Lemon Dill Chia Dressing

Lemon Dill Chia Dressing

April 14, 2016
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Did someone say “Healthy Thanksgiving?” One of our favorite vegan bloggers Vegetaryn shows us how to make this tasty Lemon Dill Chia Dressing  a delightful side dish for your Thanksgiving table!


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Chia seeds are awesome, nutritious, and tasty! I love them in my water, on my oatmeal, in a cracker, or on my salad. Chia seeds are pretty much great for anything, and I will be sharing one of my favorite recipes, Lemon Dill Chia Dressing.

INGREDIENTS:

DIRECTIONS:

  1. First, juice 4 Lemons.
  2. Then mix the lemon juice with 3 tbsp. of Apple Cider Vinegar.
  3. Add 1 tsp. of Sriracha to the mix.
  4. Add 1 tbsp. of Mamma Chia’s Organic Chia Seeds.
  5. Let sit over night, covered, in the refrigerator.
  6. The next day add 4 tbsp. of fresh, chopped Dill.
  7. Serve or toss dressing with a salad. Personally, I like to use romaine, tomatoes, cucumbers, & chick peas.

Enjoy!


About the author:

Taryn_circleVegetaryn (www.vegetaryn.com) is a place for people to find resources and inspiration on the journey to creating a healthy lifestyle. Food sustains our planet and all life on it, it nourishes us and should be exciting, social and comforting. Vegetaryn will help you will find new, delicious ways to support your mind, body, and soul with whole, plant-based foods. This website contains free, easy-to-follow recipes, grocery shopping lists, suggestions for eating at restaurants (including fast food), an ask the doctor section and a merchandise shop! Throughout the year a portion of Vegetaryn sales are donated to various organizations, such as, PCRM, Animal Place, and Beagle Freedom Project. To learn more about Vegetaryn, click here

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Raspberry–Chia Dressed Arugula Salad with Mint and Almonds

Raspberry–Chia Dressed Arugula Salad with Mint and Almonds

September 4, 2015

Looking for the perfect salad for your end of the summer BBQ? Try this fresh recipe!

raspberry-chia dressed arugula salad

SERVES 4

Ingredients:
1/2 cup freshly brewed jasmine green or white tea, at room temperature
2 tablespoons freshly squeezed lemon (from about 1 small lemon)
2 tablespoons extra-virgin olive oil
1 teaspoon honey or agave nectar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon sea salt
1 (6-ounce) package fresh raspberries
1/4 cup Mamma Chia organic white chia seeds
5 cups firmly packed fresh baby arugula (about 5 ounces)
1/2 large English cucumber, unpeeled, and thinly sliced
1/3 cup extra-thinly sliced red onion
1/4 cup chopped fresh mint
3 tablespoons sliced natural almonds, toasted

Directions:
Place the tea, lemon juice, oil, honey, pepper, salt, and 1/4 cup of the raspberries in a blender. Cover and puree. Pour into a small bowl, stir in the chia seeds, and let stand for about 20 minutes. (Makes 1 1/8 cups raspberry-chia dressing.)

Toss together the arugula, cucumber, onion, and mint in a large bowl. Transfer salad to individual plates or bowls. Taste the raspberry-chia dressing and adjust seasonings. Sprinkle salad with half of the dressing, the remaining raspberries, and the almonds.