Real Food Rehab

No rigid rules, labels or dogmas.... just REAL food, for your body, mind & soul!


One the easiest ways to stay raw is to eat lots of fresh salads that contain a variety of vegetables and leafy greens. In order not to get bored, you'll need a number of delicious dressings to jazz up your salad bowl. Below are some that I just love and please feel free to add your favorite.....making sure to tell us if it is your original creation or if it is from another source (adding the link, preferably).

In this section you can also find other saucy condiments that will help you add flavor to other raw food dishes...again, please add your favorites!

Views: 5226

Replies to This Discussion

Cilantro Lime Dressing
1 cup packed cilantro
1/2 cup extra-virgin olive oil
1/4 cup lime juice, fresh
1/4 cup orange juice, fresh
1 tsp lime zest
1/2 teaspoon sea salt
1/2 teaspoon fresh ground pepper
Pinch of minced garlic

Puree cilantro, olive oil, lime juice, orange juice, salt, pepper and garlic in a blender or food processor until smooth.

"Thousand Island"
2 oranges, peeled and seeded
4 Tbsp olive oil
2 Tbsp raw honey
2 Tbsp Nama Shoyu
1/4 cup raw almond or cashew butter
2 Tbsp apple cider vinegar or fresh lemon juice
4 cloves garlic

You can use a food processor or blender to make this creamy dressing.

Creamy Macadamia Dressing
3/4 cup macadamia nuts, soaked for 1+ hours
1/4 cup water
1 teaspoon orange zest
1 teaspoon ground cumin
1/8 teaspoon sea salt
Pinch of cayenne pepper
Place the drained mac nuts into a blender w/ the water and other ingredients and blend until creamy; add more water, if necessary, 1/2 teaspoon at a time to thin out as desired. As with all nut based dressings, use sparingly.

Raw Mustard
8 Tbsp mustard seeds
4 oz. mineral water
3 oz fresh lemon juice
2 Tbsp raw honey or agave nectar

Soak the seeds in water and lemon juice overnight. Ass honey and blend in a food processor or blender until creamy. Will keep for months in the frig.

Honey Mustard Dressing
1/2 cup raw mustard
1/2 cup olive oil
1/2 cup raw honey or agave nectar
1/2 cup water (less will make it creamier)

Blend all ingredients well.

Tahini Dressing
1 cup raw tahini
3/4 cup olive oil
2/3 fresh orange juice
3 cloves garlic
1 1/2 inch fresh ginger
1 Tbsp. Nama Shoyu
1 -2 tsp dulse or kelp granules
1/4 cup fresh cilantro

Blend all ingredients together until creamy and well combined. This is wonderful on salad, Asian slaw, stir fry, or with Nori Rolls.
Mock Sour Cream Dip

1 1/2 c. cashews, soaked 30 min.
1/2 cup water, plus additional to thin, if needed
3 T. lemon juice 1/2 t. sea salt
1 t. onion powder
1 t. garlic powder
2 T. minced fresh basil
2 T. minced fresh dill
2 T. minced fresh chives or green onion

Place the water, cashews, lemon juice, garlic powder, onion powder, and salt in a blender and process until smooth. Stop occasionally to scrape down the sides of the blender jar with a rubber spatula. Add the chives, basil, and dill weed and pulse briefly to mix. Chill for at least 2 hours before serving. Stored in a sealed container in the refrigerator, Mock Sour Cream and Chive Dip will keep for five days.

from: http://www.rawfoodchick.com


Mint Cilantro Dressing

1 ½ - 2 cups fresh cilantro
1-2 large Anaheim peppers, seeds removed
10-12 large mint leaves
1/3 cup fresh parsley
1 large green onion
2 TB olive oil
3-4 TB spring water
1 TB fresh lemon juice
½ tsp sea salt, or to taste

Blend all the ingredients until smooth.
Ranch Dressing/Dip

Posted by Snowdrop on Raw Freedom Community

For those missing that hidden valley feeling.

