After chopping up her salad—she loves creating a base of kale, cilantro, parsley, arugula, broccoli, and green onions—she uses a quickie dressing hack that starts with a store-bought fave. Instead of dousing her salad with her beloved bottle of OrganicVille’s Miso Ginger Salad Dressing, she just pours a tiny bit into a bowl. Then she mixes it with some other staples to up the taste and texture: a scoop of eggless Soy-Free Vegenaise “to make it creamy,” a tablespoon of water, the juice of half a lemon, and some capers.
When you’re done, you’ll have a much-lighter version of a Caesar dressing that’s totally dairy-free, vegan, and bound to make you want to devour your entire bowl of greens. Plus, if you want to prep some for the week, mix up a larger amount and store it in an air-tight Mason jar in your fridge. It’s as easy as that.
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Appreciating food art can be fun, but for me it's about the art of food and managing my time spent with it. This month in the Online Premium Studio, you’ll be receiving an invitation into my home and into my kitchen. I am sharing how I shop for key items that are pre-made but not nutritionally ruined by process, how to drop weight, manage weight and how to avoid a meal plan that is unsustainable. Remember, my Premium content is the bells and whistles that support your weekly Online Studio subscription. I am so excited to share September content with you tomorrow! 🥗🍉🍊🍳🥒
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