Dressings

Note: Barker's Clean Ketchup will be thicker than store-bought ketchup. Keep in the fridge for up to 7 days.

Ingredients:

• 12 ounces organic tomato paste

• 4 tablespoons apple cider

• 1/4 cup water

• 1/2 teaspoon pink salt

• 1/2 teaspoon cinnamon

• 1 tablespoon honey

• 1/4 teaspoon garlic powder

Directions:

Mix all ingredients, one by one, in a large bowl, making sure they are completely blended.

Note: Adjust the pepper and chili ingredients to make this BBQ sauce as sassy (aka spicy) as you like it.

Ingredients:

• 1/2 medium yellow onion, minced

• 1 tablespoon extra virgin olive oil

• 1 tablespoon minced garlic

• 1 1/2 cups organic ketchup (Barker's Clean Ketchup)

• 2 tablespoons natural honey

• 3/4 cup apple cider vinegar

• 3 tablespoons paprika

• 1 teaspoon chili powder

• 1/2 teaspoon ground cayenne pepper

• 1/4 teaspoon pink salt

Directions:

In a small saucepan, combine all ingredients and whisk until well-combined. Cover the pan halfway with the lid to minimize splatter and simmer for 20 minutes.

Transfer the mixture to a glass jar and let cool.

When cool, blend until smooth.

Keeps in a jar in the fridge for a week.

Note: Tarragon is one of the most phytonutrient-rich greens/herbs out there. Any place you can sneak it in is excellent!

Ingredients:

• 4 cups fresh basil

• 1 cup fresh tarragon

• 1/4 cup unfiltered olive oil (You can use any olive oil but unfiltered has the most benefit. I order mine on Amazon.com). If you need to add a little more or even less oil for your blender or prefernce you can.

Directions:

In a food processor or blender combine until smooth.

Use as a dip for veggies or gluten-free pretzel sticks (a favorite of my kiddos) or rice crackers, even as a spread on a sandwich or tortilla.

Ingredients:

• 4 tablespoons of unfiltered olive oil (you can use regular olive oil)

• 1 tablespoon Organicville's dijon mustard

• 1 tablesoon raw honey

• 1 lemon, juiced

• pink salt to taste

Directions:

Combine everything in a small container. Stir and enjoy. This batch is for approximately 4 servings and will last 7-10 days in the fridge!

Ingredients:

• 1 tablespoon Annie's yellow mustard

• 1 tablespoon apple cider vinegar

• 2 tablespoons olive oil

• fresh rosemary

• pink salt to taste

• pepper to taste

Directions:

Saute the rosemary in a pan on the stove over medium heat with a teaspoon of olive oil, fresh pepper and pink salt. Combine rosemary and other ingredients in a jar and shake to combine.

Makes enough for two adult servings. It's zesty, complex and warming.

Ingredients:

• juice of 1 lemon

• juice of 1/2 lime

• 1 teaspoon olive oil

• 1 tablespoon apple cider vinegar

• 1 teaspoon raw honey

• pink salt

Directions:

Mix the lemon and lime juice, olive oil, apple cider vinegar, raw honey and a dash of pink sea salt. Super refreshing and bright!

Ingredients:

• 1/3 cup of tahini

• 1/3 cup water

• 1/3 cup lemon juice

• pink sea salt to taste

Directions:

Combine all of the ingredients and enjoy on a salad or as a dip for raw veggies.

Ingredients:

• 2 cups raw cashews

• 1 cup water

• juice from 1 lemon

Directions:

Soak cashews overnight, then in a blender or food processor drain and mix them with fresh water and the lemon juice. Use it as an add on to salads, rice or a spread, like hummus, on sandwiches.

Ingredients:

• 2 tablespoons apple cider vinegar

• 1 tablespoon pure maple syrup

• juice from 1/2 a lemon

• pink salt to taste.

Directions:

Combine all of the ingredients in a small bowl.

Ingredients:

• 4 tablespoons rice wine vinegar

• 2 tablespoons sesame oil

• 1 teaspoon raw honey

• pink salt to taste

Directions:

In a small bowl or jar combine the ingredients and mix well.

Tip:

The longer the dressing sits and 'marries' the better it tastes. It lasts a week, at least, in the fridge.

Note: This is a total cheater version, but I wanted a little 'sauce' to go with the portabella mushrooms I made.

Ingredients:

• organic canola mayonnaise (store bought)

• 1 tablespoon olive oil

• 1 tablespoon rosemary

• 2 cloves of garlic

• pink sea salt

• fresh pepper

Directions:

Place a pan on the stove over medium heat and saute the garlic and rosemary until the garlic is translucent. Then mix it into the mayo with the juice of half a lemon. Voila!

Ingredients:

• 4 tablespoons balsamic vinegar

• 1 tablespoon tamari

• 2 tablespoon sesame oil

• 1/2 of a lemon, squeezed

Directions:

In a small jar or bowl combine the ingredients and mix well. It pairs very well with cashews, the fat and the sweet are a nice combo to the salty of the dressing.

Ingredients:

• 1/2 of an avocado

• juice of 1 lime

• pink sea salt and fresh pepper to taste

• 2 tablespoons apple cider vinegar

Directions:

In a small bowl or jar combine the ingredients until dressing consistency.

Tip:

You could blend it, but I just squished the avocado with my hand and then sitrred. Messy but tasty.

Ingredients:

• 2 cups cashews

• juice of 1 lemon

• 2 cups water

• 6 tablespoons nutritional yeast

Directions:

Soak cashews overnight (cashews and enough water to cover them). In a blender or a food processor combine: soaked cashews, the lemon juice, 2 cups of water and the nutritional yeast. Blend until smooth and creamy.

It will last up to a week in the fridge. Use it as a dressing or a sauce. The 'cheese' will thicken a bit over the week.

Ingredients:

• 1 tablespoon pear infused vinegar

• 1 tablespoon olive oil

• 1 tablespoon pure maple syrup

• pink sea salt

Directions:

In a small container combine the ingredients. Stir or cover and shake.

Tip:

This is a small portion for approximately 2 servings of salad that cover an entire dinner plate.

Ingredients:

• juice of 1 lime

• 1 tablespoon rice wine vinegar

• 1 tablespoon apple cider vinegar

• pink sea salt and cracked pepper to taste

Directions:

In a small container combine the ingredients. Stir of cover and shake to blend.

Tip:

All my dressings are small portions to keep things fresh. It's typically enough for light dressing on a salad for four or heavier dressing on 2 large portions (full dinner plates).

Ingredients:

• approximately 1 1/2 teaspoon fresh grated ginger

• 1/2 cup carrot juice

• 1 tablespoon sesame oil

• the juice of 1 lemon

Directions:

In a small container combine the ingredients. Stir, or cover and shake.

Tips:

This makes enough for 2 heaping salads (portions that take up an entire 9" dinner plate). I make small batches to eat fresh during the week and have variety. Feel free to double the recipe and make more.

Ingredients:

• 1 tablespoon grated fresh ginger

• 1 tablespoon pure maple syrup

• 2-3 tablespoons olive oil

• juice from 1/2 grapefruit

• pink sea salt

Directions:

Grate fresh ginger into whatever container you are using to make your dressing. Pour in pure maple syrup, olive oil, the juice from 1/2 a grapefruit and a little sprinkle of pink sea salt to taste.

Shake/stir and enjoy.