Category Archives: Dressing

Garlic and Herb Goat Yogurt Dressing

I’ve recently fallen in love with creamy, dreamy goat and sheep yogurts. I love them unsweetened, silky and tart, they make a lovely dessert or simple breakfast. In this recipe I blend a container with fresh herbs and spicy garlic for a bright, flavorful dressing that is great over baby greens, zucchini noodles, dipping veggies, or spreading on sandwiches in place of mayo.

Herb and Garlic Goat Yogurt Dressing

Ingredients:

1 small container plain goat or sheep yogurt

1 small handful fresh chives

1 small handful fresh basil

1 small handful fresh tarragon

2 garlic cloves

juice of 1 lemon

sea salt, to taste

Blend until creamy.

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Filed under Dressing, Goat Cheese, Recipes

Experimenting with Fruit Based Salad Dressings

Spending the day on juices, smoothies and simple fruit meals is a piece of (fruit?) cake but by the time dinner rolls around I’m ready for something savory. The 80/10/10 plan omits added salt which has honestly been the hardest thing for me so far but I feel like my taste buds are definitely waking up to some subtler flavors. I’ve played with a few dressing ideas but my favorite base so far is definitely mango. I’ll call this dressing 80/10/10-ish because generally garlic and onions are also omitted and combining fruit with fat is generally discouraged. Since this is all very new to me I’m giving myself a little flexibility!

Mango Dressing

Ingredients:

flesh from one mango
2 green onions
1/2 clove garlic
sliver of ginger
3 fresh dates, pitted
1/4 of an avocado (optional)
water for blending

Blend until creamy, using just enough water for desired consistency.

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Filed under 80/10/10, Avocado Based, Dressing, fruit, Recipes

Dark Chocolate Coconut Truffles and What I Ate Wednesday

The deliciousness was over the top today:

32 ounces of Vanilla Limeade: 4 cups spring water, juice of 4 limes, 4 droppers of NuNaturals Vanilla Stevia.

32 ounces Sugar-Free “Apple” Juice: cucumber, carrot, kale, romaine, lime, ginger juice with apple pie spice and stevia. Measurements to come as I perfect it.

Lunch salad of cherry tomato, fresh basil, dulse, onion, and carrot pulp with nutritional yeast and a blended avocado/homemade sauerkraut dressing.

Dinner salad of shredded cabbage and romaine, cherry tomatoes, homemade sauerkraut, with coconut aminos, freshly baked parsnip chips, and a Bean-Free Cilantro-Jalapeno-Lime Hummus (recipe to come).

Today at Whole Foods I saw a delicious looking item in the bulk bin called “Chocolate Coconut Haystack” and this was my attempt to re-create it.

Ingredients:

2 oz dark chocolate bar (I used Dagoba 88% Dark)
a splash of almond milk
1/2 cup shredded coconut

Heat a small pot or pan on medium-low. Break the chocolate into chunks and slowly melt with a splash of almond milk. Once entirely melted, remove from heat and add coconut. Stir completely, roll into 4 balls and place in refrigerator or freezer until chilled.

Hope your Wednesday was just as delicious!

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Filed under Avocado Based, beverages, chocolate, coconut, Dessert, Dressing, Juice, Salad, what i ate

BBQ Hummus

BBQ Hummus

I realize it’s not quite barbecue season yet but when this idea popped into my head I couldn’t resist!

Ingredients:

1/2 cup raw tahini
1 clove garlic
1 1/2 chopped zucchini
1/2 batch of my sugar-free BBQ sauce
juice of one lemon
1 tsp salt
red pepper flakes, and extra stevia for a honey bbq effect

Place all ingredients into food processor and blend until creamy. For a sweeter, “honey bbq” effect, add more stevia.

I actually ate this over a big salad, thinning it out with extra lemon juice to make a dressing.

I’ve been reading the little tidbits from my new book Meal by Meal before I sit down to eat dinner every day and my favorite page so far was March 28th which quoted Andrew Weil:

“The more you experience yourself as energy, the easier it is not to identify yourself with your physical body.”

The page went on to say that if we are always worrying about how we look, what our pants size is, and how much or little we eat then we identify with the physical body to a degree that can be painful. I spent a lot of my life doing that and it wasn’t a very pleasurable way for me to live.

I’ve found it very helpful to focus on how a meal or food will make me feel (Will this nourish or deplete me? will I feel energized or will it put me in a food coma? What effect does eating this way over the long term have on my well-being?).

I also loved and appreciated a comment I got on my last post from Nadya who writes at Spinach and Yoga:

Rande, good luck! Mindful eating is a simple but a very powerful practice. Eating can be an awareness meditation. I find that saying a grace and visualizing how I want to feel after eating really helps me to stop eating when I am full.

Thanks Nadia 🙂

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Filed under Book Review, Dressing, nuts and seeds, Recipes, Salad

Butternut Marinara and Home Sweet Home

Home sweet home! After a month of constant sunshine and more stale airplane air than I care to consume, I’m back to the rainy blissfulness of Seattle. Ok, so I’m not thrilled about the chilly weather but I am completely content to be back to normal. “Back to normal” means back to recipes that require kitchen tools other than a plastic butter knife 😉 I ate this delicious marinara over spiralized zucchini but feel free to use the noodles of your choice (buckwheat or kelp would be great!).

