making salad dressing. “It’s a good source of B vitamins, including vitamin B12 and it lends some body and flavor to the dressing—although it is not absolutely necessary,” says Chef Brown.
Here’s the Process for the dressing
1. Place cashews in a bowl and pour enough HOT water over them to cover by 1/2″. Set aside for two hours, occasionally stirring to submerge those floating on the surface.
2. Zest the oranges. Cover the zest and refrigerate until needed. Peel the oranges, chop into chunks and put them in your freezer while waiting for the cashews to soak.
3. Remove the seeds from the dates, place in a small bowl and pour 1/4 cup HOT water over them. Set aside.
4. Keep the ginger and vinegar cold until needed.
5. Add the partially frozen orange chunks, 2/3 of the zest, the soaked and drained cashews, the dates AND their soaking liquid, the nutritional yeast, ginger, vinegar, and S&P to your high-speed blender. Blend until completely smooth, scraping down sides if necessary.
This recipe has been tested for deliciousness. But of course, deliciousness is in the taste buds of the beholder. So, taste and adjust seasoning if needed. Chef Brown says the dressing should be slightly thick, creamy and pourable. Refrigerate until needed (can be stored up to 1 week).
One tablespoon of Orange Ginger Dressing without added salt or pepper provides approximately 40 calories, 1.5 g fat, and 7 g carbohydrate. You can thin the dressing with water if necessary, which will not change the nutrition information. For more great recipes follow Chef Brown on social media @aseatatmytable
Bon Appétit!
Constance Brown-Riggs, MSED, RD, CDE, CDN is a registered dietitian, certified diabetes educator, national speaker and author of The African American Guide to Living Well with Diabetes. Her new book “Diabetes Guide to Enjoying Foods of the World” will be released in January 2018. She is a spokesperson for OneTouch.