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Two Simple Salad Dressings to Make in Minutes!

Most of us in this country are short on time-we work a lot, we have family responsibilities, we schedule ourselves in a way so packed that it makes a can of sardines look spacious.  So when it comes to making good choices with food, we often look to the easiest (or perceived easiest) thing.  In our minds, purchasing pre-made salad dressing is the easiest option but I hope that these recipes will convince you otherwise!  

Not only is homemade dressing way more economical than store bought, you also have control over the ingredients (as pretty much every dressing out there, even the organic ones, contain highly inflammatory canola oil) and they taste AMAZING!

So take 10-15 minutes one day and whip these up and keep them in your fridge to have on hand-you won't regret it!

Turmeric Garlic Dressing (both recipes make approx 16oz):

1c Bragg's apple cider vinegar
1c extra virgin olive oil
4 cloves peeled garlic
1tbsp good quality mustard
1tbsp ground turmeric
1/2tsp black pepper
1tsp sea salt
1/2tsp paprika
1/4tsp dried thyme

Blend all ingredients except oil in high powered blender.  Add oil slowly through the top of the blender.  Store in glass jar in fridge for 3-4 weeks

Creamy Cilantro Lime Dressing 

Juice of 4 limes
1/2-3/4c olive oil (or water if you prefer to stay way from oil)
1 avocado, out of skin
2 handfuls of cilantro, stems included (or try basil if you don't like cilantro)
5 cloves roasted or confit garlic*
1tsp sea salt
1/2tsp black pepper

Blend all ingredients except oil in high powered blender.  Add oil slowly through the top of the blender.  Store in glass jar in fridge for 1-2 weeks.

*You can certainly roast garlic in the oven but my favorite way to prepare garlic is to "confit" it (which normally means to cook something in its own fat but in this case, we use olive oil).  I put 1c peeled garlic cloves into a small saucepan and cover with olive oil.  Simmer for 3-4 hours until garlic is lightly brown and very soft.  Remove from heat, cool and store in fridge.  You can use the oil for anything that might be brightened up with infused garlic oil (drizzle on pizza, pasta or grilled veggies) and I use the confit garlic in so many recipes!



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