Ranch Salad Dressing

This vegan and oil free salad dressing is sure to be a favorite for you as it is for me. My kids love it for dipping veggies. And with wholesome ingredients you don’t have to feel guilty giving your salad a healthy pour of dressing.

1 cup unsweetened plain organic coconut milk yogurt

juice of 1/2 a lemon

1/2 cup oat milk (or any non-dairy milk you like)

1 tsp garlic powder

1 tsp onion powder

1/2 tsp dried parsley

1/2 tsp dried chives

1/2 tsp dried dill

1/4 tsp Himalayan sea salt

1/4 tsp freshly ground black pepper

  1. In a small bowl, whisk together the yogurt, lemon juice and milk. Add the spices and whisk until well incorporated. It might seem thin at first. but within a few moments it thickens a bit to usual ranch dressing consistency.
  2. Can be stored in an airtight container for up to 1 week.

 

Dijon Salad Dressing

This dressing is quick to make, easy to prepare, and really delicious. A much better option for topping your salads than the store bought dressing which contain unhealthy oils and chemical ingredients your body just does not need.

The GMO ingredients, the trans fats, the MSG, the high-fructose corn syrup….it’s TERRIBLE!

Salad dressing is an easy and delicious step in the right direction of a choosing a whole food healthy diet. Just as the human body was designed for.

1/4 cup water

1 tsp apple cider vinegar

1 small chopped shallot

2 tsp Dijon mustard

2 tsp maple syrup

pinch Himalayan sea salt

fresh ground pepper, to taste

  1. Combine all the ingredients in a food processor and process until smooth. Taste and adjust seasonings as desired.
  2. Cover and refrigerate. It will keep about a week in the fridge.

Homemade French Fries with Chipotle Ranch Dip

French fries are extremely easy to make and taste much better when homemade. But the star of this recipe is not the fries, it is the dip! Admittedly, fries aren’t my favorite food. I love potatoes, but fries? Eh, I could take them or leave them. But with this dip, I want to double or triple the recipe!

This is such a great side dish to a veggie burger, a finger food for parties, or a snack.

For the Fries:

2 large russet potatoes

1 tbsp light olive oil (neutral tasting oil is key. I wouldn’t recommend extra virgin olive oil. You could use almond oil if you don’t want to use olive oil.)

Himalayan sea salt, to taste

Ground pepper, to taste

1/4 tsp onion powder

For the Chipotle Ranch:

1 cup vegan mayo (**see recipe below)

1 tsp chipotle powder (you can purchase this or make it yourself, see recipe below)

1 tsp lemon juice

1 1/2 tsp onion powder

1 tsp garlic powder

1 tsp smoked paprika

2 tsp dried chives

Himalayan sea salt, to taste

  1. Preheat oven to 425.
  2. Cut potatoes into 1/2 inch fries then pat them dry with a towel to absorb as much moisture as possible. This will help them crisp up better while baking.
  3. Put the fries in a large bowl and toss evenly with the oil, salt, pepper, and onion powder.
  4. Spread the fries out on a baking sheet. The more space they have between them (not touching) ensures crispier fries.
  5. Bake at 425 for 20 minutes. Turn them over or give them a shake to move them around, then place back in the oven at 400 and continue cooking for another 20-25 minutes, until golden brown and to your desired crispness.
  6. While the fries are baking, you can make the dip. Combine all ingredients into a medium bowl. Cover and refrigerate until the fries are done.

Notes:

** The chipotle ranch makes a great topping for veggie burgers, too!

** Vegan Mayo:

  • 1/4 cup  aquafaba (the liquid/brine in a can of chickpeas)
  • 1/8 tsp cream of tartar
  • 1/4 tsp ground mustard
  • 1/2 tsp sea salt
  • 1 tbsp lemon juice
  • 1 1/2 tsp white vinegar or apple cider vinegar
  • 1 tbsp maple syrup
  • 3/4 cup avocado or light olive oil (a neutral oil is important here for flavor)

** Chipotle powder: 

(this makes a bit more than you will need for the recipe, but the remaining can be saved in a seasoning shaker jar for later use. Which is good, because I am sure you will be making the dip again and again.)

Greek Salad Dressing

A pretty simple dressing to make with pantry staples, this one is sure to please! All you need is a small bowl and a few ingredients and you can mix this up in a minute. Oh, and you’ll need a big salad, too. 🙂

1/4 cup extra virgin olive oil

juice from 1 lemon

1 tbsp Dijon mustard

1 1/2 tsp dried oregano

1/4 tsp garlic powder

1/4 tsp Himalayan sea salt

black pepper, to taste

  1. Add all ingredients to a small bowl and stir. Pour over your salad and enjoy!

Zesty Italian Salad Dressing

This is one of the healthiest and tastiest salad dressings you can make. It is superior in its immune boosting abilities because of the ingredients and is quick and easy to make.

Why these particular ingredients?

Flax – high in fiber which keeps you regular. The more you are eliminating waste from your body, the less toxic waste is building up in your colon. When waste is built up, it putrefies and gets reabsorbed.

