As you know I have a sweet tooth and love love love my desserts, so naturally this is what I prefer to share with you, plus they're much more fun to post about! I do eat other things too though, LOL. For example, my daily fare normally consists of green juice, raw veggie soup with seaweed, chocolate, salad, and of course, dessert. The juice is the same every day, the soup is a basic combo of any of the following: zucchini, peppers, spinach, avocado, tomato, herbs, and/or celery blended with water and seasoned with seaweed....and my salad is also similar every day, BUT I do change up the dressing every few days so I'd like to share some of my faves - the "tried and trues".
This is an adaptation of a wonderful italian dressing in the book The Complete Book of Raw Food.
Blend all ingredients until smooth and creamy, adjust any flavours to taste.
Alissa's Italian Dressingis another of my faves because I love fresh basil so much! Let this dressing sit for a few days and the flavours intensify!
1 cup olive oil
1 cup fresh basil
1 cup fresh parsley
1/2 cup dried Italian seasoning
2 teaspoons onion
1 lemon, juiced
2 cloves garlic
1 tablespoon honey
1/2 teaspoon sea salt
Blend & chill for at least one hour.
I have to say that my #1 fave is my caesar dressing. I just can't get enough - occasionally I go for weeks eating this on my salads and must force myself to make something different, lol. This makes a large batch, so you might want to half it. I usually do that because it has a shelf life of about 6 days max in the fridge.
2 medium avocadoes
1/2 cup cashews
½ c water ¼ c lemon juice ¼ c olive oil 2.5 tbs acv 2 tbs nutritional yeast 1-2 tsp sea salt 1-2 tsp black pepper 2 medium cloves garlic 1 large date
Blend all ingredients until smooth, starting with the lower amount of salt and pepper. Taste, and reseason if needed.
This next dressing posted by Ingrid on Natural Living Cuisine is really nice. I like to add either some lemon juice or more apple cider vinegar as I prefer a bit of a tangier dressing.
Try this fresh slightly spicy tomato dressing on your next salad or as a dip with fresh vegetables. The garlic and pepper give it its spicy flavor.
2 medium tomatoes, chopped
¼ cup cold pressed extra virgin olive oil
2 tablespoons apple cider vinegar
2 cloves garlic
1 teaspoon celtic salt
1 teaspoon fresh cracked mixed pepper
1 teaspoon Hungarian paprika
Put all ingredients into the blender, except olive oil, and blend until mixed. While blender is still running slowly pour in olive oil, blend until mixture is creamy. Store in salad dressing bottle and refrigerate. Keeps about 5 days. Shake well before serving.Makes about 1 1/2 cups
This is a dilly version of Carmi's house dressing - super delish! It's just as great without the dill too! Makes 3 cups
1/2 cup olive oil
3/4 cup water (or until desired consistency is reached)
1/8 cup apple cider vinegar
1/4 cup lemon juice
2 or 3 garlic cloves
2 tablespoons tahini
1 tablespoon miso (or 2 tbs Braggs)
1 teaspoon salt, or to taste
1/4 cup fresh dill
Blend all ingredients except dill until smooth. Add dill and process briefly. Alternatively, you could finely chop the dill and add it by hand.
So there you have it, my top 5 salad dressings...but I'm always on the lookout for new faves - do you have some great ones to share?!