SERENE CHATS: This dressing is not your normal or traditional tasting condiment. It kicks and smokes and gets a hold of your taste buds in a surprisingly addictive way. The first taste is ummmmm . . .. . . . . and the second taste registers awesome. Don’t bother making it if you don’t like trying new things. Depending upon the amount used this recipe can be used as an FP or an S. This recipe is found in the “Sauces, Dressings, Dips & Other Odds and Ends~Salad Dressings” Chapter of Trim Healthy Table, page 533.
Crazy Kombucha Trimmy Dressing
Description
SERENE CHATS: This dressing is not your normal or traditional tasting condiment. It kicks and smokes and gets a hold of your taste buds in a surprisingly addictive way. The first taste is ummmmm . . .. . . . . and the second taste registers awesome. Don’t bother making it if you don’t like trying new things. Depending upon the amount used this recipe can be used as an FP or an S. This recipe is found in the "Sauces, Dressings, Dips & Other Odds and Ends~Salad Dressings" Chapter of Trim Healthy Table, page 533.
Ingredients
Instructions
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Put the gelatin and cool water into a cup and stir to dissolve. Add the boiled water and stir again. Set aside to cool so that when adding it to the kombucha it doesn’t kill the live enzymes.
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Place the kombucha, MCT oil, collagen, lecithin, salt, black pepper, lime juice, chipotle powder, jalapeño or bell pepper, onion powder, mustard (if using), baobab powder, and liquid smoke in a blender and blend until creamy. Reduce the speed to low, open the lid, and while the blender is whizzing, pour in every drop of the gelatin mix, then cover and blend again on high for 10 seconds.
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Add the cumin seeds and blend for just a few seconds (you don’t want these seeds perfectly smooth but not large and scratchy either . . . just flavorful chewy flecks).
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Pour the dressing into a jar and stir in the Parmesan and oregano.
Note
Recipe Notes
Intro continued...It rocks drizzled over tuna that’s bedded on sprouted-grain or artisan sourdough toast. It keeps really well in the fridge due to its high probiotic content, and the flavors just keep getting better. Any courageous foodies wanna give it a go?
