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
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
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
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
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.
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
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.
