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Page history last edited by dawntush 8 years, 10 months ago

Ani Phyo's Curry Dressing (Raw & Gluten Free) - nice I like it


A lovely curry dressing for a mixed green salad
Minutes to Prepare: 5Minutes to Cook: 1

Number of Servings: 16



    1. 1 Tablespoon curry powder
    2. 1 apple, core and chop
    3. 1 clove garlic
    4. 1 Tablespoon ginger - I used 1/2 this amount
    5. 1 cup olive oil
    6. 1 lemon’s juice - 1 lemon
    7. 1/2 teaspoon sea salt



Puree in mini food processor or blender. Serve over salad!
Makes 2 cups, serving size is 2 tbsp. 
Number of Servings: 16


Mexican Chopped Salad with Mexican green Goddess Dressing

2 fresh ears of corn shucked

2 hearts of romaine, shredded


1/2 cup black beans

1/2 cup chopped tomatoes

4 scallions

1 ripe avocado diced

1/4 cup chopped cilantro


Mexican Green Goddess Dressing

2/3 cup goats milk yogurt

1/4 cup cilantro

2 scallions white and green parts

1/4 cup freshly squeezed lime juice

1/2 green jalapeno

1/2 cup olive oil

1/2 teas course sea salt

1 table raw honey


Power Chopped Salad with Creamy Parsley Dressing

2 hearts romaine shredded

2 handfuls baby arugula

14 oz chickpeas

2 tomatoes

2 cooked beets - peeled

4 hard boiled eggs


Creamy Parsley Dressing

Leaves from 1 bunch Italian parsley (1 cup)

3 tabl white wine vinegar

1/4 cup olive oil

1/4 cup mayo

3 table xylitol or maple syrup

1/2 teas coarse sea salt

1/4 teas ground pepper


NY Salad

1 large head romaine

handful cherry tomatoes halved

1/2 english cumcumver diced

1/3 cup red onion thinly sliced


Yogurt Tahini Dressing

2 table tahini

1/4 cup boiling water

1/2 garlic clove minced

1/2 cup plain yogurt

3 table freshly squeezed lemon joice

1/4 cup olive oil

1/2teas coarse sea slat

1/4 teas black pepper

Whisk tahini and water together until completely smooth. Whisk other ingredients. 


Carrot Ginger Dressing

2 carrots roughly chopped

2 shallots chopped

1/4 cup fresh ginger chopped

2 table sweet sweet miso paste

14 cup rice vinegar

2 table light raw honey

2 table toasted sesame oil

1/2 cup grapeseed oil

1/4 cup water

1/2 teas course sea salt

1/2 teas pepper


Simple Greek Dressing (ani's raw food kitchen)

2 table. apple cider vinegar

1/4 cup olive oil

1/2 teas sea salt

1 teas. thyme


Super Asian Dressing (ani's raw food kitchen)

1 avocado, chopped

2 table hemp oil

2 teas. namo shoyu or brogg liquid aminos

1 tabl. ginger, chopped fine

2 table. tan or black sesame seeds

2 table. scallions, chopped


Mustard Seed Dressing (ani's raw food kitchen)

1 table. soft dates or honey

3 table. apple cider vinegar

1/4 cup olive oil

1 teaspoon mustard seeds

1/2 teas. sea salt


Shallot Lemon Dressing (ani's raw food kitchen)

1 table. finely chopped shallots

joice of 1/2 lemon - 1 table.

2 table. apple cider vinegar

1/2 cup olive oil

3/4 teas. sea salt

pinch of ground black pepper


Poppy Seed Dressing

juice of 1/2 orange

1 1/2 table balsamic vinegar

1 table honey

1 teaspoon poppy seeds

1/8 teas ground black pepper

3/4 cup olive oil





Homemade Spaghetti Sauce


  • 1 1/2 pds ground beef
  • 3 teaspoons minced garlic
  • 2 cans (29 oz each) tomato puree
  • 2 cans (14.5 oz each) petite diced tomatoes, with juice
  • 3/4 cup water
  • 2 teaspoons salt
  • 2 teaspoons lemon juice
  • 2 Tablespoons olive oil
  • 2 teaspoons oregano
  • 2 teaspoons basil
  • 1 teaspoon thyme
  • 1 teaspoon crushed red pepper



In a large saucepan, brown the ground beef along with the garlic. Drain.

Add in the rest of the ingredients and bring to a low boil, stirring often. Once the sauce is heated through and at a low boil, reduce the burner temperature to low and simmer uncovered 45 min.



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