Orange Ginger Dressing
Makes 1 3/4 cups (435 mL)
With its combination of orange and lemon juices, miso, tamari, and the bite of fresh ginger, this recipe combines four flavours that are fundamental to our enjoyment of food. These are sweet, sour, salty, and pungent. When used as a dressing for greens that contribute a slight bitterness, such as raw or cooked kale, we end up with a superb blend of five flavours.
4 pitted dates
1 cup (250 mL) freshly squeezed orange juice
2 tablespoons (30 mL) almond butter
2 tablespoons (30 mL) grated ginger
2 tablespoons (30 mL) miso
2 tablespoons (30 mL) lemon juice
2 tablespoons (30 mL) tamari
Pinch of cayenne pepper
Soak the dates in the orange juice for 6 to 10 hours. Put the dates and orange juice in a blender along with the almond butter, ginger, miso, lemon juice, tamari, and cayenne, and process for 30 seconds or until smooth. Dressing will keep in the refrigerator for 1 week.
Per 1/4 cup (60 mL): calories: 73, protein: 2 g, fat: 3 g, carbohydrate: 10 g (6 g from sugar), dietary fibre: 1 g, calcium: 22 mg, iron: 0.5 mg, magnesium: 25 mg, phosphorus: 48 mg, potassium: 170 mg, sodium: 498 mg, zinc: 0.3 mg, thiamin: 0.1 mg, riboflavin: 0.1 mg, niacin: 1 mg, vitamin B6: 0.1 mg, folate: 18 mcg, pantothenic acid: 0.2 mg, vitamin B12: 0 mcg, vitamin A: 4 mcg, vitamin C: 21 mg, vitamin E: 1 mg, omega-6 fatty acids: 0.7 g, omega-3 fatty acids: 0.1 g
Percentage of calories from protein 11%, fat 36%, carbohydrate 53%
