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Luquillo , Puerto Rico 2012

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Hey Friends!
Skai Juice here! I figured it is time I released some of my hottest, and I really mean easiest, recipes you can
enjoy anytime. These recipes were created with you in mind. Care has been taken to create recipes with
products that are easy to make, accessible and affordable. The best ingredients are always going to be
your organic varieties; however, you make do with what you can. Try to maintain as much raw foods in
your diet as you canat least 50 80% would be ideal. And when its hot outside take advantage of the
weatherjust eat fresh from the garden or the farmers market. Most of all, enjoy life and have a great
time!
Peace!
Summer 2012
El Yunque Rainforest, Puerto Rico

Tab le of Contents
1. Juice Bar: V3
2. Juice Bar: Green Machine
3. Juice Bar: Super Cool
4. Break Fast Fruit Cereal
5. Rainbow Live! Salad
6. Jerk Tofu Salad
7. Mango Papaya Tomato Salad
8. Sunflower Pate Wrap
9. Spinach Chickpea Salad
10. Spicy Mustard Dressing
11. Mango Tomato Dressing
12. BBQ Tofu Pinchos
13. Zucchini Pasta with Cashew CheeZe Sauce
14. Raw Takos
15. Mango Salsa
16. Calabaza Pasta with Nutmeat and Marinara
17. Curry Calabaza
18. Spicy Hummus and Grilled Veggie Wraps

19. Grilled Portobello Burgers

20. Chocolate Sun Pie
21. Mango Berry Sun Pie
22. Cucumber Lime Ginger Beer
23. Raw Cacao Almond Smoothie
24. True Blue Frappe
25. Ultra Whip Parfait
Bonus Salad Dressing Ebook

1. Juice Bar: V3
3 whole Carrots, always organic when possible
Beet
1 whole Cucumber
Juice together and serve with one cube of ice

2. Juice Bar: Green Machine

1 bunch Kale
2 green apples, Granny Smith
1/2 Lemon, juiced
Juice together and serve with one cube of ice

3. Juice Bar: Super Cool

2 Oranges, juiced
1 lg Cucumber
1 inch Ginger
Juice together, serve with one cube of ice

Juicing should be the first thing you do during your early morning days. They are light, easy and fast to make. They also
contain powerful phytonutrients that the body needs to get rolling and to heal the many ailments that most folks are
fighting on the daily. Incorporating juicing into your daily lifestyle is A MUST!
I recommend getting a Breville Juicer. I have the Juice Fountain model. It is one of the best juicers you can find. I also
recommend the Norwalk Juicer as wellit is actually the top of the line juicerhowever, for folks on a budget it is hard to
catch. It costs about $2000! Which I think is worth it, but the truth is.you know!

4. Break Fast Fruit Cereal

1 Mango, diced
1 Banana, sliced
cup Blueberries (or any other berry)
5 Dates, sliced
1 pear, diced
cup sprouted sunflower seeds
cups sprouted almonds, chopped OR you can substitute with another nut, like walnut or pecans.really whatever you
love to eat
Toss all ingredients together in a big bowl.
You can eat as is.or top with your favorite juice or nut mylk

5. Rainbow Live! Salad

1/8 head purple cabbage
2 cups sunflower sprouts
2 cups shredded carrots
8 sliced red grape tomatoes
1 cup corn off the cob
1 inch fresh ginger, shredded (optional)

Toss together and top with my Mango tomato dressing or the dressing of your choice.SMOKIN!

6. Jerk Tofu Salad

1 pk Firm Tofu
3 tbsp Veganaise
1 stalk celery, chopped
carrot, shredded
tsp. jerk marinade

This is easydont blink. Take a fork and mash the tofuremember is it already a cooked product. This is like a flavored
eggless salad. Then mix the other ingredients in to the mashed tofu and serve in a romaine lettuce leaf, multigrain wrap
or even sprouted grain slices of your choice.

7. Papaya Mango Tomato Salad

1 Mango, sliced and diced

1 Papaya, diced
1 Tomato, diced
10 oz, Fresh Spinach Leaves (optional)

Toss together and serve!

8. Sunflower Pate Wrap

1 cup sprouted sunflower seeds

2 tbsp olive oil
1 cup water
stalk celery
piece onion
2 cloves garlic peeled
Liquid aminos, to taste
Crushed red pepper, if you like it spicy

Blend all ingredients in your blender or food processor. Add the water a li le at a time till you get the
desired texture. I usually go for a we er pate, something like a dip for chips. Next, you can make it either

all raw or semi rawchoose either a whole purple cabbage leaf for your raw wrap or a multigrain tortilla for
the semi-raw wrap. Add shredded carrots, le uce, sliced tomatoes, shredded apple, sliced olives, and your
favorite dressing or salsa. You can also stu it in a beautiful ripe red pepper. Try my spicy mustard
dressingit is the BOMB with this!

