My BALSAMIC VINAIGRETTE has been a secret until now. I have had people say "You should bottle it". Actually I thought about doing that at one time but decided to save it for my clients. This is the first time I am putting it out there for everyone to see. My pleasure. It goes across the board in being friendly to every lifestyle. It is real food. I have to be clear about that. I think most commercial dressings have fillers and additives in them to keep them from spoiling which does not categorize them, in my opinion, as whole food. Ingredients should be pure and organic (when available). Thank goodness there is currently a movement that realizes how important this is and people are more than ever interested in making foods from scratch. I am blessed to write this blog and support people creating real food, not products. It's all about your health folks. It's the best gift you can possibly have, bar none.
CHEF EDDIE'S BALSAMIC VINAIGRETTE
1 large Shallot, roughly chopped 2 cloves Garlic 1/2 cup of at least 3 different Fresh Herbs (e.g. basil, oregano, parsley, cilantro, thyme, marjoram, etc.) 1 cup Extra Virgin Olive Oil 3 Tablespoons Braggs Liquid Amino 1/2 cup Balsamic Vinaigrette 1 teaspoon powdered Stevia or Monkfruit Sweetener (or your sweetener of choice) 1/4 teaspoon Black Pepper
1) In a blender or food processor, add Shallots, Garlic and Herbs and blend until pieces are very small. 2) Add the Olive Oil, Balsamic Vinegar, Braggs Liquid Amino, sweetener and Pepper. If the mixture is too thick, add 1 Tablespoon of purified water at a time to get the right consistency that works for you.
NOTE: Your raw vegetables are so important. The greens in your salad are loaded with vitamins, minerals, fiber and enzymes. Putting the best dressing on that beautiful creation is so important. To make the dressing even more alkaline, switch the vinegar to Apple Cider Vinegar. So delicious!!!