The options for this soon-to-be-your-new-favorite go-to dressing are endless. Zeal restaurant is infamous for their Avocado on the Half Shell appetizer, which is simply an open-faced avocado with Zeal Dressing drizzled into the hole where the pit previously resided. A little Himalayan sea salt and freshly ground cracked pepper and you have one quick crowd-pleaser.
Enjoy the dressing on your favorite bed of mixed greens or some massaged kale. Do you have a restaurant favorite? Be sure to leave me a comment below and I’ll do my best to recreate it in a Conscious Cleanse way.
With love and zeal,
Jo and Jules
Yield: About 1 cup
3/4 cup olive oil
1/4 cup champagne vinegar
1 TB. lemon juice
1 shallot, diced
1TB. grated ginger
1/4 cup grated carrot (or leftover carrot pulp)
1/4 cup grated beet (or leftover beet pulp)
Himalayan sea salt and freshly ground black pepper to taste
In a high-speed blender or food processor fitted with an S-blade, combine the olive oil, vinegar, lemon, shallot, ginger, carrot and beet. Pulse quickly for 5 to 10 seconds to blend ingredients but to keep grated carrots and beets intact. Add salt and pepper to taste. Store in a glass jar for up to one week.
Jo Schaalman and Jules Peláez are co-authors of two books The Conscious Cleanse: Lose Weight, Heal Your Body and Transform Your Life in 14 Days, a best-selling, step-by-step guide to help you live your most vibrant life and their brand new The Conscious Cleanse Cookbook! Together they’ve led thousands of people through their online supported cleanse through their accessible and light-hearted approach. They’ve been dubbed “the real deal” by founder and chief creative director Bobbi Brown, of Bobbi Brown Cosmetics, beauty editor of the TODAY show.
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