9. Spinach Chickpea Salad

10 oz of fresh spinach leaves

2 cups of cooked chickpeas
7 black olives
7 small grape tomatoes or 1 plum tomato sliced
1 small piece of a purple onion, sliced thinly
Olive Oil, 2 tablespoons
Apple Cider Vinegar, 1 teaspoon
Crushed Black Pepper, to taste
Vegan Parmesan Cheese, to taste
Garlic granulated, to taste
Sea salt, to taste

Toss all top 8 ingredients together! Sprinkle generously with black pepper, the vegan parmesan cheese, granulated
garlic. And a lite dash of salt. Voila!
I get into my food.this salad is DELISH!

10. Spicy Mustard Dressing

1 cup Water
5 8 Dates, pitted
1/8 cup Apple Cider Vinegar
2 tablespoons Mustard Seeds
Red bell pepper, chopped
Sea Salt, to taste
1 tsp. Paprika
1 tsp. Turmeric
Cayenne, to taste

Blend together; add the water in small increments until you reach your desired texture. Adjust taste with the dates and
the salt. I actually like this dressing hot and sweet. LOL!

11. Mango Tomato Dressing

1 Mango, very ripe and sweet, chopped

2 large, ripe Tomatoes, chopped
Basil, optional

Blend well

12. BBQ Tofu Pinchos

1 pk Extra Firm Tofu

1 pk cherry tomatoes
1 lg zucchini, cut into block
1 med onion, diced into 1 inch pieces
1 jar your favorite Barbeque sauce
Bamboo skewers

In Puerto Rico, Kabobs are called Pinchosand you can but these everywhere, however not the Tofu versiononly the
Pork or Chicken. I believe somewhere someone is selling Shark pinchos toohowever in this camp, we are going to stick
with the cruelty-free version. The trick with this is to store your tofu in the freezer overnight. Next day take it out and
let it defrost in the fridge. Something magical happens to the tofu. It gets even firmer in the freezer. You can omit this
step if you dont like frying, but most people like the texture it creates. Cut the tofu into large 1 inch blocks. Then fry
them on all sides. Place the fried tofu pieces into the freezer to cool off quickly. After about 30 mins take them out and
assemble your Pinchos by placing a piece of onion, then zucchini, tomatoes and tofu on the skewer (soak bamboo skewers
in water beforehand to prevent burning on the grill), repeat until you reach the top. If you dont want to fry the tofu
just put it right on the skewer with the other veggies. Drench your pinchos with your favorite Barbeque sauce. I tend to
like the ones with a smoked honey flavor. Next you can either grill your Pinchos, which is the authentic way, or you can
place them in a pan and broil them in the over for a few minutes.

Serve with Zucchini pasta n Cashew CheeZe sauce (optional)

13. Zucchini Pasta with Cashew CheeZe Sauce

2 large Zucchini, room temp

1 cups Cashews, soaked for about 1 hour
cup Water
1/3 cup Fresh Lemon Juice
Red bell pepper, chopped
Liquid Aminos, to taste

Pasta: You can either use a spiralizer, a potato peeler, or what I doI use the shredder blade of the food processor. I
place the zucchini in the hopper on its side long ways. Sometimes you have to cut it to fit in. Then when the blade spins it
shreds the zucchini into a linguini style pasta. It really doesnt matter which way you cut it, because the secret it in the
sauce!

Sauce: Blend the cashews, water, lemon juice, red pepper until smooth. Add Liquid Aminos to taste.

Toss with the Zucchini pasta and lap up. Make sure you wear a bib!

14. Raw Takos

Nut Meat
1 cup Walnuts, raw
1 tbsp Liquid Aminos
1/8 tsp. Ground Chipotle pepper
1 tsp. ground cumin
1 tsp. Extra Virgin Olive Oil
Water
Put all the ingredients in the food processor and pulse to mix. You just want the mixture to meld together. Add a little
water if you feel you need a little more moisture.

