Posts In: salad dressing

from Kirstin Green

Looking for the perfect meal to complement your yoga practice? Maybe you just need a jolt of inspiration for the weekday dinner line-up. May we suggest…

If you haven’t heard of or tried aquafaba, this is a great chance to do so! It might seem strange to use the liquid from a can of chickpeas as an emulsifying agent but I promise it works and creates a creamy texture with no nuts, seeds, or dairy. This recipe was adapted from Save the Food.

1/4 cup aquafaba (chickpea liquid)
1/8 teaspoon cream of tartar
1 tablespoon Dijon mustard
1 garlic clove
1 teaspoon onion powder
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup vegetable oil (such as grapeseed)
1/2 cup fresh parsley and chives
1 tsp dried dill
1 lemon, juiced

In a blender, add the aquafaba and cream of tartar. Blend, gradually increasing speed for about 1 minute. Add the mustard, garlic, onion powder, salt and pepper. With blender on low speed, slowly stream in oil until thickened. Pulse in herbs and lemon.

Try it over your favorite salad, with a plate of crudités, or drizzled over a goddess bowl of rice and veggies. Enjoy!

Kirstin Green is a former restaurateur and an avid home cook with a long-standing connection to the Yoga One family. After completing the 200 hour YTT back in 2008, she created several mosaic art pieces for the downtown studio. She is well traveled and committed to living a life filled with sensory and aesthetic beauty, filling her days with gardening, art-making, baking and cooking. These days, she is shaping a new career in Expressive Arts Therapy with a special focus on the art of food.

from Kirstin Green

Looking for the perfect meal to complement your yoga practice? Maybe you just need a jolt of inspiration for the weekday dinner line-up. May we suggest…

Creamy Hemp Seed Salad Dressing (base recipe)

2 TBS hemp seeds
1/4 cup lemon juice or apple cider vinegar
1/8 cup fresh orange juice (optional)
1/2 cup olive oil
2 cloves garlic
Salt & black pepper to taste

Using a blender, combine ingredients together until creamy. Add water 1 tablespoon at a time until you reach desired consistency. 

Variations (add to base recipe before blending)

Cilantro-Lime: 1 bunch cilantro, sub lime juice for the lemon juice (toss a jalapeno in too, if that’s your jam)

Honey-Mustard: 1 tablespoon each of dijon mustard and honey

Herb-Ranch: one bunch of parsley, 1 teaspoon cracked black pepper

Umami-Ginger: sub sesame oil for olive oil, 1 teaspoon miso or soy sauce for salt, and a nob of ginger

Roasted Garlic: if you’ve got roasted garlic laying around, toss a bunch of that in there. (omit the fresh garlic) It’s off the hook.

Basil-Tomato: 1/2 cup fresh basil, and 1/2 cup fresh tomato

Kirstin Green is a former restaurateur and an avid home cook with a long-standing connection to the Yoga One family. After completing the 200 hour YTT back in 2008, she created several mosaic art pieces for the downtown studio. She is well traveled and committed to living a life filled with sensory and aesthetic beauty, filling her days with gardening, art-making, baking and cooking. These days, she is shaping a new career in Expressive Arts Therapy with a special focus on the art of food.