Step away from the store-bought salad dressing. I’m willing to bet that it’s super oily, way too sweet, and loaded with salt and stabilizers among other questionable ingredients. Making your own salad dressing is easy, better for your health, cost-effective and so much more flavorful. This stuff is so good you’ll want to eat salads all day everyday. Packed with ginger (great for health and digestion), turmeric (a well-known anti-inflammatory) and carrots (naturally sweet and rich in beta-carotene), you’ll have all the fixings to up your salad game and fill up on the good stuff.
CARROT GINGER MISO DRESSING
Vegan, gluten free, dairy free, refined oil free
Recipe by Jentry Lee Hull
Yields about 2.5 cups dressing
You will need: a food processor or high-powered blender
INGREDIENTS
- 2 Tbsp. miso paste
- ¼ cup warm water
- 3 heaping cups organic baby carrots
- 1 thumb-sized piece fresh ginger root, peeled and roughly chopped
- 1 pinky-sized piece fresh turmeric root, peeled and roughly chopped
- 1/3 cup tahini
- 1/3 cup rice wine vinegar
- 1 tsp. garlic powder
- 1 tsp. cayenne
- 1 Tbsp. maple syrup
METHOD
- Whisk miso paste in warm water and let dissolve.
- Combine all ingredients in a food processor or high-powered blender, scraping down the sides as needed. Blend until creamy.
- Adjust seasoning to taste.
- Store leftovers in an airtight container in the fridge for up to 7 days.
- Enjoy on pretty much anything. This stuff is de-lish!
Thrive on,
Coach Jentry
Gumsaba Outdoor Fitness Class schedule Saturday 9/24/16
8:30 AM Saturday Co-Ed Boot Camp – Coach Karen – In it Together
9:30AM Sunshine Orinda Sleepy Hollow Co Ed PRIVATE Class – Coach Piper – HIIT Saturday