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You are here: Home / Archives for Dressing

How to Make an Incredible Salad Without Using Dressing

July 19, 2016 by Sarah

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There are so many moments when I’m preparing food and thinking, ‘I wish I could blog about this’. Something that gets me so geeked is teaching about ways to eat healthy without just dishing out another recipe. Education; it’s what I want the heartbeat of this blog to be. Educating you on how to find practical ways, that are easy to replicate and implement, to add more gorgeous, colorful, nutritious foods to your diet.

I’ve been wanting to write this post for a very long time. I started a new real estate photography job a few months back and have been getting busy with my own lifestyle photography that it has kind of taken over my life. It’s a huge passion of mine, and I’m blessed to be doing photography full-time now, but oh, how I miss having those few extra hours a week to blog. Although it isn’t much, these occasional blog posts represent my tight grasp on this creative outlet that’s also driven by, you guessed it, so much passion. I’ve had these pictures sitting on my computer for a few weeks now, and I’m choosing to make the time to give them their deserved debut 😉

So today we cover salads. And dressing. Or lack thereof.

Salads are phenomenal. I believe salads have the power to cure food regrets. They’re a reset food; one that sustains you while helping you clean internally, getting you back on track (maybe after you have temporarily departed from the clean eats station..ya know ya know). Smoothies and juicing are other very suitable examples of what I consider reset foods, but there is something about salads that is just so satisfying – maybe it’s the crunch, the vibrant colors, the nourishing greens or all the different flavors cohesively mixed together in one single dish. It’s most likely all of the above.

I guess I should specify this though; I’m talking about clean salads. Not ones that are cancelled out by filthy dressings that devoid your salad of its potential greatness – dressings that contain GMO oils and other ingredients, flavor enhancers like MSG and artificial flavors, and preservatives. There are some good organic brands out there, which is nice to have on hand, but one thing I have recently started realizing is this: you don’t need dressing. And this is where this blog post becomes useful. It’s not just any salad where you can omit dressing and still enjoy every single bite – it’s a salad containing certain elements that, when combined, completely eliminate the need for dressing.

First, let’s quickly break down the main components of a dressing:

  • Fat
  • Acid
  • At times, a hint of sweetness
  • Herbs or seasonings

Now, I really want to focus on the first two. Fat and Acid. Oil and vinegar. These are pretty paramount for what comprises a typical dressing. If you have these two present, you’re already so far on your way to a dressing-less salad. Yes, you can drizzle any oil as your fat (like olive oil), but you can also use sliced or diced avocado, which adds an unbeatable creaminess to the salad as well. Avocado has many nutritional benefits and is most definitely my go-to for the fat component. I hope I can continue dispelling the myth that avocados contain a lot of fat so therefore, should be avoided as far as weight control is concerned. This is not true. These are healthy, vital, delicious fats you need in your diet. There is no need to fear healthy fats when you are eating a balanced, nutritious diet. Embrace good fats!

As for the acid or the astringent flavor, think pickled or fermented. I’ve been obsessed with both lately. You can easily pickle some veggies yourself, like I this one I made below:

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This is pickled red onion and radish in a brine of apple cider vinegar and rice vinegar. Let it sit for as long as you’d like (whether that’s a couple hours or days) and that’s it. I love adding this to so many dishes because it gives the food a unique tart factor that I just crave! You can also use sauerkraut. And I’m not talking polish sausage sauerkraut here, I’m talking traditionally fermented sauerkraut that’s raw and oh, so delicious. Another perk is that it comes in many different flavors! Wildbrine and The Brinery are two of my favorite suppliers. Here is what a few from wildbrine look like:

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Now for the optional: something sweet and something herby

Think dried or fresh fruit. Berries are perfect now that they’re in season! Sometimes I’m totally in the mood for this and sometimes I am not. Either way, it tastes so yummy combined with the fat and acid from above as pictured in the example below. This salad has blueberries, raspberries, and nectarine slices.

As far as herbs and spices go, I think it’s safe to say that your salad won’t really need help in the flavoring department, and they’re kind of unnecessary at this point. I love to add some fresh green onion, but that’s about it.

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Here is also a simple, quick, easy salad I made with just some strawberries, the red cabbage and beet sauerkraut with some fresh green onions over greens. I didn’t use a fat component, yet it was still very tasty and clean.

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Thanks for reading! Leave a comment below if you have any other ideas or thoughts!

With love,

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Filed Under: Dressing, Inspiration, Raw, Salads Tagged With: berries, dressing, greens, healthy meal, healthy tips, how to, salad, sauerkraut, veggies

Tahini Miso Salad Dressing + Sushi Salad

June 4, 2015 by Sarah

Tahini Miso Dressing

So now that you know how to make your own tahini, it’s time to get some ideas about dressings to make with it! No better way to start than combining it with some good ‘ol miso. I recently bought some new miso, and it’s chickpea this time! For those of you who don’t know, miso is a fermented (typically) soybean paste that is used heavily in Japanese and Asian cuisine. You can also find other types of miso like azuki bean, brown rice, barley, golden millet, and chickpea like I mentioned. Two brands that carry these different varieties and that I really love are South River Miso and Miso Master Organic. By the way, don’t get tripped up about the price tag.. you don’t use very much at all so they last quite a long time!

MisoWhat is so awesome about miso?

Miso is rich in antioxidants and probiotics and because it’s fermented, it contains beneficial bacteria that is good for your gut flora, which in turn may help support both your digestive and immune system. I used to work at an Asian fusion restaurant where we served miso soup. My mom would always tell me, ‘If you’re ever not feeling well at work, make sure you have some miso soup!’ It truly is a nice little addition to your diet.

