Author: Sharon

Tomato Vinaigrette:

1 medium tomato, chopped (including seeds; about ¾ cup)

⅓ cup vinegar (I like apple cider)

2 tablespoons mustard (I like Dijon or stone ground)

1 teaspoon ground cumin

1 medium clover garlic

Place all of the vinaigrette ingredients (tomato, vinegar, mustard, cumin, and garlic) into a blender, and blend until smooth. Stir into the salad.
*******

Ranch Dressing:

1/2 cup water

1/2 cup raw, unsalted cashews

3 tablespoons lemon juice

1 tablespoon vinegar (I like apple cider)

1/2 teaspoon granulated onion

1/2 teaspoon granulated garlic

1 green onion, white & green parts, sliced

2 teaspoon chopped fresh dill (or 3/4 teaspoon dried)

Blenderize all (except onion & dill) ingredients.

Add onion & dill & blend only for a few seconds.

Refrigerate 2 to 3 hours.

Stir into the salad.

Recipe:

1 ¼ cup fine almond flour
⅓ cup arrowroot starch
¼ tsp baking powder
2 tbsp ground flax
5 tbsp water
¾ tsp salt

Mix ground flax and water and set aside.
Combine almond flour, baking powder, starch and salt together in a bowl. Add flax mixture and mix with spoon until it begins to come together. Use your hands to bring it all together to form a ball of dough. Place the ball of dough between 2 sheets of parchment paper to roll. Roll to fit a 9 inch pie pan. Poke crust with a fork, cover and place it in the freezer for 20 minutes. In the meanwhile, heat of to 400F Cover pie crust with parchment and use pie weights or other heat safe material to weigh the crust down. Bake for 15 minutes. Add desired filling and bake at 375 until the crust is golden brown.

** for prebaked pie crust, remove weight and parchment after first 15 minutes and continue to cook for an additional 5-10 minutes until crust is lightly golden.