Experimenting with seeds and nuts in dressings - Blissful and Fit | Blissful and Fit
Log in or Become a Member!

Experimenting with seeds and nuts in dressings

Now that I’ve settled back into my own home and kitchen, I’ve prepared myself to start working full force on my next cookbook. The large white board in my room has been filled with all the chapters, the recipes I already have, and blanks for what is still needed. I’m really excited about this book! It’s all about the food and makes cooking easy! I’m including a main meals chapter that will have different themes like A Trip To Thailand, Southern BBQ, Let’s Go on A Picnic, and Pizza Night, which I didn’t have in Blissful Bites. If there is anything you would like to see in the next book or suggestions for making cooking easier I can include please leave it in the comments.

Since I consumed mostly restaurant food during my 5 week book tour I’ve been craving salad like nobody’s business. I’ve always been a fan of nut-based dressings, but I’m in a rut always using cashews and almonds. Branching out last night I tried using sunflower seeds and black figs. I’m still not sure how I feel about the results so tell me what you think!

I started by massaging some kale with lime juice and sea salt for a few minutes. This photo is pre-massage and the kale was reduced by half after massaging. Always over-estimate when you are making a massaged kale salad! You can see the seeds and figs soaking in the background. I made the dressing and put it in the fridge because the Vitamix made it warm. I did not want a warm dressing on my salad, ick. I chopped up some carrots, cucumbers and avocado to compliment the kale.

One of my goals for this next book is doing simple well and in a gourmet way without a ton of ingredients in each recipe. So this recipe only has six ingredients. Not too bad! Once I got it on the salad it tasted great but it’s not a very pretty salad dressing! The experimentation will continue!

Creamy Black Fig Dressing

½ cup sunflower seeds and 6 black figs, soaked together for 2 hours

¼ cup fresh mint, chopped

2 tablespoons white balsamic vinegar

½ teaspoon sea salt (or more to taste)

Dash cayenne (or more to taste)


Blend all ingredients in a blender or food processor until well combined and no chunks remain. Cool in the fridge for 20 minutes as needed.

What is your favorite nut or seed to use to make dressings? Do you have a favorite recipe link to share with us?

Posted in Dressings, My Blog, Recipes, Salads on 04/06/2012 12:01 pm

1 Comment

Leave a Reply