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Spring Dressings & Sauces

One of the suggestions I make to my health coaching clients that always gets a "yah, I have to do that" reaction is to make sauces. At any given time I have at least 3-5 difference sauces in my fridge. Pick one to pair with a protein, toss in a salad, use as a vinaigrette for roasted veggies, throw in a quinoa bowl, slather on raw veggies, add flavor to avocado toast, spruce up everyday eggs. You get it. I use them for everything. If you're seeking variety, it simplifies cooking by eliminating the need for complicated recipes.

In honor of my spring upcoming Root to Rise Retreat at Elawa Farm with James Beard Award Winning Chef Gale Gand, I whipped up these dressings and sauces using oregano and mint. When I asked Elawa's Garden Manager Erika Johnson which herbs to get for my guests' home gardens, she hands-down recommended these two springtime perennial herbs that don't need much maintenance. The mint does well in shade and moisture (which explains why mine is already coming up) and oregano likes the sun. Honestly I love mint, but I'm a little ornery on fresh oregano. Knowing its anti-bacterial qualities and its ability to kill yeast in the gut, I attempted to down four drops of DoTerra essential oregano oil in 4 oz of water and almost burned out my sinuses and choked to death. It packs a serious medicinal punch and is not for wimps like me. But, I made an oregano concoction even I like. The mint dressings are no-brainers. Who doesn't like fresh mint in a dressing? It's springtime in a bowl.

Check out our Recipes page for more Sauces and Salsas.

Blend all in Vitamix or high-speed blender

Mint Basil Sauce (right bowl)

This thicker sauce turns any ol’ protein, such as chicken, steak or fish, into a bite of spring.

  • 2 packs fresh basil, leaves only

  • 2 packs fresh mint, leaves only

  • 1-2 T chopped shallots or white onion

  • 1-2 clove of garlic, depending on personal taste

  • 1 T Dijon mustard

  • ¼ tsp Kosher salt

  • ¼ cup red wine vinegar

  • ¼ cup lemon juice

  • ¾ cup extra-virgin olive oil

  • Optional: 1 tsp coconut sugar or honey

Grapefruit Mint Vinaigrette (left bowl)

Tart with the essence of mint. Makes a great fresh spring salad dressing.

  • ½ cup extra-virgin olive oil

  • ½ cup fresh ruby-red grapefruit juice

  • 2 T white-wine vinegar

  • 4 T chopped fresh mint, or more to taste

  • ½ tsp coarse salt

  • Optional: 1 tsp coconut sugar or honey

Lemon Oregano Saucy Salsa (middle bowl)

This coarsely ground sauce uses lemon peel and olive oil to create a creamy base to balance the zing of fresh oregano. Use as side sauce for chicken or a meatier fish.

  • 1-2 garlic cloves

  • ½ -1 tsp crushed red pepper flakes

  • ¼ tsp kosher salt if not using anchovy

  • ½ organic lemon, seeded and chopped with peel

  • ¼ cup loosely packed fresh oregano leaves, or more to taste

  • ½ cup extra-virgin olive oil

  • 2 T apple cider vinegar

  • Pepper to taste

  • Optional: 2 anchovy fillets packed in oil (drained)

  • Optional: 1 tsp coconut sugar or honey

HEARTFUL RECIPE - One of our real food recipes that focuses on veggies, protein, healthy fats and/or healthy carbs and doesn't include gluten, dairy, soy, refined sugar, corn or peanuts.

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