Thrive: The Vegan Nutrition Guide to Optimal Performance in Sports and Life

grated fresh ginger
2 tsp nutritional yeast
Sea salt to taste
     
     
    Makes about 1 1/2 cups.
     

     

Mango Lime Dressing
     
    A sweet dressing with a bit of a bite, this one is particularly good on burgers. If you like, papaya can be substituted for the mango.
     
     
    1 mango
1/4 jalapeño
1/4 cup fresh lime juice
1 tbsp hemp oil or EFA Oil Blend (p. 210)
1 tbsp lime zest
1 tsp agave nectar
     
     
    Makes about 1 1/2 cups.
     

     

Ginger Carrot Dressing
     
    With its light, fresh flavor, this dressing is versatile.
     
     
    1/2 cup apple cider vinegar
1/4 cup shredded carrot
cont.
1/4 cup hemp oil or EFA Oil Blend (p. 210)
2 tsp grated fresh ginger
1/2 tsp fresh lime juice
     
     
    Makes about 1 cup.
     

     

Orange Pumpkin Seed Dressing
     
    This is a light vinaigrette with a slightly sweet-and-sour taste. The orange juice makes it sweet, while the apple cider vinegar and pumpkin seeds give it a hint of bitterness. This dressing provides an iron boost: The vitamin C in the orange juice helps with absorption of the iron from the pumpkin seeds.
     
    1/2 cup orange juice
1/4 cup hemp oil or EFA Oil Blend (p. 210)
1 tbsp pumpkin seeds
1 tsp orange zest
1 tsp apple cider vinegar
Sea salt to taste
     
     
    Makes about 1 cup.
     

     

Macadamia Dill Dressing
     
    A creamy, sweet dressing, this one is also good as a dip and a burger sauce.
     
    1/2 cup macadamia nuts
1/4 cup plus 1 tbsp apple cider vinegar
4 tsp dried dill (or 2 tbsp fresh)
2 tsp agave nectar
Black pepper and sea salt to taste
     
     
    Makes about 1 cup.
     

Caesar Dressing
     
    This rich, satisfying dressing greatly complements simple greens.
1 clove garlic
1/3 stalk green onion
cont.
3/4 cup hemp oil or EFA Oil Blend (p. 210)
1/4 cup macadamia nuts
2 tbsp brown rice miso paste
1 1/2 tbsp apple cider vinegar
1 1/2 tbsp fresh lemon juice
2 tsp nutritional yeast
1/4 tsp cayenne pepper
     
     
    Makes about 1 1/2 cups.
     

     

Tomato Basil Dressing
     
    2 tomatoes
2 tbsp apple cider vinegar
2 tbsp hemp oil or EFA Oil Blend (p. 210)
1 tbsp dried basil (or 3 tbsp fresh)
1 tbsp agave nectar
Black pepper and sea salt to taste
     
     
    Makes about 1 1/2 cups.
     

     

Balsamic Vinaigrette
     
    A classic.
     
     
    6 cloves garlic
1 cup hemp oil or EFA Oil Blend (p. 210)
1/2 cup balsamic vinegar
     
     
    Makes about 1 1/2 cups.
     

     

Cucumber Dill Dressing
     
    A simple fresh dressing, also good to drizzle over Garlic Oregano Yam Oven Fries (p. 244). You can either process this dressing until it’s smooth, or, if you prefer the cucumber to be a bit chunky, process just a few seconds less.
     
     
    4 cloves garlic
2 cucumbers, peeled
cont.
1/2 cup hemp oil or EFA Oil Blend (p. 210)
4 tsp dried dill (or 4 tbsp fresh)
Black pepper and sea salt to taste
     
     
    Makes about 2 cups.
     

     

Pomegranate Poppy Seed Dressing
     
    A high-antioxidant dressing, particularly refreshing on a warm day.
     
     
    3 tbsp pomegranate juice
2 tbsp hemp oil or EFA Oil Blend (p. 210)
1 tbsp agave nectar
1 tbsp apple cider vinegar
1 tsp lemon zest
Sea salt to taste
1/2 cup pomegranate seeds (the amount from 1/2 pomegranate)
1 tbsp poppy seeds
     
     
    In a food processor, process the pomegranate juice, oil, agave nectar, apple cider vinegar, lemon zest, and sea salt until smooth. Add the pomegranate seeds and poppy seeds; pulse a couple of times until the seeds are broken but not completely blended in.
     
    Makes about 2 cups.
     

crackers
     
    These crackers go well with salsa, guacamole, and dips. They are also a good addition to salads in place of traditional croutons. They add texture and, of course, high-quality nutrition.
     
    Since these crackers keep well, I make a large batch once a month or so, storing them in an open container in the refrigerator.
     
    Cracker Procedure Follow this procedure for all the cracker recipes, unless otherwise specified:
     
    Preheat oven to 300°F.
     
    In a food processor, process all ingredients. Lightly oil a baking tray with coconut oil. Spread mixture on baking tray as thinly as possible. (Or, if you prefer slightly thicker crackers, don’t spread as thin and bake for about 10 minutes longer.) Each recipe makes enough dough to fill approximately one standard-size (11-by-15-inch) baking tray. Score mixture with a knife to mark desired cracker size before baking.
    Bake for 30 minutes. Remove from oven; let cool.

Lemon Rooibos Crackers
     
    These high-antioxidant crackers have a slightly sweet-and-sour flavor.
     
    They go