Detox Dressings and Condiments

Oliveau Salad Dressing (Weeks One, Two, & Three)
Makes 6 servings

• 2 garlic cloves minced
• 2 tbs Dijon mustard
• ½ ts celery salt
• 1 dash sea salt
• 1 dash freshly ground pepper
• 2 tbs balsamic vinegar
• 1 tbs wine vinegar
• ½ cup EVOO

Placed minced garlic, mustard, celery salt, S&P, vinegars of choice in a bowl
Whisk very slowly in the EVOO until thick and creamy. Place in a glass container.
Refrigerate up to two weeks and bring to room temperature prior to dressing salad.

Spicy Salad Dressing (Weeks One, Two, & Three)

• 2/3 C olive oil
• 1/3 Cup vinegar
• 3 tbs fresh squeezed lemon juice
• Freshly ground black pepper
• 2 cloves garlic, minced
• ¼ tsp dry mustard
• 1 dash Tabasco
• ½ tsp paprika
• 1 packet stevia
• ¼ tsp basil leaves, crushed
• ½ tsp leaf oregano, crushed
• ¼ tsp thyme crushed
• 2 Serrano peppers, minced

Blend all ingredients and chill

Lemon Mint Dressing (Weeks One, Two, & Three)
Makes 4 servings

• 2 cloves garlic minced
• ½ cup fresh lemon juice
• Freshly ground black pepper and sea salt
• ½ cup EVOO
• 2 tbs finely chopped fresh mint

Prepare the dressing: in a small bowl, whisk together the garlic, lemon juice, sugar, salt and pepper
Slowly add the olive oil, whisking until blended. Stir in the mint. Taste for seasoning.

Pecan Garlic Dressing (Weeks One, Two, & Three)

• ½ C EVOO
• ¼ C Red wine vinegar
• 10 pecan halves, toasted
• 1 packet stevia
• 2 cloves garlic, peeled and halved

Combine all ingredients in food processor and process until mixture is smooth. Chill
before serving
I recommend a salad of romaine lettuce; orange slices sliced green onions and thinly
sliced raw Mushrooms.

Garlic and Red Wine Vinegar Dressing (Weeks One, Two, & Three)

• 2/3 Cup EVOO
• 1/3 C red wine vinegar
• 1 clove garlic crushed
• ½ tsp salt
• ¼ tsp fresh ground pepper.

Place all ingredients in jar you can shake. Seal with lid. Shake and pour over choice of greens.

Vinaigrette Dressing (Weeks One, Two, & Three)

• 2/3 C EVOO
• 1 Tbs Dijon Mustard
• ¼ C Balsamic Vinegar or lemon juice
• 1 Clove Garlic
• ¼ C water

Herbs to taste
Place all ingredients in jar you can shake. Seal with lid. Shake and pour over choice of greens

Condiments:
Raw Cheddar Cheese Spread (Days 11-20)
Yield: 1 1/2 cups

* 1 1/2 cups plus 1/3 cup water
* 1 1/2 cups raw cashews
* 1 tablespoon sun-dried tomatoes
* 1 tablespoons raw tahini
* 2 teaspoons freshly squeezed lemon juice
* 1/2 teaspoon Bragg Liquid Aminos
* 1/2 teaspoon garlic powder
* 1/4 teaspoon paprika

Combine 1 1/2 cups water, cashews, and sun-dried tomatoes in a small bowl and set aside to soak for 2 hours. Drain off soaking water and discard.

Transfer cashews mixture to a food processor fitted with an S blade. Add remaining 1/3 cup water, tahini, lemon juice, liquid aminos, garlic powder, and paprika. Process for 2 minutes. Scrape down the sides of the container with a rubber spatula and process for 1 or 2 more minutes or until completely smooth. Transfer mixture to a small bowl.

Serve as a spread for raw veggies, fruit, crackers, slices of bread, or for sandwiches. Store spread in an airtight container in the refrigerator for up to 1 week.

Variation: Turn this spread into a mock cheddar cheese sauce by blending it with an additional 1/4 cup water or more, and use it as a sauce of dip for raw or cooked vegetables. For extra flavor, add 1 tablespoon nutritional yeast flakes.

Detox Dressings and Condiments