Sesame dressing

3 tbs coconut aminos
2 tbs coconut milk
1 tbs toasted sesame oil
Stevia to taste
1 tbs apple cider vinegar
1/4 tsp powdered ginger or 1tsp fresh
1 small dash of cayenne pepper
Black pepper to taste
6-7 tbs olive oil

Honey-Lime Dressing

1/4 cup fresh lime juice
1/4 cup olive oil
2 tbs raw local honey
2 tbs finely chopped fresh cilantro
1 garlic clove, peeled and minced
1 tsp chopped jalapeño pepper
Mix all together


3 tbs white balsamic vinegar
2 tbs raw organic honey
1/2 shallot, minced
Sea salt and fresh ground black pepper to taste
1/2 cup extra virgin olive oil
Mix all together

Green Goddess Dressing

1 cup Sunflower sprouts
2 TB Chopped fresh parsley
2 TB Chopped fresh dill
2TB Chopped fresh cilantro
Juice of 1 lemon
2TB Coconut Aminos
1 cup Filtered water

Combine all of the ingredients in a blender and blend until smooth. The dressing can be covered and refrigerated for up to 1 day.

Carrot-Ginger Dressing

2 1/2 cups baby carrots
3 tbs fresh ginger
4-5 packets of Stevia
1/3 cup Braggs’s apple cider vinegar
1/2 cup water
1 clove garlic
1/4 cup flax seed oil
1 drizzle sesame oil (as desired)
cumin, coriander, or curry spice to taste

Blend all ingredients except spices in blender, blend.  Add spices to taste.  Add water and apple cider vinegar to continue the blending action.

Creamy maple sesame dressing

1.5 tbs mayo (see homemade recipe)
1.75 tsp balsamic vinegar
2 tsp toasted sesame oil
1.5 tsp Dijon mustard
1.5 tbs maple syrup
1/4 tsp salt                                     
Fresh pepper to taste
2-4 tbs olive oil

Creamy Cucumber Avocado Dressing

2 garlic cloves, minced
1/2 English cucumber
1 avocado, pitted and peeled
1 cup baby spinach
1/2 cup fresh mint leaves
2 spring onions or regular green onion
Fresh juice of one lemon
2 tbsp. Olive oil
1 tsp sea salt

Puree all ingredients with 3/4 cup of water until smooth

Honey Poppy Seed Vinaigrette

1/4 cup olive oil
3 tbs red wine vinegar
1-2 tbs raw local honey
1 tbs poppy seeds
1/4 tsp sea salt  

Creamy Cranberry Dressing

2 tsp olive oil
2 shallots, peeled and thinly sliced
1 cup fresh cranberries, washed
1/4 cup freshly squeezed orange juice
1/4 cup olive oil
1/4 cup water
3 tbs balsamic vinegar
3-4 tbs maple syrup
1 tsp orange zest
1/2 tsp sea salt

Sauté shallots in 2 tsp olive oil until soft.  Add cranberries and sauté until cranberries pop.  Combine all ingredients in blender and blend until smooth.

Herbal Vinaigrette

1 sm lemon, juiced
1/3 cup olive oil
2 tbs balsamic vinegar
2 tsp Dijon mustard
2 tbs maple syrup
3 tbs chopped fresh basil
2 tbs fresh chives, chopped
1 tbs chopped fresh oregano
1/2 tsp sea salt

Whisk together