With these spring days we’ve been having recently my meals have become a little lighter.
Soups and porridges still feature all year round as I love them so much, but the appeal of salads and raw veggies return and my spiraliser gets a good workout!
With the salads comes the dressings; a sure fire way to keep raw veggies varied and interesting. This combo of ginger and goji berries was a new one for me, I took inspiration from The First Mess, tweaked it and added it as a simple drizzle to my veggie noodles, with a generous sprinkle of hemp seeds over the top.
The dressing does have a powerful kick to it, so might not be for the timid but it would also make for a great winter dressing as it warms you up inside. This made a thick sauce but simply add some extra water to make a thinner (and less powerful) drizzle sauce.
Recipe: Ginger goji dressing
Makes approx ½ cup worth
Ingredients for the dressing:
- ¼ cup goji berries
- approx. 2cm fresh ginger
- 1 tbs apple cider vinegar
- 1 tsp coconut syrup
- juice of half a lemon
- 3 tbs coconut milk powder
- ¼ cup warm water to blend
- a pinch of salt to taste
And a sprinkling of hemp seeds over the top!
Soak the goji berries in boiling water and set aside for a couple of minutes.
Add all remaining ingredients to a food processor (I used a mini processor as it was a small quantity). Drain the goji’s and add them last. Blend until very smooth and serve as a drizzle sauce immediately (followed by a sprinkle of the hemp seeds) or store in the fridge for up to a week. Add more water to your own preference.