Raw Food Detox by Anya Ladra

Author:Anya Ladra
Language: eng
Format: epub
Publisher: Ryland Peters & Small
Published: 2017-09-17T16:00:00+00:00

balsamic vinaigrette

makes about 250 ml/1 cup

120 ml/1⁄2 cup extra virgin olive oil

60 ml/1⁄4 cup organic balsamic vinegar

11⁄2 tablespoons nama shoyu (unpasteurized soy sauce)

11⁄2 tablespoons apple cider vinegar

11⁄2 tablespoons pure maple syrup

Put all the ingredients in a screw-top jar and shake well until emulsified.

Shake or stir again before serving.

tahini sauce

makes about 300 ml/11⁄4 cups

3 tablespoons raw or light tahini 1 garlic clove, peeled

freshly squeezed juice of 3 lemons

2 tablespoons apple cider vinegar

1 tablespoon extra virgin olive oil

11⁄2 tablespoons pure maple syrup

100 ml/1⁄2 cup water

1⁄4 teaspoon Himalayan pink salt, or to taste

Put all the ingredients in a food processor or blender and blend until smooth and creamy. Stir again before serving.

citrus dressing

makes about 350 ml/11⁄2 cups

freshly squeezed juice of 1 orange

freshly squeezed juice of 1 lemon

1 tablespoon nama shoyu (unpasteurized soy sauce)

1 tablespoon agave nectar

1⁄4 fresh red chilli, seeded and chopped

1-cm/5⁄8-inch piece of fresh ginger,

peeled and chopped

150 ml/2⁄3 cup extra virgin olive oil

Put all the ingredients in a food processor or blender and blend until smooth. Stir again before serving.

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