Is it too early to start thinking about spring salads? If not, then I have a new dressing to share:
This is a lower-fat version of one of my other old favorites, my Wild Blueberry Zinger Dressing, that used walnuts and soy milk for creaminess. This one uses almond milk and hemp seeds and has at least 1/3 the fat – perfect for those New Year’s Resolutions.
Here’s the recipe:
- 1½ cups unsweetened almond milk
- 1 cup frozen wild blueberries (if you cannot find wild blueberries, then just choose regular)
- 3 tablespoons hemp seeds
- 4 Medjool dates
- ½ cup lemon juice or vinegar
- 1 teaspoon low-sodium miso paste or liquid aminos
- 1 garlic clove
- 1 shallot (peeled) or about ¼ of a medium red onion
- 1 bunch fresh, flat-leaf parsley
- Combine almond milk, frozen blueberries, hemp seeds, dates, lemon juice or vinegar, miso or liquid aminos, garlic, and shallot or onion in a high-speed blender*.
- Grab the parsley bunch by the stems and wash the leaves vigorously under running water. Wrap in a clean towel and pat dry. Chop off the top ⅔ of the bunch (mainly the leaves) and add to the blender. Discard the bottom ⅓ of the bunch (mainly the stems).
- Process the ingredients in your blender on high until smooth.
- Dressing will keep in the refrigerator for up to 5 days.
- *If you do not have a high-speed blender, then you can use a regular blender, but you should soak your dates about 30 minutes ahead of time in very hot water to soften them. Drain the water before adding the dates to the blender.
Wild blueberries as opposed to conventional don’t change the flavor that much, but the wild ones supposedly have more health-promoting properties (remember when I wrote about them as part of my Top 10 favorite Trader Joe’s products)?
The consistency of this dressing is not as thick as my usual because it has less fat, but the flavor is fantastic and it does the job of making fresh greens taste delicious:
One of the tips I learned at Dr. Fuhrman’s Health Getaway last summer was that as long as there is some fat in a dressing or sauce, then it can freeze well. This tip has been a life-saver for me!
My weekly routine now includes making at least one batch of dressing, freezing half of it, and then de-frosting it about mid-week to get me through until I can make more:
Also, you may have noticed that I’ve started using either a low-sodium white miso paste or a product called coconut aminos in some of my recipes. I’m finding that just a bit of sodium (I try to find products that have less than 200 mg per teaspoon) really helps pump up the flavor, especially in cases when the fat content is lower. The acidity of the vinegar or fresh citrus still adds most of the tartness, though. If you click on this link, you can see that I have the coconut aminos in my Amazon.com store).
I hope you enjoy this one as much as I do. If it’s cold where you are right now and the thought of eating a salad makes you shiver, then you’ll be happy to know that there are only 70 days left until spring(!). Seriously, though, I know many of you are are enduring a very harsh winter, and you have my upmost respect for putting up with that kind of weather (as said from a woman who wore a knit cap to the gym this morning because it was a chilly 57 degrees…I know, I’m such a wimp)!
And, if you have an iPhone or iPad, be sure to download my recipe app, Vegan Delish, featuring over 150 healthy, whole food recipes.