Monday, March 5, 2012

Italian Lemon Dressing and Vegetable Marinade

This is a BOOST YOUR DAILY ENZYME INTAKE recipe.  This is a way to have "raw" vegetables  that are broken down. without cooking them, hence more enzymes. A super bonus I am going to show you today is a two-in-one 1) a delicious salad dressing as well as a 2) marinade that breaks down vegetables for easier assimilation and digestion.  Who doesn't want that, right? :)  Here is the recipe and a step-by-step.  Enjoy!! 

Italian Lemon Dressing 
I always double or triple the batch to have some for salad dressing and some for vegetable marinade. 

1/2 C extra virgin olive oil
juice from half a lemon
1 tsp. non-refined sea salt 
1 tsp. Italian seasonings
1 tsp onion powder
1 small clove of garlic
2 tsp. honey (optional- but I sure like it ;)

Place all ingredients in blender and blend till smooth.  The main culprit that doesn't get blended is the garlic, so keep an eye on him and make sure he is blended completely.  You could also use a garlic press to solve that potential issue. 

Vegetable Marinade
Chopped veggies of choice with enough "Italian Lemon Dressing", recipe above, to lightly mix and cover all of the vegetables. Can eat right away, but for best digestion and breaking down of the vegetables, let sit a couple of hours in the fridge or over night.  Cheers! 

 Chopped vegetables of your choice.  You can choose a variety including, but not restricting you to: cauliflower, carrots, broccoli, red onion, zucchini, yellow squash and peppers.

Extra Virgin Olive Oil, Lemon Juice, Garlic, Sea Salt, Italian Seasonings, Onion Powder 
Optional: Honey

 Combine all in blender of choice.

 Blend till smooth-baby-smooth.

 Drizzle amount of choice over veggies, enough to lightly cover.

 Stir that beautiful creation.

Wahoooo!  You successfully have made a salad dressing and easier to digest vegetables with all of their nutrition and enzymes intact.  

Repeat as many times as desired. :):) Have the best life ever!!

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