Conscious Eating Part 44
Tomato-Tahini Dressing
Balances V, slightly unbalances P and K All Seasons 1 cup fresh tomato juice 2 Tbs raw tahini 1 Tbs lemon juice 1 tsp ginger powder 1 clove garlic Celtic salt and cayenne to taste Blend and serve.
Zucchini-Lemon Dressing
Balances V and P, slightly unbalances K All Seasons 4 zucchini, grated 3 Tbs lemon juice 1 Tbs allspice 2 tsp Celtic salt Blend all ingredients, adding water to achieve desired consistency.
Curry-Carrot Dressing
Balances K and V, slightly aggravates P Winter, Spring, and Fall 1 cup carrot 1 cup broccoli 1 cup beet avocado 1 clove garlic 1 tsp ginger, grated 1 tsp curry Blend.
Remarks: Works better for P if the garlic and ginger are cut in half.
Tahini-Ginger-Miso Dressing
Balances V, neutral for K, unbalances P Winter, Spring, and Fall 2 Tbs raw tahini 2 Tbs raw apple cider vinegar or juice of lemon 1 tsp fresh ginger, grated tsp mellow miso 1 clove garlic cup water Blend all liquid ingredients and ginger for 30 seconds. Add remaining ingredients and blend until smooth.
Remarks: Same as Sunny Ginger-Tahini Dressing (see Seed Dressings), but not as building. For a spicy Tahini-Ginger-Miso Dressing, add tsp black pepper, tsp hing, and tsp cayenne (not for P).
Carrot-Tahini Dressing
Balances K and V, unbalances P All Seasons 1 cup fresh carrot juice 2 Tbs raw tahini tsp curry tsp black pepper tsp hing Blend.
Green Zinger Dressing
Balances K and V, neutral for P All Seasons 1 cup parsley 2 Tbs raw tahini tsp black pepper cup water Blend.
Remarks: Parsley is balancing for all three doshas. The black pepper does not aggravate P unless taken in excess.
Creamy Cuke Dressing
Balances V and P, neutral for K Summer 1 large cuc.u.mber 1 heaping Tbs raw tahini 2 tsp dill cup water Blend all ingredients until smooth.
Lemon-Dill Dressing
Balances V, K, P All Seasons cup lemon juice 1 Tbs raw tahini 2 tsp dill cup water Blend until smooth.
Basil-Dill Dressing & Marinade
Balances V, P, K All Seasons, best Summer cup lemon juice 3 Tbs fresh basil 3 Tbs fresh dill tsp raw honey or cup fresh apple juice instead of water cup water Blend.
Avocado Dressing
Balances V, neutral for P, unbalances K All Seasons 1 large avocado 1 clove garlic or tsp sun-dried garlic 4 tsp lemon juice cup water Blend until smooth.
Remarks: Try adding 1/4 tsp cayenne during the winter.
Guacamole Dressing
Balances V,P,K All Seasons 1 avocado 1 tomato, diced cup lemon juice or 2 Tbs raw apple cider vinegar 1 Tbs fresh cilantro 1 clove garlic or tsp sun-dried garlic tsp cayenne (for P) or tsp cayenne Blend in food processor or mash with fork until coa.r.s.e in texture.
Remarks: Depending on the amount of cayenne, this dressing can be heating or cooling. It can be balancing for V, P, and K depending on the amount of cilantro, garlic, and cayenne used.
Sweet-N-Sour Ginger Dressing
Balances V, slightly unbalances P and K All Seasons 1 tomato 3 Tbs raw apple cider vinegar 1 Tbs ginger, chopped 4 dates, pitted Celtic salt to taste Blend until smooth.
Sweet-N-Sour Dressing & Marinade
Balances V and K, unbalances P All Seasons 2 Tbs raw apple cider vinegar tsp honey or 2 dates, pitted 1 tsp fresh ginger cup water Blend until smooth or shake mixture in a jar.
Remarks: For a thicker consistency, add 2 Tbs tahini. This dressing also makes a wonderful marinade. Simply soak your favorite vegetables in dressing 4-6 hours.
SAUCES, SPREADS, AND DIPS.
Sauces, spread, and dips provide another opportunity to increase the amount of live foods that vata people can eat. In addition, they add a tasty flair to live-food cuisine.
SAUCES.
Live Catsup
Unbalances V, P, K All Seasons 1 cup sun-dried tomatoes, soaked 1 cup fresh tomatoes, diced 2 Tbs raw apple cider vinegar tsp Celtic salt 1 cup water Blend until smooth.