Sunday, October 23, 2011

A wonderful salad dressing for steamed vegetables

V has been craving steamed vegetables and salads these days and when I failed to oblige, he seized the knife (metaphorically speaking) and has been delivering delicious results.  Today's "Orange Peanut dressing" for steamed broccoli took the cake!   I was moved enough to make a posting about it on our blog after a 3 month hiatus.

The recipe is adapted from Book 2 of "Eat for Health" which is a follow up two-series set of Dr. Joel Fuhrman's "Eat to Live" nutrition book.   The "Eat to Live" philosophy focuses on eating atleast a pound of salad before every meal, and cutting out all salt and sugar.   V and I started following it at the beginning of the year and got interrupted when I handed over the aforementioned metaphorical knife to Amma during my parents' visit.   Now we are trying to get back to it again!

So, here is the recipe for the wonderful dressing made by V:

2 oranges squeezed
1 Tbsp rice vinegar
1 Tbsp Braggs Liquid Aminos
2 Tbsps dry-roasted peanuts
1 Tbsp almond butter
1 inch ginger peeled and sliced
2 cloves garlic
1 Tsp veggie salt
2 dried red chilies

Place all the ingredients in a blender till thoroughly blended.  We use Tribest for making dressings, chutneys and our morning smoothies.

Drizzle over steamed broccoli and enjoy!

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