Ginger Garlic Dressing (OD)

½ orange
1 2” long piece of peeled, fresh ginger
5 cloves garlic
2 tblsp. Balsamic or cider vinegar
2 tblsp. extra-virgin olive oil
Juice of ¼ lemon
½ tsp. sea salt

Peel orange by cutting off just the bright orange outside part of the peel, leaving the white pithy part. (This part contains all of the beneficial bioflavonoids.) Combine all other ingredients in a blender and process for 30 to 60 seconds.

Kitchen Tip: If you prefer creamier dressing, blend longer. If too thick, add a tablespoon of water and blend again. This is good on steamed vegetables.

Ginger Orange Dressing (OD)

Juice of one orange
2 tsp. extra-virgin olive oil or walnut oil
1 tsp. peeled, minced fresh ginger
Pinch of sea salt
Freshly ground black pepper

In a small bowl, whisk together the orange juice and oil.  Mix the fresh ginger, salt and pepper.

Lemon Spice Dressing (OD)

Juice of one lemon
1/8 tsp. cumin
1/8 tsp. turmeric
1/8 tsp. garlic powder
Pinch of sea salt
Freshly ground pepper
1 Tbl. extra-virgin olive oil or walnut oil

Combine first 6 ingredients. Add oil and whisk until well blended.

Tomato Vinaigrette (OD)

Juice of ½ lemon
1 tblsp. Balsamic or cider vinegar
1 small clove garlic, minced
½ tsp. Dijon mustard
¼ tsp. dried thyme
¼ tsp. dried marjoram
1 large tomato, peeled and seeded
Sea salt and fresh ground pepper to taste

Blend all ingredients in a blender or food processor.

Lemon Sherry Vinaigrette with Roasted Tomato Oil  (OD)

¼ cup extra virgin olive oil
3 tblsp. roasted tomato oil
2 tblsp. sherry vinegar
½ tsp. dijon mustard
1 tsp. finely grated lemon zest
Fresh ground black pepper
1 sprig fresh thyme
1 sprig fresh rosemary
1 clove garlic, minced

Combine all ingredients in a jar with tight fitting lid and shake till combined.  Serve on mixed greens, drizzled over grilled fish or steamed vegetables.  Keeps in refrigerator for 1 week.

Recipe Key: OD = Optimal Detox; MD = Modified Detox; HC = Healthy Choice.