(Recipe adapted from Ani Phyo’s Ani’s Raw Food Kitchen.)
This dressing couldn’t be easier to make. It is also full of nutrition and delivers a delicious and unique taste that will immediately win you over.
Although the book features it as a salad dressing (where I am sure it works just fine), I personally love it drizzled over a bowl of brown rice, oven-roasted chickpeas, and steamed broccoli and kale.
YIELDS: 6 servings
1 medium apple (preferably Red Delicious or Golden Delicious), chopped
1 clove garlic
2 Tablespoons onion, chopped
1 Tablespoon curry powder
2 teaspoons ground ginger
1/4 teaspoon cinnamon
1/8 teaspoon cumin
1/4 cup + 3 Tablespoons extra virgin olive oil
2 Tablespoons lemon juice
1/2 teaspoon salt
Place all ingredients in blender or food processor and blend/process until color is uniform and consistency is smooth. For a thinner consistency, add a small amount of water.
NUTRITION INFORMATION (per serving):
2.3 grams saturated fat
200 milligrams sodium
Good Source of: Manganese, monounsaturated fats, vitamin E, vitamin K