Raw Recipe – Creamy No-oil Tahini Salad Dressing

A creamy salad dressing makes all the difference when it comes to creating the yum factor. Here’s a super simple recipe that will last for at least a week or two.


On our fabulous group coaching call last weekend, one of my Fresh Start 90 Day program members, Robbie, was saying that she struggles at night time staying on her plan because she just doesn’t have time to even think about what to put on her salad to make it taste yummy.

Here’s my go-to super-simple and delicious salad dressing recipe that you can make a batch of and use every night for a week if you want to.

It’s kind of like a creamy vinegarette 🙂

It doesn’t contain any oil and you can measure out 4 tbsp (or 2.2 oz) of it per meal, if you’re following Bright Line eating guidelines with your raw vegan meal planning.  The garlic, ginger and pepper are optional.

And if you’re strictly avoiding salt then you can leave out the Tamari as well.

Here it is!…

Creamy Tahini Dressing (No Oil)

3.5 oz Tahini
7 tbsp  Apple Cider vinegar or lemon juice
2.5 tbsp Mustard
3 tbsp Coconut aminos
2 tbsp Tamari
1/2 cup water
1 garlic clove (optional)
Pepper (optional)
Ginger, grated (optional)

Directions:  Measure out all ingredients and put in your blender.  Pour into a sealed jar container.  Serving size is 4 tbsp (or 2.2oz) for a large family sized salad (the size I usually eat for my dinner meal).


Please try it and let me know what you think in the comments section below…

How to make an amazing salad WITHOUT a recipe

I rarely use recipes when I make my dinner salads these days.  I find it MUCH easier to simply take whatever ingredients I have on hand and combine them using the 5 flavours as a guide.

I made this video to show you how I do it…

The most important thing is to know what types of foods can fit into the 5 flavour categories:

Sweet (e.g. carrot, dried fruit, beets, fruits)

Salty (e.g. celery, tomato tamari, miso, salt, seaweed)

Bitter (e.g. many leafy greens like arugula/rocket, mustard greens, beet greens)

Pungent/Spicy (e.g. mushroom, nutritional yeast, spices etc)

Sour (e.g. citrus, vinegar)

Once you have an idea of what fits, you can then choose produce and condiments which make up the five flavours.

Add a fat – like nuts/seeds, nut/seed butters, coconut or avocado – and voila,  you have a killer salad that you created all by yourself!

It’s really liberating to not have to follow a recipe all the time, and it’s really not hard.  Start experimenting and your confidence will build.

What are your best tips for creating salads and dressings from scratch?  Please share them below…

Raw Recipe: Radicchio, Corn & Apple Salad

Radicchio, Corn & Apple Salad - So simple and delicious!

Radicchio, Corn & Apple Salad – So simple and delicious!

I went to a conference not that long ago at Bell’s Retreat Centre, Killcare, and the Chef asked me how I would like them to cater for my particular dietary preferences!  That was the first wow.

So I sent them an outline of what I eat.

The 2nd wow was turning up to lunch and discovering that the Chef hadn’t actually received the outline, but instead had gone and bought a copy of my e-book just to see what I ate!

Now that’s what I call GREAT service.

But the third wow was by far the best of all.  The completely unique salad they created was seriously the best salad I have ever eaten.  It needed no oil, vinegar or even a fat of any kind to make it zing.  And It was so simple.

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Raw Recipe: Iced Cinnamon Cardamom Banana Shake

Iced Cinnamon Cardamom banana shake

Iced Cinnamon Cardamom banana shake

Sometimes playing around in the kitchen can be a supremely serendipitous event.

I wanted something cold and creamy but slurpy, reminiscent of iced coffee, but with a few spices thrown in, and this was the result.

Cardamom is totally the kicker in this recipe. You can buy it pre-ground or buy pods and grind your own for an even more exhilarating experience.

Iced Cinnamon Cardamom Banana Shake

1 frozen ripe banana

1 ripe banana

1-1.5 cups water

¼ tsp cinnamon

¼ tsp cardamom ground

½ vanilla bean (or ½ tsp vanilla)

Directions: Make sure your bananas are nice and ripe (ie. spotty). If you use unripe bananas not only will it give you a tummy ache, you will also have to add a sweetener to the recipe.

Into your blender put the chopped frozen banana and unfrozen banana, water, cinnamon, cardamom and vanilla bean. Blend and enjoy! 🙂

Warning – This recipe may cause spontaneous smiling after consumption 😉

Let me know how you like this recipe.  Are there other spices you enjoy in shakes like this?  I love it when you leave a comment and share your thoughts and ideas…

Super easy low-fat raw salad dressings!


One of the most frequently asked questions I get from people I’m coaching, and visitors to my blog, is “What can I put on my salad?”

Well, we all know that there are a ton of things you can put on your salad, but what they’re really asking is, “What can I put on my salad that doesn’t contain oil?”

Mango Strawberry Cucumber salad

Mango Strawberry Cucumber salad

We’re so used to pouring oil-based dressings all over our salads that we simply can’t imagine that there’s any other possibility.

But I’m here to tell you that there is a WORLD of possibility when it comes to amazingly delicious salads.

Your salads can become the most satisfying meal of your day, way more satisfying than any cooked meal will be, and they won’t leave you bogged down and falling asleep.

Sound good?

Well let’s get creating then!

A word about following recipes

One thing I learned from Victoria Boutenko’s 12 Steps to Raw Foods was how to liberate myself from recipes and learn how to create beautiful flavours with ingredients you have on hand.

Watermelon mint and cucumber salad

Watermelon mint and cucumber salad

In that book she talks about the FIVE flavours, which need to be present in every dish to make our tastebuds come alive. They are: Sweet, salty, sour, bitter and umami.

