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Healthy Dressing Recipes

Ruby Rich Dressing
Makes 4 servings

  • 1 1/2 pounds medium beets, trimmed
  • 2 1/2 tablespoons apple cider vinegar
  • 2 tablespoons finely chopped leeks
  • 1 teaspoon Lakanto Monk Fruit Sweetener or 1/2 teaspoon SweetLeaf Stevia
  • 1/2 teaspoon sea salt
  • 4 tablespoons toasted sesame oil
  • 2 tablespoons finely chopped Italian flat-leaf parsley
Cover beets with water in a heavy saucepan and simmer until tender, about 30 to 45 minutes. Drain and cool until just warm. Peel off skins and cut into small cubes.

While the beets are cooking, whisk together vinegar, leeks, Lakanto and sea salt in a large bowl. Add oil slowly into mix continuing to whisk until well incorporated. Add warm beets and parsley. Pour into blender and blend until smooth. Serve warm or at room temperature.

Pepita Plum Dressing
Makes 1 cup

  • 1 cup pumpkin seeds
  • 1 cup filtered water
  • 2-3 umeboshi plums (Japanese pickled plums sold in the macrobiotic section of health food stores)
  • 2 tablespoons flax oil

Wash and dry pumpkin seeds. Then, dry roast them in a skillet over medium heat until they puff up and pop. Place roasted seeds in a blender and grind to a meal-like consistency. Add water to blender and continue mixing. Add plums and oil, blending until desired taste reached(The more plums you add, the saltier the dressing.)

Toasted Sesame Lemon Dressing
Makes 8 tablespoons

  • 1/2 cup toasted sesame oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon grated fresh lemon zest
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon cayenne (optional for additional heat)

Combine all ingredients in a small covered jar. Shake well. Refrigerate until ready to use.

Hemp Seed Oil Dressing with Cumin
Makes 9 tablespoons

  • 1/2 cup hemp seed oil (can substitute pine nut oil)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon finely chopped sweet onion
  • 1/2 teaspoon cumin
  • 1/4 teaspoon sea salt

Combine all ingredients in a small covered jarShake well. Refrigerate until ready to use.

Curry Lime Dressing
Makes 6 tablespoons

  • 4 tablespoons full-fat coconut milk
  • 1/2 teaspoon curry
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon Lakanto Monk Fruit Sweetener
  • 1/2 teaspoon sea salt
  • juice of 1 lime

Use a blender to combine all ingredients and serve over salad.

South of the Border Dressing
Makes 8 tablespoons

  • 1/4 cup hemp seed oil
  • 1/4 teaspoon Lakanto Monk Fruit Sweetener
  • juice of 1 lime
  • 1/4 teaspoon lime zest
  • 1/4 cup cilantro, chopped
  • 1/2 jalapeno, chopped and seeded
  • 1/4teaspoon sea salt

Use a blender to combine all ingredients and serve over salad.

Eastern Delight Dressing
Makes 9 tablespoons

  • 1 tablespoon white miso
  • 1/4 cup apple cider vinegar
  • juice of 1 lemon
  • 1/2 teaspoon Lakanto Monk Fruit Sweetener
  • 2 tablespoons sesame oil

Blend ingredients together and serve immediately over salad.

SMART Sweets

Coconut Crème Brulee
Makes 6 servings

  • 2 cups heavy cream
  • 2 cups full-fat coconut milk (chilled overnight)
  • 1 cup unsweetened coconut flakes
  • 1 vanilla bean, split and scraped
  • 1 cup Lakanto Monk Fruit Sweetener
  • 6 large pastured egg yolks
  • 2 quarts hot water

Preheat oven to 325 degrees F. Place the cream, coconut milk, coconut flakes, vanilla bean and its pulp into a medium saucepan set over medium high heat and bring to a boil. Remove from heat, cover for 15 minutes. Remove vanilla bean. In a medium bowl, whisk together 1/2 cup Lakanto and the egg yolks. Add the cream mixture a little at a time, stirring continually. Pour the liquid into six (7–8 ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the crème brulee is set, approximately 40–45 minutes. Remove the ramekins from the roasting pan and refrigerate for two hours. Remove the crème brulee from the refrigerator for at least 30 minutes prior to browning the Lakanto on top. Divide the remaining 1/2 cup Lakanto equally among the six dishes and spread evenly on top. Using a torch, melt the top to form a crispy layer(It will not brown like table sugar, but will harden). Allow the crème brulee to sit for at least five minutes before serving.

