Raw Salad Dressing: Curry Coconut and Basil
A Tribute To India Following A Recent Trip
Posted June 12th, 2010 by noelle | View Comments
My husband and I spent two weeks in India this past December. What a fabulous country. It is mountainous and cool in the north, tropical and lush in the south and hot dessert pretty much everywhere else. In the future, I will write more about this trip and the food. In the meantime, try this Curry Coconut and Basil Dressing. If you are new to Indian flavors, you will enjoy this mild, yet enjoyable introduction. For the rest of you, if you are anything like my husband, feel free to dial up the curry and spicy profile to your heart’s content. There is a good base here for you to work from. Let me know what you come up with!
Curry Coconut and Basil Dressing
Makes 1 cup
Ingredients
1/4 cup coconut milk, fresh if possible
1/4 cup extra virgin olive oil
1 sprig basil
1 stalk celery
1/2 teaspoon curry
1/2 teaspoon turmeric
1/2 teaspoon cumin
1 tablespoon lime juice, fresh if possible
1/16th teaspoon Stevia (or 1 tablespoon of honey)
1 tablespoon of water, to thin
Better-for-you ingredients
Learn more about the better-for-you ingredients in this recipe:
- Turmeric Popular in India’s Ayurvedic medicine, turmeric is considered a whole body cleansing herb.
- Extra virgin olive oil Good quality fats (including avocados, extra virgin olive oil and coconuts), enjoyed in moderation, will actually store in the body as energy and not fat which helps you lose weight in the long run.
- Stevia As an all natural sweetener, Stevia is believed to be processed and absorbed more easily in your body without slowing down digestion and detoxification.
Directions
In a good blender combine the coconut milk, olive oil, basil, celery, spices, lime juice and water. Blend well. Taste. Add Stevia or honey, as desired. Blend well. Enjoy on salads, or as a dip with crudite. This dressing would also be nice on some baked chips, and in a quinoa or pasta dish.
