Asian Sweet & Spicy Peanut Dressing

*Forgive me my people! No pics yet! For some reason, there is a glitch in the bloggerspot.com web site. Not allowing me to upload pics from my computer... Hopefully is will be resolved soon.


Who doesn't love the play of all the different flavors? Sweet, salty, spicy, hot, and savory, with the rich flavor of peanut, and a hint of dark sesame oil- it is nearly perfect for the palate!

I love the spicy Chinese Chop salad at Noodles & Co., and I absolutely loved an Asian peanut coleslaw my friend Meg introduced me to several years ago... I do enjoy recreating meals I've tried at restaurants, and I love to tweak recipes from friends, to my own tastes!

This dressing is fab for an Asian slaw, or a chopped salad, a dipping sauce for rice paper veggie rolls, or a veggie dip! I could drink it, but I won't;)

Asian Sweet & Spicy Peanut Dressing

1/4 c olive oil (or rice bran oil)
1/4 c rice vinegar (or raw apple cider vinegar)
1/4 c raw honey
1/4 c organic peanut butter
1 Tbl tamari-gluten free soy sauce
1 Tbl dark sesame oil
1 Tbl crushed ginger (or fresh grated ginger)
1 Tbl crushed garlic (or 4 cloves chopped)
1/2 tsp shiracha (or garlic chili sauce, or Tabasco)

Put all ingredients, except for olive oil, and blend well. Add olive oil in a slow stream until smooth and creamy. FANTASTIC.

*I usually double the recipe. It will keep well in the fridge for weeks.
*You could omit the peanut butter for an Asian vinaigrette.
*I have substituted cashew butter with excellent results!
*You certainly can use regular soy sauce.
*For ginger and garlic, you can substitute powdered or granulated for each, but use only 1 tsp per.

I hope you love this dressing/dip as much as I do!
Yours in health,
Natalie

Tangy Greek Style Dressing

We are big on salads in my house... My daughter Madeline especially loves a good Greek salad- with the salty trimmings, kalamta olives, and feta cheese! She does take after her mama.

Of course the Greek bottled dressings at the store, and mostly likely, at most restaurants are filled with undesirables. Like corn syrup, preservatives, and most often, cow's milk feta cheese- all no-no's.

I make my salad dressings, so I threw together a tangy version of a Greek style dressing! We like it vinegary here. (Is that even a word?) This really fist the bill!!

Tangy Greek Style Dressing

1/2 C red wine vinegar
1/2 C olive oil
1-2 tsp raw honey
1 tsp Dijon mustard
1 tsp garlic powder
1 tsp onion powder
1 tsp oregano
1 tsp sea salt
6 kalamta pitted olives (optional)
1 Tbl raw sheep's milk feta cheese (optional)

I put everything into the blender, except the olive oil. I blended well, then in a slow stream, added in the olive oil! Allow to meld in the refrigerator for at least an hour. Boom shocky. Greek heaven!

*I make my own red wine vinegar, by adding 1/4 of Bragg's Raw Apple Cider vinegar to a bottle of red wine. I put wine in a gallon jar, add the Bragg's, cover with a napkin with a rubber band, and allow to sit for approx. 3 months! Now, it is a live probiotic vinegar:)  This is a much stronger vinegar than store bought, so I cut it in 1/2 with water. So, for 1/2 C of vinegar, I do 1/4 C homemade vinegar, and 1/4 C water!
* I only use raw sheep's milk cheese. Pasteurizing ruins and denatures the milk/cheese. Raw retains any nutrients present in the sheep's milk. Sheep have A2 milk, which isn't harmful to human health! On a personal note, my daughter and I aren't allergic to sheep or goats milk products.
* You could EASILY put everything into a jar, and shake well- and it would be fantastic. I just most often use the blender- if I have the time. It emulsifies the dressing.
*I double this recipe. Will stay a couple weeks in the fridge. Shake well before each use.

Let me know how you like it!
Yours in health,
Natalie

Honey Mustand Italian Dressing

I love to make my own salad dressings.  You can whip up a fresh, tasty dressing at a moments notice, if you have a few pantry staples on hand.  Italian dressing is the most consumed dressing at my house.  It is a vinaigrette that really goes with everything! 
Making your own dressings, you can control the ingredients, they have no added chemicals, or preservatives or any other unwanted stabilizers or other junk!

