Dressing : changing the face of salad

“Oh I’ll have the salad”

-she said with clenched teeth full of resentment.

Isn’t this the typical scene we imagine in our head as the woman goes to order a salad while her man sits down to steak and potatoes?

So here’s the thing, I was never a salad girl. Ever. I loved carbs, grains, and anything that resembled this. A salad would not fill me, and much to societies chagrin..probably a few dates too, it was never what I was going to choose on the menu.  That is until I rediscovered my body, and had to learn how to build it from the ground up, with plants.

K, salad does seem like the dieters choice, but that was so 1990. Today we have ways of boosting and bumping that salad into main dish categories that are equally as filling, more importantly nourishing, and so beneficial to your body, and yeah maybe will help you trim down. But that’s besides the point. Is the new year a good time to start incorporating more salads into your life? Yes!! Absolutely. We look at cleansing and we think of things that will aid in detoxification. Getting the right amounts and types of greens, fats, and nutrients is going to be so beneficial to this process and a salad is a perfect way to do this.

SO ladies, yes, order the salad, but fella’s you do it too.

But here’s the catch…one place we all get bored and also where we tend to lose a lot of the nutritional benefits of salads, is through lousy, processed dressings. Instead of making a new dressing recipe for each salad, because who has time for that? why don’t you make one or two that you can always keep in the fridge? Chances are you will make a more enjoyable salad that will fulfill you every time, as opposed to something that will be tossed, “pardon the pun” together at the last minute and leave you snack a lackin later on in the day, or even worse, bringing more toxins and free radicals into your body through the highly processed methods most dressings are made of.

So here, I’ll take the guess work out for you. This is one of my favourite go to recipes for dressings. Its always in the fridge, to dress on salads, dip, or drizzle on bowls. It is so creamy it is going to have you thinking it is a detox fail, when its the exact opposite.

This is a dump, blend, refridgerate and pour recipe.

Blend until very smooth. It may seem liquidy to begin with, but once refrigerated for a few hours it comes together so thick you may even have to thin it out.

This is equal parts, tart, sweet, umami, savoury and salty. Bases Covered.

Maple Tahini Dressing