Pictures from the cooking demo and nutrition class with Anna last night - on the menu was turkey marinara over zucchini “angel hair” and a side of massaged kale and baby greens with make-your-own vinaigrette!
Basic dressing recipe:
1/3 cup oil of choice (olive oil, walnut oil, or avocado oil)
2 Tbsp acid of choice (lemon juice, balsamic vinegar, or flavored vinegar)
Salt & Pepper to taste
Emulsifier of choice (greek yogurt, mustard, goat cheese or parmesan, or sour cream)
Optional herb/flavor enhancer (basil, cilantro, onion, berries, pear, or garlic)
Use an emersion blender for a beautifully emulsified dressing that will cling to your greens, making them delicious at the same time of boosting the absorption of the fat soluble vitamins stored in the plants!