Tasty condiments can transform simple, healthy fare into delicious meals. The secret to packing your diet full of vibrant vegetables is to couple them with delectable dressings! They can also be a vehicle for some powerful healing foods that support our health and digestion, such as vinegar, lemon, garlic and miso. These condiments can be made ahead of time and stored in the fridge, allowing them to be part of your healthful convenience food options.
Green Goodness Salad Dressing
This dressing is creamy thanks to the avocado, and packed full of nutrient dense garden herbs. Adjust herbs according to what you find in your garden. Great to serve alongside grilled vegetables and barbecue fare in the summertime, as well as salads and pasta dishes.
Add all ingredients to food processor and blend until smooth. Keeps around 4 days.
Tahini Mustard Dressing
This is thick, creamy and tangy while being completely free of dairy and poor quality fats that most store bought dressings are loaded with. Tahini is a great source of calcium.
Creamy Salad Dressing
The creaminess of this dressing comes from the soaked cashew nuts. Nutritional yeast packs a cheesy flavour and is high in B vitamins and chromium for energy and blood sugar balance.
Orange Ginger Miso Dressing
This Japanese inspired dressing is a great way to incorporate probiotic-rich miso into your diet without heating it. Serve over steamed or sauteed veges or as a salad dressing.
Blend all ingredients in a food processor until smooth. Store in the fridge. Can thin with water to serve.
As we move into spring, any congestion and accumulations that have built up over winter begin to be shifted out of storage, ready for elimination. This requires our detoxification and elimination systems to be operating in top order for this process to happen smoothly. If these systems are sluggish, accumulations can build up and our detoxification and immunity can become taxed. This results in lowered resistance to infections while at the same time being over reactive to allergens - manifesting as seasonal hay fever, eczema, colds and flu. To support your body to transition into spring with ease, the following suggestions can be helpful. For individualised support, you can book here for health consultation.
Make the most of the luscious greens that are abundant at this time of year. Green leafies are the most cleansing of all veggies, especially ones with a bitter or spicy flavour. These enhance detoxification and reduce inflammatory allergic reactions. Try puha, kale, endive, mizuna, dandelion leaves or root (as food or tea), watercress, chickweed, rocket and parsley
Lighten the load
Reduce congestion by having less heavy, dense, sweet and cold foods such as ice cream, fried food and excessive meat, fat and dairy
Most of our immune system resides in our gut, and it is a major system for removing toxins and wastes. Reduce the load on digestion by having easily digested food such as steamed veggies and soups. Eat when you are actually hungry, and try smaller meals, filling up on lots of fibre rich fruit and veges. Include warm water with a pinch of ginger between meals and natural digestive aids as suits your needs, such as fenugreek, cumin and cinnamon in meals, seasonal radishes, nasturtium leaves and flowers and ginger and turmeric lattes
Eat a rainbow
Brightly coloured fruits and vegetables are rich in antioxidants that support our immunity and reduce inflammation. Enjoy plenty of dark leafy greens, lemons, oranges and grapefruit, berries, beetroot, carrots. Nasturtium and Calendula flowers are excellent bright coloured remedies for colds and hay fever, eat flowers in salads or as tea
Get your body moving
Stimulate and support detoxification by including aerobic exercise into your day, morning time is ideal for detoxification. Walking in nature is a wonderful option.
Herbal allies for cleansing
The following herbs are generally safe and excellent for supporting spring cleansing, please check with your health practitioner if you have specific health needs. Milk thistle, Dandelion root and leaf, Globe artichoke, Kawakawa, Cleavers, Chicory root, Nettle, Turmeric, and Ginger. They can be prepared as juices (eg fresh Nettle or Cleavers), medicinal infusions (hot or cold for cleavers), herbal vinegars and added into soups and smoothies (Turmeric, Ginger, Nettle).