• 1 lg seedless cucumber (or use several kirbys, Persians, etc…if using waxy cucumbers, peel the skin)
• ½ medium red onion, small diced
• 1 tsp dill, chopped
• 1 lemon, juice
• s/p to taste
Toss all ingredients together.
• 4 medium roasted beets, cubed**
• ½ medium red onion, small diced
• 1 clove garlic, minced
• 1 tsp thyme, picked off sprigs
• ½ grapefruit, juice and zest
• s/p to taste
Toss all ingredients together.
• Want this recipe raw? Substitute roasted beets for raw shredded or julienned beets for easier absorption of marinade.
• Wrap whole beets, skin on with tinfoil, in preheated 400 degree oven for 45 min to 1 hour or till soft when pierced with knife. To remove skins easily, throw the warm beets in paper bag and rub the bag till skin slides off.
• 4 carrots, sliced (1/8 inch on a diagonal works best)
• 1 clove garlic, minced
• 2 tbsp parsley, chopped
• 1/8 tsp smoked paprika or regular paprika
• 1 lemon, juice and zest
• s/p to taste
Salt the carrots and let sit for half an hour or more. Rinse off salt and add rest of ingredients.
• 3 oz raw semi-soft goat or sheep cheese at room temperature
• 1 zucchini, peeled and chopped
• 1 garlic, minced
• 2 tbsp parsley, chopped
• 1 tbsp of chives, tarragon, oregano or thyme
• 1 lemon, zest & juice
• s/p to taste
Combine all ingredients in a food processor. Thin out with water or more lemon to make it zestier. You can use raw goat milk or a yogurt if you have on hand. Go for a rustic but still easy to flow kind of sauce. Just like a Caesar Salad, eat it with romaine, cherry tomatoes, add more grated raw goat if you like or more lemon, be generous with the cracked black pepper; it stands up to it!
Alternatively, you can keep the sauce thick and use it as a sauce for crudite; carrots, cucumber, zucchini, celery, etc. Or roast vegetables; asparagus, cauliflower, red bell peppers, radicchio and serve the sauce on the side.
Seriously, I’ve witnessed as a whole room when silent when I severed this creamy herby sauce drizzled on top of a whole branzino or a filet of cod that had been roasted with lemon and sliced red onions. I love it when I get comments like, “I’m allowed to eat that?” OH YEAH YOU CAN!
• 3 tbsp Shoyu with equal parts water
• 1 lemon, juiced
• 1 lime, juiced
• 1 garlic, minced
• 1 knob ginger, in matchsticks
• 1 scallion or chives, chopped
• 1 dash of cayenne
• A couple of drops of sesame oil (optional)
• Stevia to taste
• Sesame seeds to garnish (optional)
Combine all ingredients, let flavors steep. Thin out with more water to taste if shoyu is too salty. This is particular good not just for salads like arugula, watercress, red leaf lettuce, cabbage, etc. but as a sauce for steamed vegetables especially zucchini, broccoli, cauliflower and carrots. It is a great marinade for mushrooms like shitake and cremini which can later be sliced and added to salads.
If you eat raw goat cheese, have the marinated mushrooms over spinach, add sun dried tomatoes with chopped parsley and it is heart warming. (You can bake this in the oven till the cheese melts for yourself or a loved one)
• 4 med roasted beets, roughly cubed
• 2 cloves garlic
• 1 knob ginger (1 inch)
• 1 lemon, zest and juice
• 1 citrus fruit zest (orange, tangerine, Clementine, etc)
• s/p to taste
• 1 tbsp tahini or sesame oil to taste
Blend all ingredients, adding water to facilitate blending.
This dressing stands up to robust or peppery greens like arugula, dandelion, kale, collard greens, mizuna, watercress, etc. It’s great over spiralized carrots, zucchini and daikon. Add fresh torn basil and parsley and it makes great raw pasta. Last time I gave it to Natalia she ate it with a spoon before it even made it onto the salad!
I use it as a sauce for hand nori rolls that are rolled with slivers of raw beets, carrots, jicama or daikon, avocado, scallions and shredded red cabbage. I also pickle ginger in the roasted beet sauce overnight with more lemon. It turns the ginger pink and I put it in the nori rolls!
