Alkavorian Recipies

Dressings / Sauces / Dips


By Shelley Redford Young

This is a great way to get off of RANCH dressing.

It is made with fresh raw macadamias and a new spice from LiteHouse Spice company. 

  • 2 cups of fresh raw macadamia nuts (try to find these as fresh as possible in your local heath food store. They can be frozen to prolong freshness. I order mine thru Sysco food services, but you must have a commercial account to order thru Sysco) 
  • Juice of 1 lemon 4-6 tsp. of LiteHouse Salad Herbs seasoning (freezedried) (this is a combination of parsley, shallots, chives, onions and garlic go with 2 tsp. at first and add more after tasting if you want it stronger)
  • 6-9 sundried tomatos 
  • 1 and 1/2 tsp. Cafe Sole Lemon Pepper (Spice Hunter Spices) (this is a blend of lemon, pepper, onion, and sea salt) 
  • 2 squirts of pHlavor Liquid Salt™ 
  • a large glass of water 

Directions: With food processor running (use S-blade), add all ingredients thru the top shoot, except the water. Mix well and then slowly pour water in until desired consistency. 

Process until you get a very creamy consistency. Great as a dip for raw veggies, in wraps, or even as a creamy Ranch-like salad dressing. Raw macadamias are rich in unsaturated fats, contain calcium, magnesium, and many of the amino acids that make complete proteins. Enjoy!!


From Shelley's kitchen

Juice of :

  • ½ large Pink Grapefruit 
  • 1 lime 1 lemon 
  • ½ tsp. Chickory root powder (name brand Nature's Taste by Amazon) OR 6-10 drops of liquid Stevia extract 
  • 1 tsp. hot mustard powder 4 TBS. dried onion 
  • 2 tsp. garlic powder 
  • 2 tsp. dried basil 
  • ¼ tsp. dried rosemary 
  • ½ tsp. real salt pinch of Zip or to taste 

Directions: Makes about ½ quart. This is a nice thick dressing with a sweet & sour taste…very zingy: 
This is a great transitional dressing when you are phasing off of Thousand Island and other sweet dressings. 

1. Put all ingredients into a food processor and blend well. 

2. With the machine still running add 1 ½ cups of Essential Balance Oil (Arrowhead Mills or Omega Nutrition brand name) or oil of choice. 

3. To thicken dressing, add 1 heaping TB. of flaxseeds and let machine run until all ingredients are well emulsified.


Derry's kitchen: Recipe donated by Derry Bresee, from Las Vegas Nevada.

  • ½ cup carrot juice 
  • ½ cup freshly squeezed citrus juice (juice of 2 lemons, ½ grapefruit to =1/2 cup) 
  • ½ tsp. dry powdered mustard 
  • 2 TBS. minced dry onion 
  • 1 tsp. minced fresh garlic 
  • 1 tsp. basil ½ tsp. salt 

Directions: Pour into the above mixture, 1 TBS. poppy seeds, pulse briefly, then slowly pour into blender. Add 1 cup of flaxseed oil, blend on low, adding oil slowly till dressing is emulsified & thickened; can add 1 tsp. whole flaxseeds when you add dry onion if you desire a thicker dressing. 


Lisa El-Kerdi 

Besides making China Moon vegetable pasta, you can use this versatile sauce on a stir fry or as a dressing or dip.
  • 2" piece of ginger root, peeled and sliced
  • 2 large cloves garlic
  • 1/2 tsp crushed red pepper flakes
  • 1/2 c. Bragg Liquid Aminos
  • 2 Tbls toasted sesame oil
  • 2 Tbls flaxseed oil
  • 1/4 c water, carrot juice, or vegetable broth
  • Real Salt, to taste
  • 1 can unsweetened coconut milk

Directions: Blend first three ingredients in food processor or Vita Mix. Add pHlavor Liquid Salt™ and blend until smooth. 

Pour into jar, add oils and coconut milk, and water and shake. Thin with water, carrot juice or vegetable broth if desired. Store in refrigerator. 

Variations: for Thai lotus sauce, 
add juice of one lime, 
2 T fresh or 1 t dried lemongrass, 
1 T fresh of ½ t dried basil and chopped fresh cilantro if desired. 

For basic lotus sauce, 
omit coconut milk and increase flaxseed oil to ¼-1/3 c. 

For lotus dressing
to ½ c basic lotus sauce add ¼ c lime juice, 
1 ½ c flaxseed or untoasted sesame oil, 
½ carrot (optional) and 
½ sweet onion (optional), and blend until smooth.

For Indonesian Dipping Sauce, 
to ¾ c. basic lotus sauce add 
1 c almond butter, 
¼ t crushed red pepper (or to taste), and
1⁄2-1 c unsweetened coconut milk to reach desired consistency.



Derry's kitchen: Recipe donated by Derry Bresee, from Las Vegas, Nevada.

