Salad Dressings

Most store-bought salad dressings are loaded with sugar and poor quality oils, taking your awesome salad several notches down the health scale.

Here are a few healthy (and tasty!) salad dressings to keep on hand.
I like to put some time aside (~30minutes), make all of them at once and store them in glass
 jars (empty nut-butter or jam jars) in the fridge for quick use.
 
 They’re simple to make - just combine all ingredients in a blender!
 
 This one tastes salty       Naturally-occurring salt from the soybeans in Bragg’s… no salt added!
 
¼ cup soy sauce; Bragg’s or wheat-free tamari
4 garlic cloves, crushed 
1/3 cup olive oil (for a more creamy consistency pour in to moving blender slowly)
 
RAWvolution, by Matt Amsden
 
 
Stir Not-Fry, dressing
 
1/3 cup ume vinegar (ume is a type of plum)
1/3 cup soy sauce; Bragg’s or wheat-free tamari
8 cloves garlic, crushed
1½ inch piece of ginger, chopped finely
1¼ cup olive oil (for a more creamy consistency pour in to moving blender slowly)
 
RAWvolution, by Matt Amsden
 
 
Great on Greens
 
4 Tbsp Tahini
4 Tbsp Lemon juice
2 Tbsp Water
2 Tbsp Bragg’s (or wheat-free tamari)
 
Ani Phyo
 
 
Japanese Ginger Soy (oil-free)    I love this one massaged into fresh chopped kale… then add other veggies.
 
2 garlic cloves, minced
2 tsp minced fresh ginger
¼ tsp powdered mustard
 Juice of ½ lemon
 2 Tbsp apple cider vinegar
2-4 drops stevia natural sweetener
½ cup water
1/3 cup Braggs liquid aminos
 Salt and pepper to taste
 
HCG Diet Canada