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How To: Citrus Holiday Vinaigrette

‘Tis the season for family, friends and, for some of us, overindulgence in unhealthy foods!

Unfortunately, many Americans have embraced overeating as a winter holiday tradition and justify poor eating habits by equating them with sentiment and with the often false promise to work off consequences in the new year. More often than not, this leads to gradual lifetime weight gain. 

But this isn’t all bah humbug: Holidays can still be full of joy without risking health. Consider replacing heavy sides at holiday dinners with mixed vegetable salads and delicious vegan or raw-vegan options. If you’re planning on attending a holiday meal or party in the evening, make sure to have raw juices and salads the rest of the day. And make sure to not neglect your exercise.

Adjusting your focus a bit this holiday season onto loved ones, the community and the environment and aware from fatty foods will lead to a healthier and Happy New Year!

With that and deliciousness in mind, here is a recipe for the perfect, light holiday dressing, a Citrus Vinaigrette from my cookbook with Nicole Gumpel, The Efficient Vegan:

 

Ingredients

½ cup organic, fresh orange juice

2 tablespoons organic, fresh lemon juice

2 tablespoons organic, fresh lime juice

2 tablespoons organic cold-pressed olive oil

1 tablespoon pureed organic horseradish (or Dijon mustard)

1 tablespoon organic raw agave nectar

1 tablespoon organic coconut aminos (or tamari)

1 tablespoon minced ginger

 

Method

1. In a medium-sized bowl, whisk together all ingredients.

2. Refrigerate in an airtight container for up to one week.