the Journal
Vegan Cesar Dressing
VEGAN CAESAR DRESSING
Makes about 2 ½ cups
Our version of the Classic Cesar dressing has been a staple for years. We love it as a dip for cold chicken, with raw veggies, on sandwiches, and of course as the salad dressing. We like to make it in bigger batches and stash it in the fridge, so it’s at the ready for snacking.
The vegan version is unique in the way that the dulse seaweed takes the place of the anchovy and the almonds create the silky texture traditionally provided by the eggs. Dulse has a salty, oceany flavor and helps cleanse the body of heavy metals and supports brain function and healthy thyroid function.
Enjoy!
Colorado Public Radio : A Family Affair
Triplet chefs Jessica, Jill and Jennifer Emich grew up in a large Italian family. They say food was the centerpiece of their upbringings, which is what drew them to the food industry later in life. Now they run the popular Boulder restaurant Shine.
KGNU Radio : Eat, Drink, Shine
Jennifer, Jessica, and Jill Emich have just written their debut cookbook, Eat, Drink, Shine, which offers recipes from their restaurant and more. The book is available to purchase at most booksellers and the Shine restaurant in Boulder.
Outside+ Women’s Running Magazine : Featured Recipe
The Greatest Kale And Hijiki Salad And Homemade Dressing Recipe. The Blissful Sisters share a recipe packed with nutrients—and you'll want to put the Orange Tahini Dressing on EVERYTHING.
BEGIN WITHIN
BEGIN WITHIN
Journaling and writing is a tool we use to help clear the brain, to work out a challenge by prompting certain questions and see what wants to come, or to remember or share an experience or teaching that has shifted our view of the world. Each entry will have prompts to ponder and write if you are called to. BEGIN WITHIN…..