{ vegan, raw-vegan modifiable }
Really, it’s not that old. But I’ve been making it since 2002 once I found it in the book, Becoming Vegan by Brenda Davis, R.D. and Vesanto Melina, M.S., R.D.. Have you ever craved something a little more interesting and substantial for your salad than just the same ol’ lemon juice and olive oil? Then this tasty greens topper is calling your name.
Just two tablespoons of this tangy, tart, slightly sweet, with a hint of cheesiness, is a nutritional powerhouse. It packs nearly 4 grams of omega-3 fatty acids (more than a day’s requirement), along with all your B-vitamins, especially B-12. Depending on the nutritional yeast measure used, you can get up to 80% of your daily B-12. And there’s even a good dose of iron, about 8%. In just two tablespoons. And these are all happy things my body really likes right now since they’re vital in assisting my recovery from Crohn’s disease-related issues.
The dressing is versatile and has a unique flavor on its own but I like to add fresh ginger and a garlic clove for extra punch. Cilantro is excellent, too! The original recipe calls for some non-raw ingredients such as balsamic vinegar, dijon mustard, and Bragg’s aminos (which questions have been raised over the years concerning processing practices that suggest this product isn’t truly raw or even safe to use). However, modifications are easy and without compromise to the nutritional basis.
You may find that the freshly blended dressing is a bit watery. I reduce the water and add more nutritional yeast. Letting it stand over time, especially in the refrigerator overnight will also help to thicken it.
{ Watercress, zucchini noodle, daikon sprout, dulse salad with Liquid Gold }
The Original Liquid Gold Dressing
1/2 cup flax seed oil
1/2 cup water (begin with 1/4 then check for consistency)
1/3 cup lemon juice
2 tbs balsamic or raspberry vinegar (omit for 100% raw prep)
1/4 to 1/2 cup nutritional yeast (such as Red Star)
1/4 cup Bragg’s liquid aminos (substitute with nama shoyu)
2 tsp dijon mustard (or omit)
1 tsp ground cumin
Julie adds: 1 large garlic clove + 2″ long piece of peeled ginger root = YUM
Blend all ingredients in a food processor. Keeps for up to 2 weeks in refrigerator.
<3, JMK
