Category: Raw Salad Dressings

Pineapple Delight Smoothie

This drink does not only taste delicious it’s loaded with nutrients

This drink is one of my favorite summertime refreshers. It’s tropical and flavorful, like a vacation in a glass. Still, no matter what the weather, this smoothie makes a great anytime refresher—its vitamin-rich ingredients will boost your energy and keep you healthy.

  • 1 cup pineapple
  • 1 cup mango (or apple, peach, pear, or kiwi if no mangoes are available
  • 1 cup of coconut water
  • 1 banana
  • 1 orange
  • 1 tablespoon hemp seeds
  • Squeeze in a little lime and blend with ice and water (if needed) to get your desired consistency.
This drink does not only taste delicious it’s loaded with nutrients

Pineapples are a good source of vitamin C, fiber, and protein. They also contain digestive enzymes that break down complex carbohydrates into simple sugars during digestion. One cup of pineapple contains 2 grams of protein, 1 gram of fiber, 5% daily value of vitamin A, 87% daily value of vitamin C, and 20% daily value of copper.

One mango has 1 gram of protein, 25% daily value of vitamin A, 76% daily value of vitamin C, and 257 mg of potassium. It also contains 0.2 mg B-6 and 0.5 mg iron. Mangoes are also a great source of fiber and contain no fat or cholesterol.

Coconut water has vitamins minerals ad amino acids that make it a great post-workout drink. In addition, coconut water contains potassium, calcium, magnesium, phosphorus, and zinc. It also has glutamine that helps with muscle recovery after exercise. One cup of coconut water contains 2 grams of protein, less than 1 gram of fat, and no carbohydrates.

Hemp seeds—which have a taste similar to pine nuts—are also high in antioxidant vitamins. HemIn addition, p seeds contain 5 grams of protein per ounce, as well as magnesium and iron. They’re also high in fiber and omega-3 fatty acids; one ounce has 5 grams of fiber and 12 grams of fat. 

The potassium found in bananas can help lower blood pressure and protect against kidney stones, while bananas are also high in fiber. Bananas contain 3 grams of protein per cup, as well as iron and vitamin C. They’re also a good source of magnesium, phosphorus, sodium, copper, manganese, and calcium.

Oranges contain a lot of vitamin C, which can help boost the immune system and reduce inflammation. Oranges are also high in fiber, so they’re a good choice if you want to lose weight or maintain your current weight. Oranges contain 3 grams of protein per cup, as well as copper, potassium, and phosphorus.

Tomato Lemon Sweet and Tangy Dressing

The tanginess of the tomatoes and lemon juice nicely offset your favorite sweetener

This dressing comes together quickly and is surprisingly rich, despite having no oils, seeds, or nuts as a base. The tanginess of the tomatoes and lemon juice nicely offset your favorite sweetener in this recipe—which yields about 1 cup but can be scaled up or down as needed. Try it on any green salad, but also consider putting it on fruit salads or pasta salads!

  • 2-3 large ripe tomatoes, chopped
  • 1⁄4 cup fresh lemon juice
  • 1⁄2 bunch of basil or 3 Tbsp of dried flakes
  • 3-4 Tbsp sweetener of your choice
  • 1-2 tsp sea salt
  • 2 cloves garlic or 2 Tbsp garlic powder

1. Place all ingredients in a blender or food processor.

2. Store this dressing in the fridge. It will keep for about a week.

All the recipes contained in our blogs and books are copyrighted and were created by and are original to us. We’ve been teaching a series of classes on living foods since 2008, certifying nearly 1000 raw chefs worldwide through these workshops.

Outrageous Orange Oil Free Dressing

With only three ingredients this outrageously delicious dressing can be made in less than 5 minutes start to finish

The sweetness and tanginess of this three-ingredient dressing make it a great topping for salads, or you can drizzle it over vegetables or fruit. Top your salad with sunflower seeds or pecans they add a nice crunch that contrasts nicely with the creamy dressing.

Prepare in less than 5 minutes

  • 3 Oranges – Remove the seeds
  • 6 large Dates -soaked overnight
  • 2 tablespoons fresh basil
  • Blend all ingredients until smooth.
  • Store in the fridge in a glass jar

Makes about 1 1/2 cups.

All the recipes in our blogs and books are copyrighted, created by, and original to us. In addition, we’ve taught a series of classes on living foods since 2008, certifying nearly 1000 raw chefs worldwide through these workshops.

Quick And Easy Roasted Red Pepper Dressing

This OIL FREE roasted red pepper dressing is amazing!

Perfect for any salad, but it’s especially good with fresh greens and tomatoes. It also makes a great dip for veggies or chips. This dressing takes only 10 minutes to make and has only 5 ingredients. It’s easy to make and is so good, you’ll want to drink it!

