Free SV Reports!

Vegetarian Nutrition

10 Tips for Going Veg

Eat Beans Without Gas

Veg Social Etiquette

Veg Non-Veg Together

Savvy Veg Fans

"I am awed by the variety of information, recipes, tips etc. I am and will remain a regular visitor :)" - Steph S.

"Thanks for providing the healthiest of the vegetarian recipe options out there, & for choosing recipes that celebrate whole foods!" - Trish R.

"Your website is really cool. The articles are fantastic and the recipes are varied and not difficult. I can't wait to tell my friends about this site!" - Kathy C.

"Your site is quite wonderful. Thank you for helping us live in a sustainable, ethical and healthful way for all living things" - Erin L.

"I just found your website and love that many of the recipes are vegan! Thank you thank you! Love it! So stoked to find you." - Elaine E.

"Thank you for the great advice ... I'm sure your web site will answer all my questions. I'm very happy I found your web site ... thanks again" - Gailey M.

More Testimonials

Green Goddess Salad Dressing

Easy Healthy Homemade Green Goddess Dressing is Simply Divine

Veganized from Chez Panisse Vegetables Cookbook: Deleted anchovies, used almond & coconut milk instead of cream - for an almost low fat, definitely low GI recipe.

We left out vinegar and onion, reduced the oil, kept essential avocado, lime & lemon, basil & parsley, added agave nectar to sweeten.

You'll need a blender or food processor to make this recipe, and a small rubber or silicone scraper or spatula comes in handy.

Total Prep and Cook Time: 30 mins

8 servings - 2 cups of dressing

Nutrition Data Per Serving, 71 g: 86 calories, 8g fat, 67 cal fr fat, 4g carbohydrate, 176mg sodium, 1g dietary fiber, 1g protein, 2g sugars, 12% DV Vit C. Good source of Vit. C, Vit. K and Manganese. Estimated glycemic load: 2.

Ingredients:

2 Tbsp olive oil
2 cloves garlic, peeled, stemmed, minced

2 Tbsp fresh lemon juice (1/2 lemon)
2 Tbsp fresh lime juice (1/2 lime)
4 Tbsp coconut cream (chill the can to separate the cream)
2/3 cup unsweetened plain almond milk
1 Tbsp agave nectar, maple syrup or sugar
1/2 cup avocado pieces (1 small or 1/2 large avocado)
1/4 cup chopped fresh Italian parsley
2 Tbsp chopped fresh basil
1/2 tsp salt
1/2 tsp fresh ground black pepper

Directions:

Heat minced garlic in oil in a small frying pan on low heat, 5 - 10 min or until garlic is transparent
Mix garlic & oil, lemon & lime juice, coconut cream, almond milk and agave nectar in blender or food processore
Add avocado, fresh herbs, salt and pepper, and blend until the herbs are reduced to occasional green specks
Adjust seasonings, and pour into serving pitcher or bowl
May be stored covered in the fridge for a few hours, but is best eaten as soon as possible after blending

Your comments & questions help improve our recipes, so don't be shy! Contact Us