Above all, what is the secret to a successful sauce?
The following combination: a spice, a thickener, an acid, a salt, a sweetener, and a heat.
Don't forget to have fun while cooking it!
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Jacynthe's Gourmet Sauce
1 cup of raw almond butter
1/2 cup of filtered water
4 tablespoons of lemon juice
2 tablespoons of ginger juice
1/4 cup of maple syrup
3 tablespoons of Nama Shoyu
4 teaspoons of sesame oil
2 cloves of garlic, pressed
We blend the ingredients in the mixer until a creamy consistency.
You will eagerly await your salads! I'm preparing a double batch for the week.
See Video here as a demonstration (in French)
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Jacynthe’s Gourmet Sauce (simplified version)
If you’re short on time!
½ cup of raw almond butter (or other nut butter, to taste)
¼ cup of filtered water
Juice of 1 lemon (about 1 tablespoon)
1 teaspoon of Dijon mustard
Maple syrup, to taste
Mix all the ingredients. And there you go, right away!
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Jacynthe’s Classic Sauce
200 ml of olive oil (you can add a bit of toasted sesame oil)
50 ml of apple cider vinegar
50ml maple syrup
50 ml of Damari
We mix it all together!
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Ranch Dressing
(Bonnie Tees)
Serving: 1 cup
¼ cup of lemon or lime juice
1/8 tsp of sea salt
1 medium tomato, peeled and hollowed out
1 clove of garlic
2 tablespoons of flat-leaf parsley
1 tablespoon of fresh basil or 1 teaspoon of dried basil
1 avocado, peeled and pitted
Water, as needed
Blend all the ingredients until the desired consistency is reached.
Add water if necessary.
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Vegan Caesar Dressing, gluten-free, lactose-free
Serving: 1 cup
Sauce :
½ cup of raw almonds soaked for 4 to 8 hours
¼ cup of olive oil
¼ cup of water
4 teaspoons of lemon juice
1 teaspoon of Dijon mustard
½ teaspoon of salt
¼ teaspoon of mustard powder
1 roasted garlic clove
Croutons: 1 slice of 1-inch gluten-free bread
In a blender or food processor, blend together all the ingredients for the sauce.
Take your 1-inch slice of gluten-free bread and cut it into cubes. Spread the cubes on a baking sheet lined with parchment paper. Sprinkle with onion powder and roast on Broil.
Happiness when you hold me!
Demonstration video here (in French)
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Tahini and Turmeric Vinaigrette
Serving: 3 cups
¼ cup of honey
½ cup of olive oil
½ cup of vegetable oil (grapeseed, avocado, walnut, etc. of your choice)
½ cup of apple cider vinegar
2 tablespoons of Nama Shoyu or tamari
1/3 cup of tahini
1 tablespoon of turmeric
1 cup of water
Blend all the ingredients, except the water, in a blender until you achieve a creamy sauce. Add water while the motor is running.
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Mint Vinaigrette
Serving: 2 cups
1 cup of raw cashews
1 tablespoon of onion powder
1 teaspoon of Himalayan salt
1 cup of water
1 tablespoon of unpasteurized apple cider vinegar
1 tablespoon of red wine
1/3 cup of dried sweet mint OR
1/2 cup of chopped fresh mint
1 pinch of cayenne pepper
In a blender, grind all the vinaigrette ingredients until a smooth texture is achieved.
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Cold-Fighting Vinaigrette
¼ cup of apple cider vinegar
1 tablespoon of maple syrup
1 tablespoon of mustard Dijon
½ cup of pumpkin puree
1/3 cup of water
2 teaspoons of salt
2 teaspoons of pepper
1 teaspoon of ground cumin
1 teaspoon of turmeric
1/2 tsp of ground coriander
1/2 tsp of cardamom
1/4 tsp of cayenne
1/4 tsp of clove
1/4 tsp of nutmeg
¼ tsp of cinnamon
Put in the blender (keeps for 1 week).
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Oil-free Avocado Vinaigrette
1 avocado
1/2 lemon juice
1/2 teaspoon of pink salt
1 teaspoon of maple syrup
1/2 cup of water
A handful of herbs... (e.g.: dill, etc.)
Mix everything together!
Depending on the size of your avocado, adjust the amount of water and juice. The consistency is liquid but creamy.