Here are some suggestions for foods, which could filfill each specific taste:

Sweet: sweet fruits like dates, mulberries, raisins, apple, orange, banana, mango, peach, nectarine etc etc

Salty: celery, tomatoes, green leafy veggies, herb, Braggs liquid aminos, coconut aminos, tamari.

Sour: acid fruits like lemons, grapefruit, berries like raspberries, blackberries, vinegar

Bitter/spicy: Arugula (rocket), mustard, chili, jalapenos, pepper

Umami: mushrooms, garlic, nutritional yeast, mustard

Some foods have a combination of tastes. For instance raspberry is both sweet and sour. Tomatoes are both sweet and salty. So if you use these kinds of foods then you need to use less of the other tastes.

Mango cucumber and cherry tomato salad

Mango cucumber and cherry tomato salad

Whether you choose to follow a recipe or not, it’s always a good idea to taste your creation as you are creating it so that you can add a little more of this or a little less of that to arrive upon just the right blend.

Raw produce can vary widely in taste – in its sweetness, saltiness, sourness, bitterness or umami-ness (if that’s even a word!) – so you may need to use less or more of an ingredient to make sure the mix of flavours is just right.

3 simple salad dressing ideas that I LOVE…

I don’t like to fuss much in the kitchen. For starters I have zero spare time, with 2 kids, a husband, 2 dogs and a fully committed working life. So I tend to just throw things together. That said, here are a couple of combinations that I have found really work for me…

In order of preference…

The fruit dressing

Apricot celery salad

Apricot celery salad

This is by far the easiest and the most satisfying for me.

1-2 fruits of your choice (let’s say 2-3 mangos and 2 ripe bananas for instance, or 7-10 juicy ripe peaches)

½ -1 pound (about a ½ kilo) of tender leafy greens (butter lettuce, romaine, baby spinach, English spinach, Young arugula (rocket)

Optional: a little finely chopped fresh basil, cilantro or other herb; a little zest of lemon or lime.

Directions: Break up the greens (or chop) into bite size pieces and place in a large serving bowl.

Cut up the fruit and put it into the bowl with the greens. Using your hands, combine the fruit and greens and smoosh the fruit a little to release their juices.

Serve and enjoy! This is soooo good, and so easy.


The low-fat oil free veggie dressing

Add a combination of cucumbers, zucchini, tomatoes, celery, a clove of garlic, a shallot, fresh herb of your choice to the blender and blend till smooth. (I recommend starting with a couple of ingredients first, such as tomatoes and celery for sweetness and saltiness, and then adding in shallot and garlic for bitter and umami, and then maybe a little lemon or lime juice)

Low-Fat Raw ranch dressing

Low-Fat Raw ranch dressing

Then, if you need it, add in one or two medjool dates, or some apple or orange as a sweetener.

Optional extras – to add some more umami flavour you might like to add some vinegar, smoked paprika or chili, mushrooms or nutritional yeast to your dressing.

Adding fats to your dressing. You can still keep your dressing low fat even when adding in fats. Adding in ½ an avocado or 2 ounces of nuts or seeds will just give your dressing a bit more creaminess without tipping your fat ratio up too much.

When starting out I suggest making a small quantity and tasting it until you get the right combination. It’s much easier to add ingredients than to subtract and you don’t want a 2 litre dressing that you made way too spicy or salty that you then have to heave.

Low-fat vinegar based dressings

Vinegar is not something I use regularly on my salads but every now and then I like to use it. I never use oil though, but there are plenty of other ways of getting a creamy feel to your dressings.

Combine some vinegar in a jar (balsamic, apple cider vinegar etc – say ½ a jar) with a tablespoon of prepared mustard, 1-2 tbsp of nutritional yeast, a clove of garlic (minced), a tsp of Braggs Aminos or tamari. To make it creamier add ¼-1/2 and avocado or 1-2 oz of hummus (or 1-2 ozs of your choice of nut). Then Add in a chopped herb or spice of your choice (smoked paprika is really nice). Only small amounts until you get the right flavour.

Keep tasting till you get it right. Don’t put too much of this dressing on your salad. Less is more because the flavour is more intense than a fruit or veggie-based dressing.

If you object to using any vinegar at all then simply substitute lemon juice for the vinegar.

Play play play!

The only way to get good at making salad dressings and finding just the right combination for you is to experiment in the kitchen.

Mango Banana and tender greens salad

Mango Banana and tender greens salad

So let’s throw off the shackles of recipe books and apps and have a go at experimenting. It’s way more satisfying when you hit on something that really works.

Go on… pretend you’re 8-years old again and you’re in the backyard making love potions with weird herbs and half the ingredients from your mother’s kitchen pantry!

But for goodness sake don’t put any food colouring in there! If you want an amazing blue colour though try out putting in some E3Live green algae.

And let me know how your experiments go. What’s your favourite dressing combination? Share it in the comments below…

Raw Sweet Chilli Sauce Recipe

Raw Sweet Chilli sauce

You don’t have to rely on the store bought processed crap with ingredients you can’t pronounce. This whole-food sauce recipe is da bomb!

It’s about time for another recipe, sweet peas – It’s been ***ing ages!   And this raw recipe tip was a special request from a subscriber who read my article last week about Why I don’t eat road kill, or ‘pests’ like rabbits and wanted to know what we were having with our oil-free wedges!

Do you love sweet chilli sauce, but don’t want to buy it in processed bottles with ingredients you can’t wrap your head around?

Well you’ll love this easy-peasy version… Just chuck it all in your blender or food processor and use it in any of the following ways, and more… Continue reading