Green Goddess Dressing

Green Goddess Dressing

I always tell my clients that the key to loving your salad is having an incredible dressing. Store bought dressings are packed with sugar, unhealthy oils and lots of preservatives. Let’s be honest- they also don’t taste great. My go to quick and easy dressing at home is always a mixture of balsamic, dijon, honey and olive oil but it is fun to change it up from time to time.

One of the best ways to add loads of flavour to any dish is to utilize fresh herbs! I love using fresh herbs in all of my meals, and I ALWAYS have leftovers. What better way to use them then to throw them into a blender to make a delicious fresh dressing that is perfect for salads, pasta and even fish.

Be warned, this dressing is literally drinkable. It pairs really well with a salad filled with fresh seasonal vegetables, roasted sweet potatoes, toasted almonds and a hard boiled egg. What’s great is you can use pretty much any herbs of your liking.

Makes 1 cup

Ingredients:

• leaves of 2 sprigs of tarragon (about 1 tbsp)
• 1/4 cup packed fresh basil
• 1/4 cup packed fresh parsley
• 1/4 cup packed fresh dill
• 6 green onions (white part only)
• 2 tbsp rice wine vinegar
• 2 tbsp apple cider vinegar
• the juice of half a lemon
• 1 tsp dijon mustard
• 1 tsp honey
• salt and pepper to taste
• 1/2 cup extra virgin olive oil

Directions:

1. Add all ingredients from tarragon to salt and pepper to a high powered blender or food processor and blend until combined.

2. While the blender is running, slowly add the olive oil to emulsify the dressing.

3.Store in the refrigerator in an airtight container for 7 days.
Green Goddess Dressing

One Bowl Oatmeal Raisin Carrot Cookies

IMG_2949-2
Looking for those old school oatmeal raisin cookies that are actually healthy? Then these are the ones for you! I love these cookies as an easy grab and go breakfast, snack or dessert. The addition of applesauce helps cut back on added oil and sugar while keeping the cookies moist and flavourful. Feel free to leave out the carrots or swap the walnuts for your nut of choice!

Makes 24 Cookies

Ingredients:

• 4 tbsp coconut oil (melted and cooled)
• 2 eggs
• 1 cup unsweetened apple sauce
• 1 tsp vanilla
• 1 shredded carrot (optional)
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 3/4 cup coconut sugar
• 1 cup almond flour
• 3 tbsp coconut flour
• 2 cups rolled oats (gluten free if celiac)
• 1/2 cup raisins
• 1/2 cup walnuts

Directions:

1. Preheat oven to 350 F, and line two cookie sheets with parchment. Grease.

2. In a large bowl, whisk together cooled coconut oil, eggs, and apple sauce until well combined.

3. To the same bowl add shredded carrot, baking soda, cinnamon and salt. Whisk together well and then add both flours, oats, raisins and walnuts.

4. Scoop 1 1/2 tbsp of dough per cookie (I use a cookie scoop) to prepare 24 cookie balls and lightly press down with your fingers. If you find the dough is too wet, place in the refrigerator for 30 minutes (or overnight) to firm up.

5. Bake 15-18 minutes or until edges are golden.

6.Store in an airtight container for 5-7 days or freeze. Enjoy!
Oatmeal Raisin Carrot Cookies

Creamy Mashed Cauliflower

Cauliflower Mash
I’ve tried a few versions of cauliflower mashed ‘potatoes’ that taste nothing like the real thing. They were always really watery and not reminiscent of creamy garlicky mashed potatoes. I set the idea of this dish aside up until recently, when I had a whole head of cauliflower that I didn’t know what to do with. I had made enough of my delicious cauliflower pizza and was ready to use the veggie in another way. So, I decided to attempt the recipe myself with the intention of making it creamier without added dairy. The secret ingredient to the added creaminess without added fat or unwanted flavour is white beans. Not only do they add great protein, but they add a thickness and creaminess that is normally lacking from cauliflower. I love this recipe for the summer as it’s lighter than traditional sides and it has so much flavour! It goes really well with fish, meat and tofu.

Ingredients:

• 1 head of cauliflower, roughly chopped
• 2 tsp olive oil or ghee
• 1 french shallot, sliced
• 1 1/2 tsp garlic, chopped
• 1 1/2 cups white beans (rinse well if using canned)
• salt and pepper to taste
• good quality extra virgin olive oil for garnish

Directions:

1. Steam cauliflower until tender.

2. In a small pan, heat ghee or olive oil over medium heat. Sauté shallot with a good pinch of salt until soft, then add garlic and cook for 1 minute.

3. Into a food processor or high powered blender, add cauliflower, onion, garlic and all of the oil. Blend until creamy. Add beans and blend again until no lumps remain. Season with salt and pepper.

4. Serve with a drizzle of good quality extra virgin olive oil and extra pinch of pepper!

Cauliflower Mash