Published on July 21, 2014
Green Goddess Dressing Cindy Sage 1 avocado 2 Tbsp. olive oil 1 Tbsp. apple cider vinegar 1 Tbsp. lemon juice ½ tsp. herbes de provence ½ tsp. celtic sea salt 3-5 drops of stevia 1 cup water Place all ingredients in a blender Process on high until smooth and creamy Serve over favorite greens Store extra in a glass jar, it will keep up to 5 days. Dairy- Free Ranch Dressing Cindy Sage ¼ cup grapeseed oil vegenaisse 1 Tbsp. lemon juice, fresh squeezed 1 clove garlic pressed 1/8 tsp. minced scallions Pinch celtic sea salt Combine all ingredients in a small mason jar Shake well to serve over salad Or to use as a chip dip, refrigerate to chill and thicken *Cindy Sage Cinnamon Syrup Cindy Sage 2 cups water 1 Tbsp. cinnamon 2 tsp. Vanilla ¼ cup ultra gel 1 cup sucanat 4 Tbsp. Butter 1 dash real salt Heat water and sugar in pan until sugar dissolves. Stir in the rest of the ingredients. Let it set 5 minutes. Pesto Cindy Sage 1 clove garlic 2 cups fresh spinach 2 cups fresh basil (can use less) ¼ cup pine nuts (or raw cashews) 1/3 cup grated parmesan 1 tsp. salt 1/8 tsp. pepper 1 tsp. lemon juice 4 Tbsp. Olive oil Place garlic in blender to break it up into small pieces. Add the rest of the ingredients, blend on low speed, scrapping down as needed. A tamper is very useful in getting all the leaves into the blades. To store, press plastic onto the surface of the pesto and keep refrigerated up to 5 days. Creamy French Dressing Cindy Sage ½ cup lemon juice ½ cup sugar ½ cup ketchup ¼ cup chopped onion 1 ½ tsp. salt 1 ½ Worcestershire sauce 1/8 tsp. garlic powder 1 cup canola oil In a blender or food processer, combine the first seven ingredients cover and process until smooth. While processing gradually add oil in a steady stream. Process until thickened. Transfer to a bowl or jar, cover and store in the refrigerator.