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Friday, July 18, 2014

Refresh with a High Protein Salad Dressing - Yes it is gluten free, macrobiotic, vegan, vegetarian and delicious.

Summer is a great time for salads.  They're easy to throw together, don't take much time, and can fill you up giving you plenty of slenderizing fuel for your busy days.

How do you keep salads from getting boring?  Mix 'em up... Play with changing all of your ingredients.  Here instead of lettuce or kale - we have arugula paired with carrots, artichoke hearts and a creamy tofu dressing you can blend up in minutes.  Feel free to add some toasted pumpkin seeds or almonds for added crunch that goes so well with this creamy dressing.

Creamy Tofu Dressing:

1/2 cake of organic firm tofu, boiled or steamed for 5 minutes
(approx. 8oz of tofu)
4 Tbsp. Olive oil
1 tsp. Sea salt
2 tsp. Maple syrup (or 1T. raw honey)
2 Tbsp. Apple cider vinegar (or white vinegar)
1 clove garlic pressed or a little granulated garlic
2 tsp. red onion, chopped fine
a little white pepper to taste (white pepper is more cooling, black pepper is more warming)

Mix all the dressing ingredients in a blender and blend on high until smooth and creamy.
It can last up to 3 weeks in the refrigerator. 

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