Here it is! Another easy and delicious collard recipe! This one has beets and lettuce from our garden and a homemade Spicy Peanut dressing. We can eat two or three of these with a bowl of papaya for lunch and we're good to go.
The dressing is from the Moosewood Restaurant Lowfat Favorites cook book. I got this cookbook for $1 at the Unitarian Church Thrift Store! What a steal and so many great recipes, some that are Lacto-ovo Veg and can be easily made Vegan.
3 tbsp RAW peanut butter at room temperature (very important to use raw peanut butter!)
1/4 cup water
1 garlic clove minced or crushed
1/2 fresh chile, seeds removed (Add this if you really like spicy dressings)
2 tbsp Tree of Life brand Apple Cider vinegar (it is organic, raw and unfiltered)
1/2 tbsp Wholesome Sweeteners Organic Raw Blue Agave nectar
2 tsp San J Organic Low Sodium Tamari
1/4 cup Diced tomatoes
2 tsp grated Ginger Root
2 tbsp Fresh Cilantro
2 Tsp Fresh Lemon Juice
Put all ingredients in a high powered blender or food processor and blend until smooth. Enjoy! It stays fresh in a sealed glass container for up to 3 days.
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