This dressing can be made soy free by omitting the miso. It is completely gluten free and spectacular over a bed of crisp, fresh greens like romaine. Can be used as it as a dipping sauce as well!

Creamy Raw Ranch Dressing

1c cashews

1/4c water, more if needed

1 lemon, juiced

1/4c apple cider vinegar

1/3c extra virgin olive oil

1T raw agave nectar, honey, or maple syrup- more or less to taste

2 cloves garlic

2t-dried onion powder

1T mellow miso paste

1t-dried dill

1t pink salt

1/4c fresh parsley

1/4t black pepper (fresh ground)

  In a blender, process all ingredients (except the parsley) until smooth. Adjust seasonings for taste. When it is smooth and creamy and tastes just how you like, add the fresh parsley and process only until the greens are in bits. This will set up in the fridge, you can thin it out by adding a bit more water and or lemon juice .

Sesame Tahini Ginger Dressing

*tahini ginger dressing

This dressing is to DIE FOR! Sooooooooo fricken yummy and easy to make. Tahini offers more protein than milk and plenty of calcium to boot. The ginger has been used in eastern medicine as a natural anti inflammatory and pain killer so after a killer HERO WOD this morning this was the perfect outfit to dress my salad up in. You can feel free to omit or add other flavors to this, I love it on the lemony side. Served over fresh salad greens with avocado is my favorite but it would be delicious as a sauce for steamed veggies or for GF buckwheat soba noodles as well.

Sesame Tahini Ginger Dressing

1/2c raw tahini

1/2c water

1 clove garlic, smashed

1t raw agave or honey

1T rice vinegar or apple cider vinegar

1T shoyu (raw) or tamari (GF)

2T extra virgin olive oil

1/4t pink salt or to taste

1 lemon, juiced

2T sesame seeds

1” piece of fresh ginger

1t hot sesame oil

2T black or white sesame seeds- to be added to dressing after-*optional

In a blender, process all ingredients until smooth. Adjust seasonings for taste. This will set up in the fridge, you can thin it out by adding a bit more water and or lemon juice.

Lemon Poppy Seed Sunflower Dressing

*lemon poppy seed sunflower dressing

This dressing is an awesome go to dressing, packed with protein, fiber, nutrients and minerals all without any added oils or fats. Amazing on mixed fresh greens.

Lemon Poppy Seed Sunflower Dressing

1 1/2c raw, (sprouted & dehydrated is ideal) sunflower seeds

2 to 2 1/2c filtered water

2T sesame seeds

2 lemons, juiced

2T mellow miso

4T poppy seeds

2t stone ground mustard

1t paprika

1 clove garlic, smashed

salt and pepper to taste

Blend all of the ingredients, except the poppy seeds, together in a high powered blender. Add more water if a thinner dressing is desired.

Buckwheat Soba Salad Bowl

BUCKWHEAT NOODLE SALAD

Sesame Ginger Noodle Sauce

1/4c tamari

1/4c mirin

2t hot sesame oil

1 clove garlic, smashed and minced

1″ fresh ginger, grated

1T water

1T extra virgin olive oil

1t raw agave or honey

1/4t cayenne pepper

1/2 lemon, juiced

Place all ingredients in a jar and set aside. You will not need all of the dressing however it is amazing to have on hand and in the fridge.

Noodles

 1 pound of 100% buckwheat soba

Bring a pot of salted water to a boil. Add the soba and cook until al dente. Rinse well with fresh water, then drain and set aside. Toss with oil (olive or hot sesame) to prevent them from sticking.

Salad fixings

1/2 cucumber, julienned

1 small carrot, julienned

2c fresh bean sprouts

1/4c snap peas, julienned

1/2 red pepper, julienned

1 ripe avocado, sliced

2T black sesame seeds

1 stalk celery, julienned

1/4c fresh cilantro, minced

fresh lime or lemon

salt & pepper to taste

Salad prep:

Toss all of the fresh vegetables except the avocado slices with the noodles, Dress with 1/4c of the noodle sauce- more or less to taste. Top with the fresh avocado. Adjust for flavor with salt, and squeeze fresh lime or lemon juice. Serve room temp or cold. Delicious the next day if there is any left over!

Raspberry Shallot Vinaigrette

*raspberry shallot vinaigrette

You could definitely omit the fruit or add in another fruit of your choosing but the raspberries give this dressing a beautiful pink color. I ate this over spring greens with raw dehydrated sunflower seeds and cubed gluten free smoked tofu.. #DELICIOUS

Raspberry Shallot Vinaigrette

 1/2c extra virgin olive oil

1/4c red wine vinegar or lemon juice

2T apple cider vinegar

2T Dijon mustard

5 fresh raspberries

1T real maple syrup or raw agave

1 shallot, smashed and minced

salt and pepper to taste

Add all of the ingredients into a blender except the olive oil. Blend well. While the motor is running, drizzle in the olive oil. This will cause the dressing to emulsify. Season to taste.