Dressings, Dips and Sauces | National Health Association

Dressings, Dips and Sauces

Yogurt with Blueberry Reduction

Delicate enough to fool a Greek person, this recipe produces a mild canvas of yogurt with a bright fruit accent. 1 lb. (16 ounces) Silken Tofu 8 pitted Deglet Noor dates ¼ cup raw, salt-free cashews... more

Mushroom Chili with Cashew Sour Cream

This recipe replicates a classic take on chili, with minced mushroom, hearty ingredients, and potent seasoning. 4 cups diced onion 2 cups diced red bell pepper, seeded 3 cups diced green bell pepper... more

Well Your World Pico!

Although this looks like a salad, in Well Your World we use it like a sauce, and in no small amounts. I generally make five times this recipe at a time and store it in mason jars in the fridge for 3-... more

Dairy-free Spinach and Artichoke Dip

This fat-free, dairy-free spinach and artichoke dip has a delightfully creamy yet light taste and texture. Serve with crudité or baked chips. Ingredients: 1¼ cups unsweetened, unflavored plant milk 3... more

Spicy Black Bean Salsa

Serve this flavorful chunky salsa in steamed corn tortillas with rice, or atop salads, hash browns, or baked potatoes. For a black bean dip, simply blend all of the ingredients in a food processor (... more

CranPEARry Sauce

1 cup of roasted pear halves (this is the yield from one 25 ounce jar of pears in their own juice) 2 large navel oranges plus their zest 12 ounces of unsweetened fresh cranberries 1. Roast the pear... more

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