Take your veggies to a new level. We make 1-2 new dressings a week during meal-prep to keep things exciting! Our clients love them too. Great to have ready for a salad, Buddha bowl, stir-fry, veggie dipping, marinade and beyond. Our kids eat twice as much veggies if they have a healthy dip.
Enjoy these two gorgeous gluten, dairy and grain-free dressings for the Spring! So vibrant in color, yet nutrient dense filled with healthy fats, proteins and goodness. The avocado cream is our favorite for taco night and spread on gluten-free toast for a new way to do avocado toasts!
Lemon Tahini Dressing:
¼ cup of tahini
Juice of 2 lemons
¼ cup of nutritional yeast
2 tbsp extra virgin olive oil
3 tbsp of water (if you like a less thick dressing, add less water)
Optional: 1 clove of garlic or fresh parsley
Himalayan Sea salt and pepper to taste
Place all the ingredients into a food processor. Blend for a few minutes.
Avocado Spring Cream
Makes 1 bowl, enough for 2 people
2 ripe avocados
3 tablespoons of apple cider vinegar
2 tablespoons of olive oil
2 tablespoons of water
1 teaspoon of fresh cilantro and/or parsley
Himalayan sea salt and pepper to taste
Scoop avocados out of their skin and place all the ingredients into a food processor. Blend for a few minutes. Thank you @DeliciouslyElla for the inspiration.
With love & gratitude,
Christine & Stephanie
