This unique, tangy-yet-earthy dressing is a quick way to get your superfood fix. Ideal for anyone seeking a New Year’s detox, this concoction is designed to serve as a supplement to physical recovery for anyone who’s been ill or injured recently.
After recently coming off a round of nasty but necessary antibiotics, I’ve been vigilant about incorporating probiotics into my diet from a variety of sources. Most of us know how rough antibiotics can be on the ol’ GI system. (What a good excuse to splurge on kombucha!) Enter miso, a fermented, soy-based paste rich with probiotics. I’ve also been throwing maca powder into smoothies and cereals to take advantage of its ability to help the body adapt to physical stress. I’ve also included freshly squeezed lemon juice and raw apple cider vinegar, some of the tastiest digestion- and liver-supporters out there.
I know what you may be thinking—Maca and miso? That’s a rather odd combination! It does sound a little cray-cray. To be honest, I wasn’t sure how this recipe would turn out, but it’s actually very tasty! Besides serving with your favorite mixed greens, I suggest topping roasted root veggies with this dressing. (If you go this route, wait to add the dressing until after the veggies have baked and have cooled a bit. We don’t want to damage the probiotics in the miso or enzymes in the lemon juice.)
Are you ready for a little salad dressing adventure?
Vegan Maca Miso Dressing
(Makes about 3-4 servings)
1 tbsp. light miso paste
1 tbsp. maca powder
1 tbsp. raw apple cider vinegar
1 tbsp. freshly squeezed lemon juice
1 tbsp. extra virgin olive oil (optional, for a richer version)
filtered water to thin (optional)
dash of cayenne pepper (optional, for a bit of heat and more detox-y goodness)
Blend or whisk ingredients until smooth. Add a spoonful of water to thin dressing to your desired consistency.
More vegan salad dressing recipes: Creamy Cashew Dressing Over Roasted Beets
Photo: Mary Hood