Tuesday, December 13, 2011

Tasty Tuesday: The Dressing Makes the Salad

One of the staples of a raw, vegan diet is the salad.  This versatile dish never gets old and it's a healthy way to add fresh, seasonal vegetables, roots, greens, sprouts, seeds, and even fruit to your diet.  Almost every raw fooder I know eats salad nearly every day.  With year-round access to a variety of food, you can make your salad different every day. For example, right now, I am adding cranberries, persimmons and pomegranates to my salads because they are in season.

But what really makes or breaks a salad is the dressing (at least for me).  Your dressing can also change from day to day.  There are some basics to making a good, raw salad dressing.  Most dressings have oil, salt and vinegar.  This is easy to imitate with raw food.  Make sure to use unprocessed sea salt, virgin and cold-pressed oils and only apple cider vinegar.  I also like to use nut butters, lemon and herbs.  In place of salt, I sometimes also use Nama Shoyu (a non-pasteurized, fermented soy sauce).  Here is one of my favorite salad recipes:

Mystic Merman's Creamy Garlic Dressing

1/2 cup lemon juice
1/2 cup olive oil
1 tbsp Nama Shoyu
1 tbsp tahini (you can also used almond butter or other nut butters)
1 garlic clove
Dash of sea salt
Dash of oregano (or preferred spice)

Blend all ingredients (a small blender is best) together until smooth and creamy.  Mix with any salad recipe.  Enjoy.

When you get good at it, you can really start to create some great dressings.  Over the years, I've created some masterpieces and some duds.  Be brave and experiment.  You never know what you will come up with.  Be healthy.

Mystic Merman

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