Jeff and I lean more toward the cabbage based salads, usually with the addition of bitter greens. These things just don't favor the vinaigrette, so I have long been a fan of Goddess Dressing. This is a creamy tahini based vegan dressing. It coats rough surfaces nicely and cuts down on bitterness.
Michelle Cook says not to use packaged goods during the detox due to the high salt content and other additives. What are we to do?
I gave the a homemade Goddess Dressing a go. In the past I have tried to replicate the dressing but with out the emulsifiers the tahini does a separation act that looks pretty gross. Tonight I took some over cooked chickpeas (very creamy indeed) and basically made a thinned out humus. It could use some work but I am happy with the concept. Here is the rough recipe. If any one tries it and has some suggestions I would like to hear them.
1/2 cup purred chickpeas
1/4 cup tahini
2 cloves of smashed garlic
1 lemon juiced
1 Tbs apple cider vinegar
1 tsp Celtic sea salt ( optional)
5 sage leaves
1 Tbs. fresh oregano
1/2 - 3/4 cup olive oil
Mix the first 8 ingredients in a food processor until smooth.
While the food processor is running slowly add the olive oil.
There you have it.
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