Recipe: Spring Sauce - Herb, Lemon, Honey

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I haven't given us a recipe in too long. Here's a lovable one. And matches our standard criteria of: beautiful, healthy, and easy.

A sauce or dressing that's Spring-fresh and right on for salads or vegetables, fish, quinoa or otherwise.
Raw, vegan, gluten free with healthy-fats and a touch of live sweetener.
Check it. Love it. Love,
me.
Honey Lemon Dressing, from the Bar Tartine Cookbook
  • 3/4 C lemon
  • 1 clove garlic
  • 1 tsp sea salt
  • 1/3 C walnut or grapeseed oil
  • 2 TBSP fermented honey* (or, at least, raw)
  • 3/4 bunch fresh dill
Combine all in a blender and go.
*Fermented honey is easy to make but requires time to work (a few weeks fermenting at least). To make: Add 2 TBSP water to 1 cup of raw honey. Cover with a cheesecloth and let sit in low light at room temperature for 2 weeks, stirring once daily. When ready, it'll last up to a year, with a more complex flavor and, more health benefits! Mmm