The past few days I have been experimenting with new salad dressings. I tried two recipes which I didn’t create and they weren’t quite right for my taste, but with a few ‘tweaks’ I got them to where I wanted them.

Both these recipes happen to be vegan. I am not a vegan, but I do eat vegan quite a bit. I throw in some poultry and fish and once in a blue moon, I just have to have a hamburger. I also eat a lot of raw food, but I’m not a raw-foodie, as I like cooked food as well. Basically I am a healthy eater and fairly moderate with the exception of vegetables-I eat tons of veggies!

Here are my latest creations:

Sorta’ Caesar Salad Dressing:

1/2 cup veganaisse or regular mayonaisse
2 teaspoons Dijon mustard
1 clove garlic, minced
1 tablespoon fresh lemon juice
2 teaspoons olive oil
2 teaspoons nutritional yeast
1 teaspoon capers, drained and minced
2 teaspoon water
Sea salt and pepper to taste

Mix all together. That’s it. This is enough for a salad for 4 people, depending on how big your salads are!

Dijon Vinaigrette

1/2 cup Dijon mustard
1/4 cup olive oil
1/4 cup flax oil
2 tablespoons agave (if you’re not a vegan use honey-I did..)
1 tablespoon grated fresh ginger
2 tablespoon ume plum vinegar
1 tablespoon brown rice vinegar
1 1/2 tablespoon shoyu (soy sauce)
2 tablespoons water
1 teaspoon sea salt, or to taste

I threw it all in my Vita mix and that was that. Use a whisk and a bowl -even better!

Ume Plums and Ume Plum vinegar are very alkalinizing in your body-something we all need to do is to eat less acidic foods (dairy/meat/alcohol/caffeine) and eat more alkaline foods such as veggies and ume plums!