Apple Cider Vinegar – this is the miracle “food” and I added it to this for many reasons including to control blood sugar levels but ACV also improves nutrient absorption, so you’ll have more ability to absorb the nutrients from your salad. You know the saying “You are what you eat” is true, but it is also true that “You are what you digest.” You can eat all the healthy food you want, but if your body can’t absorb them then it isn’t doing your body as good as you think it is.

Olive Oil – There is debate about olive oil being healthy or unhealthy. But there is no debate that we need more fat in our diet. Good fats. And the little bit of olive oil in this dressing delivers the tiny punch of fat that our body needs. One of the main sources of energy for the human body is fat. Don’t be afraid of it!

Oregano – great for digestive disorders, immunity and detoxifying the body. When you have toxins/disease you want to get those out! Oregano is top notch for that.

Curry – this spice is a strong fighter for the body as it is a great anti-inflammatory. Bad nutrition can cause chronic inflammation in the body. Chronic inflammation is a precursor to disease. Curry is a powerful spice that provides the body with what it needs to fight that.

Garlic powder – garlic has been shown to be a powerful component in fighting cancer so it’s a no brainer to add garlic and/or garlic powder to as many meals as you can. If you wanted to, you could use minced garlic in this dressing rather than the powder. Or both!

Cayenne – another major detoxifier, but if you aren’t used to spice, then go easy at first. A tiny pinch will do.

1 tbsp extra virgin olive oil

1 tsp Bragg Organic Apple Cider Vinegar

1/8 tsp dried oregano

1/8 tsp garlic powder

1/8 tsp curry (or turmeric)

a small pinch of cayenne pepper

1/8 tsp flax seed

1. Add everything to a small bowl and mix well, then pour all over your salad.

Raspberry Vinaigrette

If you are one who prefers a more vinegary-sweet salad dressing, this raspberry vinaigrette is for you. You can make it in minutes and it stores well in a covered jar in the refrigerator for several days.

6 tbsp extra virgin olive oil

1 pint fresh, mashed raspberries

2 tbsp fresh squeezed lemon juice

2 tbsp balsamic vinegar

1 tsp raw local honey

pinch of salt (optional)

  1. Mash the raspberries. Add the raspberries and the remaining ingredients to a jar and shake well until combined.

Creamy Salad Dressing

I love all the other dressings that I have posted, but this one is probably my favorite. The one I go to most often. It tastes better fresh made, but will last in refrigerator in an airtight container for up to a week.

1 egg (room temperature, this is important)

2 tsp apple cider vinegar

1/2 tsp mustard powder

1 clove garlic, minced

1 tsp Worcestershire sauce

2 tbsp nutritional yeast

1/3 cup vegan butter (or you could use olive oil, the taste will vary slightly)

salt/pepper, to taste

  1. Whisk the egg, then add to a high speed blender.
  2. Add all other ingredients to the blender with the egg.
  3. Blend on low speed until combined and creamy.

 

Creamy Vegan Salad Dressing

I eat salad every single day. Caesar salad is my favorite. I skip the shredded parmesan on top but the traditional dressing doesn’t have the greatest nutritive value either. I can sometimes find a vegan variety in the store but I don’t feel as good about it as when I make my own. Then I know there are no additives and preservatives and damaging/unhealthy vegetable fats added in.

I do have one other dressing posted that I use but wanted to try my hand at another one made a little differently. This one is made using non-dairy milk rather than water so it has a bit more creamy taste to it. And with the addition of the kalamata olives it gives it just the zip I like in a dressing.

1 cup raw cashews

1 cup cashew milk

2 tsp dijon mustard

5 kalamata olives

Pinch of Himalayan sea salt

  1. In a high power blender add all the ingredients and give it a whirl until it is creamy. That’s it! A food processor wouldn’t work because you’ll still have chunks and pieces of cashews. I used a nutri-bullet.

Raspberry Chia Jam

Super charge that old fashioned PB&J with this delicious Raspberry Chia Jam.

Chia seeds are considered one of nature’s “superfoods” for good reason. Such a tiny little seed and it packs a big punch. Being rich in antioxidants, it is great for your skin and for slowing down the signs of aging, It is super high in fiber which helps maintain insulin levels, keeps you satiated, and all that fiber helps keep you regular. They can even reduce inflammation, regulate cholesterol and lower blood pressure so consuming chia seeds is great for heart health. Chia seeds contain boron which is essential nutrient for bone health. Even more amazing, is that chia seeds are one of the top sources for plant-based protein.

I could go on and on, they are so jam packed with vital nutrients! Add to that the antioxidant power of raspberries and just a plain ol’ sandwich suddenly becomes quite the power lunch!

1 cup raspberries

1/4 cup chia seeds

1 tbsp pure maple syrup

  1. Blend all of the ingredients in a food processor until you get the consistency you like.
  2. Store in a glass jar in the fridge. It may be runny at first but the chia seeds will thicken it up in no time.