Lemon Basil Dressing/Marinade

  • 2-3 cloves of peeled garlic
  • 1 Cup of fresh basil, rinsed, stems removed
  • 2 Tbsp grape seed oil
  • 1/2 to 3/4 Cup Balsamic Vinegar
  • 1 to 2 Fresh Squeezed Lemons (*If you don’t care for lemon, use fresh lime or orange)


  1. Mix all ingredients in a blender and serve immediately or chill in a covered container
  2. This is wonderful on a salad, drizzled on vegetables or used as a marinade for chicken, fish, or pork.

I marinated it on Wild Salmon and it was amazing!

Pumpkin Seed Dressing

Prep Time: 5 minutes

Yields: 4 servings

  • 1 cup roasted pumpkin seeds
  • 2 tablespoons fresh parsley, minced
  • 3 tablespoons scallions
  • 2 teaspoons umeboshi paste
  • 1/2 cup water


  1. Place all ingredients in a blender and purée until creamy.


Serve over steamed vegetables, salad, or noodles.



Olive Paste

Prep Time:5 minutes

Yields:4 servings

  • 8 ounces of your favorite olives
  • 1/4 block soft tofu
  • 3 garlic cloves, minced
  • 3 scallions, chopped
  • Juice of lemon


  1. Place all of the ingredients in a food processor or blender and purée.
  2. Season with sea salt and pepper if desired.



Golden Gravy

Prep Time: 5 minutes

Yields: 4 servings

  • 1 medium onion, finely diced
  • 1 cup vegetable stock
  • 3 tablespoon olive oil
  • 3 tablespoons whole wheat or potato flour
  • 2 ounces ghee
  • Sea salt
  • Freshly ground pepper to taste



  • In a skillet, sauté the onion in the olive oil until brown.
  • Add the ghee and lower heat.
  • As the ghee melts, add the flour, stirring constantly to keep it from burning.
  • After the flour browns, add vegetable stock until gravy thickens.



Avocado Dip


  • 1 large peeled and pitted avocado
  • 2/3 cup plain yogurt, goat yogurt or soy yogurt
  • 1 diced tomato
  • 1/2 red onion chopped
  • dash or two of cayenne pepper
  • sea salt and crushed pepper corns


  1. Mash avocado with a fork until very smooth.
  2. Add yogurt, tomato, onion, cayenne.
  3. Blend until smooth. This may be done in a food processor, in a blender or with a fork.
  4. Add sea salt and fresh black pepper to taste.
  5. Serve chilled with mixed raw vegetables.
  6. You could leave out the yogurt and squeeze in a fresh lime.

Best made a maximum of 1 hour before serving.