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Miso Mustard Ginger Dressing

Toss into salads and drizzle over steamed veggies & grain!
Makes about one pint

1 cup olive oil
½ cup pure water
½ cup fresh lemon juice
¼ cup white miso*
2  tablespoons stoneground mustard
1 teaspoon turmeric powder
2-inches fresh ginger, scrubbed
2-4 cloves garlic, peeled
6-8 drops Omica Sweet Blossom Liquid Stevia
Cayenne, to taste

In a blender, put all the ingredients for the dressing and blend until smooth and creamy.

*Purchase a miso from the refrigerator section of your store. It will contain a live bacteria, for your good health!

Jia Patton is a vegan and raw food chef who authored the recipes for John Robbins’ book, May All Be Fed, Diet for a New World. She oversaw her own cooking school for over fourteen years, teaching the importance of using organic, locally grown fruits and vegetables and how to incorporate nutrient-dense foods into your diet. She has been a guest chef at health resorts such as Rancho La Puerta in Tecate, Mexico and the Hippocrates Institute in West Palm Beach, Florida.

CookingWithJia.com