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Dressings
& Dips
and other
related delectables.
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| Fresh
Mango Salsa |
3 large
fresh mangos, peeled
1 tablespoon crushed jalapeno
4 green onions, chopped
2 tablespoons brown sugar
2 tablespoons cilantro
2 tablespoons freshly squeezed lime juice
1/2 teaspoon salt,
optional dash of crushed red chili peppers
Directions:
Remove fleshy part from mango. Discard seeds and chop the
mango flesh.
Combine mango with remaining ingredients in medium-sized bowl
and stir to combine.
Wrap tightly and refrigerate one day before serving or leave
covered for 2 hours at room temperature
to allow flavors to blend. May be stored in refrigerator up
to 5 days.
Chef Suggestions:
Serve over Teriyaki Salmon or as a dip for tortilla chips.
Add a dash of crushed red chili peppers over salsa for color
before serving.
Nutrition Facts:
As prepared, each serving contains 50 calories, 0g total fat,
0mg cholesterol,
120mg sodium, 13g total carbohydrate and 0g protein. |
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| Lilly's
Creamy Avocado Salad Dressing |
Mix to following in a blender (best with a Vita-Mix or other high
powered blender):
2-3 Avocados (depending on your preference)
Juice of 1/2 lemon
A dash of sesame oil
Some garlic powder
1-2 tablespoons
Chickpea miso (depending on your preference
And 1-4 Garlic cloves (depending on your preference)
Put everything in the blender. When it is all uniform in size, drizzle
some cold-pressed olive oil
into the mixture (again, with the consistency, go to your personal
taste).
Process.
Serve...
Note: It is a very thick dressing, so it is not very pourable. I
just dumped the contents of the food processor
into the huge bowl of salad, and massaged into the whole bowl. (3-4
adult servings worth).
You can easily thin the dressing out by adding some water to it.
If you do so, you will need to serve
immediately after blending. OR, you could keep it in a jar or other
container to shake up as needed. |
If
you have a recipe to share, or an experience
that has brought you better health and vitality
- we'd love for you to share it !
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