Cashew Sour Cream

cup Cashews, soaked for about 1 hour
Juice of 1 Lemon
1 tsp. Apple Cider Vinegar

2 oz Water

Blend all ingredients except the water. Add the water a little at a time until you get to the desired thickness. Assemble
the taco on a purple cabbage or collard leaf. Add the nut meat first then top with shredded lettuce, shredded carrots,
and any other veggies you desire. Then add the Mango Salsa and then the Cashew Sour Cream. Or as my husband, True
saysthe Sour Cream then the Salsa. Whichever floats your boat!

15. Mango Salsa

1 lg Mango, meat diced off seed

2 plum tomatoes, diced
Red Onion, finely chopped
1 Jalapeo chile, seeds removed, minced (omit if you want your salsa mildpunk!)
yellow pepper, finely chopped
1 clove garlic, minced
1 bunch fresh cilantro leaves, chopped
1 oz Fresh Lemon Juice
Sea Salt and Crushed Black Pepper, to taste
Optional ingredients: 1 cup cold cooked black beans, or diced avocado

Mix well. Serve with Raw Takos!

16. Calabaza Pasta with a Nutmeat and Marinara

You will need one quarter piece of pumpkin or calabashcalabaza in PR!

Pasta: You can use the Spiralizer or even a potato peelerbut I use the shredder blade on food processor. By laying the
food in the hopper on its side the shredder blade will slice your calabaza into long linguini style pasta. If you like you can
toss with a little bit of liquid aminos and let sit for an hour or so and the pasta will soften up a bit. The same exact thing
will happen with the carrots too.
Nut Meat: Follow the same recipe as the tako nut meat, however you can leave out the chipotle powder if you would like.
Another good seasoning to try is Hungarian smoked paprika.yumm to the E!
Marinara:
2 plum tomatoes
red pepper, chopped
cup Sun dried tomatoes in oil
1 clove garlic
1 oz fresh basil
oz fresh oregano (1 leaf)
4 fat dates
tsp. Sea salt
2 tbsp Olive oil
Crushed black pepper, to taste
Blend till smooth. Add a little water if you need to thin out. I like to pulse mine a bit and keep it a little chunky. Also, if
you like your marinara sweeter, add another date or two.
Serve the Calabaza pasta with the Marinara on top with the Nutmeat. Or if you like, you can use whole wheat pasta
instead.

17. Curry Calabaza

med pumpkin or calabaza, diced

1 large potato, diced
1 carrot, sliced
cauliflower, chopped
2 tomatoes, chopped
1 med onion, sliced
3 cloves garlic peeled
1 tsp. cumin seeds
1 tsp. coriander seeds
1 tsp. mustard seeds
1 tsp. paprika
1 tsp. garlic granulated
1 tsp. black peppercorns
2 tbsp

1 tablespoon Curry Powder, preferably Chief brand

Sea Salt, to taste
OilSunflower is best for cooking
Water

In a large heavy pot, saut the onions for about one minute in enough oil that lightly coats the bottom of the pot. Add all
the seasoning and stir them until they popor for about 2 mins. Then add about one cup of water. This will prevent the
seasonings from burning. Then add all the veggies and a little more water. You want the water to come up about way
so that the potatoes cook well, but it doesnt drown. The other veggies will also release lots of water too. Stir and cover
and check back every few minutes. The stew is done when the potatoes are soft. Serve with some steamed brown rice
and Live! Collard Salad. Check out my video on YouTubeand subscribe to my channel: http://youtu.be/KDxyrme-X9s

18. Spicy Hummus and Roasted Veggies Wrap

Hummus:
2 cups cooked chickpeas, canned are fine, just rinse and drain
1 tbsp raw tahini
1 lg lemon, juiced
2 garlic cloves
1 tsp. cumin
tsp. cayenne pepper
tsp. paprika
tsp. sea salt
Puree the chickpeas with the tahini, lemon juice and a little water. Add remaining ingredients and blend well.

Roasted Veggies:
Zucchini, sliced long wise
Summer Squash, sliced long wise
Red pepper, sliced
med Onion, sliced
Sea salt, to taste
Granulated Garlic, to taste
Crushed Black Pepper
Crushed Coriander
Oil
Mix Veggie with a little oil and sea salt and granulated garlic. Grill on an outdoor or indoor grill or place on baking pan
and broil in the oven. Top with Crushed black pepper and coriander.
Serve: On a multi grain tortilla, slap a nice mound of hummus and top with several pieces of the grilled veggies.
SHAZAM!

