www.chefskaicreates.comwww.paradisewellness.net

Luquillo , Puerto Rico 2012

Notice:

You DO NOT Have the Right to Reprint orResell this E-book

You Also MAY NOT Give Away,Sell, or Share the Content

If you obtained this eBook from anywhere other thanhttp://chefskaicreates.com, you have a pirated copy. Please help stop Internet Pirating and copyright infringement byreporting this to ecorican@gmail.com Please protect my copyright and livelihood by not sending digitalaccess to this material to those who have not purchased. All Rights Reserved: No part of this chefskaic reates .com eBook may be reproduced ortransmitted in any form, elec tronic or mechanical. You may print a copy out for yourpersonal s tudy and use. Disclaimer and Legal Notices: The information presented in this chefskaic reates .comeBook represent the views of the author as of the date of publication. Because of therate at which conditions change (espec ially in the internet world), the author reservesthe right to update her opinion based on changing conditions . This eBook is foreducational and informational purposes only. This lesson is not intended as legal oraccounting advice. © 2012 chefskaic reates .com

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

T ab l e 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: V33 whole Carrots, always organic when possible

½ Beet

1 whole Cucumber

Juice together and serve with one cube of ice

2. Juice Bar: Green Machine1 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 well…it is actually the top of the line juicer…however, 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

½ cup Blueberries (or any other berry)

5 Dates, sliced

1 pear, diced

½ cup sprouted sunflower seeds

¼ cups sprouted almonds, chopped OR you can substitute with another nut, like walnut or pecans….really whatever youlove 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

½ carrot, shredded

½ tsp. jerk marinade

This is easy…don’t blink. Take a fork and mash the tofu…remember is it already a cooked product. This is like a flavoredeggless salad. Then mix the other ingredients in to the mashed tofu and serve in a romaine lettuce leaf, multigrain wrapor 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

½ stalk celery

¼ 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 thedesired 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 raw…choose either a whole purple cabbage leaf for your raw wrap or a multigrain tortilla forthe semi-raw wrap. Add shredded carrots, le uce, sliced tomatoes, shredded apple, sliced olives, and yourfavorite dressing or salsa. You can also stuff it in a beautiful ripe red pepper. Try my spicy mustarddressing…it 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, granulatedgarlic. 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

½ 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 Pinchos…and you can but these everywhere, however not the Tofu version…only thePork or Chicken. I believe somewhere someone is selling Shark pinchos too…however in this camp, we are going to stickwith the cruelty-free version. The trick with this is to store your tofu in the freezer overnight. Next day take it out andlet it defrost in the fridge. Something magical happens to the tofu. It gets even firmer in the freezer. You can omit thisstep if you don’t like frying, but most people like the texture it creates. Cut the tofu into large 1 inch blocks. Then frythem on all sides. Place the fried tofu pieces into the freezer to cool off quickly. After about 30 mins take them out andassemble your Pinchos by placing a piece of onion, then zucchini, tomatoes and tofu on the skewer (soak bamboo skewersin water beforehand to prevent burning on the grill), repeat until you reach the top. If you don’t want to fry the tofujust put it right on the skewer with the other veggies. Drench your pinchos with your favorite Barbeque sauce. I tend tolike the ones with a smoked honey flavor. Next you can either grill your Pinchos, which is the authentic way, or you canplace 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 ½ cups Cashews, soaked for about 1 hour

½ cup Water

1/3 cup Fresh Lemon Juice

½ Red bell pepper, chopped

Liquid Aminos, to taste

Pasta: You can either use a spiralizer, a potato peeler, or what I do…I use the shredder blade of the food processor. Iplace the zucchini in the hopper on its side long ways. Sometimes you have to cut it to fit in. Then when the blade spins itshreds the zucchini into a linguini style pasta. It really doesn’t matter which way you cut it, because the secret it in thesauce!

