Maple Turmeric Dressing and Horseradish Cream (Paleo, AIP, Whole30)

Photo by Etta Meyer

Happy Holidays from Aspen, Colorado! I’m here visiting my brother David and sister Etta – in fact, my whole family is here – and even though I don’t ski, I am having a BLAST walking around the beautiful downtown, writing, cooking, and catching up with my favorite people.

Since you’re busy busy busy, this will be a quick post – I just wanted to share a couple of simple condiments (both from Project Vibrancy Meals) with you to carry you through your holiday meals and right on into leftovers.

First up is Maple Turmeric Dressing, a lovely sweet-tangy dressing with a beautiful golden color. It’s terrific on kale salad (add pepiitas or toasted coconut for crunch and raisins for sweet chewiness) or really on any salad.

And second, I’ve included Horseradish Cream (pictured here with caramelized onion pot roast and celeriac rice from Week 45 of Project Vibrancy Meals), my favorite accompaniment to roast beef (prime rib!) but also amazing with ham or lamb.

I use yogurt instead of the traditional sour cream and I think you’ll love the extra tanginess. I’ll tell you what, I would not be mad to find this on pretty much any sandwich or topping a mushroom-y burger, either.

So that’s it! I hope you can put one or both to good use for the holidays. And I hope that 2018 closes with good cheer (and plenty of rest!) and that 2019 is a blessed and healthy year.

Photo by Etta Meyer

All my snowy best to you and your loved ones.

xoxo Stephanie

Maple Turmeric Dressing
Makes about 1 cup

NOTE: For Whole30, soften dates covered with boiling water for 15 minutes before blending.

1/4 cup apple cider vinegar
1/4 cup maple syrup (substitute 3 softened dates for Whole30, pits removed)
2 tablespoons grated fresh ginger
1 teaspoon dried turmeric (more to taste)
1 cloves garlic, minced
1/2 cup olive oil
1 teaspoon sea salt

Add all ingredients to the bowl of a blender. Blend on medium-high speed until smooth. Add more turmeric if desired. Store in a jar in the refrigerator. Can be made one day ahead.

Horseradish Cream
Makes about 1 cup

1 cup Greek yogurt (substitute coconut yogurt for AIP/Whole30/Dairy Free)
1/4 cup freshly grated horseradish root
2 teaspoons apple cider vinegar
1 teaspoon sea salt
Freshly ground black pepper (skip for AIP)

Combine ingredients in a small bowl and stir until smooth. Add more salt to taste. Cover and refrigerate. Can be made one day ahead.