Asian gingery dressing and greens

photo 1-2The brutal honest truth about a diet consisting of mainly greens, grains and salads is that, at times, it can get a tiny bit repetitive. ‘But’ you may say ‘there are many varieties of tasty, colourful veggies and grains to help maintain the momentum of a well intended diet’. This is indeed true however our taste buds need to be stimulated regularly, in all kinds of directions, or we head straight for the crisp packet. This is why I love dips, sauces and dressings which will infuse any veg combo with flavour and juice. The dressing I’ve used tonight is a particular favorite and comes from Kris Carr’s tomb Crazy, Sexy Diet. It is a staple in my house and something I drizzle over steamed veggies, grains or salads at any opportunity. The requirement is a good blender/food processor as you need to combine a little collection of ‘bits’ into a liquid mush. It may seem like a lot of effort to go through for a bit of dressing but trust me, it is so worth it and you can refrigerate the remains in a glass jar for up to a week. Here goes:

Gingery Asian Dressing (Makes 1 1/2 cups)

1″ ginger root

3/4 cups flax oil

2 tsp toasted sesame oil

1/4 cup lime juice

2 tbsp white miso paste

4 Medjool dates, pitted

1/4 cup nama shoyu or soy sauce

1/2 cup water

Mix all the ingredients until creamy and emulsified.

My dinner tonight consisted of steamed kale, long-stemmed broccoli, coriander, tomatoes, sliced avocado and a sprinkling of chopped nuts – drowning in a sea of Gingery Asian Dressing. Enjoy x

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