Avocado Key Lime Pie
Makes 6-8 servings

For Crust:
  • 2 tablespoons butter
  • 1 cup pecans, chopped
  • 1/2 cup unsweetened coconut flakes
  • 1/2 teaspoon vanilla extract
  • pinch of sea salt

To make the crust: Melt the butter in a skillet over low heat. In a food processor, pulse the pecans and coconut flakes for 90 seconds. Next add the melted butter, vanilla and sea salt and process the mixture until it sticks together but retains a crumbly texture. Press the crust into the bottom and side of a pie pan. Chill in the refrigerator.

For Filling:

  • 2 ripe avocados
  • 1/2 cup freshly squeezed lime juice (key limes are best, if you can get them)
  • 1/3 cup Lakanto Monk Fruit Sweetener
  • 1 tablespoon coconut oil
  • 1 teaspoon lime zest

To make the filling: Peel and pit the avocados and put them into a food processor or blender along with the lime juice, sweetener, oil and lime zestBlend until smooth and thick. Pour the filling into the chilled crust and freeze for three hours or until the center is firm. Transfer to the refrigerator and chill for two more hours before serving.

Cinnamon Coconut Pecans
Makes 3 cups

  • 2 tablespoons coconut oil (liquefied)
  • 10-15 drops liquid SweetLeaf Stevia (flavor to taste)
  • 2 tablespoons Ceylon cinnamon
  • 3 cups whole pecans (or nuts of your choice)

Preheat oven to 350 degrees F. In a large bowl, whisk together coconut oil, stevia and cinnamon. Add nuts, stir to coat and spread out in a single layer on a parchment lined cookie sheet. Bake until nuts just start to brown (time will vary depending on hardness of nuts). Remove from oven and cool completelyStore in an airtight container.

No-bake Coconut Berry Creme Tart
Makes 8-10 servings


  • 1 cup raw pecans (ground into meal)
  • 1 cup raw almonds (ground into meal)
  • 4 tablespoons coconut oil (softened) for crust
  • 1 tablespoon coconut oil to grease tart pan
  • 1/4 teaspoon salt
  • 1 teaspoon Ceylon cinnamon
  • 1-2 tablespoons water

To make crust: Use a food processor to grind pecans and almonds into a fine mealIn a large bowl combine nut meal with coconut oil, salt and cinnamon and water, until a smooth ball is formed. Add water as needed. Grease a nine-inch tart pan with one tablespoon coconut oil and press crust into tin until it is even and flat and comes up to cover the sides of the tart pan. Place in refrigerator to chill while preparing filling.


  • 1 (13.5-ounce) can organic coconut cream
  • 1/2 cup Lakanto Monk Fruit Sweetener
  • 1 tablespoon agar powder or flakes
  • 2 tablespoons arrowroot dissolved in 1 tablespoon water
  • 1 teaspoon vanilla extract
  • zest and juice of 1 lemon
  • 3 cups mix of strawberries, blueberries or raspberries
  • 1/4 cup Barlean's Heart Remedy Omega-7 Swirl
  • 1/2 cup sliced almonds
  • 4 tablespoons toasted flax or chia seeds

To make filling: In a medium pot over medium heat, combine coconut cream, Lakanto sweetener and agar powder. Whisk continuously until agar dissolves. Add arrowroot mixture and continue whisking until mixture thickens. Add vanilla and lemon, remove from heat and set aside to cool for five minutes. In a large bowl combine berries with the coconut cream filling and cup Barlean's Heart Remedy Omega-7 Swirl, stirring gently until berries are coveredRemove crust from refrigerator and spoon filling evenly over crust. Top with cup sliced almonds and four tablespoons toasted flax or chia seeds. Chill for several hours or freeze for at least one hour before serving or until firm.

