Turmeric Dressing

Tumeric-dressing
This vibrant, tangy turmeric-ginger sauce 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. Enjoy it on potatoes, greens, and grains!

Ingredients

 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

Instructions

1

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.

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Ingredients

 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

Directions

1

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.

Turmeric Dressing