ok- now i'm really ready for spring. it was toooooo cold outside this weekend. my boys and i were riding bikes and playing soccer outside on saturday and i felt like coming in for some hot tea after that!! we were bundled with red noses. but we had a great time!!! This whole weekend was a mommy weekend!! i loved every second: games, books, art projects, dancing to music, puzzles, play dates, yummy food, messy bath time and soooo much more...
one way to make eating veggies even more enjoyable and delicious, not to mention more nutritious too, is by adding nutrient-dense delicious dressings. i suggest you make a few big batches of different dressings per week and use them in a variety of ways.
This is a pesto that i often use in all the ways i mention below.....
here is the recipe:
CILANTRO WALNUT PESTO
2 cups fresh cilantro
1 cup fresh basil
1 cup walnuts, soaked
¾ cup olive oil
2 T lemon juice
2 T fresh sage
1 clove garlic
2 tsp celtic salt
½ tsp cayenne
Process all ingredients in a food processor with the “S” blade until smooth and creamy.
Here are some ideas for "how to use dressings":
-use on sprout salads mixed with fermented veggies
-use on green salads loaded with colorful veggies
-pour over kelp noodles, zucchini noodles and sea veggies to make a yummy "pasta-like" dish
-chop up dark leafy greens such as kale and dandelion greens, massage and marinate in lemon juice and sea salt, add dressing of choice and let marinate longer. you can use this as a side dish or add some sprouts and sprouted nuts/seeds to make it a meal.
-add dressings to any blended raw soup to add flavor
-drizzle dressings over an avocado or sweet potatoe
-add dressings to cooked or sprouted quinoa
-vary the thickness of a dressing by adding or decreasing the amount of liquid. make a thicker dressing or spread and use it on collard, nori or sprouted grain wraps.
one of my favorite combinations for a dressing is tahini, miso and nutritional yeast. try this recipe on or in any of the above:
1/4 cup water or liquid of choice (green juice, coconut water, or broth)
1 tbsp chick pea miso
1/3 cup tahini
1 clove crushed garlic
1 tsp grated ginger
1 tsp grated orange zest
1 tsp lemon or orange juice or combo of both
1 tbsp finely chopped parsley or cilantro
optional: 1 tbsp nutritional yeast
Whisk all the above together or process in food processor with S-blade.
Store dressings in mason jars. Most freshly made dressings can be stored for up to three days.
check out my new e-book, "Kelly's Raw: Simple Raw Recipes for Every Day Living" for more dressing ideas. It will be available early April, 2011!!!
namaste and eat well, Kelly