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Dressings & Sauces Anyone?




1⁄2 cup cashews soaked in 3/4 water for 15 min

1 cup fresh cilantro (chop leaves and stems)

3 tablespoons lemon juice 

1⁄4-inch piece of hot pepper like Serrano or jalapeño seeded 

3 cloves garlic

1 teaspoon hot sauce (optional if you like more heat)

Sea salt, to taste 


1.  Blend cashews and 3⁄4 cup water into a creamy texture. Add cilantro, lemon juice, hot pepper, garlic, hot sauce (if using), and salt to taste. Blend until smooth. 
2. You can adjust taste by adding more salt, garlic or hot sauce to your preference

RUTHIES BACKYARD HERBAL BLEND (named after my mother who first created this wonderful dressing). You can purchase fresh herbs at most grocers either in bunches or in clam shell packs all year round.

INGREDIENTS: the big health benefit comes from using fresh herbs (or fresh frozen)

Olive oil: 1 - 2 cups olive oil: depending how thick or thin you like it. I suggest beginning with 1 cup and add more oil if you like.

Garlic: 3 large cloves of garlic (you can use more if you like)

Basil: 2 cups lightly packed fresh leaves (off the stem)

Oregano: approximately 1/4 cup of fresh leaves

Rosemary: 2-3 sprigs of approximately 3-4 inches in length

Thyme: approximately 1/4 cup of fresh leaves. Simply pinch sprigs and run your fingers over stem in opposite direction of growth to easily pull leaves off the stem.

Lemon: 2-3 Tablespoons of fresh lemon juice (or more to taste)

Salt: approximately 1/2 teaspoon pink salt or some other whole form, quality salt

Nuts: 3 Tablespoons pine nuts or 1/4 cup walnuts or, 1/4 cup raw sunflower seeds or 1/4 cup pumpkin seeds: all are delicious

INSTRUCTiONS: blend all ingredients to a smooth consistency. Store in a mason jar in the refrigerator for up to 4 weeks. Can be frozen and thawed if making a large batch. ENJOY…….xoxoxox

NUTRITION ALERT: The nutritional benefit of this dressing is off the charts! The herbs are LOADED with phytonutrients that are pre-biotic, antimicrobial, anticancer and strongly benefit your gut, immune system and more! Keep this dressing in your fridge and use as a dressing (add more oil) or as the base for sautéing veggies or add into cooked grains or pasta.



2 cups coarsely chopped, tightly packed, fresh cilantro (some stem is ok)
3 Tablespoons fresh oregano leaves 
4 large cloves of garlic
1/2 medium red onion (dice it up before putting in food processor)
1 teaspoon crushed red pepper flakes
2 Tablespoons red wine vinegar
2 Tablespoon fresh lemon juice
1 teaspoon pink salt (or other quality salt)
1/2 teaspoon ground pepper
3/4 cup extra virgin olive oil


1. Blend all ingredients in a high power blender.

2. You can adjust taste by adding more salt, garlic or chili flakes to your preference. Keeps for up to 10 days

NUTRITION ALERT: recipe is loaded with pre-biotics (that feed the good bacteria in your gut). It’s also got oregano and cilantro, both anti-microbial that boost gut health and immune function. The benefits of vinegar are broad and profound (see this link)



1/4 cup miso

1 tablespoon maple syrup

1 tablespoon tamari (soy sauce)

1 tablespoon fresh lime juice

4 teaspoons rice vinegar

2 teaspoons fresh ginger

1 tablespoon water


Whisk all ingredients till combined and store in an airtight container in the fridge. Keeps for up to 5 days.

Tip: You can add 1-2 tablespoons of finely chopped cilantro for even more flavor

Brush glaze over cooked food. Do not cook with glaze or the probiotics will be destroyed by heat. This glaze should be brushed on meats, chicken, fish or tossed into veggies or poured over grains after they are cooked.



2 medium carrots (course chopped)

1-inch ginger sliced into quarters

1/4 cup oil (neutral flavor oils like grape seed or safflower are suggested)

1/4 cup rice vinegar 

1 Tablespoon sesame oil

3 Tablespoons miso paste (an organic, sweet mellow miso is ideal) 

1/4 teaspoon black pepper


Place the following in a high speed blender:

Pulse for several rounds and then puree for 20-30 seconds till just smooth. Use as a delicious salad dressing or as a dip for vegetables. Keeps for up to 10 days



1/3 cup tahini (sesame seed paste — raw or roasted. (can or substitute peanut butter)
1/2 inch piece fresh ginger 
2 cloves finely minced garlic 
1 heaping tsp yellow or white miso paste 
1 Tbsp tamari or soy or liquid aminos (I recommend naturally fermented options like tamari) 
1 Tbsp rice vinegar
1 tsp sesame oil
2 tsp pure maple syrup
1/2 cup water 
1 pinch sea salt (optional)

1. Blend all ingredients in a high power blender.

2. You can adjust taste by adding more salt, garlic, maple syrup or ginger to your preference

NUTRITION ALERT: The 3 Miso dressings have a hardy helping of fermented miso paste which contains friendly bacteria that benefit your gut and support immunity! The ginger in each recipe is very harmonizing for the digestive system and can reduce joint pain as it is a powerful anti-inflammatory. Sesame oil is lubricating and can help promote good BM as well as nourish the eyes & brain. These recipes are very versatile and delicious. Use them as dressings, spreads, a dips or toppings for veggies, rice or noodles. 

Walnut and Sunflower Vinaigrette Dressing


3/4 cup water

1/4 cup balsamic vinegar

1/4 cup raw walnuts

1/4 cup raw pumpkin seeds

2 pitted medjool dates or 1/4 cup raisins

2 large cloves garlic

1 tsp Dijon mustard


Combine all ingredients in a high-speed blender until smooth..

Stores for up to 10 days in glass storage container in the fridge.

NUTRITION ALERT: are so high in omega 3 fats and thus good for the eyes, brain, heart, and help reduce inflammation. Pumpkin seeds are high good fats too as well as a variety of vitamins & minerals. Medjool dates are loaded with minerals and fiber

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