Friday, June 15, 2018

Vanilla Cake Bliss Balls

Yield: 16

1 cup packed pitted medjool dates (about 9)
1 cup walnuts
1 cup almond flour
1/3 cup coconut flour
pinch salt
2 tsp vanilla extract
optional: finely shredded unsweetened coconut

1. Add pitted dates to a food processor and mix until small bits remain or a ball forms. Remove from food processor and set aside.
2. To the food processor, add the walnuts, almond flour, coconut flour, and salt. Blend until a semi-fine meal is achieved.
3. Add dates back in (in pieces) as well as the vanilla extract. Pulse until a loose dough forms. Be careful not to over-blend. The mixture should be a pliable dough, not a purée.
4. Scoop out one-tablespoon amounts and roll into balls with hands. Repeat until all dough is used up.
5. Roll in finely shredded coconut or leave as is.
6. Store in refrigerator or freezer. Will keep in the refrigerator up to 1 week or in the freezer up to 1 month. Could also press the dough into a loaf or 8x8-inch cake pan and slice into bars.

Orange Ginger Avocado Dressing

Yield: 3/4 cup

1 avocado
juice of 1 orange
1/4 cup olive oil
1/4 cup apple cider vinegar
1/4 cup water
1/2-inch piece of ginger, peeled, chopped
salt and pepper

1. Combine all ingredients in a blender and blend on high until smooth. Add water to desired consistency.

Grounded Nutrition Salad Dressings

Tuesday, June 12, 2018

Hoisin Marinade for Tofu

Yield: 3/4 cup

1/2 cup hoisin sauce
1 tbsp tamari
3 tbsp rice vinegar
1 tbsp lime juice
1 tbsp sriracha
1 clove garlic, finely minced
1 small knob ginger, finely minced

Citrus Miso Dressing

Yield: 1/2 cup

1/4 cup orange juice
1 tbsp lime juice
1 clove garlic, finely minced
2 tsp light miso
1/4 tsp tamari
1/4 tsp dijon mustard
1/4 cup olive oil
salt and pepper

1. Combine all ingredients in a jar. Twist the lid on tight and shake vigorously until creamy and fully incorporated.

Friday, June 8, 2018

Sunflower Romesco Sauce

Yield: 1 1/2 cups

1/2 cup sunflower seeds
2 roasted red peppers (homemade or from a jar)
2 cloves garlic, chopped
1 tsp smoked paprika
1/2 tsp aleppo pepper, or pinch of cayenne
2 tbsp sherry vinegar (or apple cider vinegar)
1 tbsp tomato paste
small handful flat parsley leaves
salt and pepper
1/2 cup olive oil

1. In the bowl of a food processor or blender, combine the sunflower seeds, roasted red peppers, garlic, paprika, aleppo pepper, vinegar, tomato paste, parsley, salt, and pepper. Pulse the mixture until all ingredients are finely chopped and lightly pasty. Scrape the bowl down.
2. With the motor on low, drizzle the olive oil in through the feed tube until fully incorporated. Check the sauce for seasoning.
3. Transfer sauce to a sealable jar, and store in the fridge for 5 to 7 days.

Tahini Dill Dressing

Yield: 1/2 cup

3 tbsp olive oil
2 tbsp lemon juice
1 tbsp apple cider vinegar
1 tbsp dill
1 tbsp maple syrup
1 tbsp tahini
1 tsp dijon mustard
salt and pepper, to taste
1-2 tbsp water, to thin

1. Combine all ingredients in a blender and blend on high until smooth. Add water to desired consistency.

Grounded Nutrition Salad Dressings

Strawberry Mango Avocado Salsa

Yield: 3 cups

1 cup strawberries, diced 
1 cup mango, diced
1 avocado, diced
1 jalapeno, seeded and finely diced
2 tbsp shallot, finely diced
3 tbsp cilantro, chopped
zest and juice of 1 lime
1/4 tsp salt
1/4 tsp black pepper

1. Place all ingredients in a medium bowl and mix to combine.