I feel as if I made the best no-fat-added dressing I’ve ever had….so I measured tonight to post the recipe! This dressing is sweet and tangy, mostly raw except for the prepared mustard (which has negligible calories). I made a dressing with whole mustard seeds and didn’t like it as much; I don’t find any ill effects on my health from consuming prepared organic mustard. This keeps well when blended in a Vita-Mix; mine didn’t even separate after 2 days in the refrigerator!
Makes about 1.25 to 1.5 cups.
1.25 c. water
8 pitted dates (I used Medjool)
1 c. fresh chives
3 cloves garlic (or to taste)
1.5 T. mustard (Dijon or regular, whatever you prefer; I used Dijon)
1/2 tsp. Himalayan pink salt, or to taste
(Note: I’m also not a huge vinegar fan, and it’s actually a skin irritant for me when the vinegar contacts my skin, so ingestion may not be ideal, either…..another reason I probably love this dressing!)
Blend in your blender or Vita-Mix until smooth. That’s it!

I am LOVING these organic microgreens from Trader Joe’s.
A tip I thought I’d post on raw eating: It’s important to have food available for when hunger strikes, because if you are addicted to the cooked food and have no raw food around, well, you know what will probably happen.
I almost always have at least these items in my kitchen: fresh collards, kale, spinach, apples, pears, oranges, sprouts, carrots, celery, cucumber, parsley, cilantro, and romaine; frozen bananas. I keep the vegetables stored in a way that I can open the fridge and see what I have, grab it quickly, rinse it, and eat or juice/blend it. I also like to have some type of berry within my reach. If it helps you to rinse vegetables and fruits prior to storing, do that. Do whatever it takes to have fresh food around…..and no excuses on going to the grocer! Find one nearby, on your way to or from work, and visit the produce section only, picking up the above items. Spend 5-10 min. 5-10 min. if you do it fast!
Pretend you’re a vegan ninja.













