Kangen Water Sauce and Salad Dressing (1)
Guy Siverson
Last Update vor 4 Jahren
-Papaya seeds of 1/2 papaya
-1/2 cup to 1 cup leafy greens, such as collards or mizuna (the leftover tips and stems)
-4 cloves garlic
-5-6 green onions (the leftover root and tips)
-Parsley (the leftover tips and stems)
-Cilantro (the leftover tips and stems)
-Fresh juice and seeds of 3 - 4 lemons (use the rind for brewing tea)
-1 bunch fresh thyme
-1 cup sesame oil
-1 Tablespoon olive oil
-1 teaspoon sea salt
-1 cup Kangen Water (pH 9.5)
-1/2 cup fresh coconut water
-1 avocado
Directions:
Put the papaya seeds in the bottom of your blender.
Soak and rinse the leafy greens, garlic, onions, parsley, cilantro and thyme (for more information see Kangen Cooking). Strain before adding to the blender.
Add lemon juice (with seeds) and sea salt to the blender.
Measure the sesame oil and olive oil in separate container, then pour into the blender.
SLOWLY pour in the Kangen Water so it will have an emulsifying effect.
Add the fresh coconut milk and avocado.
Blend on low speed.
Store your dressing in a glass jar in the refrigerator.
Enjoy on a wide variety of foods - from traditional salads to steamed vegetables or fish! This dressing acts as a delicious and versatile sauce.
(1) Chef Pascal's DVD "Open the Door to Evolution"
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