Homegrown Turmeric and Lemony-Asian Zero-Point Dressing (WW)

Remember how amazingly healthy turmeric is for you? No? Well, here’s a quick reminder!

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And, as for ginger, well….

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Because of all that healthiness, I’ve been trying to grow my own turmeric and ginger this summer and, while my turmeric seems to have taken, I’ve had little luck with my ginger. I started one pot of turmeric in April and another in July. Neither have flowered, but the five-month-old pot has started turning brown–an indication that it’s almost time to harvest.

When I was watering today, I noticed one of the roots emerging through the soil, so I plucked it to make some turmeric-ginger-pepper tea.

Then, at the urging of a friend, I decided to try a turmeric salad dressing….or one that contains turmeric anyway!

This one is adapted from a CFDG recipe in order to reduce the fat content. I changed at least five ingredients, so I think it’s okay to post here. I quite like result!

Lemony Asian Dressing

Makes 2 cups

  • 1/2 cup vegetable broth (or water)
  • 5 ounces tofu
  • 2 scoops Naked Peanut Butter Powder
  • 2 garlic cloves
  • 2 TBS lemon juice
  • 2 TBS apple cider vinegar
  • 2.5 TBS soy sauce
  • 1 medjool date
  • 1 chunk of ginger (about 1.5 TBS)
  • 1 chunk of turmeric root (about 1 TBS)
  • 1 tsp ume plum vinegar
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon cayenne powder
  • 1/2 teaspoon salt
  • a couple of turns of pepper (to help absorb the garlic-turmeric goodness!)

Blend it all like crazy in your Vitamix!!

2 TBS = 0 WW points!! Now, a 1/4 cup will cost you 1 point, but half a cup is STILL only 1 point! Not bad, eh?!!

And the song of the day is Ray LaMontagne’s “Let it be Me” because his voice is amazing:

 

 

 

 

 

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