  • 1 cup of roasted red peppers
  • 1 small tomato
  • 2 cloves of garlic,
  • 2 tablespoons each of lemon juice and
  • 2 tablespoons Braggs aminos or soy sauce
  • Use a blender or food processor. Pulse until smooth, and add sea salt to taste.
  • Store it in a glass jar in your refrigerator.

All the recipes in our blogs and books are copyrighted, created by, and original to us. In addition, we’ve taught a series of classes on living foods since 2008, certifying nearly 1000 raw chefs worldwide through these workshops.

Simply Yummy Raw Vegan Sunflower Seed Cheese

This is cheese is so yummy and a great addition to the party

NON-DAIRY VEGAN SUNFLOWER SEED CHEESE

Serves Four

EQUIPMENT NEEDED:  Blender, Seed Nut Bag

INGREDIENTS:

  • 2 cups sunflower seeds, soaked
  • 1 cup cubed red bell pepper
  • 1 cup diced black olives
  • 2 tablespoons nutritional yeast.
  • 2 tablespoons fresh lemon juice.
  • 1 garlic clove, peeled.
  • 2 – 4 tablespoons fresh rosemary

DIRECTIONS:

  1.  Soak sunflower seeds overnight (or for about 8 hours).
  2. Drain water and rinse seeds.
  3. Leave seeds in a colander to sprout for a few hours.
  4. Fill the blender with sunflower seeds.
  5. Add enough to cover seeds:  Water or Rejuvelac, 2 tablespoons lemon juice.
  6. Blend until creamy (approximately 1 – 2 minutes).
  7. Pour into the nut milk bag.
  8. Hang the bag over a bowl and let drip overnight (or for approximately 8 – 12 hours) to ferment. (Optional: Add the contents of 3 probiotic capsules.)
  9. Remove the mixture from the bag and place it in a mixing bowl.
  10. Add desired olives – do not blend them into the mixture – fold them in after cutting them into small chunks or slices.
  11. Spread on crackers and romaine leaves, or stuff it in a tomato, a piece of celery, or pepper slices.
  12. Cover and refrigerate.
  13. Will keep up to a week.

Hope you enjoy this excellent cheese. It’s not only delicious, but it’s also good for you as it nourishes your body and strengthens your good intestinal flora. Try it with crackers, on lettuce leaves, celery sticks, or stuffed peppers.

Love and Blessings, Bobby

Basic Raw Salad Dressing Recipe

Raw salad dressings are wonderful tasting and healthy

Introduction

This recipe for raw salad dressing is so good and easy to make, you’ll never go back to bottled dressings again!

Makes 2 cups of dressing

This raw salad dressing recipe makes 2 cups of dressing, which you can store in the refrigerator for up to one week. If your blender or food processor is not large enough to accommodate all of the ingredients at once, simply make this recipe in batches and combine them when you’re done.

1/2 cup cashews

Cashews are a great source of protein and monounsaturated fat, which have both been associated with lower cholesterol levels. They’re also high in calories and fat (around 50 grams per 1/2 cup serving), so you’ll want to keep portions small.

The main concern here is saturated fat–a single serving contains almost half your daily allowance!

1/2 cup water
  • Use purified water, not tap water.
  • If you’re using a high-speed blender and the dressing is too thick, add more water (1/4 cup at a time).
1/4 cup nutritional yeast flakes

1/4 cup nutritional yeast flakes

  • Nutritional yeast is a good source of B vitamins, which are essential for energy production and metabolism.
  • Flakes are easier to use than powder, and they have a nutty taste that’s great for salads or anywhere else you want to add some umami flavor.
2 tablespoons lemon juice (about 1 lemon)
  • 2 tablespoons lemon juice (about 1 lemon)
  • Lemon juice is a natural preservative and a good source of vitamin C.
2 tablespoons apple cider vinegar

Apple cider vinegar is a fermented liquid made from apples. It’s used in salad dressings, marinades and sauces because it has a tart flavor that enhances the taste of other foods. The vinegar also has many health benefits:

  • It contains potassium, magnesium, and calcium. These minerals help keep your bones strong and boost heart health by lowering blood pressure levels (1).
  • Apple cider vinegar contains antioxidants called polyphenols which have been shown to fight free radicals (2). Free radicals are molecules produced when we’re exposed to pollutants like pollution or cigarette smoke; they can damage cells in our bodies. Antioxidants neutralize these free radicals before they cause damage so that our cells stay healthy longer!

1 teaspoon sea salt Blend all ingredients until smooth and creamy

Add all ingredients to a high-speed blender and blend until smooth and creamy. If you want to thin your dressing, add water 1 tablespoon at a time until desired consistency is reached.

