I'm thinking spring with health giving salad dressing

House Dressing from the 

Hippocrates Centre

I make all my dressings at home. The recipe below is handy for having a premade dressing in the fridge. This can protect you from the cludder of a fridge full of space hogging dressing bottles that are full of peresertives.

Mustard seed benifits: Phytonutrient protective of gastrointestinal cancer, antiflamatory from selenium and magnesium, good source of omega 3 oil, maganese, phosphorus and vit. B1

Blend in your blender:

¼ cup fresh squeezed lemon juice

1/8 cup Braggs liquid seasoning

1-teaspoon distilled/spring water

3 cloves of garlic

2 teaspoons of whole ground yellow mustard seeds (you can dry grind this in your blender, a flat blade works the best)

1/8-teaspoon cayenne

While blending slowly add:

¾ cup oil (unrefined olive oil, flax and hemp)

This dressing is thick and creamy and will last in the fridge for two weeks. You can double the recipe for easier blending.

Use on all salads or over steamed greens.

Hint: Dry grind the whole mustard seeds first in your blender before you start and then, add all the rest of the ingredients. Process as above.

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