1 cup almonds, soaked & peeled
3/4 cup water
2 dates, chopped, soaked in the water for 20 minutes
1 lemon, juice of
1 tsp. Bragg's raw apple cider vinegar
1 Tbl. onion powder
1 tsp. Celtic salt
1/2 tsp. pwd. cumin
1/2 tsp. pwd. turmeric
1/8 tsp. or a pinch of cayenne pepper
1 Tbl. Barley Miso
1 tsp. Nama Shoyu
1/2 cup extra virgin olive oil, drizzled into the mixture
while the blender is running.
Puree well in a blender until the dressing is thick and creamy.
Taste, and see if it needs a little more oil or any other adjustment.
This will keep, as you use it, in a tightly covered jar in the refrigerator
for up to two weeks.
made by Gail Kuettel July 2010