Soak time: 1-2 hrs
Preparation time: 5 Minutes
Number of Servings: 24 (or 3 cups)

Ingredients
1 1/2 cups nuts (cashew or mac or combo) soak them for a creamier dressing (1-2 hrs is fine, then drain)
3/4 - 1 cup filtered water for blending
3 tablespoons lemon juice (translates into approx 1/2 lemon)
1/3 cup cider vinegar
1/3 cup extra virgin olive oil
3 tablespoons agave (or 3 soaked dates)
2 cloves garlic
1 teaspoon garlic pwd
3 teaspoons onion pwd
1 teaspoon dill
1 tablespoon sea salt
1/2 teaspoon basil

And to add after it's done:
1/4 cup finely minced parsley
another 1/2 t dill, minced

Directions
Vitamix blend all ingredients till creamy and smooth except the last 2, then once blended, stir in the last 2 ingredients.

Thickens in fridge.

Thin to desired consistency if using as a dressing- or toss into wet lettuce leaves as is.


I got this recipe from thesunnyrawkitchen.com
I love this site because she has a whole blog of recipes and some really great ones. This Ranch dip is the best. I don't put the dates in and it still tastes great!
Greek vinaigrette dressing

1 cup Bariani olive oil
1/8 cup lemon juice
¼ tsp sea salt
1/8 tsp fresh ground black pepper
¼ tsp basil
¼ tsp onion powder
¼ tsp oregano
1 large clove garlic mashed

Put all the ingredients together in a closed jar and shake well. Keep in refrigerator; this should stay fresh 2 weeks.
Avocado Dressing

The ingredients that you will need are
1 large avocado
2 to 3 Limes
2 tsp Sesame oil
1 or 2 garlic cloves
Sea salt or pepper to taste

First, take the pits out and then spoon out the avocado and place it into a food processor.
Now squeeze in your lime juice and add in the remaining ingredients and blend very well. Take a taste and then adjust the ingredients according to your own preferences.
Now that it's done, just add it to your salad. This is actually enough for about 3 servings so you can add sliced avocado to your salad without going overboard.
Raw Vegan Caesar Dressing

2 medium avocados
½ c cashews
½ c water
¼ c lemon juice
¼ c olive oil
2.5 tbs apple cider vinegar
2 tbs nutritional yeast
2 tsp sea salt
1-2 tsp black pepper
2 medium cloves garlic
1 large date

Blend till smooth.

This dressing is so creamy and yummy! I almost wanted to eat it plain!
Ranch Dressing

1 c cashews (soaked 3 hours)
Pepper
1 1/2 t sea salt
3/4 to 1 c water
1 lemon juiced
3T dried onion flakes or 1/4 raw onion and 2 T dried onion
1 T dried dill or 3 T fresh dill

Soak cashews and rinse blend in blender with all ingredients except dill until smooth. If you like a chunky onion reserve the dried onion and mix in after blended and mix in by hand the dill and onion . If you like it smooth mix the onion with all other ingredients and mix in the dill by hand. Lasts in refrigerator for 5 days if you don't eat it all first.
I made Rawdawg Rory's peanut sauce the other day and it was really yummy not overly sweet like another recipe I had.



Louise Greenwood said:
Hey guys! I am really wanting some pad thai/asian/ peanut sauce kelp noodles tonight....does anyone know of a good recipe?? thanks!