  • Juice of 1 lemon or lime, about ¼ cup 
  • ½ tsp. onion powder 
  • ½ tsp. garlic powder 
  • ½ tsp. salt 
  • ½ tsp. chop dry basil 

Directions: Put in blender and add the following: 

[Optional: use your favorite herbs or spices in above amounts, instead of seasonings shown.] 

Shake bottle of flaxseed well before pouring the ½ cup flaxseed oil slowly into the blender. 
Optional: add 1 TBS of whole flaxseeds, (this will thicken dressing making it of spreading consistency similar to mayonnaise) 

*Note always add twice as much flaxseed oil as juice mixture Serve immediately or refrigerate till use.


Fresh Start Recipe Contest Winner 
Sandy Szwarc, Albuquerque, NM 

Yields 1-12 cups

  • 2 tablespoons lime juice 
  • 1 tablespoon olive oil 
  • 1 teaspoon minced jalapeno 
  • 12 red bell pepper, minced 
  • 2 tablespoons minced red onion 
  • 1 large Florida grapefruit, peeled, membrane removed, sectioned, chopped 
  • 14 teaspoon ground cardamom 
  • 2 tablespoons chopped fresh cilantro leaves

Directions: Cardamom gives the grapefruit an exotic twist. And grapefruit gives salsa an altogether exciting kick. Toss all together. Serve chilled as side dish to Florida Fajitas (see recipe under Main DishesBeef), barbecued meat, seafood and nachos. 


Shelley Redford Young 

  • 1 cup of Wilderness Family Naturals Coconut Oil 
  • (I use Organic Extra Virgin cold pressed) 
  • 1/2 cup Barlean's Flax Oil 
  • (you will find this in the refrigerated section of your health food store) 
  • 8 large garlic cloves 
  • 1 yellow onion 
  • 1/2 - 1 tsp. Real Salt 
  • 2 tsp. Italian Seasonings Spice Hunter (or your choice) 
  • 1 tsp. fresh Rosemary minced optional 
  • 2 tsp. minced sundried tomatoes 

Directions: With Dr. Young's science based more and more around healthy fats, I have attempted to find another butter replacement. Many of you Alkavorians have been putting different oils (Udo's, Flax, Olive, and Essential Balance) on your steamed veggies and grains (Quinoa, Buckwheat etc), but now through the inspiration of Dr. Johanna Budwig who was a great advocate of the healing properties of Flax seed oil, I been able to come up with a combination of healthy oils and herbed seasonings that make a solid butter type spread. It melts beautifully once it hits something warm.. I call it Herbed Alkalarian Butter.

This is the Alkalarian's answer to butter. The coconut oil keeps the butter in a solid state (in the fridge) and the Flax oil gives it the rich golden appearance. Experiment with different herbs, spices and flavorings. Just put a paddy or two (a tsp. or two) over your steamed veggies or warmed grains such as Quinoa, Buckwheat, or millet or use it as a spread in your Tortilla wraps. It will melt on contact and spread a beautiful mix of herbs, seasonings, and healthy Omega and Lauric oils over your dish. Shiny and beautiful, and so good for you. Enjoy! 

Dice the onion and garlic and put in a non stick pan with 3 TBS. of the coconut oil. Heat and cook until onion is clear, stirring as you go. 

If desired, you may slightly brown the onions and garlic for a more roasted flavor. Then add the rest of the coconut oil and let it melt until clear. Stir to mix together. Do not cook. Take off burner. 

At this point you may strain the mixture thru a strainer to take out the pieces of onion and garlic or you may leave them in. 

Add salt, spices and seasonings of choice and the Barlean's Flax Oil. Stir mix well, and pour into small tubs and place into the refrigerator to set up. 

Use on all your veggie dishes as a butter garnish or spread. Do not cook or fry with this Herbed Alkalarian butter as the heat will cause trans fatty acids to form. Keep the mixture raw and use only after you have cooked or warmed your food. 

Great on the Zippy Breakfast! 

Other suggestions: Add lemon juice to tang it up Use Frontier seasonings bottled without alcohol to enhance the taste.. example Mint or put fresh mint minced in the butter. Add diced pecans or almonds to make a more nutty butter. 



  • One 14 oz. can garbanzo beans 
  • 1T. tahini 
  • 1/4 c. veg. broth or water 
  • 2T. olive oil 
  • 2T. fresh lemon juice 
  • 2t. minced garlic 
  • 1t. cumin ( optional) 
  • pinch of cayenne powder 

Directions: In a food processor, combine first five ingredients and process until smooth and creamy. Add garlic, cumin, and cayenne and process to blend. If desired you can add jalapeno peppers with other spices and pulse to blend. Enjoy the recipe. If y'all like eggplant, have one for a dip, that's completely "legal " with us. 


Choose Your Country Below

October 9, 2012 (Tuesday 6pm PST): Introduction to the New Biology
Dr. Robert O. Young's science behind the blood.
To register, email: Dawn at or
Caroline at