Honey Mustard Italian Dressing

1 C cold pressed olive oil

1/4 Bragg's Raw Apple Cider Vinegar

2 garlic cloves
1 small onion
1 TBL Dijon mustard
2 TBL raw honey
1 TBL Italian seasoning
1 tsp granulated garlic
1 tsp sea salt
1/4 tsp of celery salt

3-4 jiggers of hot sauce

Put the garlic cloves, and onion in the blender to chop first.  Then all all ingredients, except for the olive oil.  Blend until well incorporated, scraping down bits of garlic and onion as needed. 

Then while the blender is running, slowly add the olive oil in a stream.  This creates a well blended, and much creamier dressing.

Refrigerate for about an hour to allow flavors to meld.  Shake well before serving.

*I used Bragg's Raw Apple Cider Vinegar as my vinegar, and do for most of my dressings used at home.  It is a delicious, and healthful choice- that is raw, and is very nutritious.

*I used raw honey, Gentle Breeze Honey, which is local.  There are many health benefits of honey, but especially locally harvested raw honey!

*I used raw garlic, as I do in most of my dressings and dips, because of garlic's far reaching, miraculous healing properties!

*I used raw onion for the same reasons I use raw garlic.  Onions and garlic really are miracle foods, that are known cancer fighters and prevents.  I have the blood pressure of an athlete, and garlic and onions are one of the main reasons.  (As I am NOT an athlete.)  

*Italian seasoning is a blend of : oregano, marjoram, thyme, basil, rosemary, and sage.  The benefits of herbs and spices like these, have too many health benefits to even mention!  I could post a page of great healing benefits of each of these herbs... but didn't- today.  Know that herbs have ancient healing wisdom.  Use often, and liberally.

If you like a sweeter dressing, by all means add more honey.  If you prefer your Italian without the mustard, omit all together... If you like more of a vinaigrette that is clear, use garlic powder and onion powder, and do not blend with the blender, but shake in a jar, or whisk in a bowl.

This dressing is the bomb, and is super healthy to boot!

Enjoy!

Yours in health,

Natalie 

Honey French Dressing Recipe

Salad dressings are so easy to make!  What is so great about making your own things homemade is a.) you can control the ingredients, b.) make to your own tastes, c.) it most often better than store bought, and d.) it is far more cost effective (cheaper!). 

(As I write this, Kenny Chesney is on palladia singing " I go back".  Man, I love his music- what a talented song writer...)

I keep a stocked pantry ( I'd show you, but I have to clean and straighten it first) which is key to making any kind of dressing, at any time.
I remember years ago, when we'd go to many last minute pot lucks in our neighborhood. Our friends would find it so amazing that I could just run home, and put something together and return without going to the store.  I was known then for my salads, and dressings... because I always had the fixin's on hand!

Anywho, this is a family favorite, honey french dressing.  My daughter Julia's very favorite.  This is a recipe that appeals to most, because it tastes very much like bottled dressing.  I usually don't measure- again I am forced to use measuring utensils so I can share!  This is not only very tasty, but literally healthy

Natalie's Natural Honey French Salad Dressing:

1 cup olive oil  (365 cold pressed olive oil)

1/4 cup apple cider vinegar ( I prefer Bragg's Apple Cider Vinegar)

1/4 cup honey  ( I use raw and local)

1/4 cup  organic ketchup  (Trader Joe's)

1/8 tsp. worcestershire  (Annie's Naturals organic)

small squeeze of mustard  (  I used yellow today)

1 tsp. paprika  ( The Spice House)

1 tsp. Pampered Chef Onion Onion  (I usually use a shallot)

3 drops of tabasco

2 cloves of garlic

All the the ingredients into a blender except the olive oil.  Blend well.  Slowly pour olive oil in a stream as the blender is running.  Blend until thickened.  Chill for an hour for best flavor.  As you can see, I put it in a Good Season's Italian bottle- since I no longer use it for that dressing- and it is the perfect size for my recipes.  I bought an extra bottle at Goodwill! 

Any dressings can be shaken in a jar instead of blending in a blender, but I love how creamy and thick the blender makes the oils.  If you shake this recipe, make sure to crush or grate garlic first.

* I have used tomato paste in lieu of the ketchup, and is my preference.  But, ketchup is just easier.

* Bragg's Apple Cider vinegar is what I use most for dressings.  You could use any vinegar here.  The best flavor match would be red wine vinegar.  I use Bragg's most often because it is so very healthy, and RAW.

*  Raw Honey is a natural sugar, but I consider it a miracle food.  It has antibiotic properties, enzymes, micro nutrients, and is truly a super food.  Be sure to purchase an unprocessed, unheated brand of honey.

Once you try this recipe, you won't buy bottled French again... I hope:)  Enjoy!

Yours in health,

Natalie