Tahini Ginger Dressing
2 tablespoons tahini
1 tablespoon sweet miso (or chickpea miso)
1 teaspoon grated ginger
1 clove crushed garlic
Juice of 1 lemon
Water to desired consistency
Whisk or blend all ingredients. Make it thick and use it as a dip for vegetables or a spread for sandwiches. Thin it out with water to use as a salad dressing.
Recipe from Kelly Bradley of Bradley Wellness http://bradleywellness.com/
Tahini is a paste made from ground sesame seeds and can be purchased in cans, jars, fresh or dehydrated. Be sure to purchase tahini made from hulled sesames since the unhulled variety can be very bitter. Sesame seeds are a good source of manganese and copper as well as calcium, magnesium, iron, phosphorus, vitamin B1, zinc and dietary fiber.
Sweet Potato Hummus
½ cup dried organic chickpeas
1 medium sweet potato (about 1 pound)
¼ cup of lemon juice
¼ cup of tahini
2 tablespoons olive oil
2 teaspoons ground cumin
1 garlic clove
Salt and black pepper, to taste
Fresh parsley, minced for garnish
Soak the chickpeas in water with a pinch of baking soda overnight. The baking soda helps to improve digestibility and nutrient absorption. Drain, rinse and re-cover with fresh water, bring to a boil and simmer for 40-45 minutes until the chickpeas are soft. Note: you can substitute 1 16 oz can of organic chickpeas.
Heat the oven to 375 degrees Fahrenheit. Pierce the washed sweet potato with a fork so the steam can escape. Place the sweet potato in the oven on the oven rack and bake for about 45 minutes or until tender when pierced with a fork. Remove the sweet potato from the oven and let it cool slightly. Scoop out the potato flesh into the bowl of the food processor.
Drain the chickpeas and add to the food processor along with the baked sweet potato flesh. Add the lemon juice, tahini, olive oil, cumin, and garlic and puree for about 1 minute; thin with water if necessary. Season with salt and pepper and let cool; refrigerate, in an airtight container.
To serve add minced parsley and an extra drizzle of olive oil for garnish. This hummus is great as a dip for raw vegetables, pita chips or as a spread for sandwiches and wraps.
Rebecca’s Summer Salsa
6 – very ripe medium tomatoes, finely diced
1 tablespoon minced garlic
¼ teaspoon salt
2 teaspoons cider vinegar
2 teaspoons olive oil
2 teaspoons lemon juice
2 teaspoons ground cumin
½ cup very finely chopped onion
¾ cup very finely chopped green, red, or yellow peppers
4 scallions, thinly sliced
¼ - ½ teaspoon cayenne pepper, or to taste
1 to 2 fresh hot chili peppers, minced
1-2 tablespoons honey
Dash of coriander
Mix it all together and serve! Keep leftovers in the refrigerator – if there are any leftovers!
2 cups fresh basil leaves, thoroughly washed and patted dry
4 good size fresh garlic cloves, peeled and chopped
1 cup shelled walnuts
1 cup good quality olive oil
1 cup freshly grated Parmesan cheese
¼ cup freshly grated Romano cheese
Salt and freshly ground black pepper, to taste
Combine the basil, garlic, and walnuts in the bowl of a food processor and chop. Leave the motor running and add the olive oil in a slow steady stream. Shut the motor off; add the cheeses, a big pinch of salt and a liberal grinding of pepper. Process briefly to combine, and then scrape out into a bowl.
Makes 2 cups of sauce
Note: This sauce is delicious over pasta, spread on wraps or bread for sandwiches, fluffed into hot rice or stirred into mayonnaise to serve with fish or crudités. It also freezes very well.
1 – 16 oz can of chickpeas (about 2 cups) rinsed
1/3 cup fresh lemon juice
3 tablespoons tahini
2 cloves garlic, finely minced
½ teaspoon ground cumin
Salt to taste
1 tablespoon olive oil
Sprinkling of hot or sweet paprika
1 tablespoon finely chopped fresh parsley
Add the rinsed chickpeas to a food processor or blender and add the lemon juice, tahini, garlic, cumin and salt. Puree until smooth adding 2 to 3 tablespoons of water as needed to obtain a soft, creamy consistency. Remove to a serving bowl and garnish with olive oil, paprika and fresh parsley. Serve with warm pita bread.
Hummus is a Middle Eastern chickpea and sesame dip. In Egypt, it is flavored with cumin. You can also add other flavorings such as fresh parsley & scallions or sun dried tomatoes.
Recipe from the Joy of Cooking.
2 ripe avocados
½ red onion, minced (about ½ cup)
1-2 Serrano or jalapeno chili peppers, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon fresh lime or lemon juice
½ teaspoon sea salt
A dash of freshly ground black pepper
½ ripe tomato, seeds and pulp removed, chopped
Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl. Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon juice, salt and pepper and mash some more. Add the chili peppers a small amount at a time, testing the heat as you go until you reach the desired degree of hotness. Go slow! Chili peppers vary in their hotness.
You can add the chopped tomato and serve immediately or if storing, cover the bowl and refrigerate. Add the tomato right before serving.
