What a delight to see kids eating (or at least trying) healthy foods!
This summer it is a privilege to share some healthy cooking tips and recipes with students at summer school! Today the classes learned to make 2 salad dressings. There are so many fun tricks and nutrition nuggets you can teach students even with simple recipes like these, such as:
Did you know that rolling a lemon or orange before juicing it can give it more juice?
Did you know that tahini is a good source of iron and is also used in hummus?
Did you know that you can substitute avocado oil for olive oil in salad dressing?
Here are the 2 recipes we made, and I trust that you and your family enjoy them too!
Creamy Caesar Salad Dressing
¼ cup cashews*
3 Tablespoons lemon juice (1 lemon)
2 Tablespoons oil (avocado or olive)
2 Tablespoons tahini
1 teaspoon white miso (garbanzo bean miso or organic soy miso)
⅓ cup water
½ Tablespoon white wine vinegar
½ teaspoon honey
¼ teaspoon salt
¼ teaspoon garlic
*Tip: Soaking the cashews in water 1 hour before blending can help them blend easier. Drain the water off the cashews and blend all ingredients together as usual.
~Puree all ingredients in blender and refrigerate. Enjoy!
Orange Salad Dressing:
¼ cup avocado oil
1 cup fresh squeezed orange juice, approximately 3 oranges
2 Tablespoons filtered water
1 teaspoon cinnamon
1/8 teaspoon stevia, to taste
~In a measuring cup, combine the oil, water, cinnamon, nutmeg, stevia, and orange juice. Mix well with a fork. Toss the salad greens/ lettuce with the orange dressing and tops with shredded carrots, avocado or almonds. ☺
We just finished our 4th week of summer school, and I wanted to share the 4 fantastic recipes we made together!