Tag Archives: olive oil

Dressing for kale chips

27 Feb

Dressing for making kale chips in the dehydrator

  • 1/4 c. olive oil
  • 1 Tbs. apple cider vinegar
  • 2 Tbs. water
  • 2 Tbs. nutritional yeast
  • 1/8 tsp. cayenne
  • 1/4 tsp. turmeric
  • 1/2 tsp. chili powder
  • 2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt

In a liquid measuring cup, mix together the wet ingredients (first three). Then, in a small bowl, mix together the dry ingredients (last seven ingredients). Add the dry ingredients to the wet ingredients and pour into a large bowl. Toss a couple large handful of large kale leaves in the bowl with the dressing to coat. If the leaves are too heavily coated, add more kale leaves. Place folded up leaves on dehydrator racks (using sheets, not screens). Dehydrate at 125 degrees F until crisp (leaves should be brittle, may be too wet from oil).

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Honey balsamic dressing

15 Dec

Honey salad dressing

  • 1/4 c. avocado oil
  • 1/4 c. olive oil
  • 1 tsp. sea salt
  • pepper
  • 1/2 tsp. garlic powder
  • 2 Tbs. dijon mustard
  • 1/4 c. balsamic vinegar
  • 6 Tbs. honey

Shake in a glass jar or whisk together in bowl.

Mayonnaise

8 May

Mayonnaise

  • 1 egg yolk
  • 1 egg
  • 2 Tbs. lemon juice
  • 1/2 tsp. sea salt
  • 1 Tbs. whey (optional)
  • 1/2 c. “light” olive oil
  • 1/2 c. refined coconut oil

Mix the egg yolk, egg, lemon juice, sea salt, and whey in the food processor for 30 sec.  Add the oil using the drip cup on top of the processor and leave on until mixed throughout.  Adjust flavoring by adding more salt or lemon juice.  If using whey, leave at room temperature in a covered jar for 7 hours, then refrigerate.  Good for up to 2 weeks.

Parsley and garlic dressing

29 Mar

Parsley and garlic dressing

  • 1 Tbs. + 1 tsp. red wine vinegar
  • 1 Tbs. kombucha vinegar
  • 1 tsp. dijon mustard (try dry mustard sometime)
  • 2 tsp. parsley
  • 1 large clove garlic, smashed and minced
  • 1/2 c. olive oil
  • 1/2 tsp. sea salt (optional)

Pesto

18 Dec

Pesto

  • 2 cloves garlic
  • ~1/4 c. parmesan
  • 1/4 c. walnuts, soaked and dehydrated
  • handful of pepitas
  • 1 c. basil or 2 c. sorrel leaves
  • 2 sprigs of parsley (optional)
  • 1/2 tsp. sea salt
  • 1/3 to 1/2 c. olive oil

Puree in food processor.