Spring is Here! Time for some Fresh Homemade Dressings

Spring is upon us and I have quite a few recipes lined up for the new season! Very excited! This will be the first of the fresh, healthy and delicious foods I will be sharing over the next few weeks 🙂

But first here’s a few little reminders for the mind and soul…break out of that hibernation mode and enjoy what spring has to offer!

🌳 Take a walk
🌞 Soak in that sunshine
🍃 Enjoy the fresh air
And wake up those senses!⚘

It’s that time of year to rejuvenate. Salads and Lunch Bowls are a great way to clean out the system. *The combination of oils and acids are essential to aid digestion of all the raw veggies in your salads!!* So to help you out I’ve got some fresh dressings to incorporate into your meals 🙂 Never buy store bought again!

Fresh Dressings

1. Avocado Dream

• 2 Avocados, chopped
• 1 cup Cashews, pre-soaked
• 1 Lime, juiced
• salt and pepper to taste
• 1 cup Water, (or more depending on desired thickness)

*Try my Shrimp Fajitas recipe with this*

2. Berry Blast

• 1 cup Berries (I used strawberries and blueberries)
• 1/4 cup White Balsamic Vinegar
• 1/4 cup Maple Syrup
• Fresh Cracked Pepper

3. Creamy Sesame 

• 1/2 cup Plain Yogurt (Vanilla works too, gives it a little sweetness)
• 1/2 cup Mayo
         *or use 1 cup of either*
• 1/4 cup Soy Sauce
• 1/4 cup Rice Wine Vinegar
• 1 tsp Sesame Oil
• Furikake (a Japanese rice seasoning with sesame seeds and seaweed) *optional
• Hot Sauce (I used Sriracha) *optional

*Try my Chicken Lettuce Wraps recipe with this*

4. Basic Delight

• 1/4 cup Honey
• 1/4 cup Dijon Mustard
• 1 Tbsp Balsamic Vinegar
• 1/2 cup Olive Oil
• Salt and Pepper to taste 

For each one, put all the ingredients together and blend!

Hope you enjoy these 🙂 What are your favourite dressing recipes?

Natural Groove Gal


Homemade Almond Milk

I LOVE almond milk. Any nut milk really. So my boyfriend Bill pointed out a recipe in Bon Appetit magazine and we decided to make our own. So here it is:

1 cup Raw Almonds (no skin – sometimes labeled “blanched”)
4 cups Hot Water
4 tbsp. Natural Sweetner (we used maple syrup)
1/2 tsp. Salt
(This recipe yields about 1L of nut milk)

1) Soak in room temperature water for at least 12 hours

2) Drain nuts and toss soaking liquid out

3) Put nuts in a blender along with your natural sweetner, salt and hot water (NOT boiling – this will make your milk creamier) and start at a low speed and slowly build up to the fasted speed – about 2 minutes

4) Using a fine mesh strainer (or if you have nut milk bag lying around that will work too) strain out as much liquid as possible by pressing with a spatula

5) Et Voila! You’ve got yourself fresh natural nut milk. If you find it too thick for your liking, you can thin it out with some water. Keep chilled and give it a good shake before pouring. Will last for 3-4 days.


Bonus: if you add a 1/4 tsp of xanthum gum and emulsify with a hand blender; it will keep it from separating!

And what do you do with that leftover almond pulp?? Stay tuned! 🙂

Natural Groove Gal