We know how tempting store-bought creamy salad dressings can be but this vegan option helps to decrease inflammation and prevent illness! So, we hope you enjoy this savory vegan recipe which is a cinch to make and is super satiating!

Ingredients:

1.  Juice of 1 Lemon

2.  1/2 cup water 

3.  1/4 tsp Sea Salt

4.  1 – 2 bunches of cilantro

5.  1 cup of raw cashews 

***Use organic when possible! 

*** Makes approx. 1 1/2 cups. 

Preparation:

1.  Pour juice of 1 lemon into Vitamix or high speed blender and add the water

2.  Wash cilantro and place into Vitamix w/ all other ingredients

3.  Blend on HIGH until creamy

4.  Drizzle over your favorite green leaves such as a combo of Romaine lettuce and spinach with sliced red pepper!

 ***This is a rich dressing so use it sparingly. Store the remainder in the fridge.

FOOD COMBINING TIP:

Nuts don’t combine favorably with fats (avocado/coconut), starches or proteins, so this works well as a lunchtime salad alone or can be followed by cooked non-starchy vegetables.

Variations:

1. Add a large chunk of fresh ginger or a pinch of cayenne pepper to the blender for some spice!

2. Add a splash of Hawthorne Valley Hot Pepper Sauce to the blender for some spike!

3. Add a dash of cumin powder once served for an exotic twist and a dash of color!

Ingredients:

1-2 Nori Sheets
1 T Coconut Butter
1 Tomato
Spinach & Arugala (variations below)
Cumin Powder
Sea Salt
Black Pepper

Ingredients

Preparation:

1. Place Nori Sheet on cutting board.

2. Spread 1 T or so of coconut butter on Nori with a non-serrated knife. Coconut butter spreads easiest at room temp or will soften & melt as you spread it gently across the Nori sheet.

Spread Coconut Butter evenly to edges of Nori

3. Sprinkle cumin or herb of your choice on the coconut butter. Try chill powder or oregano or garlic/onion powder as variations.

Sprinkle cumin powder next

4. Place spinach and arugula on top of coconut butter.

5. Place cut tomato on top of spinach.

You may wish to sprinkle sea salt and black pepper on top here

6. Roll Nori gently but tightly.

You may need a bib for this one!

You’re ready to eat!

Variations:

Check out our YouTube video for reminders about healthy options for spreads and more!

1. Cilantro w/ avocado (instead of coconut butter) and a sprinkle chili powder.
2. Kale w/ cucumber and dill & nutritional yeast.
3. Olive tapenade (instead of  coconut butter) shaved fennel w/ sun-dried tomato and fresh oregano.
4. Romaine lettuce w/ red, yellow, or orange peppers, and fresh rosemary or rosemary powder.

Your Fresh Ingredients

Ingredients:

    – 1 zucchini

    – 1 bunch fresh spinach 

    - 1 lemon

    – 1 tsp Bragg’s Liquid Aminos OR Nama Shoyu

    – 1 pinch sea salt

    – 1 lg clove garlic (or few sprinkles of garlic powder)

    – 1/4 bunch fresh dill (washed and dried gently in paper towel or salad spinner)

Two Creamy Vegan Options:

1. Add 3 Tbs Extra Virgin Olive Oil OR 

2. 1/2 avocado to blender w/ other wet ingredients.

Directions:

1. Slice zucchini into 1/2 inch sections. 

2. Wash and spin the spinach in salad spinner (or buy bagged, pre-washed spinach)

3. Place both in Vitamix with juice of 1 lemon and all other ingredients.

4. Blend until smooth.

Serving Suggestion:

Drizzle over a fresh bed of romaine lettuce. You may wish to sprinkle some chopped celery to the top of your salad for some added flavor contrast to the dressing.

Makes approximately 2 C.

Lasts a few days refrigerated.

Bon Apetit!