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 Aminos1/8 tsp. Ground Chipotle pepper1 tsp. ground cumin1 tsp. Extra Virgin Olive OilWater

Put all the ingredients in the food processor and pulse to mix. You just want the mixture to meld together. Add a littlewater if you feel you need a little more moisture.

Cashew Sour Cream

½ 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. Assemblethe 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, Truesays…the Sour Cream then the Salsa. Whichever floats your boat!

15. Mango Salsa

1 lg Mango, meat diced off seed

2 plum tomatoes, diced

½ Red Onion, finely chopped

1 Jalapeño chile, seeds removed, minced (omit if you want your salsa mild…punk!)

½ 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 calabash…calabaza in PR! Pasta: You can use the Spiralizer or even a potato peeler…but I use the shredder blade on food processor. By laying thefood in the hopper on its side the shredder blade will slice your calabaza into long linguini style pasta. If you like you cantoss 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 thingwill 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 tomatoes½ red pepper, chopped½ cup Sun dried tomatoes in oil1 clove garlic 1 oz fresh basil½ oz fresh oregano (1 leaf)4 fat dates½ tsp. Sea salt2 tbsp Olive oilCrushed black pepper, to tasteBlend 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, ifyou 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 pastainstead.

17. Curry Calabaza

¼ med pumpkin or calabaza, diced

1 large potato, diced

1 carrot, sliced

¼ 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

Oil…Sunflower is best for cooking

Water

In a large heavy pot, sauté the onions for about one minute in enough oil that lightly coats the bottom of the pot. Add allthe seasoning and stir them until they pop…or for about 2 mins. Then add about one cup of water. This will prevent theseasonings from burning. Then add all the veggies and a little more water. You want the water to come up about ½ wayso that the potatoes cook well, but it doesn’t drown. The other veggies will also release lots of water too. Stir and coverand check back every few minutes. The stew is done when the potatoes are soft. Serve with some steamed brown riceand Live! Collard Salad. Check out my video on YouTube…and 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

¼ tsp. cayenne pepper

¼ tsp. paprika

¼ tsp. sea salt

Puree the chickpeas with the tahini, lemon juice and a little water. Add remaining ingredients and blend well.

Roasted Veggies:

½ Zucchini, sliced long wise

½ Summer Squash, sliced long wise

½ Red pepper, sliced

½ 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 panand 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

½ cup Nutritional Yeast

1/8 cup Liquid Aminos

1 tbsp granulated garlic

½ cup Olive oil

Mix bottom four ingredients together to create the marinade. Massage over the Portobello and either outdoor or indoorgrill, 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 don’t 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, peanuts…all 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 go…if 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, it’s okay cause you can easily eat that first and save the pie for guests. I

also keep the pie in the freezer. Avocados don’t freeze so it will stay nice and firm for when it’s 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 ½ cup dried fruit (I used different things before: dried cherries, dried mangoes, dried apricots…you 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 ½ 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 ½ hour and serve cold and

firm….not frozen!

22. Cucumber Lime Ginger BeerGinger, 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

½ cup Blueberries

½ cup Peaches

1 cup Almond Mylk

Ice

Blend Well

25. Ultra Whip Parfait

2 cups Cashew, soaked overnight

1 ½ 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 thetop with Granola….KAPOW!

So there!

I hope you have enjoyed my 25 HOTTEST recipes…they are so easy, right! So much more to come. Please send me somefeedback when you can: ecorican@gmail.com. And while you are at it please check out our wellness center in PuertoRico, Paradise Wellness (www.paradisewellness.net), and see if there is the possibility of making a trip down here. Youknow 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 CreatesA HEALTHY SALAD DRESSING FORMULA

How to make a multitude of delicious salad dressings with this simple formulaBy Chef Skai Juice

El Yunque Rainforest, Puerto Ricowww.chefskaicreates.com

Sept 25, 2012ALL RIGHTS RESERVED

Salad makes the world go round. There is nothing healthier that y ou can eat on the face ofplanet Earth that can set a smile on y our face like a good fresh salad. A nd no matter what y ou considery our diet to be salad is alway s going to complement y ou especially if y ou eat things that are less thandesirable from time to time. So that is why making a quick and healthy dressing can make or break asimple salad.

