Healthy Salads, Dressings & Dips from Tami Hay

Here are some wonderful recipes from Tami Hay’s weekend workshop on Healthy Salads, Dressing & Dips:

BASIC CABBAGE SALAD

  • ½ head purple cabbage
  • ½ head green cabbage
  • 4 stalks celery
  • 2 carrots
  • 1 small red bell pepper
  • 1 small yellow or orange bell pepper
  • Optional:
    ¼ red onion
  • ¼ red onion (optional)
  • ¼ C parsley (optional)

Process in food processor until desired consistency. Place in large bowl and mix.

FAVOURITE BASIC DRESSING

  • 1-2 T avocado oil or other cold-pressed oil such as olive oil
  • 1-2 T lemon juice or apple cider vinegar
  • ½ tsp Himalayan salt (to taste)
  • 1 T yacon syrup or coconut nectar (optional)
  • 1 tsp Ryan’s Hot Mustard (optional)

If you are adding the mustard, prepare in dressing shaker jar or blender and blend well. If not, you can simply pour ingredients directly on salad and toss.

BROCCOLI SALAD

  • 1 red bell pepper, diced
  • ¼ head purple cabbage, shredded
  • ½ C per person: broccoli florets
  • 1 small onion finely chopped
  • 1 C sprouts of your choice (mung, broccoli, clover)

Place broccoli and cabbage in a bowl and gently massage with lemon and sea salt. Add peppers and top with dressing.

CREAMY SPROUT DRESSING/ DIP

  • ¼ C avocado oil
  • 1 C pine nuts – soaked to soften (May substitute with cashew nuts)
  • 2 T apple cider vinegar
  • 2 T lemon or lime juice
  • ¼ – ½ C water
  • 2 T nutritional yeast
  • ½ tsp Himalayan salt
  • 1 T each: tarragon, marjoram, parsley or other herbs to taste preference
  • 2 T natural sweetener (optional)

Blend.

 

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