Basic Vinaigrette

·      1 Cup Olive oil

·      ½ cup balsamic vinegar

·      3 cloves garlic chopped or from jar, or powder

·      Sea Salt and black pepper (about 1 tsp each)

·      2 tsp Italian herbs: (thyme, garlic, parsley, basil)

For variety try the following variations/substitutions: 

Sesame or flax oil, sesame seeds, fresh raspberries (fresh or frozen), orange juice, scallion, brags aminos, gamasio sesame seeds, nuts or nut butters, sun dried tomatoes, variety of spices, avocado, lemon juice, fresh ginger, tahini, stevia, coconut water.

Grapefruit Juice Dressing

·      Juice from one grapefruit

·      ¼ cup olive oil

·      1 tbsp vinegar

·      Stevia

·      red onion (minced)

·      salt and pepper

Avocado Dressing

·      2 ripe avocados, smashed

·      juice from 2 lemons

·      1 clove garlic, minced

·      Cucumber, chopped

·      chopped scallions or red onion

·      (optional – add 1 ripe tomato)

Sweet Mustard Dressing

·      ½ cup olive oil

·      ¼ cup lemon juice or vinegar

·      1 tbsp Dijon mustard

·      1 tsp stevia

·      garlic salt and pepper to taste

Coconut Milk Dressing for Coleslaw

Basic Coleslaw Ingredients: shredded cabbage, carrots, red onion, chopped parsley…

Dressing:

·      1 cup coconut milk

·      1 tsp arrowroot powder to thicken (if needed)

·      1/2 tsp sea salt or to taste

·      1/4 tsp. celery seeds

·      Dash of cayenne pepper

·      2 Tbs. fresh lime juice

·      a bit of stevia can also be added if you like it a bit sweeter.

Source: The Ph Miracle for Weight Loss, Dr. Robert Young

Garlic French Dressing

·      1/2 cup sun dried tomato

·      1 lemon, juiced

·      3 garlic cloves

·      1 tsp. Real Salt

·      1 tsp. paprika

·      1/2 tsp. cayenne

·      1-2 packets stevia

·      2 cups water

Blend all ingredients in blender until smooth and creamy.

Source: The pH Miracle for Weight Loss, Dr. Robert Young

Lemon Herb Dressing

·      ¼ cup lemon juice

·      ½ cup oil

·      ¼ tsp Dijon mustard

·      1 tbsp herbs (basil, oregano, parsley, dill)

·      1 clove garlic

·      salt and pepper to taste

(for a spicy version replace lemon with lime and add cilantro and dash of cayenne and cumin.)

Ranch dressing substitute

·      2 cups of fresh raw macadamia nuts or 1 cup raw cashew butter

·      Juice of 1 lemon

·      ½ cup water

·      4-6 tsp. Italian seasoning (parsley, shallots, chives, onions and garlic)

·      6-9 sundried tomatoes

·      2 squirts of brags

·      a large glass of water

Tomato Basil Dressing

·      2 tomatoes

·      2 tbsp apple cider vinegar

·      2 tbsp hemp oil (or olive oil)

·      1 tbsp dried basil (or 3 tbsp fresh)

·      stevia to taste

·      black pepper and sea salt to taste

Mix in food processor — enjoy with salad or over steamed veggies.

Creamy “ranch-like” dressing

•               3 TBS chopped fresh basil

•               3 medium cloves garlic, pressed

•               1 TBS prepared Dijon mustard

•               1 TBS honey

•               1/2 tsp salt

•               1/2 tsp cracked black pepper

•               4 TBS fresh lemon juice

•               1/4 cup sunflower seeds

•               4 oz silken tofu

•               2 TBS extra virgin olive oil

*a little water to thin if needed

Marinades for Meat, Tofu or Veggies

·      Wheat free tamari

·      ¼ cup olive oil

·      1-3 cloves garlic, minced

·      Juice from lemon or lime

·      Stevia (optional)

·      Black or cayenne pepper

Optional: add pineapple juice or additional Italian spices such as oregano, basil, thyme. Create a spicy version by adding hot red pepper or minced hot jalapeño pepper.

Almond Butter Marinade

Process in vita mixer:

·      ½ cup almond butter

·      ¼ cup brags

·      ¼ cup dates

·      3 cloves garlic

·      1 tsp vinegar

·      Sea salt and pepper to taste

Sour Cream Substitute

Process in vita mixer:

·      1 cup raw cashews

·      2 Tbsp lemon juice

·      1 stalk celery

·      Potential spices: garlic, onion, salt, chives, basil

Marinara Sauce

·      1 ripe tomato

·      ½ cup sundried tomato oil packed

·      ½ bell pepper

·      2 tbsp olive oil

·      1 tbsp basil

·      1 tsp oregano

·      1 tsp garlic, minced

·      salt and pepper to taste

Hummus Spread

·      1 C dry garbanzo beans (chickpeas), rinsed well, then soaked for 8-12 hrs

·      3 cloves garlic

·      1 C fresh parsley, chopped

·      1⁄2 cup raw sesame tahini

·      1⁄2 cup fresh lemon juice

·      3 tbsp extra virgin olive oil

·      1 Tbsp sea salt

Blend the garbanzos and all the other ingredients in a high-powered blender until smooth.

Roasted Eggplant Spread

·      1 medium eggplant

·      1 red or white onion, peeled

·       red bell peppers, seeded

·      3 garlic cloves, minced

·      1⁄4 cup extra virgin olive oil

·      1 tsp sea salt

·      1⁄2 tsp freshly ground black pepper

·      1 tbsp tomato paste

 

Preheat oven to 400°. Chop the eggplant, bell pepper, and onion into cubes approx. 1″ square and then toss them with the garlic, olive oil, salt, and pepper. Roast them on a baking sheet for 45 minutes until lightly browned and soft, turning once during cooking.

Put the mixture into a high-powered blender, add the tomato paste, and pulse until chunky-smooth.

Make your own salsa

·      2 ripe tomatoes

·      juice from one lemon

Add on any version of the following:

·      peppers, garlic, scallions, cilantro (plenty of cilantro), basil, parsley, mango, grapefruit, avocado or red onion.

You can blend or just mix and serve. For a creamy salsa, add avocado and blend.