� 1/2 cup raw cashews
� 1/2 cup sesame seeds
� Juice of 1 large lemon
� 2 tablespoons extra-virgin olive oil
� 2 garlic cloves
� 1/3 teaspoon sea salt
� 1/4 teaspoon pepper
� 1/4 teaspoon paprika
� 1/3 cup organic vegetable broth or water
Puree all in a blender or food processor; pulse until smooth. Adjust ingredients
as necessary for desired taste and texture.
I've created a few easy salad dressing recipes that are gluten-free, dairy-free,
soy-free, vegetarian and vegan. Each dressing includes inflammation-fighting ingredients
like turmeric, ginger, basil, coconut oil, garlic, parsley, kale and extra virgin
olive oil. Chop up that salad and start pouring these dressings on top for your lunch
today. Bon appetite!