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Heather: Hey guys! This is Heather from healthyveganrecipes.net. So it is summer time pretty much everywhere,
well, except the southern hemisphere of course. And what that means for all of us in the northern
hemisphere that itÕs pretty hot out. When itÕs hot, I eat mostly raw foods, and I have
been getting a lot of request from you guys for more raw recipes, maybe because itÕs
summer and you are all hot and wanting some food to cool you off, but to be honest, what
I eat most meals during the summer is just raw food, and by that I mean salads.
I just chop up some vegetables, sometimes some greens and sometimes not, so broaden
your definition of salad to include things that donÕt have greens, although greens are
super nutritious and I eat ton of them whenever I can, especially because right now PhilÕs
garden is full of lettuce, kale, chard all that good stuff. ItÕs so good.
Okay, so really what makes raw food delicious and different for me when I am eating salad
is the dressing, and so what I thought I just film for you guys is a salad dressing. This
is one that I just happened to come up with few days ago when I realized that the nectarines
that I bought had gotten kind of mushed and they were attracting fruit flies. So I put
them in the fridge, but one of them that had kind of an open wound, I thought I have to
use it right away. So I put it into a salad dressing, which normally I would not do, because
I would just want to eat this nectarine. But this one is kind of bruisy as well. So I am
going to put it into a salad dressing and show you this awesome dressing that I came
up with.
Okay, so we are going to start with our nectarine. I am just going to cut it in half, get the
pad out, and then I am going to make this dressing in my Magic Bullet, which is just
a single serving blender. You can make this in any kind of blender or food processor if
you prefer, but you do need to get the nectarine blended up. It wonÕt really mesh, because
it is too solid. Some other fruits like bananas you could just get away with meshing it but
not nectarine. So I have got that tin my blender. What I am going to do is add a little bit
of water and get blended up.
Okay, so there is my nectarine blended up. And for those of you who want to skip ahead
to the recipe, I will post that over at healthyveganrecipes.net, so you can check out all the awesome that
I am going to add right now.
Okay, first up is some garlic, and this is fresh from the garden, so it is very young
garlic. It has started to form cloves but they are not as papery of a skin as your average
garlic that you get at the store. So this is a very special treat. It wonÕt have quite
as strong a garlic flavor as fully formed garlic. So I am adding a fair bit to this
dressing. If you are using regular garlic, you probably want to go with just one clove
or otherwise it will overpower your nectarine, and since we are making such a special dressing
with the nectarine, you are going to make sure you taste it.
By the way, if you donÕt have nectarines, you could do this dressing with some pureed
mango. This is lots of juices that are just pureed mango now, of if you have frozen mango,
you could use that as well; or if you want to keep it super simple, you could use orange
juice. It wonÕt be as thick as this one but it will still be really yummy.
Okay, other fresh from the garden ingredients, bazel, and yes I know everyone else in the
world says basil. I canÕt help it; itÕs just how it comes out bazel. I know other
Canadians that I know of say bazel. I donÕt know where it came from, maybe my mom, I think
my mom says bazel as well; maybe she wants to be British. I am not even sure if they
say that in Britain. Anyway, okay, basil in the thing.
Then, I am going to put some almond butter and I have been traveling in the states for
last four weeks and realized that you guys have super cheap almond butter. In Canada,
I usually buy sunflower seed butter, because itÕs cheaper, but this one at Trader JoeÕs
and all it is, is raw almond, thatÕs what you want to look for in your nut or seed butter.
You only want to get those healthy fats from nuts and seeds.
Yes, I love adding fat to my salad dressing. I donÕt worry about being low fat, because
you need some fats to help absorb the nutrients in your fruit and veggies, and when you are
having raw salad, you need a little bit of fat.
Okay, then some apple cider vinegar, filling it a little bit just to help go with the almond
butter, and then I am going to put a little bit of Herbamare and put a little dash of
sea salt. I put in more Herbamare than I would salt, because Herbamare is mixed with dried
herbs, dried vegetables, a little bit of salt and some kelp. So when you see me dumping
it in, it might look like a lot, but the amount of salt is actually fairly low.
And then I am going to put a little bit of paprika in just to help give it a little bit
of a kick. You can skip that if you want to or you could do a little bit of chili powder.
I think that would be really nice as well I havenÕt tried it yet, because as I said,
I donÕt usually blend up my mangoes into salad dressing like this. But today, itÕs
going to be fun.
So all of those in the blender, and I am going to give it one more shot and then we will
be done. I am going to just taste it to make sure itÕs good. Okay, so with the almond
butter in there, you can use whatever type of nut or seed butter you want by the way,
sunflower seed, tahini, whatever you like. It makes it really nice and creamy, whereas
if this was just the nectarine, it would be a little bit more thin and not quite as satisfying
on your salad.
So I highly recommend adding it. DonÕt be afraid of fats, they are good for you, your
body needs them. Then, we got to give it a taste.
ItÕs so good. Guys, I know I said that I wouldnÕt normally waste a nectarine on a
salad dressing, but to be honest, I love this, and I donÕt feel like itÕs a waste of a
nectarine anymore, because this will go onto so many salads. Look how thick that is. What
I find is I will use some of this on my fruit salad, and then when I put it in the fridge,
it will thick enough even more because it gets cold, so then I add a little bit more
water to it when I use it the second, third, fourth time.
So I hope you enjoy this and make some kind of yummy salad to go with it. What have I
tried? I have done grated parsnip with apple, celery, raisins, parsley. I have done just
a regular green lettuce salad with cucumber, tomato, and pepper. And to be honest, I think
it would go with pretty much anything. Any fresh veggies that you are enjoying right
now, try this dressing with them. You could even use it as a dip when itÕs nice and thick,
dip some cucumbers, some grilled zucchini in here, whatever you want to do.
So again, enjoy, have fun with it. Eat lots of raw food because itÕs summer and itÕs
fresh and it will make you feel awesome. I will see you guys next time.