Pepita Avocado-Lime Sauce

It was several years ago when I found myself first enjoying a fully raw, plant-based meal at Café Gratitude in San Francisco, a plant-based restaurant specializing in gourmet cuisines that later closed in 2011. You can still find CG all over Southern California or in your home through their cookbook, I Am Grateful: Recipes and Lifestyle of Cafe Gratitude.

I remember taking the first bite of a Sundried Tomato Pizza with an olive tapenade and cashew cream sauce. I was blown away at the flavors and how satisfying this all plant-based meal was. And, so began my love affair with this soul-satisfying lifestyle. Yes, of course, I had eaten vegetables in my life – but not like this. This was on another level. The warmth of a bite of flavor-packed forkfuls, layered with a comforting richness, did it for me. This Pepita Avocado-Lime Sauce salad dressing sauce is incredible and takes me back to that first experience.

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Pepita Avocado-Lime Sauce

(Gluten-Free, Vegan, Paleo, Keto)

What You'll Need

1/2 medium avocado
2 cloves of garlic
2 1/2 tbsp apple cider vinegar
1/2 cup olive oil*
1/4 cup pepitas pumpkin seeds (I used this brand)
1 tsp cumin
1 lime, peeled and diced
1/2 cup chopped fresh cilantro
3/4 cup water
1 tsp White Truffled Sea Salt (I used this brand)**

What You'll Need To Know

Place all ingredients into a food processor or high-speed blender, and pulse until smooth (about 30-45 seconds).

This dressing will be thick and can be used as a dip. Add more water for a runnier consistency (another 1/4 cup).

Keep in an airtight container for at least a week, but 3 to 4 days is best.

* I recommend using California olive oil for it's bright and green with a rich, buttery mouthfeel.

** Optional. You can also use plan sea salt. 

Raspberry Poppyseed Dressing

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Healthy eating doesn't mean it has to be boring, especially when it comes to salads.

I’m normally not a “dressing” kind of person and tend to stick to olive oil and lemon, but this Raspberry Poppyseed Dressing is actually pretty good and made with good-for-you ingredients.

Try this delicious dressing the next time you are making a salad or cooking a piece of chicken, steak or fish. It'll add a balanced flavor to your protein and turn your plain meal into a tasty one.

What you’ll need…

2 packages of baby spinach
1/4 cup greek yogurt, 1/4 cup raspberry vinegar (or use apple cider vinegar)
1/2 Tbsp. maple syrup
1/4 cup unsweetened almond milk (I used Calafia brand)
2 Tbsp. poppyseeds
1 1/2 cup strawberries, washed and cut into bite-size pieces
Optional: Roasted chicken breast

What you’ll need to know…

In a medium bowl, whisk together the yogurt, vinegar, maple syrup, almond milk and poppy seeds. In a large salad bowl pour the dressing over spinach and cut strawberries, toss, serve and enjoy. ❤

Lemon-Garlic Vinaigrette

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Lemon-Vinaigrette- It's been incredibly strange weather around here these past few weeks; drastically changing from warm weather of mid 70's to low 80's to mild wet weather. But, it now looks like the warmer climate is here to stay.

In lieu of cooking big meals, putting simple salads together and grilling our proteins is typical. The last thing we want to do is heat up the house, so cool salads are perfect. Spring and Summer offer some of the best and colorful produce to toss into a salad from the farmers market. One thing is always the same, though : the dressing. It's one I've used for years and it's incredibly simple.

This is the way I always dresses a salad, and it's just three simple ingredients. Lemon juice, olive (or grapeseed) oil and garlic. If you're used to complicated dressings from a bottle, you probably won't believe how delicious this one is. I've served it to many a guest in this house, and never once encountered anything but pure delight. It's light, refreshing, and delicious. One of my absolute favorite things, when drizzled over a bed of greens. I think you'll fall in love with it, too.

Oh, and a quick Spring snack we've been enjoying...garden tomato sandwiches. Just slices of fresh tomato, good mayo (I use Just Mayo from Hamilton Foods), dijon, lettuce and cracked black pepper between two slices of toasted sprouted bread. It's a good way to use your tomatoes and also avoid using your stove. Give them a try!

Lemon Vinaigrette, salad dressing, homemade dressing, lemon, Vinaigrette, garlic

What You'll Need

2 lemons 3 cloves garlic olive or grapeseed oil sea salt

Lemon Vinaigrette, salad dressing, homemade dressing, lemon, Vinaigrette, garlic

Begin my mincing the garlic very finely. Juice the lemons and whisk in the garlic and about 1/2 cup of oil. Salt to taste (1/4 teaspoon or so). Drizzle over a bed of greens and veggies, and enjoy.

If you don't have lemons on hand, raw apple cider vinegar is a good substitute. Or for a slightly different flavor, you can even add a little bit of apple cider vinegar to the lemons.

Lemon Vinaigrette, salad dressing, homemade dressing, lemon, Vinaigrette, garlic

 

Lemon Vinaigrette
Prep time:
Cook time:
Total time:
Ingredients
  • 2 lemons
  • 3 cloves garlic
  • olive or grapeseed oil
  • sea salt
Instructions
  1. Begin my mincing the garlic very finely.
  2. Juice the lemons and whisk in the garlic and about 1/2 cup of oil.
  3. Salt to taste (1/4 teaspoon or so).
  4. Drizzle over a bed of greens and veggies, and enjoy.
Notes
Makes about 1/2 cup of dressing. If you don't have lemons on hand, raw apple cider vinegar is a good substitute. Or for a slightly different flavor, you can even add a little bit of apple cider vinegar to the lemons.