This is one of my favorite salad dressings. The recipe came from Dr. Greger’s “How Not to Die” cookbook. It is rich, creamy, flavorful and super easy to make. If refrigerated in a sealed container it will last up to one week.
The recipe calls for Dr. Greger’s “Savory Spice Blend” which is a mix of 10 spices. If you open up the link and follow the recipe it makes 1/2 cup. The blend can be stored in a covered jar and is an excellent medley of spices which can be used for just about any recipe. Dr. Greger advocates the use of a variety of spices on a daily basis. In addition to flavoring foods, each spice has their own powerful health benefits. If you don’t have the savory spice blend on hand – no problem – this salad dressing will still taste delicious. I do add black pepper to this dressing in order to reap the benefits of the tumeric. If you recall from my Healing Tumeric Banana Date Smoothie post, the piperine in the black pepper enhances the absorption of the curcumin in the tumeric.
For the blended peeled lemon, I learned a really cool tip a few weeks ago. Cut off the ends of a few lemons, remove the peels and place in blender. Put the juice and pulp in ice cube containers and freeze. Remove the frozen juice / pulp and place in freezer bags. Pop them out of the freezer when you need lemon. Simply genius.
Ingredients
- 2 cloves garlic crushed
- 2 tablespoons nutritional yeast
- 1 tbsp. almond butter
- 1 tbsp. blended peeled lemon
- 1 tbsp. miso paste
- 1 tbsp. minced fresh parsley
- 1 tsp. salt free stone-ground mustard
- 1/4 inch grated tumeric or 1/4 tsp. ground powder
- 1 tsp. savory spice blend
Directions
In a blender combine 1/2 cup of water with all the dressing ingredients and blend until smoothe.