Note: Another quick way to make guacamole if you don’t have all these ingredients on hand or not enough time to chop and mince is to add a ¼ cup of organic jarred or fresh salsa to the mashed avocado and serve immediately.
Recipe from http://simplyrecipes.com/.
Grilled Vegetable Marinade
½ cup olive oil
1-2 cloves garlic, crushed
Juice of 1 lemon or lime
1 tablespoon fresh or 1-2 teaspoons dried herbs (thyme, parsley, mint, dill, etc.)
Slice fresh vegetables: zucchini, summer squash, red onion, red peppers, beets, sweet potato, asparagus, green beans, portabella mushrooms, fennel, eggplant or any other vegetable that you enjoy!
Place cut vegetables in a glass container, toss with the marinade and cover. Let marinate in the refrigerator for at least 30 minutes before grilling.
Note: It’s best to cut the eggplant right before grilling and brush it with the marinade. The eggplant will get soggy if you marinate it with the other vegetables.
These delicious grilled vegetables can be added to salads, used in wraps w/hummus, or just enjoy them as a healthy snack!
Frico (Parmesan Crisps)
1 – 3 oz piece Parmigiano-Reggiano
1 tablespoon all-purpose flour
¼ teaspoon black pepper
Preheat oven to 375 degrees.
Using the largest holes on a grater coarsely shred enough cheese to measure 1 cup.
Line a large baking sheet with a nonstick liner (a Silpat pad works well). Stir together cheese, flour, and pepper. Arrange teaspoons of cheese 4” apart on the liner, stirring cheese in the bowl between tablespoons to keep the flour evenly distributed. Flatten each mound slightly with a spatula to form a 3” round.
Bake the Frico in the middle of the oven until golden, about 10 minutes. Cool 2 minutes and then carefully transfer each crisp (they are delicate!) with a spatula to a rack to cool completely.
Store them layered between parchment paper in an airtight container at room temperature for up to 3 days.
Recipe from Gourmet Magazine’s Diary of a Foodie on PBS.
Seeds, grains and nuts are soaked, sprouted, fermented or naturally leavened in order to neutralize naturally occurring antinutrients in these foods, such as phytic acid, enzyme inhibitors, tannins and complex carbohydrates. Nuts are easier to digest, and their nutrients more readily available, if they are first soaked in salt water overnight, and then dried in a warm oven or dehydrator. Salt in the soaking water activates enzymes that neutralize enzyme inhibitors.
4 cups raw almonds
1 tablespoon sea salt
Mix almonds with salt and enough water to cover. Leave in a warm place for at least 7 hours or overnight. Drain in a colander. Spread on a baking sheet and place in a warm oven (no more than 150 degrees) for 12 to 24 hours, stirring occasionally, until completely dry and crisp. Or you may use a dehydrator. Store in airtight container.
Crispy Walnuts or Pecans
4 cups raw pecan or walnut halves
2 teaspoons sea salt
Follow the same instructions above.
Note: Almonds need a lot longer in the dehydrator - closer to 24 hours. Walnuts and pecans usually take between 16-20 hours.
Crispy Pumpkin Seeds
4 cups raw, hulled pumpkin seeds (pepitas)
2 tablespoons sea salt
1 teaspoon cayenne pepper (optional)
Dissolve salt in water and add pumpkin seeds and optional cayenne. Leave in a warm place for at least seven hours or overnight. Drain in a colander and spread on a stainless steel baking sheet or a non-stick dryer tray if using a dehydrator. Place in a warm oven (no more than 150 degrees) for about 12 hours or overnight turning occasionally, until thoroughly dry and crisp. If using a dehydrator, you do not need to turn them. Dehydrate for 12 hours or until crispy. Store in an airtight container.
These recipes are from Nourishing Traditions by Sally Fallon with Mary G. Enig, Ph.D.
Note: If you want to keep the nuts “raw” do not bake above 118 degrees. You may need to leave them a bit longer in the oven or dehydrator. Sally Fallon recommends not going higher than 150 degrees and while they are no longer considered “raw” they are still full of nutrients!
For more information on the 2007 law mandating raw almond pasteurization visit the Organic Consumer Association.
Creamy Caesar Dressing
Yields a scant 1 cup.
3 oil-packed anchovies, rinsed and patted dry
2 large cloves garlic, smashed and peeled
1 large egg yolk
2 ½ tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 ½ teaspoon finely grated lemon zest
¼ teaspoon sea salt
¼ teaspoon freshly ground pepper
½ cup extra-virgin olive oil
Put all the ingredients except the oil in a blender. Blend until thoroughly combined. With the motor running, carefully pour in the oil in a slow, steady stream.
Note: This recipe calls for raw egg yolk. Be sure to use local, organic, farm fresh eggs when making this recipe.
Dr. Wray has been making these amazing Caesar salads with romaine lettuce and chopped cooked chicken tossed with this wonderful dressing. The anchovies pack a powerful nutrient punch as an excellent source of protein, rich in Omega-3s, and a good source of calcium, selenium and niacin. They are also low in mercury and other toxins.