Month: May 2017

#1. WALNUT VINEGARETTE

http://www.food.com/recipe/dr-fuhrmans-walnut-vinaigrette-dressing-512810

1⁄4 cup raisins
1⁄4 cup balsamic vinegar
1⁄2 cup water
1teaspoon Dijon mustard
1garlic clove, chopped
1⁄4 teaspoon thyme
1⁄4 cup walnuts, chopped
Blend

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#2. ORANGE SESAME DRESSING

http://www.doctoroz.com/recipe/dr-joel-fuhrmans-orange-sesame-dressing

3 tbsp unhulled sesame seeds, divided
1/4 cup raw cashews nuts, or 2 tbsp raw cashew butter
2 oranges, peeled
2 tbsp orange flavored vinegar or white wine vinegar
Orange Juice, if needed to adjust consistency

Directions

Toast the sesame seeds in a dry skillet over medium high heat for three minutes, mixing with a wooden spoon and shaking the pan frequently.

In a high powered blender, combine sesame seeds, cashews, oranges and vinegar.

If needed, orange juice can be added to adjust consistency.

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#3. SUNNY TUSCAN DRESSING

www.doctoroz.com/recipe/dr-joel-fuhrmans-sunny-tuscan-dressing

1/4 cup dried, unsulfured apricots
1/2 cup water
1 navel orange, peeled
2 tbsp unhulled sesame seeds or tahini
1/4 cup raw cashews
2 tbsp lemon flavored vinegar or balsamic vinegar
1 tsp dried basil
1/2 tsp dried oregano
2 scallions (white part only)

Directions
1. Soak apricots in 1/2 cup water for 30 minutes.

2. Add apricots and soaking water to a high-powered blender along with remaining ingredients and blend until smooth.

Recipes from The End of Heart Disease by Joel Fuhrman, MD. Copyright 2016.

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Next five dressings from www.onegreenplanet.org/vegan-food/oil-free-dairy-free-salad-dressings/

#4. MUSTARD VINEGARETTE

1/3 cup your choice yellow or stone-ground mustard
1/4 cup raw apple cider vinegar
1/2 teaspoon your choice sweetener (may use pureed raisins, date, dried fig)
1 teaspoon black pepper
2 tablespoons water.
Blend in a small blender and drizzle onto your salad.

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#5. MISO VINEGARETTE

1 teaspoon miso
1/3 cup water
2 whole olives
2 tablespoon brown rice vinegar
pinch of black pepper
1/2 teaspoon brown rice syrup or liquid stevia
1 tablespoon of dulse flakes (or another flaked seaweed such as kelp or wakame).
Blend and enjoy.

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#6. HERBED CREAMY MOCK RANCH DRESSING

3 tablespoons raw organic tahini (you can also use regular roasted if you can’t find raw)
1/3 cup water
2 tablespoons unsweetened almond milk (choose a carrageenan-free, GMO-free brand when possible)
pinch of black pepper if desired
1-2 tablespoons Herbs de Provence or Italian seasoning
pinch of fresh ginger
pinch of pink sea salt if desired.
Blend and enjoy.

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#7. LEMONY GARLIC CREAMY MUSTARD DRESSING

juice from 2 lemons
1/4 teaspoon minced garlic or 1/4 teaspoon fresh garlic
1 teaspoon diced onions
2 tablespoons raw cashew butter (or tahini, almond butter or almond or soy milk)
pinch of black pepper
2 teaspoons mustard
1 teaspoon of dried parsley
1/4 cup water.
Blend, drizzle and serve.

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#8. SWEET LEMON CURRY DRESSING

2 tablespoons water
2 tablespoons apple cider vinegar
juice from 2 lemons
1/2 teaspoon curry
tiny pinch of cayenne and black pepper
1/2 teaspoon your choice sweetner (may used 1 pureed date or a pureed dried fig).

*If you use a piece of dried fruit as your sweetener, you may want to let it soak in the water used 30 minutes to soften before making this (or keep soaked dried fruit in the fridge overnight).

For a creamier flavor, add 2 tablespoons either tahini, almond butter or cashew butter in addition to the other ingredients called for.
Blend, drizzle, and serve.