B00AG0VMTC EBOK (29 page)

By Adrienne Hart

Go ahead and double or triple this recipe so you can eat it every single day of the week! It’s that good.

2 tablespoons yellow miso

2 teaspoons peeled and grated fresh ginger

2 tablespoons pure maple syrup

1 tablespoon rice vinegar

3 tablespoons water

Whisk together all of the ingredients. Serve over salad or cooked greens.

By Jane Esselstyn

This dressing dances with the depth of vinegar, the adventure of mustard, the sweet kiss of maple syrup, and the refreshing zing of lemon. Put it on your dance card tonight and watch your salad swing!

3 tablespoons balsamic vinegar

2 tablespoons mustard, your choice

1 tablespoon pure maple syrup

1 tablespoon fresh lemon juice

Chopped fresh dill (optional)

Combine the vinegar, mustard, maple syrup, and lemon juice in a bowl and whisk until uniformly mixed. Add the chopped fresh dill, if using. Serve over salad or cooked greens.

Inspired by acai superfood dressing from the
Colorado Springs Whole Foods Market

This super-duper dressing throws a superhero cape of flavor over any salad. Enjoy it, you superheroes of health!

1 cup acai juice (made from frozen acai concentrate)

2 tablespoons apple cider vinegar

½ teaspoon minced garlic

½ teaspoon salt

½ teaspoon freshly ground black pepper

Pinch of cayenne pepper

½ cup raw cashews, soaked overnight

1 tablespoon pure maple syrup or fruit puree made from soaked apricots or dates

Make the acai juice from frozen concentrate as directed. Blend all of the ingredients in a food processor or high-speed blender until smooth. Pour over salad, toss, and serve.

Inspired by a similar dressing at the Princeton Whole Foods Market

Whole Foods Market is supporting its healthy eating campaign with Wellness Clubs inside the stores, where people can take cooking classes, listen to lectures, and join a community that values healthy living. I’ve been to all five brick-and-mortar Wellness Clubs throughout the United States, and they are all terrific.

I discovered this dressing after spending two days at the Princeton, New Jersey, club and I was utterly blown away. Now it’s your turn to whip it up and blow yourself away!

1 cup tahini

½ cup rice vinegar

3 tablespoons pure maple syrup

½ cup water

2 tablespoons low-sodium tamari sauce

2 tablespoons nutritional yeast

1 heaping tablespoon minced fresh garlic

2 scallions, thinly sliced

Combine all of the ingredients, except for the scallions, in a food processor and puree until smooth. Stir in the scallions, and serve over salad or greens.

By Mary Schleicher

Mary Schleicher is a librarian who knows how to find a good thing without using the Dewey Decimal System! This versatile dressing works equally well over a green salad, vegetables, other greens, and/or grains. Some even find it tasty over a bowl of fruit, oats, or cereal.

½ cup silken tofu (about ½ of 12-ounce package)

2 teaspoons peeled and grated fresh ginger

Juice of 1½ limes

4 teaspoons pure maple syrup

2 teaspoons sesame seeds, toasted

Blend all of the ingredients in a food processor, scraping down the sides at least once. Blend again, and serve.

By Ann Esselstyn

This sauce is the gold standard against which all other sauces are measured and compared. This sauce got us eating Kale by the bushel. This is a sauce that you will love. For those of you who have yet to develop an appreciation for the taste of Kale, arugula, mustard greens, collard greens, beet greens, or anise, this dressing will help make those cruciferous green leafy vegetables go down. Also try it on the Austinite Flatbread (
here
) for lunch.

1 cup walnuts

2 to 4 garlic cloves

1 tablespoon low-sodium tamari sauce

¼ to ½ cup water, for desired consistency

Combine the walnuts, garlic, and tamari in a food processor and blend, adding water until the desired texture is reached (¼ to ½ cup); use more water for a thinner dressing, less water for a thicker dip (this is an amazing stage; the mixture suddenly turns white and creamy!).

Serve over Kale, greens, salads, grains, or veggies, or use as a spread in sandwiches or as a topping on pizza.

Tip:
Create an amazing combination by mixing two favorites: Every Single Day Miso Dressing (
here
) and OMG Walnut Sauce. Boom! You’ll love it!

By Toby Rosenberg

Some things really are meant to go together: yin and yang, night and day, Batman and Robin, and this sauce and Toby’s Thai Spring Rolls (
here
).

1 large garlic clove, peeled

One 1-inch chunk fresh ginger, peeled and grated

to ½ cup water

½ cup natural peanut butter or almond butter

2 tablespoons sweet white miso

1 tablespoon low-sodium tamari sauce

3 tablespoons fresh lime juice or lemon juice

Cayenne pepper (optional)

1 to 2 tablespoons pure maple syrup

Blend all of the ingredients together in a food processor or high-speed blender for creamy consistency, and serve.

By Valerie Lee

This sauce is a healthy version of the similar sauce that can turn an everyday gyro into a deity to be worshipped at the altar of your mouth. You can find the Mad Greek Gyro recipe on
here
.

One 12-ounce box silken tofu

2 garlic cloves

Juice of 1 lemon

2 teaspoons dried dill or 1½ tablespoons chopped fresh dill

½ cucumber, peeled and grated

Freshly ground black pepper

Place the tofu in a food processor or high-speed blender along with the garlic, lemon juice, dill, and cucumber and blend until creamy. Season with pepper to taste.

