The Most Delicious Dressing Ever - The Golden Elixir For Salads & Veggies

This delicious dressing, often called the "Golden Elixir" is to live for. People often say they want to drink it. Full of Essential Fatty Acids, fresh lemon, tahini, sea kelp, and ginger, this dressing is a must for salads, fish or grains. Yum!

This is the dressing that started my cooking career. No joke.

Early on in my nutritional foodie career I understood the difference between good and bad fats. Bad fats are as inflammation causing as sugar. Deep fried everything, and dressings made from cheap olive oil, canola and sunflower oil are all lumped into a category that include Omega 6’s.

Not to get too technical, but the Omega 6’s are the omega’s that you want to avoid. I know, it is hard if you are eating out. Most all of your food service establishments buy poor quality oils because that is all they can afford. By poor quality, I mean that they are not fresh. They have most likely been bleached and deodorized so they they remain shelf stable. Food producers must do this for nut and seed oils because they are tinder and go rancid easily with heat and light. Even though food is not always deep fried in many of the restaurant food, the poor quality oils are also used for everything else like cooking and for sauces. Many people do not realize this.

Other than olive oil, the only oils that are of any substance of quality are cold pressed oils made from nuts and seeds. They are few and far between in your local stores, so you usually have to purchase them online. But, even then you must use them quickly so they do not go rancid.

I believe, in part, one of the reasons “raw food” culinary methods are so healthy and satisfying is because of the methods (soaking and sprouting) of nuts and seeds, which makes the valuable nutrients them available for your cells and joints. This is why I produced the “Raw Food Series”. Learning raw food methods are one of the most powerful ways you can put nutrient dense food into your precious body. The course is still available - check it out HERE.

Think about it. If you are not eating a bunch of nuts and seeds (walnuts, pumpkin, sunflower, flax, and chia) then you are most likely starving for good fats. This is the reason to make delicious sauces and dressings from excellent fats. I love Barlean’s Flax oil because they press it and ship it straight to your door, or the store. It does not sit on a distributor shelf somewhere for months on end. But, the best part is that they are slam dunk delicious. Of course, a high quality olive oil is always wonderful, but it is limited in its nutrient value and flavor. It is nice to mix it up now and then. Those of you who have my “sauces and dressings” course know how I mixed up the raw and cooked foods together to make them super delicious and nutrient dense.

Knowing this early on my career had me in the kitchen making delicious dressings for salads and cooked and raw vegetables. We named this one the “Golden Elixir”. Enjoy!

Tip: If you eat out a lot, you might consider making some delicious dressings at home and then taking a small amount out when you go out to lunch. Then you can get a great salad - hold the dressing, because you will have your own. Make sure it is in a leaf proof container.

Recipe for the Golden Elixir

Ingredients

1⁄2 cup        Flax Oil - Barlean’s High Lignan is best (Olive Oil can be replaced if preferred, but will have different taste)

1⁄4 cup        fresh lemon juice (or juice of a whole lemon)

1⁄4 cup        water

1⁄4 cup        low sodium Tamari (use a little less if it is regular)

2 tbsp          Sesame Tahini (raw or toasted)

2 tsp Sea Kelp Powder (this will provide flavor and also thicken mixture)

2 tsp fresh ginger juice (grate fresh ginger and squeeze out juice), or add small piece of ginger.

1 garlic clove (if wanted - peeled) - optional dash of cayenne

Blend all the ingredients except the oil. Once the ingredients are blended, add the oil slowly while the blender is on low speed.

Enjoy immediately, or chill before serving.

The dressing keeps up to several days in the refrigerator, however, for essential fatty acids to remain in integrity from the Flax Oil, (or dressings) it should be consumed within 6 weeks.

Note: The dressing will thicken a little over time because of the thickening quality of sea (kelp) veggies.

Pear Parsley Smoothie

This is the most delicious “simple” smoothie. It is refreshing, and if you use sweet ripe pears it is even better. This combination is great for a morning cleanse and afternoon refresher! Make enough to last a day or two. YUM!

