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Weight LossBirthday Girl Oil-free Raspberry Dressing
May 10, 2013 By
Leanne Vogel
November 29, 2018
A new year has begun!
It’s my birthday today which makes it a perfect time to look back on all the things I’ve accomplished in the last 12 months. I’m ready to close this chapter and set my sights on what I’d like to see unfold in my 27th year.
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I'm ready!In the last 12 months I’ve left the corporate world to pursue my calling, moved across the country, spent a week in New York studying photography, hired a vocal coach, wrote my first book, met Danielle LaPorte, worked on some crazy self-love practices, completed two 30 day yoga challenges, learned how to sit in silence ALL day and read 16 books. Boom.
27. I want to… write another book, find a place to call home, meditate, read more, meet awesome women, get married, work with kids, deepen my faith, travel far, dance, sing, and draw pretty things.
This year, I am going to create.
I’m going to do what makes me feel good, and let go of the stuff that doesn’t.
I’m going to continue to celebrate the food I eat, and worship the amazing life that I have – ups, downs, smiles, tears, all of it.
I’m going to bathe my salads in pretty pink sauce and treat myself to bright colored things…
To print, email or text recipe, click here.
- 6 ounces (170 grams) fresh raspberries
- ½ cup homemade apple juice
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or coconut nectar
- 1 shallot, finely diced
- Add raspberries, juice, vinegar, mustard and honey to the jug of your high powered blender and blend until smooth, about 2 minutes.
- Pour into a container and add diced shallot.
- Cover and allow to cool in the refrigerator for a couple of hours. Use on fresh veggies, salads or as a dip.
- Makes approximately 1 cup, 8 servings (2 tablespoons per serving)
View nutrition information (once on page, scroll down)
I’m going to let my creativity flow.
I’m going to share my recipes with you, connect with you, learn from you.
And bathe more salads in more dressings…
To print, email or text this recipe, click here.
- ¼ cup fresh lemon juice
- 1 tablespoon white balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or coconut nectar
- 1 clove garlic
- Add all ingredients to the jug of your high powered blender and blend until smooth, about 1 minute.
- Pour into a container.
- Cover and allow to cool in the refrigerator for a couple of hours. Use on fresh veggies, salads or as a dip.
- This salad dressing is a bit liquidy so does best as a marinade or salad dressing for shaved vegetable salads.
- Makes ½ cup, 4 servings, 2 tablespoons per serving
View nutrition information (once on page, scroll down)
And before all of this goodness happens, Kevin has told me that I have a day planned at the spa today! So, off I go to soak in my reflective day and meld into the weekend with grace and ease.
Before we part, I’d love to know…
Do you set goals or intentions on your birthday? Here are the goals I set for my 25th birthday and 26th birthday.
What’s one thing that you hope to accomplish this year and… why? What is it that you find attractive to that goal, how are you going to feel after you get it?
Have a beautiful Mother’s Day weekend!
This entry was tagged: birthday, lemon, oil free, raspberry, salad dressing
Hi! I'm Leanne (RHN FBCS)
a Functional Medicine Practitioner, host of the Healthful Pursuit Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.
