Creamy Avocado Dressing

Creamy Avocado Dressing

1 avocado

3 T olive oil

1 T lemon juice

½ C water

¼ t sea salt

¼ t black pepper

Place avocado, oil, lemon juice and water in blender. Puree until smooth then blend in salt and pepper. Serve over chopped or green salad.

For a Mexican flavor dressing, substitute lime juice for the lemon juice and add ¼ C salsa. Drizzle on taco salad or other Mexican dish.

Adapted from Elana Amsterdam.

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Coconut Milk Ranch

Coconut Milk Ranch

1/3 C coconut milk (from a can) - do not buy lite

1 t apple cider vinegar

1 C Mayo (there is an egg, dairy, and soy free at Coborn's in the "natural" section called Mindful Mayo - it is made from Canola oil but it is expellar pressed and organic. There is an olive oil version, too.

2 Cloves finely minced garlic

3 T minced green onions

2 T chopped parsley

ground pepper to taste

Directions:  Pour apple cider vinegar into coconut milk (shake can well) and let sit for 5 to 10 minutes to become buttermilk-like.  In a bowl, whisk together mayo, pressed garlic, parsley, green onions, white wine vinegar, "buttermilk" and pepper.

Pour into glass jar and store in refrigerator. 

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