Today Naya & I played & worked in the garden then picked a bunch of wild, tender Dandelions!
Behind Naya is her very own 4×4 garden bed. She loves it!! I soaked the leaves in a sink full of cold water & about 5 drops of Grapefruit Seed Extract for at least an hour. Then I put them in my dish rack to dry before storing. They perked up nicely and we ended up with a lot more than we thought!!
My friend Michelle needed a dairy free option for Ranch Dressing for her daughter. I found 2 recipes. I have not tried these, so Michelle you have to let me know how they are. I will be trying them soon, cause I too like Ranch but can’t do the dairy very well.
from: The Complete Guide to Vegan Food Substitutions
Combine all ingredients until well incorporated. Store dressing in airtight container for up to 2 weeks in the fridge. Makes 1 1/2 cups.
from: Vegan Lunch Box
EASY RANCH DIP:
• 1/2 cup plain, unsweetened soymilk
• 1 tablespoon freshly squeezed lemon juice
• 1 (15 oz) can white beans, rinsed & drained
• 1 teaspoon dried dill
• 1 teaspoon dried parsley
• 1/4 teaspoon dried tarragon
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• Pinch of cayenne
• 1/2 teaspoon salt (or to taste)
• Freshly ground black or white pepper
1. Combine the soymilk & lemon juice & set aside for 2 minutes (the mixture will curdle). Add the soy “buttermilk” to the beans in a blender & blend on high until completely smooth, about 2 minutes or more, scraping down the sides of the blender as needed.
2. Spoon the mixture into a bowl & stir in the rest of the ingredients, seasoning with pepper to taste. Cover & chill for several hours in the fridge before serving.
I was starving for a yummy dinner a few weeks ago. I looked and saw what I had and then tossed together this amazingly tasty pasta salad in about 5-10 minutes!
Toss everything into a bowl!
• 1 Zucchini Spiralized into Angel Hair Pasta • 1 Tomato Chopped • Handful of Chopped Parsley • 1 cup Steamed or Raw Sprouted Beans, I suggest Steaming a little! • Juice of 1 Orange • 5 Olives like Kalamata or Green Marinated Olives • Olive Oil, drizzle over to slightly coat • Trocomaré Zesty Herb Seasoning Salt, or something similar