FAMILY HEALTH
THE BEST OF SUMMER SALADS by Alyssa Bauman, www.Nourished.ca
Summer is in full swing which means non-stop, fun, picnics and casual entertaining. Salad is a staple at my house. And all my peeps know that they will always love my healthy and lively concoctions. For me salads were my foray into eating well. Creating fun and fabulous salads is a bit of an obsession that initially lead to Nourished! Here are a few of my all time faves that will make any salad sing.
CARROT GINGER DRESSING This is a rendition of GP’s GOOP dressing. Steeped in antioxidants and healthy fats, I love this as a dip, salad dressing and a marinade. INGREDIENTS: 2 Carrots 1 Shallot 2 thumbs Ginger 2 tbsp Sweet miso paste 1/4 cup Rice vinegar 2 tbsp Honey
2 tbsp Sesame oil 1/3 cup Avocado oil 1/3 cup Olive oil 1/4 cup Water Salt and pepper
DIRECTIONS: Puree all in blender until smooth. Keep in glass jar for up to a week.
SERIOUSLY AMAZING SESAME DRESSING The first time I tasted this I pretty much drank it. I was with my best friend and we both were a freak for it. I begged and begged and begged the Whistler chef for the recipe. My relentlessness worked. I adjusted some key components, worked my magic and nourished it up. You’ll be a freak for it too. Use as salad dressing, dips, marinades for chicken, fish and tofu. Healthy fats, calcium and some serious amount of flavour. This recipe makes a lot and it keeps well in fridge for up to 10 days (if you don’t eat it by then!). INGREDIENTS: 2 cups Sesame seeds 1/2 cup Bragg's liquid soy 1 cup Rice vinegar 1/4 cup Water 1/2 cup Avocado oil/flax oil/
olive oil or a mix of all 8 tsp Mirin 2 tsp Maple syrup 1/4 cup Sesame oil
DIRECTIONS: Put all ingredients in blender and blend. Makes a lot. Keep in fridge for up to 10 days. Use as dip, marinate for fish, veggies, tofu and chicken. 12 www.WestCoastFamilies.com