19. Grilled Portobello Burgers

5 lg Portobello, removed stem

cup Nutritional Yeast
1/8 cup Liquid Aminos
1 tbsp granulated garlic
cup Olive oil

Mix bottom four ingredients together to create the marinade. Massage over the Portobello and either outdoor or indoor
grill, broil, or even pan sear until juicy.
Serve on your favorite bread with lettuce, tomatoes and onions. This is so tasty and juicy you really dont need any sauce.
But you can try the Mango Salsa if you must!

20. Chocolate Sun Pie

8 oz Almonds (or your favorite nut: walnuts, pecans, peanutsall raw of course)
14 fat Dates pitted (medjool dates are the fattest)
2 large avocados, scooped out of shell
3 tbsps. Cacao powder or unsweetened Cocoa powder
Honey, to taste (or another favorite sweetener)i.e. Agave syrup
Crust: Process the almonds until they are like a fine dust. Its okay if there are bits that are not that small,
however the finer the better. Next add about 6 8 pitted dates to the processor until they are unrecognizable and
finely blended into the almond dust. Test to see if the crust is ready by grabbing a small handful of the mixture together
and pressing it together. If it easily stays together then it is ready to goif it is still a bit crumbly then add back to the
processor and add another date or two. Place mixture in a glass pie plate and press firmly around until a crust is formed.
This takes practice and I find starting in the middle and working out to the ends is the best way to accomplish this.
Filling: blend the avocado meat until it is thoroughly mashed. You can do this in either a blender or food
processor. Next add the Cacao or Cocoa powder and remaining dates. Blend well. Add honey to taste. Your chocolate
pudding filling should be perfect and ready to fill into your crust. Decorate the top with sliced bananas or berries. If you
made too much of the chocolate pudding filling, its okay cause you can easily eat that first and save the pie for guests. I
also keep the pie in the freezer. Avocados dont freeze so it will stay nice and firm for when its time to cut.

21. Mango Berry Sun Pie

1 large ripe Mango

2 cups fresh or frozen berries
6 fat dates
8 oz Almonds (or any nut you prefer: Walnut, Pecan, Peanut, Brazil)
1 oz Crystalized Ginger
1 cup dried fruit (I used different things before: dried cherries, dried mangoes, dried apricotsyou get the picture)
Crust: Process the almonds into a dust, add the dried fruit and the crystalized ginger until the blend is tacky but not
sticky. If it becomes too sticky you may need to take the mixture out and process a few more nuts then add the mixture
back in. Next, press the mixture into a glass pie plate until a crust is formed.
Filling: Blend the berries with the dates. Peel and slice the mango into neat pieces and lay the mango slices into the crust.
Create one layer of slice mango. Scoop of the berry filling over the mango, and then add more mango slices over the
berry filling for another layer. Next add the remaining berry filling on top of the mango slices. Decorate the top with
any remaining mango slices and berries you may have. Chill in the freezer for about a hour and serve cold and
firm.not frozen!

22. Cucumber Lime Ginger Beer

Ginger, the size of your hand, juiced
3 Cucumbers, juiced
3 Limes, juiced
Water, up to one gallon
Brown Sugar

Mix well, sweeten to taste.

23. Raw Cacao Almond Smoothie

2 tbsp Raw Almond butter

3 tbsp Raw Cacao
4 fat Dates
Water
Ice
Blend well. Add a little honey or more dates to adjust the sweetness.

24. True Blue Frappe

1 Banana
cup Blueberries
cup Peaches
1 cup Almond Mylk
Ice
Blend Well

25. Ultra Whip Parfait

2 cups Cashew, soaked overnight

1 cups water
6-8 fat dates, pitted
1 tsp. Vanilla
Bananas, sliced
Berries, variety
Mango, diced
Granola, apple cinnamon
Blend cashews, dates, and vanilla. Add water a little at a time so that you can get it nice and thick like a whipped topping.
In a nice glass, layer the cashew whip with the sliced fruit and berries, continuously until you reach the top. Sprinkle the
top with Granola.KAPOW!

So there!
I hope you have enjoyed my 25 HOTTEST recipesthey are so easy, right! So much more to come. Please send me some
feedback when you can: ecorican@gmail.com. And while you are at it please check out our wellness center in Puerto
Rico, Paradise Wellness (www.paradisewellness.net), and see if there is the possibility of making a trip down here. You
know the Universe is Abundant and you can have ANYTHING you
want!

Yall come back here now!

Love Skai JUICE, babee!

Helping you to create a healthy and abundant life!
Ashe!

