Cashew Dressing:
Use this on everything — from salads to chicken to red meat to grilled veggies. Make a batch and keep it around – it is such a hit!!
Note: I have kept it in the fridge for 4 days and it has been fine.
Ingredients:
1 cup raw organic cashews soaked for 2-4 hours
2 Tablespoons fresh lemon juice (1 lemon)
1 Tablespoons raw honey
1 Tablespoon dried onion flakes
1-2 Tablespoons fresh chopped basil
1-2 Tablespoons fresh herbs of choice (we use cilantro)
2-4 cloves of minced fresh garlic
Sea salt & fresh ground pepper to taste
Directions:
Put the soaked drained nuts in a high-powered blender such as a vitamix.
Add up to 1 cup of water to blend well.
Add remaining ingredients until creamy.
Note: the dressing will thicken when chilled but mixes into salads well.
Kale Caesar Salad:
Ingredients:
1 bunch green curly kale – de-stemmed and torn into small pieces
1 cup shaved fennel
½ cup Goji berries
3 tablespoons hemp seeds
About 2-3 tablespoons Cashew Dressing (above)
½ avocado, cubed (optional on the top)
Directions:
De-stem the curly kale and massage with your hands to soften and reduce the bitterness of the kale with lemon juice, a little olive oil and salt & pepper.
Add dressing, shaved fennel, goji berries and sprinkle with hemp seeds.
Mix until dressing and ingredients are well blended into the salad.
Top with avocado (optional).
ENJOY! ☺
Recipe inspiration by: http://www.livebeaming.com/
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