Wednesday, July 2, 2008

Day 81 of 100 Day Raw Food Challenge- Fruity Salad Dressing

Today I talk about some off the hook good salad dressings I have been making this week from the fresh in season fruit I've been finding around town. So delicious.

Please share your favorite homemade salad dressing recipe, so we can all feel the leafy green love!

20 comments:

Melissa said...

Hello Ms. Bunny Berry! I have been enjoying your blog awhile and this is my first comment (I found you through Penni's blog). It's funny you are talking about fruit salad dressings today. For breakfast this morning I was inspired to have a salad, not too unusual for a vegetarian. My salad consisted of a medium sized bowl of organic green lettuce (yum) and sliced bananas on top. That's it and it was delish. I am looking forward to experimenting mixing my greens with different fruit. Thanks so much for the idea of fruit salad dressings. Keep it up you raw, gorgeous girl! Melissa

Danieal & Shalee said...

Hi Bunny,

I never thought about a fruit dressing before. It sounds so good! I totally agree that you don't need expensive gadgets to have a raw food kitchen. A good knife, cutting board, and a blenders is about it. Oh also I think a salad spinner (to get those veggies clean and dry) is also a good thing to have and you can get one at Wal-Mart for about $5.00. Your looking great!

Danieal
http://2rawsisters.blogspot.com/

Lindsay said...

Ok, I have this killer salad dressing -- I use it on big green salads which I add mango and cashews to, with scallions, etc.

fresh lime juice
Rice Wine Vinegar
olive oil
toasted sesame seed oil (I know, not totally raw, but just a little bit)
nama shoyu
Maple syrup or agave
ginger, peeled and minced
1/2 clove garlic, minced
1 red chili, seeded, etc. (optional)
Raw Tahini
1 large handful fresh coriander (cilantro) and basil, chopped

Mix all of the ingredients together in a jam jar, shake and pour over the salad. Garnish with cashew nuts or sesame seeds.

Awesome!

Penni said...

As always, I love what you got to say, sister. Here's my "House Dressing" recipe. I think it's my favorite "off the hook" concoction this summer:

3 Tbsp. olive oil
3 Tbsp. fresh lemon juice
1 Tbsp. agave nectar
1 tsp. lemon zest
1 clove garlic, mincled
1/2 tsp. sea salt
1/4 tsp. ground nutmeg

PS....talking to you this afternoon was the highlight of my day :- )

Lisa (Pixywinks) said...

Might I suggest Macadamia Nut Oil instead of olive oil. It's soooooo goood.
Pixy

Uza said...

I find the best dressings / sauces / meals are those made when most inspired and least "prompted". In fact, I have a at time tried to replicate (the above) before and not had much luck re=experiencing whatever made it special at the time.

In other words, I think sometimes it's the love/emotion of the moment that is the "secret" ingredient of the recipe. Otherwise I would happily share with you things I've made in the past. But I know already that they would not turn out the same for you.

:(

You are so awesome!

Smw

Amy S said...

Hi Bunny,
I have been reading your blog since day 10 and I must tell you, you brighten up my day so much!
My 9yr old daughter and my partner gather around in glee whenever I am watching one of your clips. (We are Australian and we just adore your accent and vivacity!)
This is currently my favourite dressing:

juice of two lemons
125gm tahini
80ml Tamari or Namu Shoyu
2TBsp apple cider vinegar
water

Blend, or beat by hand. The longer you blend, the thicker the dressing becomes.
It's so zappy and makes a great coleslaw dressing. Try it, it's the bomb!

asavva@gmail.com

loulou said...

Hi Bunny, I think one of the keys to a great dressing is to match it with the salad. So, for instance, a chunky salad of peppers, cauliflower, carrot and cucumber can handle something like a blended mango with sesame oil, ginger, garlic and tamari/nama shoyu. That would be a bit heavy for delicate leaves, so I'd use a lighter dressing, like lemon and olive oil based dressing - Penni's sounds good :)
I also make honey mustard dressing. I use a teaspoon of Meaux mustard, which is THE best, teaspoon honey, juice of 1 lemon, tablespoon oil, shake in a jar and there you go. Brightens up the plainest salad :)
With those mushy avocadoes, as long as they're not black, you can make curry dressing. Blend your avocado with some salt, curry spices and a little lime or lemon juice - yum! That goes well with a chopped/grated veg kind of salad, rather than just green leaves.
Also, don't forget you can add fats with pine nuts and olives, not just oil. Add some alfalfa/sunflower etc. sprouts to your salads, too.
Ok, this is making me hungry! Have a great day, Bunny!

Anonymous said...

