12 Steps to Whole Foods

Dressing Up Your Salads
Green Goddess Dressing
After using this on salad one night, use the rest drizzled over steamed broccoli the next night—delicious!
3 cloves garlic
juice of 2 small lemons (or 1 very large one)
2 Tbsp. alfalfa sprouts
1 C cilantro
1 C fresh parsley
2 Tbsp. Bragg Liquid Aminos (page 338) or Nama Shoyu (page 339)
1 Tbsp. umeboshi plum vinegar
½ C extra virgin olive oil
1 tsp. dried kelp
optional: 1-4 Tbsp. water (to achieve desired consistency)
Blend all ingredients in a high-powered blender until smooth. Makes 1½-2 cups.
Bleu Cheese Dressing
1 C extra virgin olive oil
C rice vinegar
2 tsp. Dijon mustard
1 clove garlic
½ Tbsp. dried tarragon
6-8 oz. bleu cheese, crumbled
¼ tsp. sea salt
optional: 2 Tbsp. alfalfa or clover sprouts
Blend all ingredients in a high-powered blender. Best if chilled overnight to blend flavors. Makes 2 cups.
Balsamic-Miso Vinaigrette
¾ C extra virgin olive oil
6 Tbsp. balsamic vinegar
2 Tbsp. apple cider vinegar
3 Tbsp. honey (raw)
1 Tbsp. oregano
2 Tbsp. Bragg Liquid Aminos (page 338)
3 Tbsp. white Miso (page 339)
3 cloves garlic
¼ C chopped parsley
¼ tsp. sea salt
Blend all ingredients in a high-powered blender until smooth. Makes 2 cups.
88 12 Steps to Whole Foods
© Copyright Robyn Openshaw