Bonus Salad Dressing Formula Ebook

Chef Skai Creates

A HEALTHY SALAD DRESSING FORMULA
How to make a multitude of delicious salad dressings with this simple formula
By Chef Skai Juice
El Yunque Rainforest, Puerto Rico
www.chefskaicreates.com
Sept 25, 2012
ALL RIGHTS RESERVED

S alad makes the w orld go round. There is nothing healthier that y ou can eat on the face of
planet E arth that can set a smile on y our face like a good fresh salad. A nd no matter w hat y ou consider
y our diet to be salad is alw ay s going to complement y ou especially if y ou eat things that are less than
desirable from time to time. S o that is w hy making a quick and healthy dressing can make or break a
simple salad.
Dressings are like the crow ning glory of a good salad. A fter y ou hav e fixed up y our star dish
of fresh greens, ripe red tomatoes, crispy cucumbersthe last thing y ou w ant to do is stretch for a bottle
of that disgusting RA N C H dressing. U G H ! I mean w hy do they still sell that stuffall those store
brought dressings are so y ucky . You know w hy ? Because the ingredients in most of these dressings are
better off cleaning y our car then placing them on top of y our beautiful salad.
A nd from the Redrabbit.com w ebsite here are 5 reasons y ou might w ant to reconsider that
store bought salad dressing:
1.

Water: Is often the first ingredient, and alw ay s the first in diet dressings. Do y ou w ant to
pay all that money for w hat is mostly w ater?

2.

C hemicals: check the labels for these ingredients

3.

A dditiv es

M S G (monosodium glutamate): some people say it makes them v ery thirsty , or

giv es them a headache - either w ay ... stay aw ay .
P oly sorbate 60: A n emulsifier that keeps the ingredients together. A ll y ou w ould
hav e to do to homemade dressing to keep the ingredients together is shake it!

Xanthan G um or F ood S tarch: this is added as thickener w hich lends a gummy taste
and texture. If y ou shake or w hisk y our ow n dressing v igorously , the thickening
w ill happen naturally .
N atural & A rtificial F av ors: If flav ors of any kind are listed, dont bother. It means
that the taste y oure tasting comes from a lab and is not a real ingredient.
A rtificial S w eeteners: C ommon in low calorie and sugar free dressings. A v oid!
If y ou w ant a low er calorie dressing, use a low er quantity of dressing.

4.

C anola O il and/or S oy bean O il: These are both cheaper and less flav orful than oliv e oil and
are usually dominant in commercial dressings. A lso, canola and soy bean oil do not hav e the
healthful aspects associated w ith oliv e oil. O liv e oil is said to be a good fat in moderation
and a helpful w ay to manage cholesterol. Remember, if the label say s, M ade w ith E xtra
V irgin O liv e O il, it means that E V O O is in the dressing, but is not the primary oil. You are
pay ing more for cheaper ingredients.

5.

Toxic ingredients: C aramel C olor: This is one of TH E w orst ingredients found in store bought
dressings. It is found in colas, cheap maple sy rup, steak sauce, many balsamic v inegars,
brow nish colored salad dressings, many breads and packaged baked goods and almost all
brow n liquids sold on a shelf. P roblem is its toxic. It contains a contaminant 4methy limidazole that is know n to cause cancer. C alifornia has officially listed it as a toxic
ingredient (as of January 2011), and there is a proposal to ban it or require labels to state that
it is know n to be toxic. Though small quantities w ill not going to harm y ou, the ongoing and
compounded consumption of brow n colored packaged or bottled foods w ith this caramel color
w ith frequency , ev en in small quantities, ov er many y ears, turns into large quantities, w hich is
harmful.

S o, w hat are y ou going to need to make y our fabulous dressing? Well, besides y our ingredients a nice
bow l and w hisk w ill w ork and if y ou hav e one a blender w ould be fabulous too. A lso, an empty clean
jar can come in handy for storing y our dressing later

Lets get star ted:

The formula is pretty simple. A ll y ou need is 2 main ingredients and a few optional subingredients.
The formula is:

FAT + ACID (+ FLAVOR:

SALT/HERBS/SWEET)
The optional ingredients the flav or... could make y our dressing go in all ty pes of different
directionsthis is w here making a salad dressing can get fun. H ow ev er, once again y ou dont need them
at all. Lets look at the basic formula.
FA T + A C ID
You already know that O il and V inegar are the basis for many good dressings. But lets look
at this a little closer. The ty pe of oil that y ou use say s a w hole lot of things. You could substitute a
regular mediocre oillike C anolaand boost it up to E xtra V irgin O liv e O il. That plus some A pple C ider
V inegar. You really dont need much more than this. To me, this is a simple super healthy dressingand
these ingredients should A LWA YS be in y our pantry .

