Celebrate National Garlic Day with a winning salad dressing! It only takes a little garlic to flavor a huge salad, a pot of soup, a tray of roasted veggies or a creamy hummus. I use garlic every day—crushed, minced, sliced, roasted whole or in its powdered form. Besides its amazing culinary properties, garlic is reputed to have multiple health benefits: boosts the immune system, reduces blood pressure and cholesterol, serves as an antibiotic among many other benefits. Then there are the magical powers attributed to garlic—should you run into a werewolf or a vampire, those who survive give garlic the credit!
Now back to that winning salad. Actually it’s the dressing that does the trick. This quick and easy dressing recipe from my new book GO VEG WITH CLASS* includes garlic. You’ll find it in Chapter 5 under “Eat the Rainbow”. We made it in one of my community classes, served it with colorful raw shredded veggies and it disappeared in no time.
Asian Dressing: To a blender or processor add 1 Tablespoon fresh ginger, 2 Tablespoons fresh garlic, 2 Tablespoons each soy sauce and lemon juice, 3 Tablespoons rice vinegar and 1/4 teaspoon cayenne pepper with a 12 to 16 ounce package tofu. Blend until creamy and serve with your favorite fresh veggies.
Enjoy the flavors and health benefits with friends and family. Healthy eating is everyone’s business. We’re all in this together!
*To learn more about Dorothy Greet’s new book go to www.govegwithclass.com
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Dorothy Greet invites you on a journey to amazing good health and vitality through Plant-Based Eating.
A heart attack turned her life upside down at age 70.
Now, with a Cornell Certificate in Plant-Based Nutrition, this retired clergywoman teaches free classes to community groups upon request.
To contact Ms. Greet, email dgreet@aya.yale.edu.
For more information on plant-based eating go to greetplantbased.blogspot.com.
