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Dairy Free Ranch Dressing By: Madeline Wehking

When was the moment I truly knew I loved to cook? Honestly this question stumped me a lot more than I felt comfortable with, but then finally it hit me. It was my best friend Zach’s birthday in college. Of course I offered to cook dinner for him and five of his biggest and most athletic friends and it still stumps me till this day why I chose a “healthy Italian menu,” but I did! I made a huge casserole dish full of whole grain and veggie lasagna, it felt like fifty caprese salad skewers piled high, and lastly a chicken Piccata dish with prosciutto.

It was the moment it really hit me that these boys, who were obsessed with pizza and junk food, loved my food and didn’t even know it was healthy for them! From then on I knew that I was not only passionate about bringing people together through food, but creating something that highlighted the power and beauty of each ingredient. No longer was food just for the soul, but it was truly for the body.

So my challenge for you for the is to take those most loved family dishes, guilty pleasures, everyday additions, and substitute ingredients to make them better for you and your families bodies.

Start by trying out this Ranch Recipe below, which can be used for salads, sandwiches, marinades, and whatever you love to put ranch on! Store bough ranch is packed with fats, preservatives, and sodium. Feel good about what you are dipping your food in, try the recipe below!

Dairy Free Ranch Dressing

Ingredients:

  • Non-Dairy buttermilk (Easily made with the 3 ingredients listed below)
  • 1cup coconut milk
  • 1tbsp +1tsp of apple cider vinegar
  • 2 tsp of lemon juice
  • ¾ cup of Cashews, soaked in water (about 10 minutes)
  • 1tbsp of parsley
  • ½ tsp of dill
  • 1tsp of chives
  • ¼ cup of onion, minced
  • 2-3 cloves of garlic
  • ¼ tsp of coconut oil or Extra Virgin olive oil
  • Salt & pepper

Directions:

It’s Simple. Blend all ingredients together, except the herbs, until really creamy. Now add herbs and pulse blender until the herbs are just broken up, but not too much that the dressing turns green

 

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