Citrus Ginger Dressing: Lite, Good & Tasty!

I have a dressing that I made 8 years ago and I am still using it in most of my salads. This dressing is easy and quick. I always keep ginger root, olive oil, agave or maple syrup and tamari sauce as a staple in my house. These four ingredients are the most used ingredients in my vegetarian meals. Now I get a little more creative and add about a tablespoon of tahini to this dressing. The tahini takes the dressing to another level.
Try it.


Citrus-ginger Dressing

½ cup olive oil
2 tbsp. Shoyu/Tamari sauce
2 tbsp. 100% maple syrup
1 tbsp. fresh ginger, minced
1 fresh tangerine
any citrus fruit, juiced
½ tsp. oregano/basil, dried
Pinch of crushed red pepper

Stir citrus-ginger dressing and add to salad to serve.

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Curry Split Pea Soup:Mmm! Mmm! Delicious

Split pea soup is one of my favorite soups and I am a soup lover. I love how it hugs my soul and warms me up in the winter time and soothes me in the summer time. I also love curry spice to take it to another level.
Here is my version of Curry Split Pea Soup:

1 cup dried split peas
2 sprigs of fresh thyme
2 sprigs of fresh rosemary
2 sprigs of fresh sage
1 vegetable boullion cube
5 cloves garlic, chopped
1/2 cup onion, diced
1 tblsp. curry powder
1/8 tsp. cayenne pepper
1 tblsp. vegan/turbinado sugar/Agave
1 carrot, diced
1/4 cup oil
salt & pepper to taste
5 cups vegetable broth

In a stock pot, on low to medium heat, add oil, curry powder, cayenne, garlic, onion, thyme, sage and rosemary Constantly stirring as spices are simmering and sweating. After onions become translucent, add vegetable broth and turn up heat to medium high. Add split peas, carrots and vegetable boullion cube.Cover and boil until peas become soft. Then add sweetner and salt & pepper to taste. To make soup smooth and thick, blend a hand held blender in soup until a thick consistency forms. Enjoy!
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Raw Cabbage Salad

Here is another raw recipe for my raw food connoisseurs. This dish is so fresh and delicious.

Ingredients:

1 cup green cabbage, chopped
1 cup red cabbage, chopped
1 cup carrots, shredded
2 thinly sliced red oinion
2 thinly sliced white/yellow onion
1 cucumber, shaved & sliced thinly
1 orange, squeezed
1-2 Tbl. Tamari/Shoyu sauce
1 pinch of cayenne pepper
1 tsp. dried oregano

Combine all ingredients and toss well. Keep in refridgerator for 30 minutes. Serve with a Tahini dressing and enjoy.

I am loving this salad.


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