Balsamic Salad Dressing

This interview is an excerpt from Kevin Gianni healthiest year of your life, which can be found at http://thehealthiestyearofyourlife.com. In this excerpt, Nomi Shannon share on salads, sauces, spices and desserts in a raw lifestyle.

The Healthiest Year of Your Life with Nomi Shannon, raw gourmet, author and raw food educator.

Kevin: Let's talk about the salad again. As you said, it is sometimes difficult or you get bored with salad. What are some things you can do to spice up some green salad?

Nomi: I really think the secret of the salad dressing. I remember when I worked at Hippocrates, Annamarie Clements spoke and she told us a young girl who was very ill and was really a difficult time. They do not just eat salads, they have a ton of germs in them. She told Anne-Marie, except that his firm might be preferred in that it would be able to eat better. They went out and bought it for here. It was not even something healthy. He helped bring it down. It is therefore very important that it taste good.

So here's a quick as you can just do in a Bowl. I called Orange Tahini dressing. Use a half cup of fresh orange juice. Look, people will go buy Minute Maid or whatever that stuff is called, and use it. I do not want, but you do the best you can for yourself at every moment. If that's all you can, in other words, if you can not make you squeeze an orange, which is a bit difficult for me to get my brain around, I know, especially when you begin, you can recommend fresh orange juice and a few tablespoons of tahini raw. Tahini is made from sesame seeds. It's like peanut butter that is made with sesame seeds. It will be difficult to find in a grocery store or health food store first and if your health food store, and he says he is prepared from roasted seeds, and then go back and say, 's Could you please get that for me at first, because the same companies that are also believed it is blown. A half-cup of OJ, two tablespoons of tahini raw, grate a small piece of fresh ginger. You can buy a piece of root ginger inches long, the grocery store. You do not have to buy the piece together. Just break it, paste it into a baggy and they will charge you anything, 29 cents or another. Quarter teaspoon of cinnamon, a pinch of curry powder, a pinch of salt.

Just put it in a bowl, whisk it with the fork, mixing as more salad and it is very, very delicious dressing. So I'll tell you what I use whenever I have a salad. It is not raw, but I am not all raw materials. I used all the materials. 100%.

I use a little balsamic vinegar, which is not on the list of all the world the good food. A tiny, tiny amount of toasted sesame oil which is certainly not on the list of good foods, but it gives a wonderful, like an Asian flavor personally. Can I use a small amount of flax or hemp oil is that I keep in my freezer to keep fresh, a bit of Chinese cooking rice wine, which is called mirin. I always use algae, if I do not use large pieces of fresh, you can get shakers of different kelp or more likely at health food stores and something sweet. I'm talking about tiny amounts, like agave syrup or maple. Maple syrup is not raw. I do not know whether agave is. People say it but I find it hard to believe. Then something salty, like a tiny bit of sea salt or nomashoiy which is a soy sauce, which is supposed to be believed. Thus, it has something sweet, salty and sour something something.

That works for me in a salad. Is it a perfect recipe? Absolutely not, but it puts me in a large volume of eating salad.

Kevin: It's almost as if you kind of get away with what works for you, to make it palatable. What are some of the flavors you can add to make different, and internationally.