BLACKSTRAP MOLASSES + BALSAMIC DRESSING OVER VEGGIES

Blackstrap Molasses + Balsamic Dressing

Written by contibutor Britney Manuel of Btanjerine and A Simply Raw Life.

Spent a wonderful weekend in one of my favorite cities... Ventura California with one of my favorite people JMP.  Her sister was down, and did I mention she is a fabulous cook?  Well she whipped us some tasty creations including this ditty, a balsamic + blackstrap molasses dressing.  We were on the verge of drinking it, it was so good!  Shout out to Tiff! WOOT WOOT!!!  

Blackstrap molasses is wonderfully good for the body.  I first heard of it when I was in the throws of morning sickness.  At the time though the taste was so repulsive that I think that the only thing it helped was me sprint to the bathroom!  This time was a much better experience.  

SOME FACTS

• Blackstrap molasses is a great source for iron (which is why pregnant women are urged to take it).
• Blackstrap molasses in comparison to red meat, a well known source of iron, blackstrap molasses provides more iron for less calories and is totally fat-free.
• Iron is an integral component of hemoglobin, which transports oxygen from the lungs to all body cells, and is also part of key enzyme systems for energy production and metabolism.
• Blackstrap molasses is a very good source of calcium. Calcium, one of the most important minerals in the body, is involved in a variety of physiological activities essential to life, including the ability of the heart and other muscles to contract, blood clotting, the conduction of nerve impulses to and from the brain, regulation of enzyme activity, and cell membrane function. 
• Calcium is needed to form and maintain strong bones and teeth during youth and adolescence, and to help prevent the loss of bone that can occur during menopause and as a result of rheumatoid arthritis.
• Calcium binds to and removes toxins from the colon, thus reducing the risk of colon cancer
• And because it is involved in nerve conduction, may help prevent migraine attacks. 

I was really impressed by what I found out about this rich dense molasses.  I am going to try adding it to my smoothies.  If you are so inclined, pop on over to the article I found on the topic here. 

 

 

 

BLACKSTRAP MOLASSES + BALSAMIC DRESSING

THE BITS

1/3 cup balsamic vinegar

1/3 cup blackstrap molasses

juice of 2 lemons

1/4 cup Dijon mustard

1/2 cup olive oil

pepper to taste

6 garlic cloves finely chopped

1/4 cup maple syrup (optional)

THE PROCESS

Pour the lemon juice is a bowl.  Next add the olive oil. Useful tip #101, after pouring the oil in a measuring cup try to get the oil to coat the measuring cup before pouring it into the bowl.  This will ensure that the following ingredients you measure wont stick to the measuring cup because the oil will ease everything out.  Brilliant huh?  Next add all other ingredients and use a whisk to combine.  

Keep in an airtight container for about a month.  But it won’t last that long believe me.  This dressing tastes exquisite over roasted vegetables, on a salad, or over pot stickers.  It can be used as a dip for bread, and I’m thinking about making it to go over a pineapple ginger rice combo, but it really can go over anything you fancy.

Makes 2 cups.

**NOTES:  When I had it the first time it didn't have maple syrup, but I instantly thought it would really be a nice addition.

So the only thing holding this recipe up from being completely raw is the mustard.  I found a link to a recipe that looks really good on homemade raw dijon mustard.  I have not tried it as of yet, but this is the link here. 

Roasted Veggies with Blackstrap Molasses + Balsamic Dressing

Roasted Veggies

4 carrots

4 potatoes

2 beets

1 cup Blackstrap molasses + Balsamic Dressing 

Throughly wash all veggies, peel, and cut into bite size chunks and place in a bowl.  Pour blackstrap molasses dressing over veggies and mix.  Marinate veggies in dressing for 30 minutes to infuse flavors.  Line a cookie sheet with parchment paper,  and pour veggies and dressing on the sheet.

Bake at 400 degrees for 1 hour.  Flip over after 30 minutes.

Veggies are done when they are tender.  Drizzle more dressing on top before serving.

