Some recipes are too good to share only once.
Yesterday was the first day of the Spark! Wellness + Choosing Raw Spring Detox. On my menu was a lunchtime salad featuring my Asian dressing, and let me tell you: the level 3 forum was abuzz with glee!! I couldn’t get over the reaction: people l-o-v-e this stuff. So in case you missed it the first time, here’s a little slice of heaven:
Creamy Asian Dressing (Makes 1 1/2 cup)
1 inch ginger (you can add a bit more if you love ginger, which I sure do!)
1 cup olive or flax oil
2 tsp toasted sesame oil
Juice of 1 lime
3 tbsp mellow white miso (you can add a bit more of this one, too, if you like the saltiness)
6 dates, pitted
2 tbsp tamari or nama shoyu
1/3 cup water (add more if you like the dressing looser)
Blend all ingredients on high till creamy and emulsified.
Serve this crack dressing over vegetable crudites, as a dip for appetizers, as a salad dressing, or just lick the blender.
Or, you can serve it over zucchini noodles and chopped veggies, and it’ll look something like this:
(That photo is borrowed from my raw “peanut” noodles, but the idea is the same!)
Banana soft serve. Chocomole. Guac. Carrot falafel. These are the kinds of recipes that make me want to grab you by the shoulders and push you into your kitchen. I’m going to go ahead and add this dressing to that list. Try it, and try it soon. You’ll thank me