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Crazy Kombucha Trimmy Dressing

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.

Cooking Method:
Courses:
Servings: 1
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
  • 1 tsp TH Just Gelatin
  • 2 Tbs water (cool water)
  • 2 Tbs water (just off the boil water)
  • 1 cup Kombucha (plain Kombucha or a flavor that melds with the smoky chili flavors of this dressing . . . mint or berry wouldn’t work; you know what I mean)
  • 3 Tbs mct oil
  • 1 1/2 Tbs TH Integral Collagen (1 scoop)
  • 1/8 tsp sunflower lecithin
  • 1 tsp TH Mineral Salt
  • 1/4 tsp black pepper
  • 2 limes (use the juice of 2 limes)
  • 1/4 tsp chipotle chili powder
  • 1/2 inch red jalapeño peppers (½- to 1-inch chunk red jalapeño, for hotties, or the same amount of red bell pepper, for regulars)
  • 1 tsp onion powder
  • 1 tsp Dijon mustard (optional)
  • 2 Tbs TH Baobab Boost Powder
  • 1/2 tsp liquid smoke (mesquite)
  • 1 tsp cumin seeds
  • 2 Tbs Parmesan cheese (powder-style Parmesan cheese from the green can)
  • 2 tsp oregano (dried)
Instructions
  1. 1
    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.
  2. 2
    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.
  3. 3
    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).
  4. 4
    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?

Read it online: https://trimhealthymama.com/recipe/crazy-kombucha-trimmy-dressing/