1 cup Braggs apple cider vinegar

1 ½ cup water

½ cup freshly squeezed lemon juice

2 Tbs. minced garlic

½ tsp pepper

½ tsp celery seed

6 Tbs red onion, diced

2 Tbsp. red pepper, diced

1 tsp dill weed

2 Tbsp fresh parsley, minced

2 tsp sea salt

2 Tbsp. dried rosemary or 4 Tbsp. fresh rosemary, crushed

1 tsp xanthan gum (thickener)

Blend first 12 ingredients, then xanthan gum; blend or shake well.  Refrigerate overnight.

1 clove garlic

1 15-oz can cannellini beans, drained and rinsed

1/4 cup fresh parsley

3 Tbs. fresh lemon juice

3 tbs. olive oil

1/2 tsp. chopped fresh rosemary

Chop garlic finely in food processor.  Add beans, parsley, lemon juice, oil and rosemary, and blend until creamy.  Season with salt and pepper.  Great to serve with sliced vegetables or to use as a spread on a sandwich.

2 bunches watercress, stems removed
2 heads Belgium endive
1 head radicchio or 1/4 head red cabbage, finely shredded
1 small onion, thinly sliced
2 tablespoons crispy pine nuts (see below)
3/4 cup Bragg’s Apple Cider Vinegar

Wash and dry watercress. Remove outer leaves of endive and slice approximately 1/4 inch thick.  Mix with radicchio (or cabbage) and onion then toss with Dijon Dressing.  Divide into 4 servings and top with Crispy Pine Nuts.

Crispy Pine Nuts
Makes 1 cups

1 cup raw pine nuts
1 teaspoon sea salt
filtered water

Mix pine nuts with salt and filtered water and leave in a warm place for at least 7 hours or overnight. Drain in a colander. Spread on a stainless steel baking pan and place in a warm oven (no more than 150 degrees) for 12 to 24 hours, turning occasionally, until completely dry and crisp. Store in an airtight container.

Dijon Dressing
Makes about 3/4 cup

1 teaspoon Dijon-type mustard, smooth or grainy
2 tablespoons plus 1 teaspoon Bragg’s Apple Cider Vinegar
1/2 cup extra virgin olive oil
1 tablespoon expeller-pressed flax oil
Dip fork into the jar of mustard and transfer about 1 teaspoon to a small bowl. Add vinegar and mix together. Add olive oil in a thin stream, stirring all the while with the fork, until oil is well mixed or emulsified. Add flax oil and use immediately.

Nutrition Facts

Amount Per Serving:

Calories 24
Fat 1.5 g
Cholesterol 0 mg
Sodium 75 mg

First soak the sesame seeds in approximately 1 cup of warm water for 1-2 hours to soften.  Drain the water off the sesame seeds and place in a blender with all the remaining ingredients.  Blend until smooth.

In a small bowl, whisk all ingredients together.

Whisk the first 5 ingredients together (or put in a jar and shake.)  Add the olive oil and whisk (or shake) vigorously.

Combine all ingredients in a blender and blend until smooth

Place all ingredients in the blender and blend until smooth.

*You can use coconut milk instead, but you will need to use less and thin it with water.

Mix all ingredients together in a blender or whisk together.  If it is too thick, add a little more water.

Mix all ingredients together in a blender until smooth.  Add more water if too thick.

*this recipes is also great with sunflower seeds or sesame seeds.

Toast the seeds in a hot dry saute pan for 1-2 minutes.  Swirl the seeds gently so they don’t burn.  Place the seeds in a blender with the remaining ingredients and blend briefly until smooth.  Add water to thin if needed.