By Dani Little

This incarnation of Kale butter is from Dani Little, the Engine 2 program director and nutritionist. According to Dani, “This makes a Kale lover outta anyone! It also supports absorption of iron. The sweet potato contributes vitamin C, which is needed to support non-heme iron absorption. Woo!” Try this on the Gardener Flatbread (
here
) for lunch.

1 bunch Kale, leaves stripped of spines, spines discarded

½ cup walnuts

1 sweet potato, baked and peeled

Salt

Steam the Kale for about 5 minutes until tender, and drain.

Toast the walnuts until fragrant.

Place the Kale, walnuts, and precooked sweet potato in a food processor or high-speed blender and blend until smooth. Add water as needed to achieve the desired texture, about ½ cup. Add salt to taste, if desired.

Serve on anything, spread on everything, and eat often.

By Ann Esselstyn

I love this best on No-Moo-Here Mashed Potatoes (
here
) or over baked potatoes, rice, millet, polenta, Lynn’s Meatloaf (on page 204 of
The Engine 2 Diet
), burgers (outside the bun), or even just toast!

1 onion, chopped

2 to 3 garlic cloves, minced

12 ounces mushrooms, sliced

2 cups vegetable broth

1 tablespoon miso

2 tablespoons whole wheat flour

1 tablespoon low-sodium tamari sauce

2 tablespoons sherry (optional)

Freshly ground black pepper

Stir-fry the onion over medium-high heat; add a splash of water or broth if it starts to burn.

Allow the onion to brown a little, scrape the pan, add a splash of liquid, and let it brown some more, but watch carefully so it doesn’t burn.

Add the garlic and sliced mushrooms and continue cooking until the mushrooms are soft.

Add a bit of vegetable broth or water, as needed, to keep the mixture from burning.

Add 1 cup of the broth and stir.

Add the miso, whole wheat flour, and tamari sauce to the remaining cup of broth and stir until dissolved. Add the dissolved miso and flour mixture to the pan along with the 2 tablespoons of sherry, if using. Continue cooking until the gravy thickens to your liking.

Season with pepper to taste. Serve warm.

Tip:
If you have time, roast the onions, garlic, and mushrooms in a 400°F oven for 15 minutes instead of stir-frying them.

By Jane and Zeb Esselstyn Hart

This is how Jane’s son, Zeb (named after his uncle), makes his favorite hummus. He crushes the garlic’s protective skin, explodes the bulb through a press, cranks the can opener, blasts the beans clean, reams the lemon for its juice, combines and grinds it all in the food processor, then tosses in a beet grenade and watches the white mixture bleed into hot pink! So exciting! Try this on the Bohemian Flatbread (
here
) for lunch or the Santa Ana Pizza (
here
) for dinner.

One 15-ounce can chickpeas, drained and rinsed

2 garlic cloves, crushed

Juice of ½ lemon

1 tablespoon tahini (optional)

½ teaspoon salt

1 beet, cooked and peeled

In a food processor, combine the chickpeas, garlic, lemon juice, tahini, and salt (if using) and pulse until well mixed. Add water to thin as needed to achieve the desired texture, and the beet for color. Serve. Refrigerate leftovers.

Variation:
For Plain Jane Hummus, leave out the beet!

By Ann Esselstyn

This is beautiful, green, and quick to make! Use more or less of the ingredients you like—especially cilantro, lemon, or garlic.

2 garlic cloves

One 15-ounce can chickpeas, drained and rinsed

¼ teaspoon ground cumin

2 tablespoons nutritional yeast (heaping ones, if you wish)

¼ cup fresh orange juice

Zest of 1 lemon

3 tablespoons fresh lemon juice

¼ to ½ cup fresh cilantro leaves, as desired

1 cup fresh spinach

2 scallions, chopped

Place all of the ingredients in a food processor and blend until smooth.

Serve with toasted pita bread and raw vegetables or use as a sandwich spread.

Tip:
Try using this as a base for salad dressing by adding balsamic vinegar!

By Rachel Safran

This is flamin’ good stuff! Rachel, the prepared-food team leader at the Henderson Whole Foods Market store in Las Vegas, took it upon herself to help Jane and me develop this “fire hummus” recipe. Try this on the Hot Shot Flatbread (
here
) for lunch.

2 dried chipotle peppers, reconstituted in water overnight, chopped

3 tablespoons tahini

3 tablespoons low-sodium tamari sauce

One 15-ounce can chickpeas, drained and rinsed

2 teaspoons ground cumin

4 garlic cloves

½ red bell pepper, seeded and chopped

3 tablespoons fresh lemon juice

4 to 5 tablespoons of the water used to reconstitute the chipotles

Place the dried chipotles in a bowl with enough warm water to cover the peppers and soak overnight.

The next day, remove the chipotles from the water, remove the stems, and chop. Reserve the soaking water.

In a food processor, combine all of the ingredients except for the chipotle water, and blend. As the hummus is blending, slowly add 4 to 5 tablespoons of the reconstituted chipotle water until you achieve the desired consistency.

Ha-cha-cha! Serve immediately or refrigerate until you are ready to dive in.