N ow , if y ou w ant to jazz up the formulay ou can play a little game called mix and match.
You can change out the oliv e oil and use: G rapeseed O il, A v ocado O il, H emp O il, S esame O il, F lax S eed
O il, and then some. A nd if y ou w ant to y ou can replace the oil and uses nuts and seeds for y our fat. F or
example: P eanut butter or ev en peanuts, w alnuts, sunflow er seedsS ee how things change. Then y ou
can also try some coconut meat or coconut oil, and av ocados w hich are a fatty fruit. A nd if y ou w ant to

sw itch out y our A C V (A pple C ider V inegar) for other acids y ou can try : Balsalmic V inegar, and Lemon or
Lime Juice. A nother ingredient that I use for an acid is tomatoes. M ost folks w ould nev er consider them
an acid, but they arev ery acidic. A nd there are sev eral other acidic foods that y ou can use as w ell: O f
course the other citrus fruits like grapefruit, oranges, clementines, and mandarins. A nd then y ou hav e
tamarinds w hich are heav enly . P eppers are really cool too. Lets not forget the large v ariety of berries
most of them are acidic too. S o y ou hav e a lot to play w ith here.

FLA V O R

N ow w hen it comes to adding flav ors this is w here y ou can take y our salad dressing into the
outer limits. You can add salty things like: S ea S alt, Liquid A minos, Tamari, C elery , Dulse, and the like.
You can play w ith salty things in so many w ay slike most people dont realize that celery is a v ery salty
food. M ost folks w ith high blood pressure are told not to consume it.
H erbs in the formula is short for herbs and spices and ev en some other seasonings like
onions and garlic. A nd for H erbs...y ou can get really uninhibited in this arena, because there are millions of
directions y ou can go especially if y ou add in the multitude of spices too. But for the sake of reality , most
people are going to stick w ith the few herbs and spices that they use regularly . A nd this is w hat I use:
P arsley , C ilantro or Recao (here in P uerto Rico), C elery Tops, G arlic, S callions, C ay enne, C umin S eeds,
C oriander S eeds, and please nev er forget the G IN G E R!! A lso, N utritional Yeast is another secret w eapon
I usually throw in the blender.
A nd the S w eet in the formula is y et another optional ingredient that y ou may play w ith.
O nce again its one of those things that y ou hav e a v ariety to choose from: H oney , M aple S y rup, Brow n
Rice S y rup, C oconut N ectar, and of course fruit! F ruit really sets off a salad dressing in a w ay that no one
really w ould hav e guessed. I use M angoes a lot! A lso, dates and raisins (w hich y ou can soak ov ernight
to make them soft), pineapples, papay as (as y ou can see I am partial to tropical fruits) and ev en pears
are really special in dressings.

S o that is really the basis of the salad dressing formula. There is no measuring! We hav e to
get out of that disconnected w ay of preparing food. F or a long time I couldnt w rite recipes because I
w as stuck on measurementsbut finally I figured a w ay to express measurements in a w ay that w as
more authentic to the w ay I prepare food.F RE E S TYLE

S o the only difference w ith y our dressings now is y ou can chop ev ery thing up and w hisk
them together, throw the chopped ingredients in y our jar and shake them up, or y ou can throw them in
the blender and make into a nice think treat. Whatev er y ou do, believ e me w hen I tell y ou this. WRITE
IT DO WN ! I hav e made some amazing dressings, and I can tell y ou right now , there is no w ay I w ill
ev er be able to make them again! H av e fun w ith this. A nd y ou w ill see how easy it is to make a tasty
dressing. You know how I realized dressing making w as such an integral part of making a salad.one
day I took a huge bunch of spring mix, threw it in the bow l. Then looked in the fridge for some more
ingredientsnothing! I knew I had a few things I could throw into a dressing. S o I blended up something
good, I cant remember w hat it w as, and V O ILA ! M agic. A S pring M ix salad w ith an amazing M agical
dressing! A meal made for a Q ueen like my self! S H A ZA M M !

Salad Dr essing Ideas

Lemon, garlic, oliv e oil
M ango, tomato, av ocado
C ilantro, cashew s, liquid aminos
H oney , sesame oil, ginger
C urry pow der, A v ocado, S ea S alt
O range juice, cay enne, coconut jelly
You get it, right! A ny thing goesjust stick w ith the formula.