Tornadic Thoughts
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Tried two new salad dressings recently and LOVED them both and wanted to share. A good salad dressing helps me continue to enjoy salads almost every day, and the store bought varieties, even the supposedly healthier stuff, is often full of salt and sugar and a lot of oil, among some other unspecified "natural" flavors and such.
Creamy Tahini Dressing - found via Mama Sezz website many months ago
2 TBSP White Balsamic Vinegar
2 TBSP of Water
½ a Lemon, Juiced
2 TBSP of Tahini
1 TBSP Dijon Mustard
1 TBSP of Maple Syrup or Date Syrup (I used maple)
2 Cloves of Garlic, minced (I didn't mince it, I just sliced it)
A few TBSP of Fresh Parsley (I used 1 1/2 TBSP dried)
A dash of Sea Salt and Black Pepper
Put all ingredients in the blender and blend until smooth: (I made it in the smaller cup of my nutri-bullet and had to add a bit more water, as it was a bit too thick)
Lissa's Classic French Dressing - from the Plant Based Dips and Dressings Cookbook by Melissa Raimondi
5 Pitted Medjool Dates (I didn't have medjool on hand, so I used the smaller variety and just added 2 extras)
1 or 2 Cloves of Garlic (I used 2)
1 Lemon, Juiced
1 Tsp. Apple Cider Vinegar
1/2 or 1 Tsp. Smoked Paprika (I used 1 tsp., but will cut that in half next time)
1/8 Tsp. Cayenne or Chipotle Powder (I accidentally put more than that of the cayenne - oopsie - but it was still good)
Water - Start with 1/2 cup and add more in small increments as necessary (I didn't add anymore)
Put all ingredients in a high speed blender until smooth.
Then I tried a chocolate sauce to fancy up my nice cream:
Chocolate Sauce - recipe found in the raw vegan e-cookbook The Inside Scoop Nice Cream E-book - Mastering the Art of Small Batch Nice Cream by Nathan Maris
5 Dates (I used 5 TBSP date paste, instead - the Wanna Date brand)
1/4 Cup Maple Syrup (I only used a little over half of that)
1/4 Cup Water
3 TBSP. Cacao Powder (I used 2 TBSP. of my Your Super brand of Chocolate Lover's powder - that has cacao, carob, chia, coconut, and lucuma in it - and 1 TBSP. Cacao)
Mix in high speed blender until smooth - store in fridge for up to 3 days (hahahaha - as if it'll last that long).
I'll be making them again and will definitely be doubling the recipe, if not quadrupling it, so I can share the yumminess with others. May you enjoy if you decide to give any of them a try.
Creamy Tahini Dressing - found via Mama Sezz website many months ago
2 TBSP White Balsamic Vinegar
2 TBSP of Water
½ a Lemon, Juiced
2 TBSP of Tahini
1 TBSP Dijon Mustard
1 TBSP of Maple Syrup or Date Syrup (I used maple)
2 Cloves of Garlic, minced (I didn't mince it, I just sliced it)
A few TBSP of Fresh Parsley (I used 1 1/2 TBSP dried)
A dash of Sea Salt and Black Pepper
Put all ingredients in the blender and blend until smooth: (I made it in the smaller cup of my nutri-bullet and had to add a bit more water, as it was a bit too thick)
Lissa's Classic French Dressing - from the Plant Based Dips and Dressings Cookbook by Melissa Raimondi
5 Pitted Medjool Dates (I didn't have medjool on hand, so I used the smaller variety and just added 2 extras)
1 or 2 Cloves of Garlic (I used 2)
1 Lemon, Juiced
1 Tsp. Apple Cider Vinegar
1/2 or 1 Tsp. Smoked Paprika (I used 1 tsp., but will cut that in half next time)
1/8 Tsp. Cayenne or Chipotle Powder (I accidentally put more than that of the cayenne - oopsie - but it was still good)
Water - Start with 1/2 cup and add more in small increments as necessary (I didn't add anymore)
Put all ingredients in a high speed blender until smooth.
Then I tried a chocolate sauce to fancy up my nice cream:
Chocolate Sauce - recipe found in the raw vegan e-cookbook The Inside Scoop Nice Cream E-book - Mastering the Art of Small Batch Nice Cream by Nathan Maris
5 Dates (I used 5 TBSP date paste, instead - the Wanna Date brand)
1/4 Cup Maple Syrup (I only used a little over half of that)
1/4 Cup Water
3 TBSP. Cacao Powder (I used 2 TBSP. of my Your Super brand of Chocolate Lover's powder - that has cacao, carob, chia, coconut, and lucuma in it - and 1 TBSP. Cacao)
Mix in high speed blender until smooth - store in fridge for up to 3 days (hahahaha - as if it'll last that long).
I'll be making them again and will definitely be doubling the recipe, if not quadrupling it, so I can share the yumminess with others. May you enjoy if you decide to give any of them a try.