Brooklyn Nutrition Coach: Coconut Cilantro Salad Dressing

With Brooklyn Nutrition Coach we’ll be giving you our favorite (easy to make) recipes, as well as thoughts and ideas about eating and nutrition in general. Nutrition can be a complicated subject – Brooklyn Nutrition Coach will give you a chance to better understand a wide range of nutrition topics (from basic nutrition science and our favorite Brooklyn Nutrition Coach recipes, to different diet theories and our favorite places to get our hands on fresh food in Brooklyn). Best of all Brooklyn Nutrition Coach will give you easy to follow information on healthy eating and cooking in Brooklyn. If you’re in the area, come in and say hello and find out more about Brooklyn Nutrition Coaching  in Prospect Heights – Pura Vida Urban Fitness: 184 Underhill Avenue, Brooklyn NY.

Sarah Pachelli, yoga instructor at Pura Vida Urban Fitness, has a passion for healthy cooking. She recently shared this amazing recipe with Pura Vida Urban Fitness for our Brooklyn Nutrition Coach segment. Give it a try!

 

COCONUT CILANTRO SALAD DRESSING

I’m alway over-herbed. I buy ‘em with the best intentions — regardless of a particular recipe only requiring a teaspoon or three — and then, in no time, lo and behold, the rest of the lot is limp, faint, brown memory of green. Now, though, I’m committed to using every last viable leaf by whipping those herbs into liquid-y shape.

There’s never a reason to buy store-bought salad dressing: making it from scratch is simple and healthy and fun. Plus, who needs all those gross fillers and preservatives and flavor “enhancers”? They’re disgusting. Concoct your own dressings for a while and you’ll absolutely lose the taste for the brand names, which is, of course, a delicious blessing in disguise.

You’ll need:

- 1 cup cilantro

- 2 cloves garlic, roughly chopped

- juice and grated skin of 1 lime

- 1/4 cup Greek yogurt

- 2 tbsp coconut butter (The butter includes the flesh of the coconut, as opposed to the oil, which doesn’t.)

- salt and pepper, to taste

- 1/4 cup + 1 tbsp extra virgin olive oil

- 2 tbsp filtered water

You’ll do:

1) Pulse cilantro, garlic and lemon in a food processor until integrated. Make sure you scrape the sides.

2) Add the yogurt, coconut butter and salt and pepper. Mix again.

3) Slowly add the olive oil and water while the processor is going.

Serves 4

P.S. If you decide to refrigerate, you’ll need to whisk in a bit more oil upon next use.

 

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