Dressings

Pumpkin Seed Dressing

Serves 6-8

Ingredients:

¾ cup seeds, lightly roasted
2 t umeboshi paste
⅛ cup parsley, coarsely chopped
⅛ cup chopped green onions
Juice from ½ lemon
Water for desired consistency, approximately ¾ cup

Directions:

  1. Wash seeds, and lightly roast in a cast iron skillet. When roasted seeds should be slightly brown, puffy and should break easily between your fingers.
  2. Add the roasted seeds to a blender or food processor and blend briefly.
  3. Add the rest of the ingredients and blend until smooth. Dressing should be thick.

Served over pressed salad, blanched vegetables or steamed greens.

Tahini Garlic Dressing

Ingredients:

1 T olive oil 1-2 cloves garlic, minced
3 T tahini
2 T lemon juice
1 t umeboshi vinegar Dash of shoyu or tamari
¼ – ⅓ cup water

Directions:

  1. Lightly sauté the garlic in 1 T olive oil.
  2. Place all ingredients and ¼ cup water in a blender and blend until smooth.
  3. Add water to reach desired consistency.
  4. Adjust the flavor with shoyu or tamari.

Toasted Sunflower Seed Dressing

Serves 6-8

Ingredients:

1 cup sunflower seeds
1 T umeboshi paste
1 cup coarsely chopped parsley
Juice of 1 lemon
½ -3/4 cup water

Directions:

  1. Rinse the sunflower seeds and lightly toast in a cast iron skillet. You know the sunflower seeds are done when they break easily.
  2. Place sunflower seeds in a blender or food processor and blend until finely chopped.
  3. Add umeboshi paste, lemon juice, parsley and ½ cup water.
  4. Blend until smooth. You may need to add more water until you reach the desired consistency. Dressing should be thick.

Served over pressed salad, blanched vegetables or steamed greens.

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