Makes 1 cup
Rose hips add a slightly tangy flavor and stand in for vinegar in this simple salad dressing. Use it on cabbage salad, tossed green salads, or a medley of parboiled vegetables such as broccoli and cauliflower, red or gold bell peppers, carrots, and/or red radishes.
• 1/4 cup dried whole or cut-and-sifted rose hips
• 1 cup water
• 2 tablespoons tamari soy sauce or umeboshi vinegar
• 1/4 teaspoon yellow mustard powder
• 11/2 teaspoons minced fresh oregano
• 11/2 teaspoons minced fresh basil
• 1/8 teaspoon freshly ground black pepper
• 3 to 4 tablespoons extra-virgin olive oil or a combination of olive and walnut oils
• 1/8 to 1/4 teaspoon powdered stevia extract powder or 3 to 4 drops liquid stevia extract, optional
• 1 clove garlic, minced, optional
1) Simmer the rose hips and water, covered, in a nonreactive saucepan for 5 minutes. Let stand off heat for 5 minutes, then strain, pressing the pulp with the back of a spoon. Combine the strained liquid with the remaining ingredients in a jar with a tight-fitting lid. Shake vigorously over the sink. Use the dressing immediately or refrigerate it for as long as 2 weeks.
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