Most processed salad dressing are filled with seed oils such as vegetable oil, canola oil, corn oil or safflower oil that are highly processed, and inflammatory. This is why I love making my own salad dressings at home. Here are two of my absolute favourites I have on repeat. Enjoy! xo

🌸 Apple cider vinegar salad dressing

Ingredients
2/3 cup extra virgin olive oil 1/3 cup apple cider vinegar 2 tbsp maple syrup
1 1/2 tsp dijon mustard
1 tsp kosher salt
1 tsp oregano
1 clove garlic (mined) fresh ground pepper (to taste)

Directions
Add all ingredients to your blender (I use a nutribullet) – blend on high and enjoy! Dressing will last in fridge for 1-2 weeks.

Food fact: Apple cider vinegar helps to balance bloods sugar and also increases insulin sensitivity. In addition, studies have shown that ACV can also help with feelings of fullness -and therefore is a benefit to weight loss. Lastly, apple cider vinegar has been shown to offer some anti-microbial effects.

🌸 Dr. Joey’s vegan Caesar dressing

Ingredients

1/4 cup tahini (sesame seed paste). Juice from 1⁄2 large lemon
1 clove garlic, grated or finely minced
1 teaspoon very finely diced capers
2 teaspoons caper brine (from the jar of capers) 1 teaspoon dijon mustard
1 teaspoon of maple syrup
1-3 tablespoons warm water, to thin out dressing a bit if desired
Freshly ground salt and black pepper, to taste.

Directions

Mix the ingredients together in a small blender and blend until smooth. Keeps in fridge for 3-5 days.