2 to 3-inch piece peeled and chopped fresh turmeric root
1-inch piece chopped peeled ginger
4 tablespoons raw cashews (soak 2 to 4 hours) or 2 tablespoons cashew butter
2 medium carrots, roughly chopped (1 ½ cups)
1 clove garlic
2 teaspoons unpasteurized white miso or chickpea miso
2 tablespoons unpasteurized apple cider vinegar
2 to 4 tablespoons water, plus more to thin out
2 tablespoons freshly squeezed lemon juice
2 teaspoons coconut aminos or low sodium soy sauce
6 to 8 black olives or 3 tablespoons olive oil
1 heaping teaspoon raw honey, optional
pinch of freshly ground black pepper
Place all ingredients in an upright blender and blend until smooth. Add more water to get desired consistency. Store in a jar in the fridge for 3 to 4 days.
This dressing is full of powerful antioxidants that reduce inflammation and support the immune system. Turmeric is well-known for its cancer-fighting properties and DNA protection. Ginger, a proven remedy for nausea and anti-inflammatory properties, also stimulates the digestive fire for better assimilation of nutrients.