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?

Your,
Natural Groove Gal

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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
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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
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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.

Enjoy!

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! 🙂

Your,
Natural Groove Gal