Haylie J. Pomroy, BS, WC, Registered Wellness Consultant, Nutritional Counseling
French Dressing Recipe
1/3 c. cooked brown rice
1 c. + 2 tbsp. organic red roast pepper soup
1/4 c. tahini
6 tbsp. honey
1 1/2 tbsp. paprika
1/2 c. lemon juice (fresh is best)
1/4 tsp. garlic powder
1 1/2 tsp. onion powder
1 1/2 tsp. salt
3/4 c. water
BLEND all ingredients. Keeps well in refrigerator for about 1 week. May need a little
more water before serving. Makes 3 cups.
Poppy Seed Dressing Recipe
1 1/2 tbsp. chopped onion
1/2 c. raw cashews, rinsed
1/2 c. water
3 tbsp. fresh lemon juice
3 tbsp. orange juice
1 tbsp. honey (opt.)
1/2 tsp. celery seed
1 tbsp. poppy seeds
3/4 tsp. salt
1/2 tsp. paprika
BLEND all ingredients, except poppy seeds, until smooth. STIR in poppy seeds. Keep
refrigerated. May need to thin with additional water to desired consistency.
Umeboshi Dressing
1 c. olive oil
6 Cloves of garlic
4 tsps. Umeboshi Plum Paste
1/8 tsp. sea salt
Blend in blender, I like to leave it out for 24 hours to richen the taste, then keep refrigerated.
Cashew-Dill Dressing Recipe
WHIZ in blender 10 minutes:
1/2 c. cashews
1 c. water
STIR in:
1/2 tsp. dill weed
2 tbsp. lemon juice
2 tsp. parsley
1/2 tsp. salt
1/2 tsp. garlic powder
2 tsp. onion powder
SERVE cold. May also cook to make a spread.
Tahini Salad Dressing Recipe
1/2 c. tahini
1 c. water
1/3 c. lemon juice
1/4 c. Bragg Liquid Aminos
1 clove garlic, pressed or chopped
1 tbsp. Instant Clear Gel
BLEND first five ingredients until garlic is well blended. SPRINKLE Instant Clear Gel
into dressing while blender is creating a swirling motion. If Instant Clear Gel is not
available, use cornstarch and cook to thicken.