Ingredients
2 ripe pears
½ of a bunch of Italian parsley
3 - 4 cups of water

Blend into a drink - add water as needed. Pour into a glass jar and keep refrigerated.

Raw Banana/Mango Pecan Pie

This Raw Banana/Mango Pecan Pie rocks. If you do not have a dehydrator, use your oven. 

Here is the recipe:

Raw Banana Mango Pecan Pie

5 bananas

1 mango sliced

1 cup pecans (soaked in water for 1 hr)

1 1⁄2 cups pecans (not soaked)

6 oz filtered water

5-10 dates, soaked

1 tsp vanilla

1 heaping tsp raw honey (or more to taste)

A dash Tamari or Nama Shoyu

Soak one cup of pecans in water

 

Fruit Crust

In a glass pie pan, arrange one layer of sliced bananas (2 1/2 bananas should do it).

Lay the banana slices in a spiral pattern with one slice slightly overlapping the other until you have covered the entire pie pan.

Put a layer going up the sides of the pie pan as well.

Cut the mango into thin (1/4 inch) slices and layer over the banana. Put another layer of bananas over the mango. Compress the fruit down evenly with your hands. Set aside.

Pecan Cream Filling

Put 1 cup of soaked (drained) pecans, dates, 6 oz. filtered water and vanilla into blender and blend into to a fine cream. Taste the cream, and if it is not sweet enough for your taste, add more dates.

Pour the Pecan Cream Filling over the fruit in the pie pan. Put into dehydrator at 95 F for 3 hours, or your oven at the lowesttemperature possible.

If you are using an oven make sure you keep a good watch on the pie. Depending on the temperature of the oven, it could be that only an hour is need, perhaps even less. The idea is to get the mixture to congeal and NOT cook.

Blend honey with just a little water and a dash of the Tamari orNama Shoyu.

Toss the soaked pecans by tossing gently with the honeyed water to coat the pecans.

When the pie is ready, out of the dehydrator or oven, place one layer of the honeyed pecans on top of the pie. Place them in a circle inside a circle, artistically placed towards the center of the pie.

Chill pie for one hour or longer before serving. Keeps for a few days in the refrigerator.

 

Sesame Seeds, Sacred Clay & Kefir

Good morning Susan,

I purchased your online series as a supplement to the DVDs which I already have and I have some comments, suggestions, questions. I have progressed a lot with my diet since I bought your DVD's which I watched but wasn't ready to embrace at the time so I am going through your online course with joy and appreciation.

My internet connection is painfully slow so its hard to watch the videos online. Please can you let me know if they are identical to the DVD's or if there is any added material and if so what. I hadn't thought to grind the sesame seeds that is a great idea - how long can I store them for before the oils go off or they oxidize? Can you get raw milk on Maui? I have heard that it is very expensive. I bloat if I make Kefir with milk and what you said about the enzymes in raw milk to help digestion makes sense. I would like to try that. I manage by combining milk with cream to make kefir but it really makes me put on weight. Maybe I don't digest fat too well. A great tip I got from Jack La Lanne is to rinse a thermos flask out so that it is wet inside and put it in the freezer overnight. Use it the next day to put your vegie juice in and it will keep fresh much longer. Some recipes call for juicing herbs but they just slip through the juicer when I do it so I have given up. do you have any suggestions.? I am working on supplementing my diet with herb teas for calcium, iron etc and using a dandelion chai instead of coffee which I like a little too much. Playing with teas is fun and a good way to keep hydrated when water isn't appealing. I am also experimenting with tips that I get passed onto me from David Wolfe who is such an innovator. One of them is using clay in various forms to absorb the toxins in our system because it attracts the positively charged irons in toxins. If you are interested I can forward you the emails with the information.

You are an inspiration, I wish I could come to your Saturday workshop but I am working. Thank you so much. I love your lightness and joy. Aloha, Rosy.