Dressings, Sauces & Dips

by Maraline Krey

(PS This selection was a first place winner and published along with many of my other recipes in Dr. Rober O. Young and Shelley Young's books and cookbooks)

Simple Salad Dressings:

Basic:

Squeeze lime or lemon into a dish
Add equal parts of Avocado Oil, Virgin Coconut Oil, or Extra Virgin Olive Oil
Sprinkle spices of choice (Real Salt & Organic Pepper Best)
Whisk and Toss

Basic Plus Adding any one (or more) of the following:

Avocado and puree
Sesame Oil (1/2 and ½ with other oil) & Ginger and puree
Tahini and puree
Garlic & Onion and puree
Tofutti cream cheese and puree
Almond Butter & Cayenne Pepper and puree

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Simple Sauces

Serve with Flax Chips, Raw Veges or over Veges, Rice, Fish or Quinoa Pasta

Artichoke Pesto Sauce or Dip
Puree 10-12 Artichoke Hearts, 1/2 lemon juiced, 1/4 c. Avocado or Extra Virgin Olive Oil (may also be used as a spread)

Grapefruit/Avocado Salza Dip or Sauce
Equal parts chunked Grapefruit and Avocado - add chopped cilantro, and diced onion, garlic, and Real Salt (substitute Tomatoe for Grapefruit)

Alkalarian Teriaki Sauce*
Bragg’s Aminos, Pureed Ginger, Stevia, Pure Water to taste – warm all in a saucepan coated in Sesame Oil (if you are thickening, whisk in thickening agent (arrowroot) at end)

Almond Thai Sauce
½ c Almond Butter, Cayenne Pepper, 1 T Virgin Coconut Oil and 1/3 c Coconut Milk – warm all in a saucepan coated in Sesame Oil (if you are thickening just add more Almond Butter)

Karen's Spinach Pesto

1 Bag Baby Spinach  5 to 7oz.....
optional (one large handful chopped Kale to the Spinach)
Put in food processor

add 1/8th cup Pine Nuts

add 1/4th cup Olive Oil, ( add about 3/4 at first so, not to get too soupy)

add to taste Real Salt (about 1/4 tsp)

add 1/8th tsp. Garlic Powder or one clove Garlic

DO NOT OVER PROCESS, CAN PUT OVER HOT PASTA OR USE AS A DIP

From Al

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Simple Spreads for Wraps

Using soft Boston type lettuce for your wrap, Nori squares or healthy tortillas; toss with diced veges and maybe layer with Basmati Rice

Ginger/Pepper Spread
Puree 1 red bell pepper with 1 T of Ginger and 1 T of virgin Coconut Oil, Real Salt – toss w/diced veges for wraps or as a layer with basmati rice in a wrap.

Tahini Bean Hummus Spread
Puree 1 c white kidney beans or garbanzo beans with 2 T Tahini, 2 oz tofu, 1/4 lemon (or lime), juiced, pureed AND ADD any of these options: (any) bell pepper, eggplant, garlic, cinnamon, or herbs, i.e., basil, cilantro, parsley, etc. Layer grated veges and avocado.

Creamy Soft Spread
4 oz Tofutti Cream Cheese, 4 oz Soft Tofu, 1 T Tahini – this may be cut in half or sealed and refrigerated

*Alkalarian Teriaki Sauce is great tossed with diced veges and layered with basmati rice in a wrap.

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Cucumber/Soy Yogurt Dressing (could almost be Greek)

1 cup plain nonfat soy yogurt 1/2 medium cucumber, chopped fine 1 tsp fresh-squeezed lemon juice 1 clove garlic, minced very fine 1/2 tsp salt 1/2 tsp ground white pepper Blend ingredients together in a jar and store in the refrigerator. Use generously with falafel as well as with fresh green salads.

This is a great dip as well - wonderful with dehydrated vege crisps. We use it in our vege wraps and it's been known to be mistaken for authentic flafel dressing.