Sunshine Sauce and a Sunshine Salad

Doing this cleanse has led me to do a lot of scouring for recipes! I've been on the hunt for a Gypsy Cab Co. - like nutritional yeast based dressing because it's cleanse friendly. At long last I found one on a blog that was called "Glory Sauce" (that name fits) that sounded closest to what my Floridia favorite tastes like. I can't take credit for the ingredient list but I started there and added/subtracted a few things. I'd like to call my version of a Florida favorite: Sunshine Sauce! Use to dip veggies in, as a dressing on salads, as a spread on sandwiches, or... just drink it! Juuust kidding.

Sunshine Sauce

1 c. Organic Canola Oil

1 1/4 c. Nutritional Yeast

3 oz. Apple Cider Vinegar

3 oz. Warm Water

2 T. Tahini

1 T. Low Sodium Tamari (soy sauce) 

*Feel free to add a few more tablespoon or to taste, I reduced the sodium quite a bit.

4 Garlic Cloves

Put all ingredients except the canola oil into a food processor and process until smooth. With the processor on, very slowly, drizzle the canola oil into the yeast mixture to emulsify it. If it seems a little thick (I like it a little thicker), add a little more oil or water and blend until fully emulsified. Store in an airtight container for 1-2 weeks. But lets be real, it won't last that long!

Sunshine Salad

After the success of the Sunshine Sauce I decided it needed a proper salad to go on. I NEEDED a proper salad as a vehicle to consume this golden deliciousness!  I combined things that are typically on Gypsy's house salad, can you tell? Check out the color of the egg yolk. The brighter and richer, the healthier and I secretly can't wait to have my own chickens and eggs! Of course, I had to add a few edible flowers to the sunshine salad and (after I snapped the pic) I also added a few SUNflower seeds for some crunch.

~Neely~

Day 4 - 30 day challenge

MENUs!

Today I thought it would be fun to share with you what menu items I planned and cooked this week...

But first, here is the lunch spread we're having while watching the world cup! Go USA!

Crudité

clockwise: assorted crackers, baby carrots, pickles, mixed olives, sugar snap peas, spicy turkey jerky, goat cheese with chopped fresh dill, celery sticks, sliced peppers, keifer yogurt dip, edamame hummus - not pictured { see recipe below }

Spruce up some plain chèvre by adding fresh herbs!

Weekly menu:

Garlic and Pepper Steak on the BBQ

Baked yukon potatoes with fresh dill, chives, and Greek yogurt

Wedge salad with keifer dressing, cherry tomatoes, and crumbled turkey bacon

{ inspired by this }

Zinfandel

Tequila lime shrimp on the BBQ

{ inspired by this }

Coconut rice

Veggie kabobs

Coin Margaritas

Vegetarian - no noodle - lasagna

{ inspired by this }

Mixed green salad

Merlot ---> Californian

Edamame hummus, finished with a drizzle of oil and Hawaiian "black lava" rock salts

Edamame Hummus

{ inspired by this }

For breakfast:

Peanut Butter Protein Shake

{ inspired by this }

Highlight today: 

Cooking - taking it slow - enjoying Sunday

Low-light today:

Losing the World Cup...

Something Fun:

Recipe

Day 1 - 30 day challenge

north facing

south facing

 Did you know that moss only grows on the north side of trees? I took this picture at a park I like to walk to in the early morning and evening hours. This is a fun tid-bit that I learned while at a tasting room in wine country and I bet it would come in handy if you were on some kind of expedition or amazing race or scavenger hunt, right?

Today's highlight: 

Starting my 30 day challenge, I'm excited! 

Also, having leftovers of this pasta free meat free lasagna! (I omitted the ground turkey)

Today's low-light: 

Being evacuated for a fire drill and missing yoga. Humph!

Something fun: