I know I have been posting a lot about immunity, but it is a critical time with the climate changing and our immune systems being challenged. Plus this recipe is dang good.
FACT: The healthy fat in salad dressing helps your body get the good stuff out of all those veggies, says a new study in the journal Molecular Nutrition & Food Research. It showed that people absorb more of the heart-healthy carotenoids in fruit and vegetables when they toss their salads with dressings high in nutritious monounsaturated fats.
Whole foods have the ability to nourish, support and heal our bodie, the way nature intended them to. You’d be surprised at how many kitchen staples act as immune system builders, improve digestion, flu fighter, cancer preventers, increasing metabolism, and anti-aging warriors and at the same time adding flavor to our yummy foods.
DO NOT BUY: What is so bad about store bought versions? Here are a few common ingredients and why you should avoid them...
- SUGAR: imbalances blood sugar levels, depletes nutrients in the body and encourages weight gain, see more about sugar here.
- POOR QUALITY OILS: (canola oil, corn oil, sunflower oil, soy oil): these become problematic when added to products that undergo light, air, and pressure.
- ARTIFICIAL FLAVORS: another word for chemicals and preservatives.
I like using this as a dressing, marinade on fish/meat, veggie dips, or in stir frys.
1/2 an avocado
2 cloves garlic
1/4-inch piece of ginger
4 tbsp olive oil
3 tbsp apple cider vinegar
1/4 cup water
2 pinches of Himalayan sea salt
1/8 tsp of cayenne powder (or more depending on your tolerance for heat)
1 tsp raw local honey (optional)
DIRECTIONS: Put all ingredients in a mini food processor (or blender) and blend until smooth.