Dressings

Liquid Gold Elixir – Natalie Rose

Not to use in salads that contain cheese or avocado

  • 2 cups fresh lemon juice
  • 3 whole cloves garlic
  • 3 Tbsp. minced ginger
  • 3 Tbsp. Nama Shoyu soy sauce
  • Stevia (if sweetness is desired)
  • 1 ½ cups cold-pressed olive oil

Blend all ingredients except oil in blender. Once blended, slowly add the oil until it’s completely blended. This recipe should last a week in the fridge.


Asian DressingNatalie Rose

  • 2 Tbsp. raw tahini
  • 1 clove garlic, chopped
  • 1 inch fresh ginger, chopped
  • 1 lemon, juiced
  • Stevia to taste (if needed)
  • 1 tsp. sesame oil
  • 3 Tbsp. Nama Shoyu soy sauce

Mix all ingredients in a bowl. This is my favourite salad dressing I could eat by the spoonful! Also you could use as a dip for Raw Food Platter. Keeps for 10 days.


Alkaline Sauce for Veggie Salads

  • 1 clove garlic
  • 1/4 tsp. salt
  • 1/2 cup chopped parsley leaves
  • 1/3 cup chopped mint leaves
  • 1 1/2 tsp. black pepper
  • 1 lemon, zest and juiced
  • 1/3 cup cold pressed extra virgin olive oil

Put all ingredients in a food processor and pulse.

Tip: If you prefer a thicker dressing, you can also add 1 tbsp. of flaxseeds before blending.


Basic Salad Dressing

  • 1/3 cup fresh lemon and / or lime juice
  • 3/4 cup cold pressed olive oil
  • 1 tsp. garlic powder
  • ½ tsp. ground oregano
  • ¼ tsp. dried rosemary
  • 1 tsp. dried basil
  • ½ tsp. ground cumin
  • 1 dash of sea salt and cayenne pepper

Put all ingredients in a blender and mix until all ingredients are well emulsified.

Season again if desired.

Tip: If you prefer a thicker dressing, you can also add 1 tbsp. of flaxseeds before blending.