This vegan salad dressing recipe is easy to make and will keep indefinitely in the refrigerator.

This vegan salad dressing recipe is easy to make and will keep indefinitely in the refrigerator. It’s good on all kinds of raw vegetable salads, but it can also be used as a marinade for tofu, tempeh, or seitan. The recipe can be easily doubled or tripled if you have a big batch of vegetables that need dressing up!

This dressing is gluten-free and dairy-free.

Indian Coconut Carrot Soup: Soup # 2 of 20 Elegant Raw Soups

CHI Cucumber Sandwiches with Patty’s Ranch Dressing and Patty’s Indian Coconut Soup

Dear Friends,

I hope you enjoy this delicious soup recipe. And to those of you who tried the mushroom soup, I’m really sorry if, when you dehydrated it, it fermented on you. We discovered the same thing in our own kitchen and decided that mushroom soup is best served at room temperature or warmed just slightly in your Vitamix. This week I’ve created for you a soup you can heat in the dehydrator. I just LOVE it and so do a few other people around here. If you like Indian food, I suspect you’ll love it, too. If you’re not super crazy about Indian food, you’ll probably be able to take it or leave it. Whatever the case, I hope that if you’ve ever visited Creative Health Institute, you’ll be able to appreciate that it’s a great way to re-purpose our perpetually accumulating carrot pulp. We serve carrot juice daily to all of our guests who are addressing cancer challenges so we always have lots of carrot pulp around.

Also,  our friend Garrett from Texas wrote to ask that we include a good number of soups without cashews because many people like to avoid eating them. Considering Garrett’s suggestion this soup is cashew free.

And for those of you who want to spice up your Valentine’s Day, serve it like I do — with a few extra sprinkles of cayanne pepper.

Also, I want to say thank you to those of you who have offered to donate cameras! We received our first camera gift in the mail yesterday from Dolores and it enabled me to take this photograph for the blog. Julia just dropped off a camera that will allow us to take short videos. Thank you. Thank you. Thank you. We are so grateful to Delores and to Julia  to all of you consider  who Creative Health Institute so generously. Please remember one easy way to support our wonderful community is simply to do all of your online shopping through our link to Amazon.com on our web page. Each time you shop online through our online store, CHI receives a donation that will enable us to help others.

Love and blessings,

Patty

Indian Coconut Soup Ingredients

    • One Young Thai Coconut
    • 3 cups Carrot Pulp
    • The juice of one Lemon
    • The juice of one Tangerine
    • 1 t Himalayan Sea Salt
    • 1 T Garam Masala
    • 3 T Olive Oil
    • 4 cups fresh Almond Milk
    • 1/2 inch Ginger
    • 1 Clove Garlic
    • 1/4 cup Coconut Nectar
    • 1 T fresh Cilantro
    • Cayenne Pepper to taste
Directions:
  • Crack the coconut and pour the coconut water in your high-speed blender.
  • Scoop out the gelatinous coconut meat and place it in the blender.
  • Juice lemon and tangerine and add juice to blender.
  • Add all other ingredients — except cayenne.
  • Blend until smooth.
  • Pour into bowl and dehydrate at 110 for three hours.
  • Ladle servings into a bowl and sprinkle cayanne pepper on top to suit your taste. (I like about 1/2 a teaspoon per bowl but that’s VERY hot!)

Patty’s Delicious  Raw Ranch Dressing

Blend in your high speed blender:

  • 2 cups of soaked raw cashews
  • 3 cups of water (maybe put in two cups first and add more for the consistancy you prefer)
  • 3 T nutritional yeast
  • 1/2 t black pepper
  • 1/2 t Himalayan sea salt
  • 1/2 T  dried dill
  • 1/2 T  dried parsley
  • 1/2 T dried cilantro
  • 1/2 t liquid smoke

This is a delicious ranch dressing for any raw salad or wrap. You may enjoy making our CHI Cucumber Sandwiches with it. Do it just like this:

  1. Take a square of your favorite raw bread (keep it simple…don’t use anything that overpowers the simple flavors of this yummy sandwich).
  2. Spread thinly sliced organic cucumbers in a thin bottom layer.
  3. Add about a tablespoon full of Patty’s Ranch Dressing on top of the cucumbers.
  4. Put two slices of avocado on top the dressing (it will help to hold on the dressing and tomatoes if you place them right).
  5. Add a spoonful of chopped tomatoes.
  6. Garnish with alfalfa sprouts.

This yummy sandwich was a joint creation of Patty, Don, Cheryl and Johannes from Austria. We hope you will enjoy the subtle flavors! We couldn’t assemble them fast enough and interns were gobbling them off the platter as we made them.

xo

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