Ready for some new salad dressing ideas?
Joy Sablatura Rockwell, a health and wellness coach (rawjoy.com), eats mostly raw foods, so dressings are kind of her thing.
Earlier this month, she emailed me a photo of her lunch: Salad greens, red cabbage, pumpkin seeds and a dressing she threw together with tahini, garlic and lemon juice.
This formula isn’t rigid. When she’s out of garlic, she uses garlic granules. When out of lemons, she’ll use rice vinegar. Maybe a dash of cayenne. “You can see I am not a gourmet, but very practical,” she writes.
Her all-time favorite dressing is a tangy vinaigrette from the Hippocrates Health Institute in Florida, whose recipe she also passed along.
A note about the recipe: It calls for amino acids, a soybean-derived liquid with a saltiness and umami not unlike soy sauce but with far less sodium. If you haven’t tried it before, look for the bright yellow Bragg label in the store — many supermarkets carry it now — and pick up a small bottle. It has a really neat flavor and is excellent on rice and vegetables.
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1/4 cup sesame tahini
Juice of one lemon
2 cloves garlic, minced
4-6 Tbsp. water
Dash of Himalayan salt
Whisk ingredients together in a bowl and serve.
Hippocrates House Dressing
Rockwell says: My all-time favorite salad dressing. It’s from Hippocrates Health Institute, and I do follow their exact measurements. It is one of the zestiest dressings I’ve ever had. Love the garlic and lemon and mustard blend. Double the recipe for easier blending.
1/4 cup lemon juice
1/8 cup Bragg Liquid Aminos
1 Tbsp. water
3 cloves garlic
2 tsp. ground yellow mustard seeds
1/8 tsp. cayenne
3/4 cup oil blend (olive, flax, hemp)
Place all of the ingredients — except oil — in a blender. Blend on high for five seconds; then reduce blender speed to slow. Drizzle in the oil. Store in an airtight container in the fridge for up to two weeks.