I adapted this recipe from the Green Mandarin Salad Dressing from the Youngevity Aroma Share Club recipes for the month of April. I made a few changes to the recipe to suit my own tastes and what I had on hand in the kitchen. While the version I made isn’t IC friendly, it’s very easy to swap the offending ingredient out :).
The salad dressing was paired with an organic micro greens salad that was amazingly delicious. The combination of the dressing with the salad ingredients was amazing. It was light yet incredibly filling. This dish left me feeling great all day, and I ate the leftovers the next day for lunch. Joel and I actually squabbled over who was finishing the last of it off lol.
..Organic Micro Greens Salad..
– few handfuls of organic micro greens (or other salad greens)
– organic orange tomatoes (omit for IC)
– organic raw white corn
– organic radishes, thinly sliced
– organic beets, cut into thing strips
– organic green onion, chopped
– Green Mandarin Salad Dressing (recipe below)
Really easy to toss together. Simply combine all of the ingredients into a large bowl. Add a few spoonfuls of the salad dressing, plate, and go to town :).
I had orange tomatoes in mine. There are a lot of ICers out there who can actually eat tomatoes. I have a much easier time eating organic heirloom green and orange tomatoes than I do eating any kind of red tomatoes. As long as I do so in moderation and not when my pain and other symptoms are spiking, I tend to do pretty well eating those two varieties. But feel free to omit where you need to.
..Green Mandarin Salad Dressing..
– 1/2 cup of organic raw unhulled, soaked & sprouted sesame seeds
– 1 tbsp of Terrain Sacred Herbs
– 8 organic frozen cherries, cut in half (mostly to check for pits!)
– 1/2 a chunk of fresh organic ginger
– about 2 cups of fresh organic orange juice OR pear/apple juice to make IC friendly
– 1 drop of Green Mandarin Essential Oil
Really easy to make. If you soak your sesame seeds yourself, soak them six hours to overnight. Drain very well. Blend all of the dressing ingredients together until smooth, except for the essential oil. The original recipe called for using nuts in place of the sunflower seeds and only 1 cup of juice. I have developed several nut allergies, so I made a safer swap. The sunflower seeds cause the mixture to set up like concrete, hence the extra liquid :). Once the ingredients are blended smoothly, add the Green Mandarin Essential Oil and blend for one more minute.
ICers- You can sub in pear or apple juice for the orange juice, but the essential oil should be IC friendly. You can also try using blueberry juice, but I’m not entirely sure how that would turn out. If you try it with that sub, let me know how it tastes :).
Store in a glass jar and chill for two hours before using. Pour over any salad. It will last for about two weeks in the fridge. Be sure to give it a good shake before each use to remix all the ingredients after storing in the fridge :).
The salad dressing was light and slightly sweet with a nice tartness that was balanced out nicely with the bit of ginger, the flavors of orange, and the unique taste of sunflower seeds. And it’s IC friendly :). My husband was a little skeptical at first.. and rightly so. My attempts at recreating essential oil food recipes have been diastorous in the past, but this one was a winner :). We’ve used it several times in the two weeks since I made it. He gobbles down anything that’s under it, and my nearly three year old, Eowyn, loves to eat it as is or over fruit.
happiness grows.. 