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.

Black Sesame Seeds on Veggies

This dish may not look very appetizing, but let me assure you that it is not only delicious but extremely nourishing. Black sesame seeds are high in minerals as are most foods that are dark, black specifically. They are high in B-vitamins and iron and considered a popular anti-aging food in many parts of the world. Minerals are so important and most of us do not get enough. This is a very good way because you not only get the nourishment from the seeds but you have a whole new way to make your veggies rich and delicious!

Shown here is yellow squash, steamed for about 4 minutes. I blended the sesame seeds in my Vita Mix and stored them in a jar in the fridge.  Then they are ready for me to sprinkle on my veggies. So simple, satisfying and nourishing.

Raw Creamy Mint Dressing

This dressing is to live for. It is full of nutritious power and really refreshing and delicious. You can use it on any raw veggie salad or cooked veggies, grains or whatever sounds good to you.  I find it lasts for about 4-5 days when kept chilled!

Creamy Mint Dressing

½  cup     sunflower seeds (soaked - 3 hours or longer)

⅓  cup     olive oil

½  cup     filtered water

¼  cup     lime juice

2         garlic gloves

¼  cup     fresh mint leaves (use dried mint if fresh is not available)

1 tsp         onion powder (or a chunk of onion – green onions are good)

¼  tsp     celtic sea salt

Blend all ingredients into creamy consistency. I love this dressing. It is awesome with mixed greens, chopped cabbage, sliced cucumbers, and tomatoes.

Keeps when chilled for about 4-5 days.

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Coconut Cilantro Ginger Sauce

I really don't have to say much more than "Coconut Cilantro & Ginger". This sauce is simple and so delicious that you will be spooning it from the fridge when ever you think of it. It is fabulous on Kitcheree, wonderful on veggies or grains, and has the perfect flavors to wake up a white fish. All you have to do is blend the following ingredients together: 1/4 to 1/2 cup water

1/2 cup shredded coconut

1/2 to 3/4 cup fresh cilantro

1 tsp of freshly chopped ginger (or squeeze the ginger juice from finely grated ginger)

salt to taste

Blend all ingredients together. I like to keep it somewhat coarse, yet blended well. Store in a glass jar and enjoy on a variety of veggies. If you want to use it for a white fish or veggies, then drop a tsp or two in the saute pan with a little coconut oil. Add a dab of water. Cover and let simmer.

The flavors are to live for!