Here are some dressings to try that a are super flexible and great to have sitting in the fridge to dip into anytime. Extra greens stimulate the liver to detox excess hormones, support your production of digestive enzymes and posh-up any meal!
The wonderful healthy oils and fats soothe nerves, nourish hormones and help build happy neurotransmitters. You can also use fresh dandelion leaves that are popping up everywhere since we’ve had a little rain (they are especially good for liver detox), or use any fresh herbs you have around or can get when you do head to the supermarket.
Better eating everyone!
#1. Green Goddess Dressing
- 1/3 cup Tahini
- 1/4 cup lemon juice
- 1/4 cup extra virgin olive oil (or other oil) 1/4 teaspoon black pepper
- 3/4 teaspoon salt
- 1/2 teaspoon sweet smoked paprika
- 1/2 bunch fresh parsley
- 1 cup firmly packed basil leaves
- 1 garlic clove
- 1 whole spring onion
- 2/3 cup water
- 1 TBSP honey
Place all ingredients in a high-speed blender and process until smooth and creamy
#2. Green Goddess Dressing
Try this amazing green goddess dressing, perfect on salads, pasta and noodles!
Ingredients:
- 1-2 garlic cloves (to your taste)
- 1 large ripe avocado
- 6-7 tbsp water
- Juice of 1⁄2 lemon or 1 tsp apple cider vinegar
- 3-4 tbsp natural yoghurt or olive oil (if need to be dairy
- free)
- 1/2 cup packed fresh parsley or herbs of your choice
- Seasoning
How to make it:
- Put garlic and herbs in a high speed blender and blend.
- Place the remainder of the ingredients into the blender and blend until it is the correct consistency. (Adjust seasoning and add more water if required).
- Enjoy, you are ready to serve!
Options:
- Serve over a salad.
- Stir through pasta, as a pasta sauce.
- Stir through spiralized noodles
#3. Green Goddess Dressing
Ingredients:
- 2 cups parsley (roughly 1 bunch)
- 1/3 cup olive oil (any oil!)
- 2 tablespoons pumpkin seeds
- Juice of 1 lemon
- 1/4 cup water
- 1 teaspoon wholegrain mustard
- 1 garlic clove (optional)
- Salt and pepper
Method:
- Add all ingredients into a blender (or nutribullet) and blend together until well combined.
- Store in an air-tight container in the fridge for 5-7 days.
- Kale (or other greens) Pesto
- 1 bunch kale, leaves only
- 1/4 cup lemon juice
- 3 spring onions, finely chopped
- 1/2 teaspoon garlic, finely chopped/grated
- 1/4 cup olive oil + 2 tablespoons extra, (or other oil) 1/4 cup water
- 1 tsp salt
- 1/4 tsp pepper
- 2/3 cup raw cashew nuts
Place all ingredients in a food processor or blender and process until well combined but with some texture. Taste and adjust seasoning as required.
#4. Dairy Free Herb & Garlic ‘Butter’
- 2 cloves garlic, finely chopped
- 1/4 cup fresh parsley, finely chopped 1 tsp fresh rosemary leaves
- 1 tablespoon fresh oregano leaves
- 1 teaspoon fresh thyme leaves
- 1/2 cup coconut oil – in liquid form
Place all ingredients in a high-speed blender and process for 5 seconds (scraping down the inside of the bowl to incorporate all ingredients). Pour into a container and refrigerate until required. Use as you would butter on flatbreads, roast veggies, baked potatoes…
#5. Miso Dressing
Ingredients:
- 3 tbsp miso
- Juice from 1 lemon or lime
- 1 tbsp tamari
- 3 tbsp olive oil • 1 tsp honey
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 1-2 tsp freshly grated ginger
- Optional – 1-2 tsp sesame seeds
Method:
Peel and chop ginger into thin slice or grate it using a thin grater.
Add all ingredients together in a jar/mug/blender and mix together until smooth.
#6. Avocado Lime Dressing
Ingredients:
- 1 ripe avocado
- Juice from 1 lime
- 1 tbsp olive oil
- 1 tsp dijon mustard
- 1 tsp honey
- Pinch salt & pepper
Method:
Add all ingredients together in a blender or nutri-bullet and blend together until smooth and creamy.