CREAMY THAI “PEANUT” DRESSING (DAIRY-FREE, NUT-FREE)

Happy New Year!

As cliche as it may sound, many people look to start the new year by cleaning up their eating habits, even if that means the past month of holiday parties has taken you on a slight detour. When it comes to making clean-eating easier and more accessible, Megan Gilmore, a.k.a. The Detoxinista, is a pro. Using ingredients most people already have on hand, she makes gluten-free, refined sugar-free, raw, vegan, and Paleo-friendly recipes attainable and most importantly, delicious! To make weekday salads an everyday reality, Megan shared her secrets with us here and to help us start the new year off right with daily dose of greens, she voted this salad dressing as her favorite go-to. 

Megan describes this dressing as similar to a peanut dressing served over a thai salad but without peanuts. She claims, "It's so good, you'll want to drink it and pour it over every vegetable in sight-- perfect for inspiring more vegetable consumption in the new year! It's dairy-free and nut-free, to help accommodate any allergies, too."

We also turn to Megan's cookbook, Everyday Detox for recipes that detox naturally without the intense restriction from all-or-nothing rules. In her cookbook, you'll find countless crowd-pleasing recipes that focus on healthy digestion and won't leave you feeling bloated or feeling uncomfortable after eating. We know that real food eaten every day is the best form of detox and this cookbook makes the journey more doable. 

 

Creamy Thai “Peanut” Dressing (Dairy-free, Nut-free)
Serves 4

Ingredients:

• 1/4 cup sunflower seed butter
• 1 tablespoon raw apple cider vinegar
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon tamari, soy sauce, or coconut aminos
• 3 tablespoons honey
• 2 garlic cloves, minced
• 1-inch knob of fresh ginger, peeled and chopped
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup water, or more for a thinner consistency

Directions:

Combine all of the ingredients in a high-speed blender, and blend until completely smooth. Add more water, if a thinner consistency is desired, then serve over your favorite salad ingredients, including sliced red pepper, shredded cabbage or romaine, fresh cilantro, and some sunflower seeds for crunch.

Make, shake, serve, and store your dressing from this Glass Salad Dressing Bottle. For recipes to some of Megan’s favorite homemade salad dressings and pre-mixed salads that store well for a convenient grab-and-go meal, visit The Detoxinista.