Although it’s most notable for being used in soup, it can also be an incredible addition to dressings and sauces because of it’s bold saltiness. Check out this Massaged Kale Miso salad and my rockin’ how-to video while you’re at it 😉

Tahini Miso Dressing

The first day I made this Tahini Miso Dressing I just had it on some greens just like the ones shown in the picture above. However, the next day, I went ahead and made a SUSHI SALAD and doused it with this dressing.

And guess what? The sushi salad blew my mind! I loved pretty much every bite of it.. I just made if for dinner and didn’t know it would taste this yummy so I only have some phone pics to share. There was something about all of the veggies together – the textures AND flavors – that made this a salad I will FOR SURE make again!

Start with a bed of kale and other greens (mixed greens, romaine, leaf lettuce, etc.) and top with steamed asparagus, quartered and sliced cucumber, diced red pepper, one or two diced green onions, and some brown rice. Each vegetable I used really added to the WOW factor of the salad so if you try making this, I highly recommend not skipping out on one or two of them!Sushi Salad

Next top with avocado, nori strips or cut up nori sheets (I used A LOT more than were in this picture) and the tahini miso dressing below! Sushi Salad

This dressing can not only be used as a dressing but also as a sauce for really anything lunch/dinner-related! You can change the thickness of this dressing by adding more or less water. I used 1/4 cup, and it was pretty thin so if you want a thicker paste, I would start with 1 tbsp. and work your way up depending on the consistency you’re going for.

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P.S. Black sesame seeds rock! Not only are they really affordable (we got a 1/2 lb. bag for only $1.80), but they’re also high in antioxidants, vitamin E and may offer anti-aging benefits — yeeeeeah!Tahini Miso DressingDSC_2377 Tahini Miso DressingTahini Miso Dressing

Tahini Miso Salad Dressing
 
Print
Prep time
5 mins
Total time
5 mins
 
This simple vegan dressing adorns salads with a creamy, savory and zesty kick!
Author: Sarah
Recipe type: Dressing
Serves: ¾ cup
Ingredients
  • ¼ cup tahini
  • 2 tbsp. miso
  • juice half lemon (about 1 tbsp.)
  • 1 small clove garlic, minced
  • 1 tbsp. coconut aminos (or tamari, nama shoyu, etc.)
  • ¼ cup filtered water
  • dash of maple syrup, to taste
  • dash of cayenne pepper, optional
Instructions
  1. Combine all ingredients in a bowl or jar and mix well. Store in an airtight container (like a Mason jar) in the fridge for 3-5 days.
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If you love it, try making a double batch the next time so you can use it for multiple meals throughout the week!

With love,

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Filed Under: Dressing, Greens, Raw, Salads, Sauces, Vegan Tagged With: dressings, miso, raw, salads, sauce, sesame seeds, sushi, tahini, vegetables

Homemade Sesame Ginger Dressing

March 28, 2015 by Sarah

It started with Kroger’s ‘Simple Truth Organic’ Asian Sesame dressing. I picked it up off the shelf, turned it around to look at the ingredients, and thought, hey, I can for sure make that myself! I snapped a pic and went on my merry way.

Then I came across Bragg’s Ginger & Sesame salad dressing at the local co-op grocery store, turned it around and thought, hey, that’s just like the other one; I can make this myself! I snapped a pic and went on my merry way again.

So, needless to say, Sesame Ginger dressing was mentally bookmarked.

Sesame Ginger Dressing

I finally got around to experimenting and made a version worth sharing! I made this salad for dinner and happily devoured it, and making something that tasty begs for some blog attention. I recreated the salad the next day to take pictures and am so glad I did. THOSE COLORS! Whole, fresh foods can be so. darn. beautiful!

Sesame Ginger DressingSesame Ginger Dressing Sesame Ginger DressingSesame Ginger Dressing          Sesame Ginger DressingSesame Ginger Dressing   Sesame Ginger Dressing

The salad had raisins, sliced avocado, raw green beans, purple cabbage, cucumber quarters, sliced green onions and diced orange pepper. It really complimented the dressing nicely!

Homemade Sesame Ginger Dressing
 
Print
Prep time
10 mins
Total time
10 mins
 
Author: Sarah
Serves: 4
Ingredients
  • 2 tbsp. tamari (or nama shoyu, organic soy sauce, coconut aminos, liquid aminos)
  • 1 tbsp. lemon juice
  • 2 tbsp. olive oil (can use sesame oil)
  • 1 clove garlic (minced or pressed)**
  • knuckle ginger root (minced or pressed)**
  • 1 tbsp. apple cider vinegar
  • 2 tsp. raw sesame seeds
  • 3 tbsp. water
  • ¼ tsp. sea salt
  • 1 tbsp. maple syrup (or other liquid sweetener of choice)
Instructions
  1. Mix all ingredients together in a sealed container (like a small recycled jar or bottle with a cap) and shake until well combined.
  2. **With the garlic and ginger, I used a garlic press to press both the clove and ginger. This is the method I recommend because you won't be stuck with large pieces of garlic and ginger in your recipe. The press gives you some pulp and juice (especially good for the ginger).
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Enjoy!

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Filed Under: Dressing, Raw, Recipes, Salads, Vegan

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My name is Sarah. This is a wellness blog where I hope to encourage and inspire you on your mission to healthier living. Read More…

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