Raspberry Chipotle Sauce
Posted on May 17, 2010 by rawrifficfood

Ingredients:
1 dried ancho chili (soaked)
2 dried chipotle chilis (soaked)
6 Medjool dates (pitted)
1/4 cup sundried tomatoes (soaked)
1/2 red onion (peeled and chopped)
1 clove garlic (chopped)
1 jalepeno (seeded and chopped)
1/3-1/2 cup raw agave nectar
1 tsp vanilla extract
1 T raw cacao nibs
1 1/2 tsp sea salt
dash ground cinnamon
1 T ACV
1 T EVOO
dash garlic powder
dash onion powder
juice of 1/2 lime
12 oz. fresh and frozen organic raspberries

Preparation:
Combine all ingredients in a food processor and blend well until smooth, and slightly thickened – not runny. Serve with your favorite chips or crackers. Try them with my raw corn chips (shown in the photo).
CONDIMENTS:

¨ Ketchup ¨

Blend until smooth:
2 tomatoes, chopped
1 c sun-dried tomatoes
Juice of ½ lemon
1 pitted date
Salt and pepper

¨ Mayonnaise ¨

Blend until smooth:
½ c almonds, soaked and peeled
1/4 cup water
½ lemon, juiced
1 small garlic clove
½ tsp salt
Add in a steady stream, until emulsified:
1 ½ c olive oil
Store in a glass jar in the refrigerator for up to 2 weeks.


¨ Mustard ¨

Blend until smooth:
1 cup brown soaked mustard seeds
¾ cup lemon juice
½ tsp salt

¨ Manwich Sauce ¨

2 fresh tomatoes, chopped
1-cup sun-dried tomatoes
1 clove garlic
2 T apple cider vinegar
¼ c onion, chopped
8 fresh basil leaves
2 dates, pitted
¼ c olive oil
1 tsp salt

¨ Pesto ¨

Blend until smooth:
2 bunches spinach, washed
1 bunch fresh basil
Juice of ½ lemon
4 cloves of garlic
1 c nuts
½ tsp salt
½ cup olive oil

¨ Pancake Syrup ¨

Blend until smooth:
Medjool dates, seeded
Water

¨ Mild Salsa ¨

Pulse to desired consistency:
2 cloves garlic, minced
Juice of 1 lemon
Cilantro to taste
½ sweet onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
Add and pulse:
Ripe tomato, chopped

¨ Marinara ¨

Blend until smooth:
4 tomatoes
½ c sun dried tomatoes
Add and pulse to desired consistency:
1 carrot, sliced thin
1 rib celery, sliced
1 green bell pepper
2 green onions, sliced
4 oz mushrooms, sliced
Basil, parsley, oregano, salt & pepper to taste

¨ BBQ Sauce ¨

1 c. fresh tomatoes, chopped
1/2 c. sun-dried tomatoes, chopped
1/4 c. chopped onion
1/2 tsp. minced garlic
4 fresh basil leaves
1/2 c. Medjool dates
1 tsp. Celtic salt
Cayenne to taste
1 T. olive oil
Blend till smooth.


¨ Honey Mustard Sauce ¨

Mix:
Mustard
Honey

¨ Tarter Sauce ¨

Mix:
Mayo
Pickle, minced
Onion, minced

¨ Cocktail Sauce ¨


Mix:
Ketchup
Grated horseradish

¨ Aioli Sauce ¨

Blend until smooth:
1/2 avocado
3 T olive oil
1/4 c lemon juice
1 T apple cider vinegar
1 T raw honey
1 t prepared mustard
1 clove garlic
1/4 c chopped parsley
2 T chopped basil
Fresh water as needed
Pinch sea salt or to taste
Sauce should be thick and smooth.
The BEST Mayo

Hands down, this is THE best mayo. From Alissa Cohen's "Living on Live Foods" book.

3/4 Cup Almond Mylk
2 Tablespoons Avocado (I use half an avo)
1-1/2 Tablespoons Apple Cider Vinegar
3/4 Teaspoon sea salt
3/4 Cup Olive Oil

Blend first four ingredients together in a blender.
Slowly add the oil and continue to blend until smooth

(I store this in the fridge and keep it no more than a week - tops.)

RSS

Fresh Eats Inspiration

Grab Your Copy

© 2017   Created by Penni.   Powered by

Badges  |  Report an Issue  |  Terms of Service