It's Spring! And we sense a natural opportunity for a fresh clean start. Our bodies are primed to lighten things up, cleanse and rebalance. Take a look around. What's being harvested now? We enjoyed a Spring bowl bursting at the seams with all sorts of flavor at our recent 'Spring Renew and Recharge' Program this past weekend. The harvest has clearly begun! For our bowl, we incorporated red dandelion greens, pea shoots, baby kale, watermelon radish, purple carrots, marinated chick peas, quickly blanched asparagus and shaved raw asparagus, english peas, a millet tabbouleh, Crisp kraut, a 7-minute free-range egg, pea blossoms and a calendula flower. We love blossoms and blooms! They add both beauty to the presentation and often a nice, spicy character to a dish. We add blossoms all through the year! When serving, we finish our bowl with either a Tahini Tumeric drizzle or wonderfully colorful and equally delicious, Avocado Goddess (see below). Enjoy!
Our clean, green version of this yummy dressing contains alkalizing lemon, digestion-friendly miso, healthy fats and vitamins from the avocado, and healthy anti-inflammatory properties from olive oil and tahini. Fresh, green herbs provide an antioxidant and flavor boost as well!
Yield: 1 cup dressing Serves: 8
¼ cup miso
¼ cup fresh parsley
¼ cup fresh basil
¼ fresh basil
¼ cup packed green onion, green part only, roughly chopped
1 garlic clove, minced
¼ cup tahini
1 cup avocado flesh (about 1 medium)
2 Tablespoons olive oil
2 tablespoons apple cider vinegar
3-4 tablespoons lemon juice, more as needed for consistency
1 teaspoon sea salt
pinch of cayenne
spring water or coconut water, as needed for consistency
Process herbs and onion in a food processor. Add garlic clove and process until incorporated. Add in the tahini and avocado, process briefly. Then add in the oil, and process until smooth. Next, add in the vinegar and lemon juice. Finally, add in the salt and cayenne to taste, and add spring water until desired consistency is reached. Drizzle freely!