Special Seed Dressings and Sauces

These sauce/dressing recipes are from the legendary macrobiotic restaurant, Casa de Luz in cilantroAustin, TX. Use sparingly, especially if you are on a low-fat vegan plan. This is what I consider a treat and I mostly use these to top some steamed greens.

The Casa de Luz recipes are notorious for having to be tweaked, so taste and tweak. Thin out with water to use as salad dressing.

Pepita (pumpkin seed) Cilantro Sauce

1 c. pumpkin seeds toasted

2 c. cilantro leaves

1 – 1 ½ c. water

2 Tbsp. lemon juice, freshly squeezed

½ tsp. ume plum vinegar (you can substitute another kind if you don’t have this)

Dash of salt

Toast seeds until golden (keep the pan moving so you don’t scorch the seeds). Add all ingredients including seeds to the blender and blend until smooth.

 

Lemon Sesame Dill Dressing

½ c. lemon juice, freshly squeezed

1 tsp. fresh dill minced (I usually end up using about 3 tsp.)

Dash of ume plum vinegar (you can substitute another kind if you don’t have this)

½ tsp. salt

½ c. water

1 c. sesame seeds, slightly warmed

Put all ingredients in a blender and blend until smooth.

 

You can buy the cookbook here:

https://www.casadeluz.org/casa-cookbooks

 

 

 

Author: Lauren

Advocate for real health

3 thoughts on “Special Seed Dressings and Sauces”

  1. Hi, Lauren!This sounds intriguing – I love pumpkin seeds and buy them at Sprouts to munch on.  I’ve never thought of using them in a recipe.  I’m going to make this recipe as soon as I can get the cilantro.When  you say you put it on greens – what do you mean by greens?  Some people mean kale or turnip greens, mustard greens, etc.  Other people refer to lettuce and other salad ingredients as “greens.”   Carolyn Korkmas 

    From: My Non-Toxic Life To: ckorkmas@sbcglobal.net Sent: Thursday, March 23, 2017 3:01 PM Subject: [New post] 1161 #yiv9113492257 a:hover {color:red;}#yiv9113492257 a {text-decoration:none;color:#0088cc;}#yiv9113492257 a.yiv9113492257primaryactionlink:link, #yiv9113492257 a.yiv9113492257primaryactionlink:visited {background-color:#2585B2;color:#fff;}#yiv9113492257 a.yiv9113492257primaryactionlink:hover, #yiv9113492257 a.yiv9113492257primaryactionlink:active {background-color:#11729E;color:#fff;}#yiv9113492257 WordPress.com | Lauren posted: “These sauces/dressings are from the legendary macrobiotic restaurant, Casa De Luz in Austin, TX. Use sparingly, especially if you are on a low-fat vegan plan. This is what I consider a treat and I mostly use these to top some steamed greens.The Casa De ” | |

    1. Hi Carolyn, by greens I mean that I steam some kale or collards. But I have thinned both of these sauces and used them as salad dressings. You could even put these sauces on top of enchiladas or anything you can think of!

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