Most store-bought salad dressings are loaded with sugar and poor quality oils, taking your awesome salad several notches down the nutrient scale.
Here are a few healthy (and tasty!) salad dressings to keep on hand.
I like to put some time aside (~30minutes), make all of them at once and store them in glass
jars (empty nut-butter or jam jars) in the fridge for quick use.
They’re simple: just combine all ingredients in a blender!
This one tastes salty! Naturally-occurring salt from the soybeans in Bragg’s… no salt added!
¼ cup soy sauce; Bragg’s or wheat-free tamari
4 garlic cloves, crushed
1/3 cup olive oil (for a more creamy consistency pour in to moving blender slowly)
RAWvolution, by Matt Amsden
Stir Not-Fry, dressing
1/3 cup ume vinegar (ume is a type of plum)
1/3 cup soy sauce; Bragg’s or wheat-free tamari
8 cloves garlic, crushed
1½ inch piece of ginger, chopped finely
1¼ cup olive oil (for a more creamy consistency pour in to moving blender slowly)
RAWvolution, by Matt Amsden
Great on Greens
4 Tbsp Tahini
4 Tbsp Lemon juice
2 Tbsp Water
2 Tbsp Bragg’s (or wheat-free tamari)
Ani Phyo
Japanese Ginger Soy (oil-free) I love this one massaged into fresh chopped kale… then add other veggies.
2 garlic cloves, minced
2 tsp minced fresh ginger
¼ tsp powdered mustard
Juice of ½ lemon
2 Tbsp apple cider vinegar
2-4 drops stevia natural sweetener
½ cup water
1/3 cup Braggs liquid aminos
Salt and pepper to taste
HCG Diet Canada