Showing posts with label no oil. Show all posts
Showing posts with label no oil. Show all posts

Friday, June 28, 2013

Salad Dressing with No oil or sugar

Salad Dressing with NO oil and No sugar

Almond Ginger Dressing
adapted from a recipe from
makes about 2 1/2 cups

1/2 cup raw almonds

1/2 cup unsweetened soy, hemp or almond milk
1 cup water
4 tablespoons tahini or unhulled sesame seeds
6 dates, pitted
2 small cloves garlic or 1 medium clove garlic
1 inch piece fresh ginger, peeled

Place all ingredients into a high powered blender or food processor. Blend until smooth. Add more water if a thinner consistency is desired.

Chef AJ's Husband's Favorite No-oil Balsamic Vinaigrette

1 cup of Balsamic Vinegar (4% acidity preferred)*

4 Tablespoons of Nutritional Yeast
3 Tablespoons of low-sodium soy sauce, coconut aminos or tamari (Trader Joes brand has only 465 mg of sodium per tablespoons)
3 tablespoons of date syrup (or date equivalent) -could use maple syrup
1 tablespoon of Dijon mustard
1/2 teaspoon xanthan gum

Place all ingredients in a blender and blend. Refrigerate any unused portion.

*Using a good balsamic makes all the difference in this recipe.Most balsamic vinegars have at least 6% acidity and they are very strong and sharp. Napa Valley Naturals Grand Reserve, available at Whole Foods has only 4% acidity and it is naturally sweeter and less sharp.

Check out healthy girls kitchen for more recipes
healthy girls kitchen

Saturday, May 5, 2012

Vegan Mexican Meal

Usually on Cinco De Mayo I have a need for Mexican Food.  Even though I am on the Engine 2 Diet, this is not going to stop me from eating Aros (mexican rice).  So I decide to go all out and measure my ingredients which allowed me to post it today.

1 cup  Brown long grain rice - spray pam on a baking pan and spread rice on it and broil until golden brown(keep an eye on it, it only takes a few minutes)
Then transfer it to a large frying pan.
In a jar add
1 can of tomato sauce plus fill the can twice with water.
1t ground comino
1/2 t sea salt
1t black pepper
1t  garlic powder or 1 med. clove
stir or shake
add to rice plus 2 cups of water if needed
1/2 c onions, chopped
1/2 a bell pepper
1/2 c cilantro, stems off

Cook on medium high for 25-30 mins or until cooked
Check 1/2 way and see if liquid has reduce
then add water to cover the rice-Do no stir.
 ( revised 8-30-13)

 Chili Relleno hot sauce

2-3  serrano peppers
1/2  of a chili relleno seeded

1t garlic powder or 1 med. clove
1/2t sea salt
14.5 oz can of whole tomato, add more if needed
 1/2 c cilantro, save half to add at the end

1/2 c onion  save half to add at the end
Blend or use chopper, taste  if its too hot add more salt and tomato
Pour in a bowl and add the rest of the onion and cilantro chopped up.

Tres Calabasa

3 yellow squash, chopped
1 mexican calabasa, chopped
1 zucchini, chopped
1/2c onion, chopped
1 hand full of spanish (opt)
1/2c cilantro, save for later
28oz can of whole tomato dice
1t ground comino
1t sea salt
1t black pepper
1 t garlic or 1 clove chopped
half way add cilantro and
8oz  frozen peas (opt)

Simmer for 20-30 mins or until squash is tender


4 Avocados

2 roma tomato, chopped
1/2 c onions, chopped
1/4t garlic powder
1/4t sea salt
cilantro (opt )
Mash avocado with bean masher and mix in the rest of the items and enjoy!!

.My daughter made it with only one tomato and it still tasted so yummy!