Ingredients:

4 cups chopped butternut
1 28 oz can whole tomatoes
1 TBSP each basil, oregano, thyme, salt and pepper
1/4 cup port wine
1 tsp cayenne
nutritional yeast for sprinkling on top

Cover the chopped and peeled butternut with water in a large pot. Bring to a boil and cook until soft. Drain and pour butternut into a blender with the other ingredients. Pulse until chunky or blend until creamy, however you like.

***

My first full day back was a heap of fun- my Bellingham roommie came down to join Britney and I in the Seattle Edible Book Festival. We immensely enjoyed our time amongst the other book/foodie nerds as we wandered about eyeing our “competition”. Our submission was entitled “The Picture of Berry and Grape”. We were aiming at the ribbon for “Most Punderful” and although we didn’t win, we soaked in the people watching and took plenty of pictures. I confess, my only contribution was the book idea, a favorite: The Picture of Dorian Grey. The remaining artistry belonged to Sylvia and Britney who concocted this lovely creation: a dark chocolate frame, with diced berries and grapes forming our pictures, “glued” in with raw honey.

Hope everyone is having a great weekend, I’m back to work this afternoon myself. I’m planning a bit of a “theme” for April which I’ll be announcing shortly!

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Filed under Dressing, Potatoes, Squashes, and Starchy Things, Recipes

Cinnamon Toast Sprouts and Rose Cleanse Day 12

Cinnamon Toast Brussel Sprouts

I read an absolutely fantastic post today from Jenny Sansouci of Healthy Crush. It was titled titled Lessons from a Juice Cleanse and I highly recommend reading all of the posts from her recent 10 day juice fast- even if just for the recipes :D. I felt myself nodding excitedly at her list of “lessons”, and I’m not even doing a full on fast! My top 5 most relatable favorites:

*Overeating kills creativity.

*A clean body = a clear mind.

*Cleaning the juicer is a less-than-fun activity. Music and singing helps.

*My body feels much better on less food.

*Depressing moods aren’t permanent. Neither are ecstatically blissful ones.

Go check out the rest of her post here.

I’ve been feeling especially clear and creative this week, it’s a lot of fun reading similar experiences!

You know what else is fun? Eating freakishly delicious brussel sprouts. My ladyfriend gets the credit for naming this one- they really are reminiscent of cinnamon toast!

Baby Greens+Raw Pecorino+Red Thai Curry Paste=The Win.

Pre-sprout-goodness we had a salad that also happened to fall into the “freakishly delicious” category. Crunchy baby greens tossed with shredded raw sheep pecorino and a big smear of Red Thai Curry Paste. A salad must-try if you ask me.

Ingredients:

4 cups stemmed and halved brussel sprouts
1 Tbsp organic butter
1-2 droppers liquid stevia
big pinch black pepper
1/4 tsp sea salt
cinnamon

Preheat oven to 400. Melt butter rub into brussel sprouts. Add stevia, salt, pepper, and a generous sprinkling of cinnamon. Bake for 30 minutes.

Who knew brussel sprouts could be dessert?!

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Filed under Dressing, Stir Fry, sushi

Creamy Lemon Thyme Dressing over Baby Greens and Rose Cleanse Day 9

My grandparents were passing through this weekend and instead of going out to dinner like we usually do, I hosted dinner for six in our little Seattle apartment 🙂 I kept it pretty healthy serving Brown Rice Pesto Pasta, Cumin-Butter Sweet Potato Fries, the gorgeous salad below, and hot, whole grain cookies for dessert. In sticking with the Rose Cleanse I had extra helpings of creamy salad topped with sweet potatoes and finished with dark chocolate and steamy-sweet herbal tea.

Salad Ingredients:

8 oz mixed baby lettuces
1 small red onion, thinly sliced
1 large can artichoke hearts, drained
1/2 cup sun dried tomatoes, soaked and chopped
1 1/2 avocados, chopped
2 Tbsp capers

Dressing Ingredients:

1 1/2 avocados
3/4 cup water
juice of 3 lemons
2 garlic cloves, minced
1/8 cup fresh thyme
salt, pepper, and a bit of stevia

Blend dressing ingredients and coat salad thoroughly.

Cumin-Butter Sweet Potato Fry Ingredients:

2 large sweet potatoes, chopped into fry shapes
1 Tbsp melted butter
1 tsp sea salt
1/2 tsp pepper
1 tsp cumin

Preheat oven to 400. Coat Sweet Potatoes with butter and spices. Place, in a single layer, on baking sheets and bake for 30 minutes.

The salad was a hit and the sweet potato fries were polished off before I could get pictures!

I felt a little fuzzy this morning but shot down a couple ounces of wheatgrass which helped tremendously.

I’ve added another supplement to the cleanse this week: Herbal Answers Raw Aloe Vera. The aloe lubricates the intestines and helps things “move along” with more ease 😉 I add chocolate stevia to mine to make it tasty (or at least tolerable).

For those on the cleanse:
Is anyone else supplementing with the Candex, aloe, or anything else?

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Filed under Avocado Based, Dressing, Potatoes, Squashes, and Starchy Things, Recipes, Salad