THE BEST OF SUMMER SALADS

by Alyssa Bauman, www.Nourished.ca

Summer is in full swing which means non-stop, fun, picnics and casual entertaining. Salad is a staple at my house. And all my peeps know that they will always love my healthy and lively concoctions. For me salads were my foray into eating well. Creating fun and fabulous salads is a bit of an obsession that initially lead to Nourished! Here are a few of my all time faves that will make any salad sing.

CARROT GINGER DRESSING

This is a rendition of GP’s GOOP dressing. Steeped in antioxidants and healthy fats, I love this as a dip, salad dressing and a marinade.

INGREDIENTS:

2 Carrots 1 Shallot 2 thumbs Ginger 2 tbsp Sweet miso paste 1/4 cup Rice vinegar 2 tbsp Honey 2 tbsp Sesame oil 1/3 cup Avocado oil 1/3 cup Olive oil 1/4 cup Water Salt and pepper

DIRECTIONS:

Puree all in blender until smooth. Keep in glass jar for up to a week.

SERIOUSLY AMAZING SESAME DRESSING

The first time I tasted this I pretty much drank it. I was with my best friend and we both were a freak for it. I begged and begged and begged the Whistler chef for the recipe. My relentlessness worked. I adjusted some key components, worked my magic and nourished it up. You’ll be a freak for it too. Use as salad dressing, dips, marinades for chicken, fish and tofu. Healthy fats, calcium and some serious amount of flavour. This recipe makes a lot and it keeps well in fridge for up to 10 days (if you don’t eat it by then!).

INGREDIENTS:

2 cups Sesame seeds 1/2 cup Bragg's liquid soy 1 cup Rice vinegar 1/4 cup Water 1/2 cup Avocado oil/flax oil/ olive oil or a mix of all 8 tsp Mirin 2 tsp Maple syrup 1/4 cup Sesame oil

DIRECTIONS:

Put all ingredients in blender and blend. Makes a lot. Keep in fridge for up to 10 days. Use as dip, marinate for fish, veggies, tofu and chicken.

LEMON VINAIGRETTE

This is a deviation on my favourite balsamic vinaigrette. I love the lemon for summer to lighten up the load and add some extra lemon zest to life. It also doubles as an outstanding white fish marinade. Yum.

INGREDIENTS:

1/4 cups Champagne vinegar 2 tbsp Maple syrup 1 tbsp Fresh lemon juice Salt and pepper to taste 1/2 cup Olive oil OR 1/4 cup olive oil & 1/4 cup avocado oil 1/2 tsp Organic dijon mustard

DIRECTIONS:

1.Place the vinegar, agave nectar, lemon juice, and mustard in a blender and pulse to combine. With the motor running, slowly add the oil in a steady stream and continue blending until the mixture is creamy. 2.Use immediately or refrigerate in an airtight glass container for a week.

CREAMY PARSLEY DRESSING

Parsley is the easiest green to grow. You don’t need to do much. Mine has been neglected for over a year. It never dies. The plant went dormant in winter and early spring up came beautiful bushels of green leafs. Not just garnish, parsley has some pretty potent nutrients—Vitamin C, B, K, Beta Carotene, Antioxidants, Folic Acid—to name a few.

So with the excess of parsley growing in containers on my patio, this creamy, zesty salad dressing, dip, fish topping is my latest addiction. And so heart healthy too.

INGREDIENTS:

2 cloves Garlic 1 cup parsley 1 tbsp Dijon 1 tsp Maple syrup 1/4 cup Apple cider vinegar 1/3 cup Walnut, avocado, or pumpkin seed oil or a mix of all 1/3 cups Olive oil Salt and pepper

DIRECTIONS:

1.Combine all ingredients in blender, mix until smooth, creamy and beautifully green. 2.Makes about a cup. Keep in glass container in fridge for up to a week.

www.nourished.ca

A to B is a nutrition methodology developed by certified holistic nutritionist, Alyssa Bauman. Fascinated by how food effects the body, and the body ’ s marvelous ability to heal and care for itself when fueled properly, Alyssa is dedicated to helping people learn healthy nutrition habits that set them up for a lifetime of wellness. You have to make change to see change