How timely this subject! Yesterday I wanted more than my usual "fatty"(but I love it so much!)olive oil and sesame butter dressing because I wanted to eat more of the salad - 2 big bowls full of all that leafy green goodness (I usually stop at one because I use too much "fatty" dressing) After all, it's the greens we need to be eating so much more, right? So why not a dressing made of yet more greens? That's what Fred (www.FredericPatenaude.com)is always telling us to try. And after all, I use my dressing to wet everything together and start the "mush/marination" action that I like so well. So I blended a few big handfuls of spinach with the juice of one orange and several vine tomatoes I had sitting around and just enough tahini to cut that green-y taste, then added some fresh parsley I also had sitting in a jar on my counter and a bulb of garlic. Made enough for my salad plus a jar in the fridge - I figure it should last at least a week or so with that citrus and garlic "preservative." By the way, Fred's website is awesome, he truly has the most valuable information out there that I have found. Keep up this good work Ms. Bunny! You're the first thing I check each morning and I miss you on the weekends! Have a great 4th of July everyone!

Heather said...

Hi Bunny - Although I usually just eat salads with some lemon and sea salt, when I do make dressings, I love to make creamy dressings with avocado and/or pinenuts.

avocado and/or pine nuts
water
fresh garlic
shallot or a bit of onion
sea salt
pepper
whatever herbs you like - it's also good without herbs

Whip these up in a blender, on high, and you'll get really rich, creamy dressing. Yum! I'm sure you could do it in a regular blender, but I know my Vita-Mix gets it really creamy. Some of these other dressing ideas sound great, too. I need to get out of my dressing rut and try something new!

Jason said...

CREAMY-ASS RANCH DRESSING:

This is sooo creamy and yummy for when you crave something dairy-like, i just made this today from this new raw food recipie book I bought (Jennifer Cornbleet's 'Raw FOod Made Easy for 1 or 2 people'). I have to say that this book is the best I've ever read, simple and tasty recipies and I love how after every recipie she states how long they last in the fridge - super helpful for when I double recipies to use the following days. I swear I don't work for her, I just love this book since I live alone. Here it is:

Yield 1 cup, 4 servings

1 cup soaked raw cashews (about 2 hours soaked is enough)
3/4 cup water
2 Tbs fresh lemon juice
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp plus 1/8 tsp salt
1 Tbs minced fresh basil, or 1 tsp dried
1 Tbs minced fresh dill weed, or 1 tsp dried

Place cashews, water, lemon juice, garlic powder, onion powder, and salt in a blender and process until smooth and creamy. Add the basil and dill weed and pulse briefly, just to mix. Stored in a sealed container in the refrigerator, Ranch Dressing will keep for 5 days.

Variation: for Thousand Island dressing: add 1/2 chopped red bell pepper (about 1/2 cup) to the blender along with the other ingredients.

Keep shining your light bright! ^.^

sofia said...

I admire you a lot!!! You seem to have a very good will power!!! Im starting on a diet, but very hard for me!!! Keep the good work!!! Sofiluks

gabrielle said...

Today I will try the blueberry dressing, but add some more olive oil and some lemon juice and zest to it (kind of combining your recipe with and Penni's). Will probably add a few chopped almonds or sunflower seeds to the greens as well(HUNGRY NOW).
I look forward to reading your posts... inspiring. ~Gabrielle

Isle Dance said...

Thank you so much for sharing about this!!!!! :o)

Mermie said...

Love all the ideas here.

Mermie said...

I love all the ideas here!

Mermie said...

Whoops.
Double post.
lol

RawkYouLikeAHurricane said...

The Creamy Ranch dressing that Jason posted here? Insane! So good! I'm eating the last of it, it lasted four days. I used it on salad, as a dressing for pasta salad, and now I'm dipping something non-raw in it. It's so good!

Violet said...

check out my recipe for waldorf salad [and dressing!] i just posted it today!
it's more like an autumnal salad, but i was craving it lately, so i created the dressing recipe to not compromise my raw attempts.
http://punkrawkitchen.blogspot.com/

be well,
violet

p.s. i have watched all your vlogs as you post them and love love love them. are you looking for more peeps to join in on the next 100 day chalenge? if so- i think i'm gonna try it too!

Wendy said...

My favorite salad dressing: (this makes enough for one big salad. I only cook for one person.)

1 clove of garlic, minced
pinch or two of celtic sea salt
pinch of freshly ground black pepper
pinch or two of ground cumin
juice of one lemon
handful of cilantro, finely chopped
1-2 Tbsp olive oil
(optional) dash of cayenne pepper or red pepper flakes.

This dressing is awesome on a salad of lettuce, avocado, tomatoes, and red onion. Mmmmmm…..Mexican.