We receive quite a few comments and requests about nut-free recipes. Indeed, we do eat a lot of nuts, but we enjoy seeds quite often as well. This creamy ranch-style dressing is perfect to top any type of green salad, be it a crispy romaine salad or a picnic potato salad. If you use less water the dressing is a creamy dip for carrot and celery sticks. I also love that this dressing is raw, made from soaked raw sunflower seeds. Before you go to bed at night just place the seeds in a bowl and cover with filtered water. If I am making this dressing for dinner then I would begin soaking the seeds around lunchtime.
I use lemon juice and garlic in this dressing, which for some breastfeeding moms might be problematic (if your baby is very young). Our baby just turned 3 months and can tolerate just about anything I eat now. Early on I could not eat lemon juice or raw garlic. So if you are making this recipe for a new mom or are breastfeeding yourself (or cannot tolerate citrus), I would replace the lemon with about 3 tablespoons of raw apple cider vinegar or coconut vinegar and omit the garlic.
Creamy Herb Sunflower Dressing
In the wintertime I use dried herbs, but in the summertime I use whatever fresh herbs are growing in my garden. Snipped chives are particularly delicious, as well as fresh marjoram. Reduce the water and create a luscious, white, creamy dip perfect for any crispy veggie. This dip makes a great holiday party appetizer alongside a platter of raw, organic veggies!
1 cup raw sunflower seeds, soaked for 4 to 6 hours
1/2 to 1 cup water
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
1 clove garlic
1/2 to 1 teaspoon Herbamare or sea salt
1/2 teaspoon whole black peppercorns
1 to 2 teaspoons dried basil
1/2 to 1 teaspoon dried thyme
small handful fresh parsley
Place the sunflower seeds in a bowl and cover with water. Soak for 4 to 6 hours then drain and rinse. Place into a Vita-Mix or blender with the water (less for a dip, more for a dressing), lemon juice, olive oil, garlic, salt, and peppercorns. Blend on high for one minute or until very creamy and smooth. Then add the herbs and blend on a lower speed until combined but not completely pureed.
Pour into a glass mason jar, cover, and store in your refrigerator until ready to serve. The salad pictured here is made from greens, raw carrots, roasted beets, sprouts, and hemp seeds. Source: www.NourishingMeals.com
Other Yummy Salads and Dressings:
Pear and Hazelnut Salad with Creamy Cranberry Dressing
Orange-Wasabi Cabbage Salad
Asian Chicken Salad with a Soy-Free Dressing