Dressings are like the crowning glory of a good salad. A fter y ou hav e fixed up y our star dishof fresh greens, ripe red tomatoes, crispy cucumbers…the last thing y ou want to do is stretch for a bottleof that disgusting “RA NC H” dressing. UGH! I mean why do they still sell that stuff…all those storebrought dressings are so y ucky . You know why ? Because the ingredients in most of these dressings arebetter off cleaning y our car then placing them on top of y our beautiful salad.

A nd from the Redrabbit.com website here are 5 reasons y ou might want to reconsider thatstore bought salad dressing:

1. Water: Is often the first ingredient, and alway s the first in “diet” dressings. Do y ou want topay all that money for what is “mostly water?”

2. C hemicals: check the labels for these ingredients

· MSG (monosodium glutamate): some people say it makes them v ery thirsty , or

giv es them a headache - either way ... stay away .· Poly sorbate 60: A n emulsifier that keeps the ingredients together. A ll y ou would

hav e to do to homemade dressing to keep the ingredients together is shake it!3. A dditiv es

· Xanthan Gum or Food Starch: this is added as thickener which lends a gummy tasteand texture. If y ou shake or whisk y our own dressing v igorously , the thickeningw ill happen – naturally .

· Natural & A rtificial F av ors: If flav ors of any kind are listed, don’t bother. It meansthat the taste y ou’re tasting comes from a lab and is not a real ingredient.

· A rtificial Sweeteners: C ommon in “low calorie” and “sugar free” dressings. A v oid! If y ou want a lower calorie dressing, use a lower quantity of dressing.

4. C anola O il and/or Soy 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 thehealthful aspects associated w ith oliv e oil. O liv e oil is said to be a “good fat” in moderationand a helpful way to manage cholesterol. Remember, if the label say s, “Made w ith ExtraV irgin O liv e O il”, it means that EV O O is in the dressing, but is not the primary oil. You arepay ing more for cheaper ingredients.

5. Toxic ingredients: C aramel C olor: This is one of THE worst ingredients found in store bought

dressings. It is found in colas, cheap maple sy rup, steak sauce, many balsamic v inegars,brownish colored salad dressings, many breads and packaged baked goods and almost allbrown liquids sold on a shelf. Problem is – it’s toxic. It contains a contaminant 4-methy limidazole that is known to cause cancer. C alifornia has officially listed it as a toxicingredient (as of January 2011), and there is a proposal to ban it or require labels to state thatit is known to be toxic. Though small quantities w ill not going to harm y ou, the ongoing andcompounded consumption of brown colored packaged or bottled foods w ith this caramel colorw ith frequency , ev en in small quantities, ov er many y ears, turns into large quantities, which isharmful.

So, what are y ou going to need to make y our fabulous dressing? Well, besides y our ingredients a nicebow l and whisk w ill work and if y ou hav e one… a blender would be fabulous too. A lso, an empty cleanjar can come in handy for storing y our dressing later

Let’s get started:

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

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

directions…this is where making a salad dressing can get fun. Howev er, once again y ou don’t need themat all. Let’s look at the basic formula.

FA T + A CID

You already know that O il and V inegar are the basis for many good dressings. But let’s lookat this a little closer. The ty pe of oil that y ou use say s a whole lot of things. You could substitute aregular mediocre oil…like C anola…and boost it up to Extra V irgin O liv e O il. That plus some A pple C iderV inegar. You really don’t need much more than this. To me, this is a simple super healthy dressing…andthese ingredients should A LWA YS be in y our pantry .

Now , if y ou want to jazz up the formula…y ou can play a little game called mix and match.

