I recently rediscovered Dr. Joel Fuhrman‘s Eat to Live program. As I was researching material for a weight loss retreat, I tested the program on myself and promptly lost the 10 extra pounds I’d been carrying for the past year.
One of the Eat to Live guidelines is to have a big salad every day, and to incorporate nuts and seeds into the salad. According to Dr. Fuhrman’s research, nuts and seeds help aid in the absorption of the nutrients from the salad greens. I love big salads with a creamy dressing, and this Creamy Roasted Garlic Salad Dressing is one of my favorites.
This recipe is based on one from Dr. Fuhrman’s Eat to Live Cookbook. The original recipe calls for almonds and pumpkin seeds. I reversed the nut-to-seed ratio, and use sunflower seeds and raw cashews instead. You could leave out the cashews and still have a delicious dressing.
For the roasted garlic, you can use either the oven or the microwave. Leave the bulb of garlic whole and place it in an oven-safe dish. If you’re using the oven, bake the garlic bulb at 350 (F) for about 25 minutes. If you’re using the microwave, cook on high for 20 seconds, then check the garlic. Cook for another 20 seconds, then check again. Repeat until the garlic is soft: the garlic I use takes four or five 20-second bursts.
Allow the garlic to cool, then gently squeeze the cloves to remove the soft garlic. Discard the skins.
Creamy Roasted Garlic Salad Dressing
- 1 bulb garlic baked and skins removed (see above)
- 2/3 cup soy milk unsweetened, or use your favorite plant milk
- ½ cup sunflower seeds raw
- 2 tablespoon cashews raw
- 1 tsp Dijon mustard
- 2 tablespoon nutritional yeast
- ¼ cup white wine vinegar or rice vinegar
- 1½ tsp fresh thyme chopped, or use 1/2 tsp dried
- Blend all ingredients except thyme until smooth. Stir in thyme.
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