Lemony Dressing
Juice of 2 lemons
1/4 cup flax oil
1 Tbs minced garlic
1 Tbs tahini (sesame seed butter)
1 tsp agave nectar
1/2 tsp turmeric (optional)
1/2 tsp turmeric (optional)
Mix all ingreds in a bottle and shake well; refrigerate and shake before use. Recommended if cleansing!
Avocado Aioli
2 ripe avos
1 lemon
1 tsp cumin
1 tsp agave nectar
1 Tbs flax or cold-pressed olive oil
MIx all ingreds in blender except for oil, blend well; add oil slowly while blending (to ensure proper emulsification); refrigerate, good for five days.
Sweet Potato Salad
2 sweet potatoes/yams
1/2 cup chopped celery
1/2 cup chopped green onion
1/2 cup cilantro
Avocado Aioli
Peel, cube, and boil sweet potatoes until tender (about 20 min), allow to cool; in a large mixing bowl, add celery, green onion, cilantro (feel free to add more than suggested amount), top liberally with avocado aioli and toss; refrigerate. Option: add a dash of cayenne pepper and minced garlic.
Raw Slaw
1/2 purple cabbage
1 bunch kale
1/2 bunch fennel (best to use bottom part/bulb)
4-5 carrots
Pumpkin seeds (optional)
Finely chop first four ingreds with knife, cheese grater, or food processor; sprinkle with pumpkin seeds and mix well in large mixing bowl; top with lemony dressing or avocado aioli.
*Some of these recipes have been borrowed and/or adapted from various sources. Bon Appétit!
XO,
E
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