Lemon Ginger Macaroons
Makes about 3 dozen macaroons

  • 5 cups unsweetened finely shredded unsweetened coconut
  • 1 1/2cups Lakanto Monk Fruit Sweetener
  • pinch of sea salt
  • 1/2 teaspoon powdered ginger
  • 4 large egg whites, lightly beaten
  • 1 teaspoon lemon extract

Preheat oven to 350 degrees F. Line two large baking sheets with parchment paperIn a large mixing bowl, mix together the coconut, Lakanto sweetener, salt and ginger. Add egg whites and lemon extract, mixing until well combined. Using your hands, form the mixture into small mounds and place on baking sheets as you work. Bake until the peaks of the cookies are a light golden brown, about 12-15 minutes.

Frozen Berry Mousse
Makes 2 servings

  • 2 cups strawberries, blueberries or raspberries
  • 2 tablespoons Barleanfs Heart Remedy Omega-7 Swirl
  • 2 tablespoons filtered water
  • 2 egg whites
  • pinch of cream of tartar

In a blender or food processor, puree berries, oil and water until smooth. Transfer puree into a bowl. In another bowl, beat the egg whites with the cream of tartar until egg whites form soft peaks. Fold into puree mixture, blending well. Freeze until firm around edges, then stir once again and place back in freezer until firm throughout.

Mac Berries Ice Cream
Makes 6 servings

  • 1 cup organic pastured cream
  • 1/2 cup ground macadamia nuts
  • 1/2 cup Lakanto Monk Fruit Sweetener or SweetLeaf Stevia, to taste
  • 2 tablespoons Macadamia Nut oil
  • 1 teaspoon vanilla extract
  • cup mixed berries

Scald cream in a small sauce pan to just below boiling. Combine warm cream with macadamia nuts in a blender and process for one minute. Keeping the blender running, add sweetener, oil and vanilla extract. Scoop mixture into a small stainless steel bowl and chill in freezer. Puree the berries in the blender, then add the chilled mixture and blend until smooth. Pour into a square baking dish and freeze until solid. Cut into one-inch cubes and add half at a time to the blender. Process until smooth and creamy. Scoop ice cream into individual chilled bowls, sprinkle lightly with cinnamon and serve immediately.

Chia Berry Parfait
Makes 1 serving

  • 1/4 cup chia seeds
  • 1/4 teaspoon Lakanto Monk Fruit Sweetener
  • 1 (13.5-ounce) can full-fat coconut milk
  • 1/2 cup berries
  • vanilla extract
  • cinnamon


Coconut Peanut Butter Balls
Makes 6 servings

  • 1/2 cup creamy organic peanut butter
  • 1/2 cup coconut oil
  • 1 teaspoon Lakanto Monk Fruit sweetener
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup cacao or carob powder

Melt coconut oil. Thoroughly mix together peanut butter and melted coconut oil. Stir in Lakanto, coconut and cacao or carob powder(If mixture isn’t thick, add more coconut.) Form into balls. Serve immediately or chill for later enjoyment.

Walnutty Baked Apples
Serves 4

  • 4 large Granny Smith apples
  • 1/2 cup chopped walnuts
  • 1/4 cup Roasted Walnut Oil
  • 1 tablespoon Lakanto Monk Fruit Sweetener
  • 1 teaspoon Ceylon cinnamon
  • sprinkle of cardamom

Preheat oven to 350 degrees F. Wash and core apples, leaving a large hole for filling. Combine walnuts, walnut oil, cinnamon and Lakanto. Fill each apple and sprinkle cardamom on top. Bake for 35 minutes. Excellent topped with a dollop of cream or a scoop of cardamom ice cream!

This month we complete the series based on my book, Eat Fat Lose WeightI hope this series has helped you to achieve your goalsPlease visit my website to learn more about my books, programs and products. You can also read my blog where I share the latest news, tips and information on the hottest topics in nutrition, and functional and integrative medicine.

Ann Louise Gittleman, PhD, CNS

Visionary health expert Ann Louise Gittleman, PhD, CNS, has always been a trendsetter. With millions of followers nationwide, she has the uncanny ability to pinpoint major health concerns and provide solutions years ahead of anybody else.

Highly respected as the grande dame of alternative health and award-winning author of 30 books, she single-handedly launched the weight loss/detox revolution in her New York Times bestseller The Fat Flush Plan. A Connecticut College and Teachers College, Columbia University graduate, Dr. Ann Louise was recognized as one of the top ten nutritionists in the country by Self magazine and was the recipient of the American Medical Writers Association award for excellence. She has been a popular columnist for First magazine since 2003.