Makes approximately 6 servings as a side dish

 

CARROT GINGER CONFETTI "RICE"

 

 

 

Last weekend I went to a conference where I needed to pack a picnic lunch and was racking my brain as to what I wanted to bring.  My friend Christine posted a raw "rice" dish photo on her Instagram that I thought was fabulous.  So, I made my version of it.   It's so easy to make you won't know what to do with yourself.  I love the color!  And the flavor of the carrot ginger dressing just gives it a subtle tang that's just delicious.

 

CARROT GINGER CONFETTI RICE

 

1 head cauliflower, chop in the food processor

1 cup tomatoes, diced

1 cup celery, diced

1 cup cucmbers diced

 

DRESSING:

 

Carrot ginger dressing... you can find the recipe HERE.

 

Chop up the head of cauliflower in the food processor to your liking.  You can chop it really fine or leave the pieces a little bigger if you'd like.  Mix all the ingredients together in a large bowl and stir in the carrot ginger dressing to taste.  And voila!  It's so easy!

 

I topped it off with my vegan flat bread.  Can you say tasty???  You can find the flat bread recipe HERE.  I friend of mine who is not raw or vegan tasted it and she was so surprised by how flavorful it was. 

 

Let me know how you like it or what your own raw rice combination is. :)

 

Enjoy!

 

 

 

 

 

 

 

SUMMER PEACH SALAD WITH PEPITAS

Summer is rolling quickly past us here in Los Angeles.  I am a bit sad by it because the weather in Southern California is quite nice year round.  It's hot where we live in the summer, but we can drive 20 minutes to be near the beach and have fabulous weather.  I've been eating a lot of peaches for breakfast, raw or in smoothies this summer, but I thought what about in a salad?  I've seen a few recipes that use nectarines and so I thought, why not, let's try it! 

PEACH SALAD WITH PEPITAS

1 package arugula salad mix (spring mix or baby greens will works too)
1 organic cucumber (I made strips with my vegetable peeler to change it up)
1-2 organic roma tomatos, to your liking
1/4-1/2 chopped red onion to your liking (you can also use green onion)
1/4 cup cilantro, chopped (optional)
2 peaches, sliced
1/2 cup Pepitas, or more if you'd like

DRESSING:

Creamy Cucumber Avocado Dressing - find the recipe HERE

Mix all the salad ingredients in a big bowl, plate, drizzle on the dressing and serve.

This salad is so refreshing!
I hope to do one more peach recipe tomorrow to get ready for the long weekend.


Enjoy!


Photo: Taken by Felicia using iPhone 4, Summer Peach Salad, Creamy Avocado Cumumber Dressing, Plate from Ikea, paper from Michaels.

CREAMY CUCUMBER AVOCADO DRESSING

I love this dressing because it's so flavorful and creamy and is based on using a lot of fresh vegetables.  I have been using this as a dip, as a salad dressing and I even mixed it into one of the vegetable purees the other day to add flavor.  You may have seen that post on my Instagram yesterday.  This dressing is extremely tasty to say the least.  This recipe was adapted from Sunset Magazine.

CREAMY CUCUMBER AVOCADO DRESSING

2 cloves of garlic, minced

1/2 english cucumber minced

1 avocado, peeled and pitted

1 cup baby spinach

1/2 cup cilantro (If you don't like cilantro you and use mint to make a slightly different version)

2 green onions

1 lemon, juice of

2 tablespoons of olive oil

1/2 teason salt - you can add more to taste

1/2 teaspoon freshly ground white or black pepper

Purée all ingredients with 3/4 cup water in a food processor until smooth.

Makes about 2 cups

NUTRITIONAL INFORMATION for 1/4 cup serving

• Calories: 75
• Calories from fat: 80%
• Protein: 0.8g
• Fat: 6.8g
• Saturated fat: 0.9g
• Carbohydrate: 3.9g
• Fiber: 2g
• Sodium: 288mg
• Cholesterol: 0.0mg

Enjoy!
       
Photo:  Creamy Cucumber Avocado Dressing, Organic Rainbow Carrots from Whole Foods, Paper from Michaels Arts & Crafts