You can change out the oliv e oil and use: Grapeseed O il, A v ocado O il, Hemp O il, Sesame O il, F lax SeedO il, and then some. A nd if y ou want to y ou can replace the oil and uses nuts and seeds for y our fat. F orexample: Peanut butter or ev en peanuts, walnuts, sunflower seeds…See how things change. Then y oucan also try some coconut meat or coconut oil, and av ocados which are a fatty fruit. A nd if y ou want 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 orLime Juice. A nother ingredient that I use for an acid is tomatoes. Most folks would nev er consider theman acid, but they are…v ery acidic. A nd there are sev eral other acidic foods that y ou can use as well: O fcourse the other citrus fruits like grapefruit, oranges, clementines, and mandarins. A nd then y ou hav etamarinds which are heav enly . Peppers are really cool too. Let’s not forget the large v ariety of berries…most of them are acidic too. So y ou hav e a lot to play w ith here.

FLA VOR

Now when it comes to adding flav ors this is where y ou can take y our salad dressing into theouter limits. You can add salty things like: Sea Salt, Liquid A minos, Tamari, C elery , Dulse, and the like. You can play w ith salty things in so many way s…like most people don’t realize that celery is a v ery saltyfood. Most folks w ith high blood pressure are told not to consume it.

“Herbs” in the formula is short for herbs and spices and ev en some other seasonings likeonions and garlic. A nd for Herbs...y ou can get really uninhibited in this arena, because there are millions ofdirections y ou can go especially if y ou add in the multitude of spices too. But for the sake of reality , mostpeople are going to stick w ith the few herbs and spices that they use regularly . A nd this is what I use: Parsley , C ilantro or Recao (here in Puerto Rico), C elery Tops, Garlic, Scallions, C ay enne, C umin Seeds,C oriander Seeds, and please nev er forget the GINGER!! A lso, Nutritional Yeast is another secret weaponI usually throw in the blender.

A nd the “Sweet” in the formula is y et another optional ingredient that y ou may play w ith. O nce again it’s one of those things that y ou hav e a v ariety to choose from: Honey , Maple Sy rup, BrownRice Sy rup, C oconut Nectar, and of course fruit! F ruit really sets off a salad dressing in a way that no onereally would hav e guessed. I use Mangoes a lot! A lso, dates and raisins (which y ou can soak ov ernightto make them soft), pineapples, papay as (as y ou can see I am partial to tropical fruits) and ev en pearsare really special in dressings.

So that is really the basis of the salad dressing formula. There is no measuring! We hav e toget out of that disconnected way of preparing food. For a long time I couldn’t w rite recipes because Iwas stuck on measurements…but finally I figured a way to express measurements in a way that wasmore authentic to the way I prepare food….FREESTYLE

So the only difference w ith y our dressings now…is y ou can chop ev ery thing up and whiskthem together, throw the chopped ingredients in y our jar and shake them up, or y ou can throw them inthe blender and make into a nice think treat. Whatev er y ou do, believ e me when I tell y ou this. WRITEIT DO WN! I hav e made some amazing dressings, and I can tell y ou right now , there is no way I w illev er be able to make them again! Hav e fun w ith this. A nd y ou w ill see how easy it is to make a tastydressing. You know how I realized dressing making was such an integral part of making a salad….oneday I took a huge bunch of spring mix, threw it in the bow l. Then looked in the fridge for some moreingredients…nothing! I knew I had a few things I could throw into a dressing. So I blended up somethinggood, I can’t remember what it was, and V O ILA ! Magic. A Spring Mix salad w ith an amazing Magicaldressing! A meal made for a Q ueen like my self! SHA ZA MM!

Salad Dressing Ideas Lemon, garlic, oliv e oilMango, tomato, av ocadoC ilantro, cashews, liquid aminosHoney , sesame oil, gingerC urry powder, A v ocado, Sea SaltO range juice, cay enne, coconut jellyYou get it, right! A ny thing goes…just stick w ith the formula.