Janelle Bohemier's Caesar Salad Dressing

I have been wanting to post this Caesar Salad Dressing recipe since the very first time I tasted it, at Janelle Bohemier's house on Christmas day, 2010!  I may be slow, but I remember what's important! The recipe is simple, delicious, and can be prepared very quickly with a minimum of ingredients.  By the way, there are no anchovies, for those who care about things like that.
Enjoy.

Ingredients:
1 clove garlic - grated or very finely minced
1/3 cup extra virgin olive oil
1 heaping tsp of dijon mustard (check the ingredients - no sugar)
1/4 cup grated parmesan cheese (raw is preferrable - imported Italian is second best)
juice (and I add the zest, too) of 1 lemon
Kosher or sea salt and freshly grated black pepper (optional and to taste)
a few dashes of Worchestershire sauce (also optional - again check for no sugar)


Preparation:
You may blend all ingredients in a high speed blender, as I do.  This results in a dressing that is so creamy, you won't believe there are no eggs or cream in it.
You may also simply shake the ingredients in a jar, as Janelle does.  This is the way I first tasted this dressing, and there is a lot less to clean up.  Equally delicious - you may even prefer it this way.

Last night, I added two tablespoons of organic hemp seeds to this salad, and that was my complete meal.

KEY LIME SQUARES

IT'S A SPRING THING

This recipe could easily fill a small glass pie plate, so it can be presented as Key Lime Pie or as Key Lime Squares.  I made the squares so the portions were a little bigger!

Top with some freshly whipped organic cream.  

Enjoy.

Ingredients:

Crust:

1 1/2 cups almond flour

1/2 cup unsweetened shredded coconut

1/2 teaspoon sea salt

2 tablespoons extra virgin olive oil

stevia equivalent to 1/2 tablespoon sugar

1 tablespoon pure vanilla extract

Combine all the Crust ingredients and press into an 8" x 8" baking dish. Bake at 350 degrees for 15 minutes. While the crust is baking, assemble the key lime topping mixture:

Key Lime Topping Mixture:

1/4 cup extra virgin olive oil

stevia equivalent to 1/2 cup sugar

3 large eggs

the zest of a lime

1/2 cup freshly squeezed lime juice

Note:  I added two drops of green food coloring, but I would not recommend doing this if you do not have high quality, "no-sugar-or-preservatives-added" food coloring.

Combine all the key lime topping mixture ingredients in a blender.

When crust has baked for 15 minutes, pour the topping mixture over the crust and return the crust and topping mixture to the oven to bake at 350 degrees for another 15 minutes. Remove from the oven.

Let the finished product cool in the baking dish for 30 minutes, and then chill it in the refrigerator until chilled through- about another 30 to 45 minutes. Cut into squares.

Freezer Fudge

OMG! Fudge that tastes like the inside of our Almond Butter Cups. . . .

Enjoy.

Servings: Fills an 8"x8" pan
Preparation Time: 10 minutes + 1 hour chill

• 2 cups raw creamy almond butter (unsalted)
• 1/2 cup coconut oil, softened
•  1/8 teaspoon of Kal Brand or Now Brand stevia concentrated powder - (sweetness To YOUR TASTE!)
• 1 teaspoon kosher or sea salt

Simply mix all the ingredients together in a medium bowl, until smooth and creamy.  I use a stand mixer with a paddle attachment.  

(Tip: It helps if all the ingredients are at room temperature, to keep the coconut oil soft.)

Transfer the mixture to a square baking dish, or container, lined with parchment or wax paper, then smooth with a spatula, and freeze until solid (about an hour). Remove the fudge by lifting the paper out of the pan, then cut into squares and serve immediately.

Due to the nature of coconut oil, this fudge will melt if left at room temperature for long. Store in the freezer for best results.

This recipe is adapted from a tropicaltraditions.com recipe.  Enjoy.

MAXIMIZED REFRESHMENT

 

Here is a fabulously fresh, simple, and delicious recipe from our friend, Wendy Hord.  What a terrific drink to enjoy all summer long.  Thank you, Wendy.

BREW a teapot of green tea, using 3 teabags to approx. 6 cups of boiling water, let steep for ½ hr., then pour into a large water pitcher. Fill the pitcher up the rest of the way with cold water (approx. 4 more cups). 

ADD ½ or more mixed frozen berries, I used (strawberry, blackberry, raspberry) blend.  Leave it  to steep overnight in the refrigerator for best infused flavor.

STRAIN out berries, and add stevia to taste, stir.

SERVE on the rocks with lemon or berry garnish

Just as yummy as commercial flavoured iced teas…. without the
sugar or aspartame!!

Enjoy.