Hello Marilyn
Another use for the kraut is on your green salads. It is so
delicious. I also love nutritional yeast on my salads too. I make a
dressing with olive oil, fresh garlic, Bragg's aminos, and sometimes
I like to add a pinch Italian herbs. I don't like for the herbs to
over power my salad.
I use about a whole lemon, a pearl of garlic, and about 2 or 3 TBS
of olive oil and a TBS of Braggs and it is most delicious.
As we are on mostly all raw we don't use store bought salad
dressings. I make all of my own. I do use the roasted tahini butter
for a most delicious dressing.
Here is my recipe for this. IF you add less water, it will be thick
and like a dip.
Tahini Dressing
¡¤ 1 1/2 cups water
¡¤ 3 cloves garlic, minced
¡¤ 1 cup tahini (roasted or raw)
¡¤ Juice from 1 lemon
¡¤ 2-3 tablespoons Bragg's Liquid Aminos or Wheat-free tamari
¡¤ 1/4 teaspoon ground cumin
¡¤ 1/2 - 1 teaspoon sea salt
¡¤ 2/3 cup AC vinegar
Place all ingredients in blender and blend until smooth. Pour into a
jar and chill and serve. To make it thicker, cut the water back ?
cup and then blend and pour into bowl.
Let me know how you like this. It is very nice and creamy. You can
vary it to leave out the cumim and add pimentos, or green chiles,
etc. Just play with it.
Happy eating,
Kathryn
--- In FlaxSeedOil2@..., "MARILYN SIMPSON"
<mjsimpson39@m...> wrote:
Kathryn,
Thank you for the information on salt. My batch is bubbling and
taking on a nice kraut smell.
