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Dressing & Spreads

Dressings and Spreads

Green Goddess Pulp Dressing

  • 1 apple
  • 2 T soaked almonds
  • green juice pulp
  • 2 T honey
  • 2 T tamari
  • 1 T olive oil
  • 2 T Balsamic vinegar
  • 1-2 cup of water (or enough for the preferred consistency)

Place all ingredients in a blender and blend until creamy.

Nutty Seedy Cheese

  • 1 cup soaked almonds
  • 2 cups soaked sunflower seeds
  • Handful of parsley
  • 2 scallions
  • 2 cloves garlic
  • 1/2 t Celtic sea salt

Place all ingredients into a cuizinart and blend. After the initial breakdown, add 1/2 cup of water until the desired consistency is reached. Serve fresh or allow cheese to culture for one day out on the counter with lid 3/4 on or with a cheese cloth on jar.

Dandelion Pesto

  • 1 cup cashews, pine nuts or walnuts
  • 3 cups chopped dandelion greens
  • 1/2 cup olive oil
  • 3 cups chopped basil or oregano
  • 3 cups French sorrel
  • 3 cloves garlic 2 lemons, juiced
  • 1 tsp salt
  • 1 cup divine water

Combine all ingredients in a blender and mix until smooth.  Dandelion Pesto is sensational over zucchini pasta.  To prepare the pasta use a hand-crank spiralizing machine or a cheese shredder to magically make noodles from raw zucchini or other veggies (carrots, beets, pumpkins, and yams make good pasta too).  Pesto can also be used as a spread or a dip for almost anything.  Get green and lively yourself!
Nearly any fresh herb will make a tasty pesto.  Try making an all wild pesto using just greens you find while foraging.  Dandelion and wild mint, or wild mustard greens and wild onion, explore the combinations.  Wild greens are some of the most mineral-rich foods on the planet.  Just think: those greens wanted to grow exactly where they did. The conditions for their own nourishment were perfect and now they will pass these nutrients on to you.