My life’s work is to use my pivotal role as a chef to spread greater awareness on the impact that sustainable food has on our own health and planet. I also believe as a chef that food absolutely needs to taste delicious to sustain long lasting habits. It just has to taste good, bottom line. When we source food locally, organically and seasonally, it just tastes better because it is closest to it’s original, natural form. Food and cooking can truly be one of the most beautiful ways to connect ourselves with nature and our planet. Our bodies are highly intelligent too and view food as information for our DNA so when we eat this way, we just feel really good and are satiated naturally.
I love this recipe because it is so versatile. It can be used to dress either a vegetarian, vegan, or paleo salad and is also a fabulous dipping sauce for fresh spring rolls or even for sandwich wraps! Below are three ideas and easy ways to use this dressing.
Homemade spring rolls filled with organic persian cucumber, fresh mint, green onions and local non gmo tofu
Organic spring greens with local micro greens, fresh mint, watermelon radishes, hakurei turnips and local non gmo tofu salad
Organic local micro greens, fresh herbs, seasonal watermelon radishes, raw peanuts and local pasture raised poached chicken salad
1 generous tbs of organic white miso ( I personally love the company South River for miso )
2 generous tbs of organic unsweetened ground almond butter ( I love a company called Little Lad’s ) it literally has two ingredients almonds and sea salt. That is what you want!
1/4 tsp sea salt
Fresh ground black pepper
1/4 cup apple cider vinegar or rice vinegar
1 tsp olive oil
1/4 water approx. till dressing thins out
1 tsp real maple syrup
In a medium bowl, add all the above the ingredients then whisk with a fork. This dressing can be stored in an airtight container and kept in the fridge for up to 4 days. Enjoy!
“We can build lasting habits where we feel nourished, satiated and emotionally satisfied. It just takes a little consistency, prep and most importantly fun” – Chef Emery