One of the coolest things to come out of the raw experiment was expanding my menu where sauces + dressings are concerned. I don't know about you but I can only eat sliced up veggies by themselves so many times before I'm bored out of my mind! Enter sauce! I've been getting creative and coming up with new recipes. This one is my most recent favorite (though I'm working on a carrot ginger dressing at the moment that may soon take the lead)! I sliced zucchini with a julienne peeler, chopped up radish, carrots, cucumber, bell pepper, parsley. Added a can of drained and rinsed organic chickpeas all served in butter lettuce. I buy the butter lettuce that is alive (has roots) at the grocery store and then Cliff plants the roots after I've taken off all the leaves. We already have new lettuce growing! SO COOL! Butter lettuce + collard leaves have become my replacement for tortillas. I create a meal like this one at least once a week creating wraps or cups filled with veggies. I make enough to eat on it up to 3 times! I'm a huge fan of prepping food once and eating twice or more!
If you don't have a Vitamix or other high power blender make sure to chop shallot, garlic and basil nice and small before blending.
Basil Garlic Dressing
*Gluten-free *Dairy-free *Vegan
Ingredients 1 shallot 3 garlic cloves 2 cups basil leaves 1 cup good quality olive oil 2 tbsp apple cider vinegar 1 lemon, juiced 1 tbsp maple syrup salt and pepper to taste
Directions
Throw everything into high power blender and blend til smooth. Store in a mason jar with lid. Make sure to shake well before serving, separation is natural. Keeps for 5 days in the fridge.