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Exquisite Healthy Tahini Sauce
1/4 cup of tahini
1/4 cup of olive oil
1 piece of turmeric root – 2 inches (or the spice)
1 teaspoon of apple cider vinegar
Juice of 1/2 lemon
1 tablespoon of maple syrup
1 teaspoon of Noma Soyu (or gluten-free tamari sauce)
1 clove of pressed garlic
1 teaspoon of paprika
Mix in the blender! Enjoy!
Other ideas: Put your salad in a cabbage or lettuce leaf to form a roll and dip it in this sauce, or this sauce can accompany baked sweet potatoes, a delight!
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Coconut Salad Dressing
1 cup canned coconut milk
1 finely chopped green onion
2 tablespoons curry powder
½ tsp chili powder
Combine all the ingredients for the dressing in a bowl and mix well.
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Yuzu and black garlic vinaigrette
1 head of black garlic
1 French shallot
30 ml of yuzu juice
1 fresh yuzu (zest)
20 ml of maple syrup
100 ml of grape seed oil
1 lemon (juice)
Peel the head of garlic and pass the cloves through a sieve.
Add the maple syrup, yuzu juice, lemon juice, the previously chopped shallot, and the zest of a fresh yuzu.
Mix and add the grape seed oil.
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Indian sauce
2 servings
½ cup of pine nuts
1 tablespoon (the juice of ½ a lemon)
1 clove of garlic
1 tablespoon of ginger juice
1 teaspoon of salt
A pinch of pepper (and cinnamon if desired)
1 tablespoon of garam masala
Garam masala is an Indian spice that you find everywhere: be careful, it's quite spicy, you can obviously reduce it!
Put all the ingredients in the food processor and blend until smooth.
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Tahini sauce
(Plenty Moore)
5 tablespoons of sesame butter (tahini)
3 tablespoons of olive oil
2 tablespoons of lemon juice
1 large clove of garlic, finely chopped
1 tablespoon of maple syrup
Salt and pepper to taste
In a bowl, pour all the sauce ingredients and whisk until smooth.
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Thai Sauce
4 servings
1/2 cup of olive or flaxseed oil
1 teaspoon of ginger juice
1 teaspoon of sesame oil
2 teaspoons of lemon juice
1 tablespoon of Noma Shoyu*
30 ml of white miso
30 ml of maple syrup
35 ml of pure water
Put all the ingredients in the food processor and blend until creamy.
*Noma Shoyu is an ingredient that always appears in "healthy" recipes.
It's actually a raw soy sauce.
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Flavorful Pesto
4 servings
1 cup heaping of RAW nuts or seeds (I love the combination of 1/2 cup of pistachios and 1/2 cup of cashews, but you can use sunflower seeds and almonds...)
1 bunch of parsley (or 1 cup of basil, or a mix, I love fresh cilantro)
1/2 cup of olive oil
1 clove of garlic
Salt (to taste)
Put all the ingredients in the food processor and blend until you reach the consistency as shown on the picture.
It freezes well. We can also put some on our vegetable salad that has been rolled in a lettuce or nori leaf.
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Nutritious Gluten-free Croutons with Herbs
Little wonders that add flavor to our salads!
1 tablespoon of chia seeds in 2 tablespoons of water (let it sit until it becomes gelatinous)
2-3 cloves of garlic
2 tablespoons of chopped onion
1/3 cup of raw almonds
1/3 cup of raw sunflower seeds
1/3 cup of walnuts (you can replace the walnuts with seeds or other nuts)
The equivalent of 6 tablespoons of your fresh herbs (or half if they are dried): I took basil, parsley, oregano, thyme, rosemary
Salt
In the food processor, we chop the garlic cloves and onion, then add the nuts and seeds, the herbs, and finally our chia gel.
On parchment paper, we make small croutons or crackers and let them bake for 20 minutes, then turn them, and bake for another 20 minutes at 3000F!
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32 suggestions of vegetables & sprouts to compose your salad:
- 7 different types of sprouts: alfalfa, Daikon radish, rapini, oriental mustard, brown mustard, peas, watercress (your choice)
- Garlicl
- Avocado
- Beetroot
- Carrot
- Celery
- Kohlrabi,
- Red cabbage
- Green cabbage
- Cucumber
- Coriander
- Daikon
- Endive
- Turnip
- Sweet potato
- Parsley
- Cherry tomatoes,
- Jalapeno peppers
- Yellow bell pepper
- Red bell pepper
- Rabiole
- Radicchio
- Radish
- Arugula
- Rutabaga
- Zucchini.
