Dressings for Greens and Grains

Warm weather months are especially good times to explore new combinations of fresh greens, sprouts, vegetables, and grains. Dressings can make all the difference to transform the ordinary into the extraordinary. Greens, vegetables, and grains can be mixed in a variety of combinations to provide a host of antioxidants and quick energy. They also combine well to enhance digestion and assimilation of nutrients.

Creamy Wasabi Dressing from the Candle Caf

This is delicious as a dipping sauce for sushi, steamed greens, or with grains and greens.
1/3 cup wasabi powder
1 cup sesame tahini
1/3 cup brown rice vinegar
1/3 cup tamari soy sauce

In a small bowl, dissolve the wasabi powder in 2 cups filtered water. Transfer to a blender, add the tahini, vinegar, and tamari and blend until smooth. The dressing will keep, covered, in the refrigerator for up to 2 weeks. Makes 3 cups.

Dulse Dressing from Cooking with Sea Vegetables.

3 scallions, finely chopped
cup dulse flakes
2-3 T. tahini
1 T. umeboshi paste
cup water

Warm the water and add tahinistir until creamy. Stir or blend in the umeboshi
Stir in dulse or scallions. Makes 1 cup.

Watercress Dressing
2 T. fresh lemon juice
1 T. raw, organic apple cider vinegar
t. dried tarragon
cup organic, unrefined oil
Salt and pepper to taste
1 bunch watercress, finely chopped

Mix all ingredients but watercress until well blended. Stir in the finely chopped watercress.
Source: Donna Gates

Creamy Avocado Dressing
1 t. ground cumin
3 T. fresh lime juice
3 T. extra-virgin olive oil
1 ripe avocado
t. salt
t. Dijon mustard
1 clove garlic, minced
water (+1/4 more if necessary)
Freshly ground black and cayenne pepper to taste

Combine all ingredients through water to a blender and blend until smooth. Add more water if necessary. Add seasonings and a pinch of salt. Adjust seasonings if necessary.
Makes one cup.
Source: Myra Kornfeld

Carrot-Ginger Dressing
cup roughly chopped carrots
2 T. roughly chopped fresh ginger
2 T. roughly chopped shallots
cup brown rice vinegar
2 T. apple juice or mirin
1 t. shoyu or tamari
1 t. toasted sesame oil
cup sesame oil
Freshly ground pepper

Place first 7 ingredients in a blender and blend until smooth. With the motor running, add the sesame oil in a thin stream. Then add t. salt and a sprinkling of black pepper. The dressing will keep in the refrigerator for up to 1 week.
Source: Myra Kornfeld

Mint-Garlic Dressing ..Good served with tabouli.

-1/3 cup fresh lemon juice, to taste (start with less)
cup organic unrefined oil, such as ev olive
1-2 cloves garlic, minced (or to taste)
1 T. fresh mint leaves, minced

Add lemon juice, mint, and garlic in a blender.
Slowly add oil to emulsify. Source: Donna Gates

Tofu-Ginger Dressing
t. fresh grated ginger
1 8 oz. cake soft organic tofu
1 t. sea salt
cup water
2 T. sesame oil
2 T. brown rice vinegar

Grate ginger very fine. Combine the ingredients in a blender and puree until creamy.
Source: Book of Whole Meals.

Copyright 2008 Pathways4Health.org